Gather. Modern Grange Events

Talk

Root to Leaf

To those who endeavor to eat all of their vegetables, Chef Steven Satterfield is the shaman of root-to-leaf cooking. He has reached acclaim from his creative use of seasonal edible plants at his Atlanta restaurant, Miller Union, and in his first book, Root to Leaf: A Southern Chef Cooks Through the Seasons.

During the height of summer produce season he’ll visit SHED to give a talk on whole-vegetable cooking and share tastes from his book prepared by the SHED kitchen. Attendees will learn new ways to select and store vegetables and how to incorporate seasonal produce into everyday cuisine. Everyone from the omnivore to the vegan will come away with a new appreciation for the parts of the plant that are typically considered scrap and and how to make the most of every harvest or market haul, from root to leaf.

The event will include tastes of these summer treats from Steven’s cookbook:

• Skillet Cornbread
• Cantaloupe with Country Ham and Mint
• Roasted Okra and Summer Vegetables
• Chai Spiced Peach and Buttermilk Lasse

Served with SHED shrubs and wines generously provided by Red Car.

Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield 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 Appétit and Esquire, as well as Atlanta Magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield has been chosen as a finalist for Best Chef: Southeast by the James Beard Foundation in 2013, 2014 and 2015.

Organized by seasons, and with a decidedly Southern flair, Root to Leaf is a beautifully designed collection of recipes that make the most of available produce from local markets, foraging, and the home garden. Signed copies of the book will be available at a discounted price to all workshop attendees, as well as a 10% discount card for use in the SHED retail store the day of the event, perfect for stocking up of farming supplies, seeds, or inspirational produce.