Miller Union’s Steven Satterfield debuts his first cookbook this Sunday at Atlanta Botanical Garden

Get your tickets for the signing, tastings, and silent auction
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Photograph courtesy of The Reynolds Group

Chef Steven Satterfield of Miller Union will celebrate the launch of his first cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, at the Atlanta Botanical Garden this Sunday. The event begins at 2 p.m. Tickets start at $50, but pony up $75 and you’ll also get a signed copy of the book, which retails for $45. Proceeds from ticket sales benefit Slow Food Atlanta.

The event includes a meet and greet with Satterfield, during which he will personalize books, as well as a tasting of several recipes featured in the book. Bites include oyster stew, radish sandwiches, beet red velvet cupcakes, sweet potato buckwheat pancakes, and English pea hummus (recipe below). An open bar with beer and wine will be available, and guests can bid on framed images from the book via silent auction. Guests will also have access to the rest of the garden grounds.

Satterfield’s debut cookbook, which officially releases on March 3, highlights the vegetable-driven cuisine of Miller Union, as well as the chef’s seasonal approach to cooking. While it’s not completely vegetarian, the book includes simple recipes that highlight the bounties of each season with beautiful photographs to boot. To purchase tickets to the event, click here.

Recipe for English pea hummus:

Ingredients
Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
2 cups fresh shelled English peas (about 2 pounds unshelled)
1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
2 tablespoons fresh mint leaves
1 tablespoon fresh chervil leaves
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions
In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.

Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or crackers.

Makes 1  1/2 cups

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