Photo by Heidi Geldhauser
Here’s an ironic but exciting food twist: Atlanta Chef Steven Satterfield, whose new cookbook celebrates seasonal cooking with southern vegetables, is coming to Memphis to party at a butcher shop.
Satterfield, the celebrated chef and co-owner of Miller Union in Atlanta, will be the guest chef Wednesday at Porcellino’s, the craft butcher and restaurant from chefs Andrew Ticer and Michael Hudman on Brookhaven Circle. The evening’s menu – four courses with wine pairings - will pull from Satterfield’s cookbook titled “Root to Leaf: A Southern Chef Cooks Through the Seasons.”
The menu is still being developed, but Satterfield sent these hints in an email this weekend: “We are leaving some room for spontaneity based on what the local farms will have, but I’m definitely making quail with Muscadines and red-eye gravy, butternut squash and apples, and scalloped green tomatoes.”
Guests who attend the dinner orchestrated by the multi-year James Beard nominated chef will receive a copy of "Root to Leaf," an approachable guidebook to help home cooks prepare locally sourced foods in creative new ways. Tickets for the dinner are $80. Cocktails start at 6 p.m.
Satterfield, who is not a newcomer to Memphis, will also join an impressive roster of local chefs for a James Beard Dinner Thursday night at the Memphis Zoo. He first visited Memphis two years ago, when he participated in a fundraiser for Le Bonheur Children’s Hospital with Chef Kelly English.
“I had such a blast,” Satterfield recalls. “We ate at Gus’s Fried Chicken, Andrew Michael Italian Kitchen, the Second Line, and Hog & Hominy, and I cooked with Wally Joe at Acre.”
Dinner with Chef Steven Satterfield, Oct. 7 at Porcellinos, $80. For tickets, call 901-762-6656 or email firstname.lastname@example.org.