Podcast appearances and mentions of miller union

· Bringing beauty, art, and intention into restaurants through dessert· Claudia designs pastries as the perfect complement· “Let's just wing it and see if it works”Chef Max sits with Claudia Martínez at Miller UnionMake a reservation to dine at Miller Union at https://millerunion.com/Free dessert at wabe.org/justsatThis episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Curator Katie Jentleson discusses "Memoryscapes," a collection of work by the late Ukrainian folk artist George Voronovsky, on view now at the High Museum of Art. Plus, we learn how to get free art in Little Five Points this Saturday. Then, Miller Union co-owner and chef Steven Satterfield stops by to detail his new cookbook, "Vegetable Revelations: Inspiration for Produce-Forward Cooking."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, chats with Steven Satterfield. Raised in Savannah, Georgia, he grew up as the only member of his family allowed in his grandma's kitchen. But while he was interested in cooking from a young age, in a way, it was his time as a touring musician in the ‘90s dream pop band, Seely, that led him to be a career restaurant worker. He went on to open a James Beard recognized restaurant called Miller Union in Atlanta and just released his second cookbook, ‘Vegetable Revelations.' Through it all, though, collaboration proved to be key, though it also doesn't hurt that he got to meet Mick Jagger. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Dominique Arciero - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam Hohl, wine educator and certified sommelier, and Robert Tas head down to Georgia to review the wine list at Miller Union. Miller Union is an authentic, farmstead-inspired restaurant complete with a rustic, yet modern atmosphere and a guiding ethos of respect for the history of the land. Organic, seasonal, and local produce drive the menu, and they offer dynamic wine list that focuses on small producers with sustainable farming practices. Wines reviewed include: 2019 Luis Seabra ‘Xisto Cru' Douro 2017 Domaine Grand' Cour Gamay, Geneva 2019 ‘The Gadabout' by Donkey and Goat, California For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

To celebrate the fact that it *finally* feels like spring in most of the country, deputy editor Andrew Knowlton goes deep on veg in the deep South with Steven Satterfield of Atlanta's Miller Union and Alon Shaya of Shaya and Domenica in New Orleans. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit, Food and Wine, and Esquire. Together we talk about opening his restaurant and how he has kept it running smoothly after all these years of operation; growing up in Savannah; seasonal Georgia cooking; and the many local ingredients he works with, including peanuts and okra.Photo Courtesy of Heidi Geldhauser.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Jennifer Zyman is joined by chef Steven Satterfield, owner of the James Beard Award winning restaurant Miller Union in Atlanta. For more of Jennifer's work, check out www.jenniferzyman.com.

Each week, Atlanta public relations professional Mitch Leff of Leff & Associates presents his “4 Questions Journalist Spotlight,” a conversation with a Georgia journalist.This week, we talk with Amy Wenk (editor) and Keith Pepper (publisher) of the Reporter Newspapers. They publish the Dunwoody Reporter, Sandy Springs Reporter, Buckhead Reporter, Brookhaven Reporter, Atlanta INtown, and Atlanta Senior Life.Mitch's day job is providing public relations services, media training, and crisis communications, but he also operates Leff's Atlanta Media, an online database with contact info for thousands of Atlanta-based journalists, and Mitch's Media Match, a service that connects Atlanta journalists with local experts.

Jennifer is joined by Claudia Martinez, the pastry chef at Miller Union in Atlanta to discuss her career, mental health in the industry, and what is next for her.

