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Miller Union's Steven Satterfield discusses music, his favorite cookbooks, and the fast food he could eat every day.
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)
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.
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.
Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.
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.
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.
Steven Satterfield’s journey to kitchen acclaim (and a passion for seasonally themed menus) is an unlikely one. In this introductory video to our series, he explains his path from studying classical music to enrolling Georgia Tech (where he studied architecture) to touring with a band to eventually working behind the stove.
“Everyone thinks salad-making is so friggin’ easy,” says Steven Satterfield. “But there’s a lot more nuance to it than people realize.” How you choose, wash, dry, store, dress, and toss those leaves can mean the difference between a salad that dazzles and one that disappoints.