Steven Satterfield Book Signing

Posted By Charissa / June 18, 2015 / , , , , , , / 0 Comments

11401338_962946053745275_5129248194536007516_nChef Steven Satterfield of Atlanta’s famed Miller Union will be signing his new book ROOT TO LEAF in Savannah and Tybee Island!

More About Chef Steven Satterfield:

Executive chef and co-owner Steven Satterfield believes in an authentic approach to farmstead-inspired cooking. His trademark style is simple yet refined, and the dishes he creates focus on updated regional classics with fresh produce-driven ideas. Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance. He was also nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appetit and Esquire, as well as Atlanta Magazine’s “Restaurant of the Year”. The James Beard Foundation chose Chef Steven as a top five finalist for Best Chef: Southeast in 2013 and 2014. Miller Union was recognized as a semifinalist for the national award of best new restaurant in 2010.


1898020_962946227078591_4965194684050624488_nSaturday June 20th at The Florence 1-3 pm
Entrance is free, and complimentary light bites will be served. There will be a cash bar, as well.
1 W Victory Dr #B, Savannah, GA 31405
(912) 234-5522

11227525_962946167078597_5112499050248765160_nSunday June 21st at Tybee Island Fish Camp 5-7 pm
free entrance, light bites and cash bar.
106 S. Campbell Ave., Tybee Island, GA 31328
(912) 662-3474

Please make reservations for dinner after meeting Steven!
He’s also co-owner of Mermaid Cottages incredible Castaway Cottage circa 1955!


11407236_962946110411936_465153282514002280_nThe New York Times review of Steven Satterfield’s cookbook.

BOOK CLUB — Miller Union chef Steven Satterfield’s new cookbook, Root to Leaf, is now available for purchase, and the New York Times gives it a positive review. “An exhaustive and fascinating guide to the four seasons of vegetable life in the American South, it offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients.” See the full review at the Times’s website. [NYT]

Featured Image by Eater Atlanta


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