On today's episode, we're continuing the Georgia Organics Annual Awards celebration on May 27with a conversation between Lauren Cox, who heads up our Farm to Restaurant program, and three winning Farmer Champions: Steven Satterfield of Miller Untion, Chris Wilkins of Root Baking Co., and Stevenson Rosslow of Wrecking Bar Brewpub. We hope you join our party to celebrate these chefs on Thursday, May 27, details at georgiaorganics.org/awards. In our second segment, we have a very exciting guest, Stephen Satterfield, chef, writer, and soon-to-be-Netflix host of “High on the Hog” in conversation with Atlanta Foodcast guest host Quianah Upton of Nourish in Black and Nourish Botanica. So buckle up, because today's show is packed with excellent guests and interviewers – Enjoy the show! We'll recognize winners of the Land Steward Award, the Barbara Petit Pollinator Award, and also our new Farmer Champion Award winners! We hope you join us for this celebration of chefs and farmers – To join us and learn more, visit georgiaorganics.org/awards. This year's debut class of Farmer Champion restaurants source from Georgia farmers every week and are being celebrated for having the Top Local and Organic spend out of 20 other participating restaurant partners. They have worked with the Farm to Restaurant program, even through the pandemic, on projects supporting farmers like Food Fight GA and the Mid-Week Pop-Up Market. Our Organic Procurement Coordinator, Lauren Cox, talks with them about how they came to source locally, their legacies in the kitchen, and how to low-key convert folks into becoming local food enthusiasts. First up: Farmer Champions Stevenson Rosslow of Wrecking Bar Brewpub and Chris Wilkins of Root Baking Co. Now we'll continue talking to another Farmer Champion Top 3 winner in part two of this segment of the Atlanta Foodcast: Lauren Cox in conversation with Farmer Champion Steven Satterfield of Miller Union. Remember to register to attend Georgia Organics' Annual Awards celebration and hear more from these Farmer Champion winners, register at georgiaorganics.org/awards. You can find all our Farmer Champion partner restaurants throughout Georgia on our Good Food Guide by going to gfg.georgiaorganics.org. Next, guest host Quianah Upton interviews chef and food writer Stephen Satterfield, the founder of Whetstone and creator and host of the forthcoming Netflix documentary series “High on the Hog: How African American Cuisine Transformed America.” This four-part series arrives on Netflix on May 26, inspired by the writing of Dr. Jessica B. Harris, and chronicles Satterfield's exploration of the historical and cultural roots of staple foods. Today, he and Quianah discuss entrepreneurship, career paths and travel, as well as representation in the wine and food industry and recognizing the fundamental impact of African Americans on the food and identity of America. That's our show for today, don't forget to join the party as we celebrate farmers and chefs on Thursday, May 27 – secure your spot at georgiaorganics.org/awards. As always, thanks for joining us and don't forget to support your local farmers and farmers markets! You can visit Georgia Organics' Good Food Guide to connect with farmers near you.

As we mark the one-year anniversary of the pandemic, now is a time to reflect on what we've endured. The audio I'm sharing today was collected in those first weeks of the pandemic, when restaurants, bars, and cafes sat dark and quiet across the nation. Owners were unsure if they would ever be able to re-open and hundreds of thousands had lost their jobs as millions were quarantining at home. You'll hear from chefs and restaurant owners from around the nation in their own words about the impossible and life-changing decisions they had to make as they adapted to the realities of COVID-19. And before we begin: I am working on a future episode of theLINE and I want to speak to you; if you are a front of house or back of house worker, whether you've been working or not working during the past year of the COVID pandemic, if you were fired or furloughed or decided to leave the hospitality industry or take a break. I want to hear your story about what the last year has been like for you. If you are willing to share your story and you'd like to speak to me, you can get in touch with me by emailing theline@heritageradionetwork.org. Or you can send me a DM on Instagram to @thesussmans. I would love to hear from you to connect with you and be able to potentially share your story on a future episode.In Part One, Stories from:Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastic And after the break, perspectives from:Aktar Nawab, Chef and Owner - Alta Calidad - NYC, New Orleans, Omaha @altacalidadbk @chefaktarMax Katzenberg & Greg Baxtrom - Co-Owner and Chef/Co-Owner - Olmsted and Maison Yaki Brooklyn @olmstednyc @nyhospcoalition Brent Kroll - Owner Sommelier - Maxwell Park Washington D.C. - @btkroll @maxwellpark_shaw @maxwellpark_navyyardCamilla Marcus Restaurateur - Westbourne NY - @camilla.marcus @westbourne @roar.ny @indprestaurants Whitney Otawka - Chef - Greyfield Inn - Cumberland Island, GA - @greyfieldinn @whitneyotawkaNate Adler - Owner - Gertie - Brooklyn NY - @gertienyc @natejackadler @leeinitiativeHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.  

