“Maybe some of the ones we’re using right now will get switched out,” Steven muses. “I didn’t know at the time that no one was allowed to be in the kitchen with her while she cooked,” he says. “Wouldn’t it be cool if it were my own thing?” So he partnered with Neil McCarthy and opened Miller Union in 2009. That’s a good start.”, This information is very helpful me. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield — dubbed the “Vegetable Shaman” by The New York Times’ Sam Sifton — has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style over the years. Satterfield’s trademark is simple food, and his creative-yet-refined hands continue to update the region’s legendary dishes. Tag: Miller Union. Outside the kitchen, however, these forged beauties have a much easier life. I have to say that for the last few of hours i have been hooked by the impressive articles on this website. When Satterfield and McCarthy first joined forces, they strived to culivate a modern atmosphere with a respect for its history in a refurbished mid-20th-century warehouse that sits on the historic site. James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. It’s really the driving force of the menu.” Rather than building a dish around a cut of meat, he allows the produce of the day to be his muse and then adds a protein compliment. Menu is subject to change based on local and seasonal availability. It's my sure-fire meal of preventing a cold, too. “It keeps really even heat, so you can leave it on low and toss in a duck breast to order and let it render nice and slow.” Mountain trout, grilled pimiento cheese sandwiches and, of course, cornbread get the cast-iron treatment when they grace the menu. The broth is richly spiced and aromatic, yet clear and light. eggplant frites, blueberry mayo, espelette, cilantro …. 9 Miller Union | Atlanta. Brilliance never tasted so good. James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Save my name, email, and website in this browser for the next time I comment. When they have it, I also love their spring pea hummus with buckwheat-walnut lavash and pink-eyed pea hummus. Outside the kitchen, however, these forged beauties have a much easier life. https://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake He is also a proud and active member of the Southern Foodways Alliance and Georgia Organics. butter bean hummus, crudités, housemade lavash …. “She was a really good cook, and everything she made was delicious,” he reminisces. You have entered an incorrect email address! home; cookbooks; miller union; events; connect; press; home; cookbooks; miller union; events; connect; press '". From the experience you gain from the observation of the awesome pastry chef that employed at Miller Union. After studying architecture in college and touring with the pop band Seely, this four-time James Beard Award nominee and co-owner of Miller Union in Atlanta traded in his electric guitar for a cast-iron skillet. It's a visceral experience. STARTERS ", $$$, Outdoor Seating, Full Bar, American, Cocktail, Midtown, "I’m not entirely sure how it’s made, but my best guess is that a beautifully white celeriac purée is heated in a bowl, and then some genius cracks a farm egg over the top, which cooks in the hot cream as it’s being delivered to my table. 145 Miller Union jobs available on Indeed.com. “Maybe some of the ones we’re using right now will get switched out,” Steven muses. 29 While Steven describes Miller Union’s style as modern Southern, he doesn’t rein in his creativity. farm egg baked in celery cream with grilled bread …. Miller Union was named a semifinalist in 2015 and 2016, and finalist in 2017 for “Outstanding Wine Program” by the James Beard Foundation. This site uses Akismet to reduce spam. 6 He rose through the ranks at Watershed to executive sous chef, when he realized he’d hit the proverbial ceiling. per person 2, ENTREES The farm egg comes with rustic bread to mop it all up. At Miller Union, Satterfield cooks with the seasons in an organic way by reacting to the ever-changing harvest experienced throughout the year and working with local farmers and purveyors to obtain the freshest ingredients possible. 9 Chef’s Table: Steven Satterfield of Miller Union, “She was a really good cook, and everything she made wa, Editor’s Picks: Our Favorite Grilled Cheeses, Brian Hart Hoffman’s Buttermilk Biscuits with White Lily Flour. Her Midas touch with fresh ingredients fascinated Steven, and he spent many a visit helping her in the kitchen, rolling out biscuit dough and asking questions. This is basically eggs en cocotte—a French breakfast of soft-baked eggs and cheese in a ramekin—but the addition of celery is subtle and mixes perfectly with the runny yolk and crusty 'soldiers.