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The first restaurant to open at Alpharetta City Center is designed to mirror the way former St. Cecilia chef Taylor Neary likes to dine—on simple, hyper-seasonal dishes created for sharing. Most of the menu's 20 plates are vegetable-based.
Wild-caught Georgia shrimp, fresh arugula, and decadent tarts—here are six local finds worth making the morning trip to the farmers market.
“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
Retailers are actively pulling products from store shelves, and consumers are advised to cross-check any recent purchases with the full list.
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.
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.
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