Welcome to the Turntable Round Table!Here’s what the crew were into this past week. Give ‘em a listen and see what you think!Mark’s PickSeth Bernard – “Who Are You?” from Let Love Light The Way (2020)Don’s PickCotton Jones – “Blood Red Sentimental Blues” from Paranoid Cocoon (2009)Tom’s Pick El Zar – “Lo que Fuimos” from Circulos (2016)Craig’s PickSeely – “Meteor Shower” from Julie Only (1996)Juan’s PickThe Microphones – “I’ll Not Contain You” from The Glow Pt.2 (2001)Shawn’s PickCharlie Rich – “I Take It On Home” from Behind Closed Doors (1973)Kevin’s PickChihiro Yamanaka – “A Secret Code” from Somethin’ Blue (2014)Support the show (https://www.patreon.com/SchizoMusic)

Re-Opening is upon us. Well for some of us at least, and pending for the rest of us. Jenny and I listened this morning to industry leaders, including Thomas Keller, Will Guidara, Sean Feeney and Tim Love, present issues that independent restaurants are facing directly to President Trump. Among those issues were the importance of the PPP loans and the necessity that the usage and term length for forgiveness be adjusted. One thing that all parties in the room agreed on was the importance that restaurants play in our communities. Big or small, restaurants are an integral weave in the fabric of our society and in the pleasures of our life.We need to re-open for the economy sure, but also for the greater part of who we are, how we behave and how we interact with each other, we need to reopen for us. Excited to welcome back previous OS Guest Steven Satterfield of Miller Union in Atlanta, Ga. Steven is in fact Re-Opening Soon, very soon in fact  likely on June 1st, after being closed for almost 2 months. The restaurant he reopens will no doubt be a different one that was closed in March after over 10 years of service. But how will it be different? How will the guests perceive the changes? When will they come and what will they ask for? Opening Soon is powered by Simplecast

Dani Nierenberg Talks with James Beard award winning chef Steven Satterfield, executive chef and co-owner of Miller Union, about how the restaurant industry is handling the COVID-19 pandemic. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Across the nation, restaurants, bars, and cafes sit dark and quiet. Owners are unsure if they will ever be able to re-open and hundreds of thousands have lost their jobs as millions have self isolated at home. This week on The Line, hear from several chefs and restaurant owners from around the nation in their own words about the last week of their personal and professional lives and the impossible and life changing decisions they've had to make during the evolving COVID-19 crisis. Stories from: Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastictheLINE is powered by Simplecast.

Tagging in on guest-hosting duties is Steven Satterfield, the chef/owner of Miller Union in Atlanta. He sits down with Andrew Knowlton, editor at large of Bon Appétit and partner in the Mighty Union, a hospitality management company with properties in Austin (The Carpenter), San Antonio (Veramendi), and Honolulu (Wo Fat). HRN On Tour  is powered by Simplecast.

