Tag: Jarrett Stieber

Although prized most for their crunchy texture and peppery bite when raw, radishes become earthy and mellow—more like their cousin, the turnip—when cooked. Eat Me Speak Me chef Jarrett Stieber shares his techniques for both.

From local tomatoes with coffee vinaigrette to wild catfish with oyster mushrooms, you can always count on something quirky and colorful from Jarrett Stieber, who operates this weekend pop-up out of the tiny kitchen of Candler Park’s Gato.

Booze followers should know that a sizable chunk of Atlanta’s mixological talent will be in one place this Saturday— Love is Love Farm at Gaia Gardens in Decatur—crafting drinks for charity.

Eat Me Speak Me's Jarrett Stieber talks about hockey, culinary school, and why his dog is more famous than he is.

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Seizing on Americans’ collective desire to elevate home cooking (and collective laziness), entrepreneurs have collaborated with farmers and chefs to package simple, ready-to-cook meals with just enough ingredients—often premeasured and sourced locally—to fix the portions you need for that evening. I tested two Atlanta favorites, Garnish & Gather and PeachDish.

He hasn’t even opened his own restaurant, but we’re already hooked. Stieber pops up in different kitchens and has tenure at Gato, but no matter the place, his cooking exudes both sense and sensibility.

Historically speaking, the Southern meat-and-two has called for beef, pork, or chicken. Today kitchens are showing interest in other animals. I spoke with four chefs who know their way around the hottest cuts.

It's been a good year for Jarrett Stieber, who launched his Eat Me Speak Me pop-up at Candler Park Market last fall. Stieber has spent the last few months cooking up lunch at the General Muir and dinner at Gato Bizco, but as with all roving chefs, nothing is ever permanent. His lunch pop-up at the General Muir will end next Friday (June 13), and he'll soon be spending two nights a week at Gato.

Most pop-up restaurants—in which a chef typically takes over a professional kitchen for a night or two—serve as incubators or showcases. Traveling toques may want to drum up attention away from home, or cooks who dream of starting their own place might take over a friend’s stoves to grandstand their food. But Jarrett Stieber is the only chef in the city who makes running pop-ups his full-time living.