Steven Satterfield releases a cookbook, Diana Fitzgerald’s stunning smoked trout, and more bite-sized dining news

The latest stuff to eat and drink in Atlanta
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Photograph by John Kernick
Photograph by John Kernick

Cookbook Spotlight
Root to Leaf
Four years in the making, Steven Satterfield’s first cookbook, “Root to Leaf,” hits shelves this month. The chef and co-owner of Miller Union—who built his reputation on a farm-to-table ethos long before it became a catchphrase—divided the 496-page tome by seasons, with a focus on fruits, vegetables, and nuts. “Whenever I was doing demos at farmers markets, I would get questions about other produce. People were hungry for knowledge about how to approach fruits and vegetables,” says Satterfield, who included recipes from his own restaurant. Photographer John Kernick, who shot covers for the defunct “Gourmet” magazine, and “Gourmet’s” art director, Erika Oliveira, helped shoot and design the book.
— Evan Mah

Photograph by Whitney Ott; styling by Angie Mosier
Photograph by Whitney Ott; styling by Angie Mosier

Go fish
Smoked Success
Apple trees and rainbow trout may not encounter each other often in nature, but when Diana Fitzgerald forces their acquaintance in her Marietta smoker, the results are stunning. The trout comes from North Georgia and North Carolina; the applewood comes from Fitzgerald’s father’s farm near Hot Springs, North Carolina. Fitzgerald sells her smoked trout year-round for $26 a pound at various farmers markets. Visit dianasspecialties.com to learn more.
—Deborah Geering

Photograph by Caroline C. Kilgore
Photograph by Caroline C. Kilgore

Wine pick
2011 Susana Balbo Late Harvest Malbec
Finally, a dessert wine that doesn’t smack of sugar and alcohol. Think dark chocolate and a smooth, buoyant finish. Available at Hop City Craft Beer & Wine at Krog Street Market; $25.99
— Evan Mah

Local bounty
Grade-A produce
In addition to hosting a weekly farmers market during the academic year and highlighting locally grown foods in its cafeterias, Emory University now operates a farm at its Oxford College. This spring, farmer/educator Daniel Parson will extend the farm’s weekly produce subscription service to pickup at the Emory Farmers Market. To sign up, visit oxford.emory.edu.
— Deborah Geering

This article originally appeared in our March 2015 issue as a part of On the Table.

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