Tag: Root to Leaf
How immigrants shaped Atlanta’s dining scene
I’ve tasted plenty of trendy “fusion” food in Atlanta—much of it contrived. (Grits sushi, anyone?) Today’s chefs, many second-generation immigrants, are modernizing their menus with respect to their roots and the influences around them.
Hugh Acheson’s new cookbook The Broad Fork is vegetable-driven
Empire State South’s Hugh Acheson has entered the garden game with The Broad Fork, a vegetable-driven cookbook that, like Steven Satterfield’s Root to Leaf, is organized by season.
Steven Satterfield releases a cookbook, Diana Fitzgerald’s stunning smoked trout, and more bite-sized dining news
News on Steven Satterfield’s first cookbook, "Root to Leaf," Diana Fitzgerald's stunning applewood trout, a great wine pick, and Emory's Oxford College farm
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