Compliments of the Chef with Steven Satterfield

This week, ChefsFeed met up with renowned chef Satterfield at his restaurant, Miller Union, in Atlanta's Westside.

November 6, 2013 ‚óŹ 2 min read

CF: I'm best known for my _______ style of cooking but I can make one hell of a _______.

SS: simple and rustic vegetable-based; fried chicken

CF: A few words your sous chef would use to describe you.
SS: Purist, fair, and a dreamer.

CF: What are you most excited about right now in your restaurant?
SS: I'm particularly excited about the change in seasons and the beginning of fall produce. We can get up to 10 varieties of North Georgia apples at a time, and I love scattering them around the menu. I'm currently really liking this rice pudding tart we're doing with an autumn compote and apple butter ice cream. We also put apples in sausages, pasta fillings, apple butter, jelly, salads, etc. Some of our farmers have also been harvesting local ginger, which is kind of a new trend. We're using it in chutneys, ginger beer, and seafood broths, and we often have gingery fried rice for family meal.

CF: Which chef would you drop everything to stage with?
SS: Asha Gomez from Cardamom Hill in Atlanta. Her food is based on the traditions of the Indian region of Kerala. She's a friend of mine but her food fascinates me and is always delicious.

CF: Insider tip from the kitchen for diners.
SS: Learn the difference between an allergy and a preference and be honest about it.

CF: Is there anything you don't like?
SS: I don't like raw onions or garlic but I enjoy them both when cooked or pickled. I feel that when they're raw, they coat your palate so much that you cannot taste anything else for hours. While we're talking about it, I also don't like green bell peppers when they're on their own.

CF: Message to professional food critics.
SS: Make repeated visits to a restaurant to taste the food several times before commenting. Taste as many things as you can on the menu; try the cocktails, eat the desserts, and absorb the entire experience before you lift your pen or type your first word.

CF: One piece of advice for aspiring 

young chefs.

SS: Don't think you know everything. If you ever think you do, you will probably fail. It's important to be humble and always understand that we are all learning, even as we age.

CF: Favorite fro-yo combo?
SS: Plain with fresh pineapple, banana, and coconut.

CF: Thick or thin patty?
SS: Medium thickness. When I make my own, I like to press a thumbprint into the middle of a thicker patty on both sides before cooking it so that it cooks more evenly.

CF: What's for family meal tonight?
SS: Fried chicken tacos, roasted eggplant with almonds and peppers, and a watermelon salad.