Guest Chef Steven Satterfield opened Miller Union on the west side of Atlanta in 2009, after cooking with Anne Quatrano at Floataway Cafe and Scott Peacock at Watershed. In 2010, it was named “Restaurant of the Year” by Atlanta magazine and one of the top 10 new restaurants in the nation by Bon Appetit. A native of Savannah, Satterfield’s Lowcountry tastes shine in dishes like citrus-pickled Georgia white shrimp. He also makes deft use of the Piedmont bounty available from Atlanta-area farms. For our recent New South Family Supper, Satterfield presented a family-style serving of baby carrots and turnips, sprinkled with hazelnuts and green garlic and crowned with several generous dollops of creme fraiche.
Though the menu at Miller Union changes frequently to highlight seasonal ingredients, a perennial favorite is the simple farm egg, baked in celery cream and served with a piece of crusty bread for sopping. We can’t tell you exactly what Satterfield has up his sleeve for the five-course Stir the Pot dinner. It could be a perfectly griddled pastured chicken, a fillet of North Carolina trout, or grit cakes studded with Georgia cheese and country ham. You’ll have to join us at Poole’s on May 19 to find out.
This spring, the Monday-night potluck segment of Stir the Pot moves to CAM Raleigh, the contemporary art and design museum at 409 W. Martin St. Ashley Christensen and her team will fete Steven Satterfield by preparing a main dish of his choosing and pairing it with local beer and a signature cocktail. Guests are asked to bring a side dish or dessert that celebrates your sense of place, wherever that may be. Special guest and SFA filmmaker Joe York will be on hand to show his work. Come raise a glass and share a bite with with Steven, Ashley, Joe, and plenty of Triangle-area SFA friends!
Ashley Christensen and the SFA thank Eliza Kraft Olander for underwriting all of the wines for the Stir the Pot series.