Tag: Steven Satterfield

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.

Once each year, the Atlanta Decorative Arts Center (ADAC) hosts Design ADAC—a four-day conference of seminars, product introductions, and presentations by internationally known design experts. For years, this has been the Southeast's top networking event for trade professionals, and now the public is also invited to hear industry leaders for free.

What you can learn during demos at Grant Park Farmers Market, Piedmont Park Green Market, Morningside Farmers Market, and Peachtree Road Farmers Market.

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

Chef Steven Satterfield of Miller Union will celebrate the launch of his first cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, at the Atlanta Botanical Garden this Sunday. The event begins at 2 p.m. Tickets start at $50, but pony up $75 and you'll also get a signed copy of the book, which retails for $45. Proceeds from ticket sales benefit Slow Food Atlanta.

Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.

Robert Phalen, Steven Satterfield, Linton Hopkins, and Ford Fry dish on their all-time favorites

This is the burger you take home to the parents (figuratively speaking).

Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron.