Sunday Harvest Dinner with Chef Steven Satterfield | August 11th, 3pm - 7pm
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Steven Satterfield is the James Beard Foundation award-winning chef and co-owner of Miller Union, a celebrated, seasonally driven restaurant in Atlanta, Georgia. He has always been inspired by vegetables and uses them as the starting point for all his dishes. Atlanta’s vibrant farm community has been a continuing source of inspiration for him, and he’s always excited when they receive their farm deliveries at the restaurant. Steven believes that farmers make his job easier, and his motto has always been “Don’t manipulate ingredients too much!”.
Steven opened Miller Union in 2009 alongside business partner Neal McCarthy, who runs the front of house operations and their award-winning wine program. The restaurant is rooted in traditional cooking methods with a fresh, modern approach. Since opening, the restaurant has been recognized as one of the country’s best restaurants and has received numerous honors on many national lists including Eater, Bon Appetit, Food & Wine, and Esquire Magazine.
Steven released his first cookbook, Root to Leaf, to broad critical acclaim in 2015. Root to Leaf was an IACP First Book (Julia Child Award) and a James Beard Foundation Award nominee. Steven’s second cookbook, Vegetable Revelations, offers innovative, adaptable, and delicious ways to serve a wide range of vegetables and was released in April of 2023 by Harper Wave.
Steven 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. Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017.
To make a donation and reserve a place at the August 11th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Steven Satterfield is the James Beard Foundation award-winning chef and co-owner of Miller Union, a celebrated, seasonally driven restaurant in Atlanta, Georgia. He has always been inspired by vegetables and uses them as the starting point for all his dishes. Atlanta’s vibrant farm community has been a continuing source of inspiration for him, and he’s always excited when they receive their farm deliveries at the restaurant. Steven believes that farmers make his job easier, and his motto has always been “Don’t manipulate ingredients too much!”.
Steven opened Miller Union in 2009 alongside business partner Neal McCarthy, who runs the front of house operations and their award-winning wine program. The restaurant is rooted in traditional cooking methods with a fresh, modern approach. Since opening, the restaurant has been recognized as one of the country’s best restaurants and has received numerous honors on many national lists including Eater, Bon Appetit, Food & Wine, and Esquire Magazine.
Steven released his first cookbook, Root to Leaf, to broad critical acclaim in 2015. Root to Leaf was an IACP First Book (Julia Child Award) and a James Beard Foundation Award nominee. Steven’s second cookbook, Vegetable Revelations, offers innovative, adaptable, and delicious ways to serve a wide range of vegetables and was released in April of 2023 by Harper Wave.
Steven 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. Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017.
To make a donation and reserve a place at the August 11th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Steven Satterfield is the James Beard Foundation award-winning chef and co-owner of Miller Union, a celebrated, seasonally driven restaurant in Atlanta, Georgia. He has always been inspired by vegetables and uses them as the starting point for all his dishes. Atlanta’s vibrant farm community has been a continuing source of inspiration for him, and he’s always excited when they receive their farm deliveries at the restaurant. Steven believes that farmers make his job easier, and his motto has always been “Don’t manipulate ingredients too much!”.
Steven opened Miller Union in 2009 alongside business partner Neal McCarthy, who runs the front of house operations and their award-winning wine program. The restaurant is rooted in traditional cooking methods with a fresh, modern approach. Since opening, the restaurant has been recognized as one of the country’s best restaurants and has received numerous honors on many national lists including Eater, Bon Appetit, Food & Wine, and Esquire Magazine.
Steven released his first cookbook, Root to Leaf, to broad critical acclaim in 2015. Root to Leaf was an IACP First Book (Julia Child Award) and a James Beard Foundation Award nominee. Steven’s second cookbook, Vegetable Revelations, offers innovative, adaptable, and delicious ways to serve a wide range of vegetables and was released in April of 2023 by Harper Wave.
Steven 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. Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017.
To make a donation and reserve a place at the August 11th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.