View Photos From Our Events
$75  + Tip/Tax
Sun, 8/9
5:00 PM & 7:30 PM
Westside

Miller Union

Day 1: 5-Course Farm-To-Fork Tasting Series

A true veteran on today’s volatile restaurant scene, this Michelin Guide-Recommended eatery appeared on Eater’s 2016 List of “38 Essential Restaurants in America” and, more recently, on Infatuation’s List of “Top 25 Best Restaurants in Atlanta.” Chef Steven Satterfield, a James Beard “Best Chef: SE” Award-Winner, set his sights on a warehouse in the former Miller Union Stockyards and created what Condé Nast Traveler calls “a temple to vegetables.” Here, diners feast on dishes like tomato and peach panzanella, pork and duck dumplings with mushroom dashi and pecan chili crisp, cornmeal fried okra and eggplant, sweet corn and fromage blanc ravioli, and entrees like skillet trout, shrimp & grits, grilled pork chop, and more. Glorious desserts too, like butterscotch tart with rye crust, roasted plums, and mocha-caramel sauce and brown sugar pavlova with blueberry-basil sorbet. Eater says, “Steven Satterfield draws on the breadth of the culinary South — its agrarian roots and its modern, immigrant-rich perspective — to craft dishes with the depth and sly intricacy of a Faulkner short story.” We can’t wait to visit here and to chat with Chef Satterfield about his food ideas. Join us, won’t you?

About the Host:

Steven Satterfield

Co-Chef/Owner

James Beard Award-Winning Chef Steven Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim in 2015, receiving an IACP First Book (Julia Child Award) and a James Beard Award nomination. In addition to his writing career (his second cookbook, Vegetable Revelations, was released in 2023), he is deeply committed to the progressive culinary community and holds leadership positions with Slow Food Atlanta and the Atlanta Mayor’s Office Food Waste Advisory Committee. He is also a proud and active member of Georgia Organics, a nonprofit that connects eaters with farmers and restaurants.

The Lineup

All courses will be individually plated. This menu will be Fish, Peanut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Gazpacho

    watermelon aguachile, cucumber, chile, tomato, cilantro

  2. Sweet Corn Ravioli

    fromage blanc, cherry tomato, chimichurri, feta

  3. Seared Scallop

    muscadine, okra, butter bean, pepper, romesco

  4. Beef Tenderloin

    potato, pepper, pesto, caramelized onion

  5. Pecan Praline Cream Puff

    candied pecan, chantilly cream

Miller Union

999 Brady Ave NW Ste 106

Atlanta, GA 30318

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Miller Union will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Scallop in Course 3 and Beef and Chicken in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 2, Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
    • Cheese: Goat's Milk Cheese is in Course 2. Substitutions will be provided. Cow's Milk Cheese is in Course 2, Course 4. Substitutions will be provided

  • Shellfish: There is Scallop in Course 3. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 2, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pecan in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Raw) and Red Onion (Raw) in Course 1, Red Onion (Raw) and Shallot (Raw) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.