15 Questions with Chef Steven Satterfield of Miller Union

Wednesday, February 25, 2015

G&G: Why did you become a chef?

SS: It was a bit of a roundabout way to get here. I studied architecture at Georgia Tech, then played guitar in an indie rock band, meanwhile started working in restaurants and that's how I caught the kitchen bug

**G&G Note: Yes, he said indie rock band! Transport back to 1995 with this live show. Steven looks great on the guitar!**

G&G: What does supporting the local food community mean to you?

SS: I am passionate about working with local farms. It's a relationship and there is loyalty and trust. They love us because we make their food taste good, we love them because they make us look good with beautiful products to work with

G&G: Tell us about your experience cooking your Garnish & Gather meal.

SS: I've tested a few G&G meals at home and they are super easy to follow and quick and tasty too!

G&G: Why did you choose to be a part of our Be The Chef series?

SS: I like the presence that G&G has in the local food scene. Hey, we use the same farmers, so I know it will be great!

G&G: Why did you choose the Braised Oxtail for your be the chef recipe?

SS: I love this recipe, it's very special to me, but it is a long cook time and a little tedious to pull the meat off of the bone. We are doing the work for the home cook so all they have to do is cook the veggies and serve.

G&G: What’s the craziest thing you’ve ever cooked? Ever eaten?

SS: One time I made about 1000 little tomato aspics for an event and I felt crazy by the end of it. I think my recent experience of eating ants, bee larvae and cricket broth with the NOMA food lab guys in Torino Italy was pretty eye opening.

G&G: Um, ants, bee larvae and cricket broth? What was that like!?

SS: Ants are citrusy & delicious. Bee larva are creamy, nutty & fatty. Cricket broth is salty with umami.

G&G: Tell us about your inspiration for your debut cookbook, Root to Leaf?

SS: The inspiration comes from the philosophy of Miller Union. When we write the menu, we start with the fresh produce first. That's what informs every dish. True seasonal cooking revolves around the farmer's harvest, it's as simple as that.

G&G: What was the most difficult part of writing the cookbook?

SS: The writing process, trying to express yourself through words, is very time consuming and drawn out. I'm used to working at a fast pace, so it took some adjustment to get used to. Sometimes you could spend half a day and only have two pages written!

G&G: What’s your favorite thing on the menu at Miller Union right now?

SS: I don't pick favorites but I am very fond of grilled quail which we just added to the menu as an appetizer. I also love our seasonal hummus (currently black eyed pea and benne seed) and the feta snack: goat's milk feta whipped with buttermilk and served with raw vegetables.

G&G: What do you love most about being a chef?

SS: I like being creative and thinking about flavors. I like to think about what people would like to eat and try to get people to try new things, especially vegetables that they don't think they would like.

G&G: On a night at home, do you like to cook? If so, what’s your go to meal?

SS: Honestly I don't like to cook on my night off. I love a great pizza, a simple salad and a glass of wine

G&G: If you could give one piece of advice to a home chef, what would it be?

SS: Start with good ingredients, think ahead, stay organized, clean as you go.

G&G: What ingredient could you not live without?

SS: Citrus and olive oil

G&G: If you were a fruit or vegetable what would you be and why?

SS: I would probably be a head of garlic because I could stick around for a little while before someone ate all of me

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Get your copy of Root to Leaf here!

Steven's Be The Chef Meal will be available to order through March 11th. Be one of the first to cook a recipe straight from Root to Leaf! Order Now