Tag: Steven Satterfield
Eat This: Miller Union’s Ice Cream Sandwiches
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.
What’s the one vegetable that Miller Union’s Steven Satterfield can’t stand?
Miller Union's Steven Satterfield discusses music, his favorite cookbooks, and the fast food he could eat every day.
Gillespie, Satterfield, and Staplehouse advance to finals for 2016 James Beard Awards
Staplehouse is a finalist for Best New Restaurant, while Satterfield and Gillespie are up for Best Chef: Southeast. This year marks the fourth time that Satterfield has made this category (and Gillespie’s second)
Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon
In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
Vegetable Plate: Miller Union
No dish captures the genius of Steven Satterfield quite like this unassuming veg plate. Summer finds include lima beans and corn cooked in cream and scented with tarragon, served alongside chunky, crisp fingers of fried okra that snap and crunch like green beans.
Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads
Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.
Farmer Fund charity calendar debuts
Here’s your chance to really, ahem, get to know our local chefs and farmers. Ashley Rogers (Serenbe Farm), Joe Schafer (Little Bacch), and others are set to bare their hearts—and more—in the 2016 Farmer Fund Calendar.
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.
Spring: Roasted Asparagus with Green Garlic and Radishes
This vibrant side dish pairs asparagus with radishes quickly roasted together. In our video series, this spring dish is prepared with fresh produce from the Grant Park Farmers Market.
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