Chef Steven Satterfield

Q &A with Steven Satterfield

Why is sourcing local produce important to you & your restaurant? Knowing where your food comes from and who grew it is important to us and to many other people. As food sources become more readily available from a globally driven market, we find it important to appreciate what is available to us within our local and regional areas. the challenge of cooking solely (or mostly) with local ingredients adds to the experience of gathering/sourcing, cooking, and enjoying the meal.

If you were a farmer what would you raise or grow? I absolutely love any kind of greens: Head lettuces, watercress, spinach, kale, collard greens, etc.

What one seasoning can you not live without [other than salt]? Acidity: Citrus, vinegars, etc.

What celebrity or historical figure would you most want to serve a meal to? Thomas Jefferson

What would you eat and drink at your last supper? The perfect salad of greens and vegetables just plucked from the earth, whole roasted chicken or game bird, a good glass of wine.

Where would be your ideal location for your last supper, what music would you listen to and who would join you ? definitely an outdoor setting; i absolutely love a perfect picnic with carefully picked ingredients in a beautiful, pastoral setting. would love to be with my friends who appreciate good food and fellowship. my ipod on shuffle would be pretty great.

Steven Satterfield, a native of Savannah, Georgia who misses his “time warp” getaways to Tybee Island where he could eat fresh seafood, studied architecture at Georgia Tech and spent a year abroad in Paris. After college, he formed a band with some friends under the name “Seely” who signed with a London based indie label. After hitting the college charts, the band toured the US. They produced 4 full-length CDs from 1995-2000 and then disbanded in Summer 2000.

He began working in restaurants while playing music and as breaks between records grew longer, he had a stronger desire to learn more about food. In 1999 Steven worked for Ann Quatrano at Floataway Cafe and then began working with Scott Peacock at Watershed. He worked the line to become Executive Sous Chef while Chef Scott did more television and guest appearances outside of the restaurant.

In 2009, Neal McCarthy from Sotto Sotto and Fritti, and his wife Carolyn and Steven have joined forces to form Miller Union: A locally driven, seasonal restaurant with sustainable practices. The food: Southern ingredients with a fresh approach.

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