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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.
Poor Hendrix, which Aaron and Jamie Russell opened in East Lake’s Hosea and 2nd development last November, feels like two small restaurants packed close together.
For five years in a row, Steven Satterfield received a James Beard Award nomination for Best Chef: Southeast. Last night, he won.
This Sunday, 25 of Atlanta’s best chefs—including Steven Satterfield, Anne Quatrano, Billy Allin, and Ryan Smith—will band together to for a "Supper at the Farm," a potluck-style dinner benefiting Chefs Collaborative.
The nominations for the annual "Oscars of dining" are in, and three Atlanta chefs and two restaurants have been named as 2017 James Beard Award finalists.
Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.
Atlanta’s largest collective of farmers markets has launched a new series of seasonal cookbooks. In May, Community Farmers Markets released the first edition, Spring.
When Miller Union opened for lunch in April of 2010, chef Steven Satterfield only wanted one dessert on the menu, something quick and easy but quintessentially American. He worked with Lauren Raymond, then the pastry chef, to develop what would become one of the restaurant’s most popular items: an ice cream sandwich.
Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad
Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.