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Chef Steven Satterfield Book Signing at Acorns
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 believes in making the most out of the edible parts of the plant, from “root to leaf”, a riff on the whole animal cookery term of “nose to tail”. In March 2015, Satterfield released Root to Leaf, a cookbook that celebrates the world of fresh produce. Organized by seasons, and with a decidedly Southern flair, Root to Leaf makes the most of available produce from local markets, foraging, and the home garden.