Monday, November 19, 2018
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Restaurant Holmes, the first restaurant at Alpharetta City Center, opens July 11

The first restaurant to open at Alpharetta City Center is designed to mirror the way former St. Cecilia chef Taylor Neary likes to dine—on simple, hyper-seasonal dishes created for sharing. Most of the menu's 20 plates are vegetable-based.

It’s worth waking up early for these Atlanta farmers market finds

Wild-caught Georgia shrimp, fresh arugula, and decadent tarts—here are six local finds worth making the morning trip to the farmers market.
Carrots

Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson

“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
Geechee red peas

Reviving the Sapelo Island red pea

Grown at Georgia Coastal Gourmet Farms in Townsend, Georgia, the ruby-red pea has already won over fans like chef Linton Hopkins.
Kroger

Listeria concerns trigger nationwide recall over frozen vegetables, sunflower seeds, and more

Retailers are actively pulling products from store shelves, and consumers are advised to cross-check any recent purchases with the full list.
Steven Satterfield Oven-roasted parsnip “fries” with spring onions and fennel

Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad

Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.
Georgia cookbooks

Holiday gift idea: 3 cookbooks from Georgia chefs

Steven Satterfield’s Root to Leaf and Hugh Acheson’s The Broad Fork may have garnered most of the attention this year, but don’t miss these three other new giftable titles from Georgia chefs.
Steven Satterfield sweet potato pancakes

Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
Best of Atlanta 2015

Vegetable Plate: Miller Union

No dish captures the genius of Steven Satterfield quite like this unassuming veg plate. Summer finds include lima beans and corn cooked in cream and scented with tarragon, served alongside chunky, crisp fingers of fried okra that snap and crunch like green beans.
Market to Table with Steven Satterfield

Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads

Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.

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