Tag: Miller Union

“Atlanta isn’t easily defined, and I think the more you try to define it, the less you're going to enjoy it," Andrew Zimmern says while touring the city in his new show, The Zimmern List.

Ticonderoga Club's Paul Calvert and Little Tart Bakeshop's Sarah O'Brien are working to rally Atlanta restaurateurs to support the efforts of those trying to help children who have been detained and separated from their families at the U.S. border.

This year, after five nominations, Miller Union chef Steven Satterfield brought home a James Beard Award for Best Chef: Southeast.

Is Miller Union a Southern restaurant? The field peas and grit fritters with country ham you’ll find on the menu seem to say so.

Two new cookbooks out this month, America the Great Cookbook: The Food We Make for the People We Love (Weldon Owen) and America: The Cookbook (Phaidon), address how Americans—and Georgians—eat.

In a new TV series for FYI Network, Scraps, Sur La Table chef Joel Gamoran travels the country and meets with chefs who are passionate about ending excessive food waste, including Atlanta's own Steven Satterfield.

“Good design is beautiful, it’s well-made, and it’s inspiring—but it also has a story,” says Kowalski, who uses this philosophy to stock his eclectic boutique, Brick + Mortar, at Westside Provisions District.

At 58, she's at an age when many of us would start slowing down. Instead, Quatrano owns and runs Star Provisions and its sandwich shop; Floataway Cafe; and W.H. Stiles Fish Camp. “There is a lot of overthinking of food now, and I’m not interested in that.”

If your table’s “fresh-picked” centerpiece was actually picked two weeks ago in, say, South America, then flown or driven thousands of miles to its final destination, it subtracts from the flowers’ lifespan. Local flowers often last longer, which ultimately cuts down on cost.

For five years in a row, Steven Satterfield received a James Beard Award nomination for Best Chef: Southeast. Last night, he won.