Welcome to Dinner Tonight Atlanta! There are so many great restaurants, how do you ever decide? With my help you can be the hero of your group and make a decision. We'll pick a different neighborhood each week and a different Atlanta restaurant each night. This week, we're in West Midtown. It was hard to narrow these down, but don't worry, we'll come back. Friday night you're going to Miller Union at 999 Brady Ave NW. It's a Modern Southern eatery with farm-fresh, ingredients in contemporary country space. It's known as the most unpretentious high-end restaurant in Atlanta. Try the duck breast, creamed greens and the hoecakes.  I’m Susan Cooper from Dinner Tonight Atlanta. Somebody’s gotta decide where you’re gonna eat. Have a great time tonight. www.DinnerTonightAtlanta.com   Listen on: Apple podcasts - https://podcasts.apple.com/us/podcast/dinner-tonight-atlanta/id1490788752 Spotify - https://open.spotify.com/show/4BOmFTjCgvsZDKocSqSfIw Stitcher - https://www.stitcher.com/podcast/susan-cooper/dinner-tonight-atlanta Follow me on: Twitter - @AtlantaDinner Facebook - Dinner Tonight Atlanta Instagram - DinnerTonightAtlanta   What’s your favorite Atlanta Restaurant? Tell me about it here: https://forms.gle/JZVPnR6AheE7Lw9R6  

Not so long ago, it was in vogue to say that chefs are the new rock stars, but Steven Satterfield played that in reverse. The chef and co-owner of Miller Union released four records and toured the world with his band Seely before making the switch to full time restaurant life. Since then, he's won a James Beard Award, written a much-beloved vegetable-forward cookbook, gone through cancer treatment, and become a truly thoughtful leader in the kitchen and the community. Satterfield shared what he's learned about hiring smartly, setting healthy boundaries, and the healing power of produce.

He’s one of our favorite people to spend time with at food festivals across the country! Steven Satterfield joins us to talk about Miller Union’s ten year anniversary, coming up this November. He shares some of the restaurant’s “greatest hits” – dishes that have stayed on the menu for nearly a decade. He also shares a status update on Slow Food Nations’ Zero Waste Dinner, where he and a group of talented chefs rescue all of the unused food from the weekend and turn it into a magnificent feast. Photo by Sara Brito. HRN On Tour is powered by Simplecast.

Jamie Miller and Rebecca Jones are here for today’s episode. Jamie is the CEO of Union Cowork, and Rebecca is the mayor of San Marcos, California. San Marcos is the most recent city to welcome in a Union Cowork building. Before getting into politics, Rebecca grew a business to $100 million in sales. Previously, San Marcos didn’t have a defined downtown. Rebecca began planning to implement one in her city around ten years ago and talks about its evolution. Jamie discusses how he was under the impression that San Marcos was just a place for big box retailers, and that his changed perception of the city made him want to get involved. Rebecca shares insight on the struggles and loneliness that happened in the early days of building her business. Jamie adds in that Union Cowork can help in similar situations because using their spaces allow people to feel like they’re not alone. He believes that having others who can support you along the way is extremely important. With the politically charged atmosphere of late, Rebecca expresses that people such as herself must remember why they are in their position in the first place. She says that one of her favorite areas to focus on is traffic, and Jamie talks about his desire for everyone to walk or bike to work. We finish by hearing advice from Jamie and Rebecca about building a business. Rebecca promotes remembering that you can’t make everyone happy and sometimes have to let things go. Jamie brings up the importance of having balance between your business and personal life. Union Cowork: https://unioncowork.com/ Rebecca Jones: https://www.san-marcos.net/your-government/city-council/rebecca-jones-mayor

This week we're re-airing an interview with Chef Steven Satterfield of Miller Union. The restaurant has had quite the year and the steam is really just starting to build. Being recently named the No. 1 restaurant in the city from Atlanta Magazine's Top 75, their 10-year anniversary coming up in November, and their outstanding wine program being nominated for a James Beard, there's still so much to come from Steven, Neal, and the entire team.So, here's a conversation Steven and I had last summer — Oh, and in case you hadn't caught this interview last season, I'm a little nervous and overly excited. I'm a huge fan of his cooking. Anyways, on with the show!

