Catching Up with Steven Satterfield at Food Book Fair 2017

by Kat Johnson

Like a really good novel, I didn't want Food Book Fair to end. The sixth annual literary festival was held this past weekend, and it was my first time taking it all in: four full days of readings, screenings, panels, eating, and workshops. It's heaven for anyone who loves food writing and the culture surrounding it.

On Saturday, I braved the rain and made my way to the Ace Hotel to check out Foodieodicals, which FBF describes as "their festival-within-the-festival starring magazines and makers from Mexico City, Tokyo, and beyond." Some of the food periodicals available for browsing (and purchase!) included Cured, Cherry Bombe, Jarry, Put A Egg On It, Short Stack Editions, and many more.

The latest Short Stack is Volume 26: Peanuts by Chef Steven Satterfield, who was at FBF to celebrate its launch. I caught up with Satterfield to talk about what inspired him to write a cookbook on peanuts and about his recent James Beard Award win for Best Chef Southeast!

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-on-Short-Stack-Peanuts-inspiration.m4a"][/audio]

Screen Shot 2017-05-15 at 12.13.19 PM

via instagram.com/millerunionatl

In addition to celebrating the launch of Peanuts, Satterfield held a book signing for his first cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons at Sunday's Foodieodicals. Some of the recipes in Peanuts were included in early drafts of Root to Leaf, but were later cut. Satterfield decided they would be a perfect fit for the small format Short Stack Edition.

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-on-the-difference-between-22Peanuts22-and-22Root-to-Leaf22.m4a"][/audio]

satterfield books

It's been a whirlwind few weeks for Satterfield. In April, he won the James Beard Award for Best Chef Southeast – his fifth nomination for a Best Chef category! He shared his memories of that night – from being sure he wouldn't win, to hearing his friend and mentor, Anne Quatrano, call his name.

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-JBA.m4a"][/audio]

This was the second year in a row that the Best Chef Southeast category included two nominees from Atlanta. In 2016, Satterfield was nominated alongside Kevin Gillespie of Gunshow, and this year saw Ryan Smith of Staplehouse in the running. Because having multiple chefs from the same city can often split that segment of the vote, Satterfield felt his chances of bringing home the award were slim.

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-on-Ryan-Smith-of-Staplehouse-fellow-James-Beard-nominee.m4a"][/audio]

Screen Shot 2017-05-15 at 11.36.32 AM

via instagram.com/millerunionchef

Satterfield opened Miller Union in 2009 in Atlanta's Westside, and in the years since, has witnessed significant growth throughout the city and the neighborhood. He explains some of the forces behind the natural momentum present in Atlanta's chef community.

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-on-Atlanta-Chef-Community.m4a"][/audio]

He's at the helm of one of the country's most successful restaurants, an accomplished cookbook writer twice-over, and now, the Best Chef Southeast. So, what's next for Satterfield? I had to ask: are there any restaurants, books, and other projects on the horizon?

[audio m4a="https://heritageradionetwork.org/sites/default/files/wp-uploads/2017/05/Steven-Satterfield-on-Miller-Unions-Evolution-and-whats-next.m4a"][/audio]

Screen Shot 2017-05-15 at 1.41.45 PM

via millerunion.com

Latest Episodes

Mother's Day Special: Conversations From the Kitchen Table

Episode 137, Aired: May 7, 2022

Hear mother-daughter stories with some of your favorite HRN hosts!

Charleston Wine + Food 2022 Preview with Gillian Zettler

Episode 136, Aired: October 17, 2021

Join Caity and HRN's new Head of Growth, Frank Mentesana, as they welcome back Gillian Zettler, Executive Director of the Charleston Wine and Food Festival. Gillian has a sneak peak of how the 2022 festival (back in person after 2 years!) will be different, more inclusive, and filled with culinary...

Pentagram’s Paula Scher and Jeff Close on HRN’s New Look

Episode 135, Aired: July 6, 2021

After two years of fundraising and planning, HRN is thrilled to unveil a new visual identity and website. To share some behind-the-scenes insight into the redesign process HRN’s Executive Director Caity Moseman Wadler and Communications Director Kat Johnson sat down with the iconic Pentagram...

Anna Bornstein of World Central Kitchen

Episode 134, Aired: July 1, 2021

From hurricanes and earthquakes to Covid-19, World Central Kitchen is always one of the first organizations on the ground anytime crisis strikes. Caity and Kat welcome Anna Bornstein, WCK's Relief Operations Lead to talk about their mission: using the power of food to nourish communities and...

Catching Up with Fulton Stall Market

Episode 133, Aired: April 29, 2021

Bob Lewis and Stephen Dima of Fulton Stall Market (located in New York City's South Street Seaport) join Kat and Hannah to kick off the season with a conversation on public markets, agritourism, CSAs, and the legend of Sloppy Louie's. Heritage Radio Network is a listener supported nonprofit podcast...

Meet South Carolina's Chef Ambassadors, Part Two

Episode 132, Aired: April 22, 2021

This episode was produced in partnership with Discover South Carolina and Charleston Wine + Food. This week on HRN Happy Hour, we’re learning about South Carolina’s culinary scene from the people who know it best: its Chef Ambassadors! Meet Kevin Mitchell and Jamie Daskalis, of Charleston and Myrtle...