September 17, 2009
The Harvest

For Food’s Sake gathering took place in a beautiful historical home and restored carriage house of Whitespace Art Gallery with Chef Steven Satterfield of Miller Union and Farmer Celia Barss of Woodland Gardens. It truly was an evening of the senses! Guests experienced a touch of the past with dinner served family style by candlelight on the elegant Victorian porch. Wood grilled quail highlighted the evening and Steven’s apple tart & homemade ice cream left guest asking for more! The elegant surroundings and Steven’s embrace of the bounty of summmer’s harvest tells us how eating local can be charming.

First course

Butternut squash soup

Suggested wine pairing: Domaine Lafond

“Roc-Epine” Lirac Blanc 2008

Second course

Farm fresh salad with eggplant and feta toasts

Suggested wine pairing: Mas des Aveylans “Cuvee Prestige” Rouge 2005

Main course

Wood-grilled quail with fresh-shelled peas and beans

Suggested wine pairing: Chateau des Roques

Vaqueryras Rouge 2007

Dessert course

Georgia mountain apple tart and burnt honey ice cream

Suggested wine pairing: Chateau de la Peyrade

Muscat de Frontignan

Photos provided by Kitty Ray Swain

Celia Barss of Woodland Gardens is a certified organic market garden in Winterville, Georgia. We currently grow a wide variety of vegetables, micro greens, herbs, fruit and flowers intensively on 6 acres, year-round using unheated and heated greenhouses to help extend our seasons in the colder months. We attend Morningside Farmers Market in the Virginia-Highlands neighborhood in Atlanta every Saturday morning and sell to restaurants in Atlanta and Athens, as well as through a subscription box program in Athens. We strive to grow a wide variety of high quality produce, while also building our soils and a sustainable farm business that supports our farm workers.

With Chef Steven Satterfield, Oct.2009

With Chef Ron Eyester May 2010

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.