This week’s episode of Opening Soon is all how to Hire & Train the best of the best and how to keep them from jumping ship amidst the chaos of opening. Once you have a team in place how do you instill and maintain a culture that keeps you and your employees happy and thriving? We are joined by award winning Chef Steven Satterfield of Miller Union in Atlanta, Ga. Miller Union is celebrating 10 years this November. As well as Chef/Owner Jon Sybert and Service Director/Owner Jill Tyler of Michelin Starred Tail Up Goat in Washington DC. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20. Opening Soon is powered by Simplecast.

Join Cassandra and Chef Steven Satterfield and they talk about even's favorite, not-actually-a-nut, the peanut! Chef Satterfield is the executive chef and owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta's Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. Peanuts, his second book, is a delightful collection of recipes that offers ingenius ways to cook peanuts, from childhood snack, to kitchen condiment and even the centerpiece of a meal. Satterfield's dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. Peanuts belong to the legume family and are also known by the names of groundnut, goobers and monkey nut. The crop was domesticated thousands of years ago in South America, but now is sold across the globe in the forms of roasted or boiled nuts, oil, butter or even peanut flour. While they are a tasty treat to many, they are also implicated in food allergies for some, which can range from mild symptoms to life-threatening anaphylactic shock. *** Have you ever wondered where your food comes from? Not just where it’s grown today, but where it originally popped up in the world? Have you ever bit into a delicious, red juicy ripe fruit and wondered, hey – why is it this color? What’s responsible for this amazing flavor? Or – is this good for my health? Could it even be medicinal? Foodie Pharmacology is a food podcast built for the food curious, the flavor connoisseurs, chefs, science geeks, foodies and adventurous taste experimenters out in the world! So, join me on this adventure through history, medicine, cuisine and molecules as we explore the amazing pharmacology of our foods. Dr. Cassandra Quave is an American ethnobotanist, herbarium curator, and assistant professor at Emory University. Her research focuses on analyzing wild plants used in traditional cultures for food and medicine to combat some of the greatest challenges we face today in medicine: antibiotic resistant infections and cancer.

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage. This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

It wouldn’t be Charleston Wine + Food without getting a chance to catch up with our friend and celebrated chef, Steven Satterfield of Miller Union in Atlanta. Steven is a food festival veteran. In this episode he talks about how national events like CHSWFF and Slow Food Nations can be opportunities for chefs to market their restaurants, network with other chefs and farmers, and get inspiration to take back home. Plus, they’re just a whole lot of fun! HRN On Tour is powered by Simplecast.

Nick Leahy and Steven Satterfield caught up with host Kat Johnson and taste some beers. Nick tells us about his new concepts Aix restaurant and Tin Tin winebar, both chefs reminisce about their recent James Beard dinners and cooking in New York City. Serving a globally inspired and locally sourced menu, Executive chef Nick Leahy helms the kitchen at Saltyard. Nick is originally from Bermuda and credits his diverse culinary style to his international travels growing up. He first began working in the restaurant industry in high school and honed his skills under Atlanta legend Chip Ulbrich at Food Studio. He then moved overseas to serve as Executive Chef at Daylesford Organic in London—a restaurant that solely uses local and organic ingredients from farms around the city. This experience fueled Nick’s passion for sourcing from small, nearby purveyors and farmers. James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. Satterfield remains deeply committed to Atlanta’s progressive culinary community and holds leadership positions with Chef’s Collaborative and Slow Food Atlanta. He is also a proud and active member of the Southern Foodways Alliance and Georgia Organics. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation’s “Best Chef: Southeast” award and Miller Union was recognized as one of the country’s best restaurants by Eater National. Heritage Radio Network On Tour is Powered by Simplecast

Host Hilary Cadigan speaks to James Beard Award winning chef Steven Satterfield of Miller Union for the story behind his famous shrimp and andouille gumbo.

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There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Steven Satterfield (of Miller Union in Atlanta). Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance.

For this, our Thanksgiving Special, Gene is joined by four very thoughtful guests who act as our Atlanta Restaurant Guides, coming together through conversation to explore our heritage, our history, the soul of Southern Food, and the importance of family and friendship.