Miller Union
Lured by meeting Chef Satterfield at my cooking class this week, I finally made it over to Miller Union! This westside restaurant has been popular for a year bringing in rave reviews as well as big names looking for a great meal. I met friends for a drink on the patio after a long day and was determined to stay for dinner.
The drink menu was well developed featuring a number of house specialty cocktails in the now popular old school/classic cocktail style. I tried the Artichoke Spaceship. I am not really sure about the name, but I am sure about recommending this drink. If you have been reading recently you will know by now I have been on a bourbon kick the past few months. Assuming I may need to move on to more refreshing drinks soon, I settled into what I thought would be one of my last rich drinks of the season. The Artichoke Spaceship was surprisingly light, and crisp. The bourbon was offset by bitters and lemon juice. It was served up and garnished with what I think was lemon or orange peel. Delicious. The wine list and other available spirits is enviable. I am looking forward to working my way through the drink list.
As an appetizer we tried the feta snack. We were not sure what we were getting and were pleasantly surprised. This mixture of feta cheese, buttermilk, olive oil, course salt, and fresh pepper made a fantastic dip for carrots, and red a black radishes.
I convinced a friend to stay for dinner. Moving inside, we were lead to a cozy two top. While the restaurant does have many tables, it is divided into several rooms making it much easier to have a conversation. The decor is stylized and classic. For dinner we started with the butter lettuce salad topped with green goddess dressing. The dressing was flavorful and creamy, the greens were fresh and included fennel a favorite of mine, but overall the salad was a little less inventive and layered than I had expected.
The entrees were perfect. My friend gave the house made sausage a try. It came out over pureed rutabagas and we added a side of the best brussels sprouts I have ever eaten. The sausage was spicy and rich.
The drink menu was well developed featuring a number of house specialty cocktails in the now popular old school/classic cocktail style. I tried the Artichoke Spaceship. I am not really sure about the name, but I am sure about recommending this drink. If you have been reading recently you will know by now I have been on a bourbon kick the past few months. Assuming I may need to move on to more refreshing drinks soon, I settled into what I thought would be one of my last rich drinks of the season. The Artichoke Spaceship was surprisingly light, and crisp. The bourbon was offset by bitters and lemon juice. It was served up and garnished with what I think was lemon or orange peel. Delicious. The wine list and other available spirits is enviable. I am looking forward to working my way through the drink list.
As an appetizer we tried the feta snack. We were not sure what we were getting and were pleasantly surprised. This mixture of feta cheese, buttermilk, olive oil, course salt, and fresh pepper made a fantastic dip for carrots, and red a black radishes.
I convinced a friend to stay for dinner. Moving inside, we were lead to a cozy two top. While the restaurant does have many tables, it is divided into several rooms making it much easier to have a conversation. The decor is stylized and classic. For dinner we started with the butter lettuce salad topped with green goddess dressing. The dressing was flavorful and creamy, the greens were fresh and included fennel a favorite of mine, but overall the salad was a little less inventive and layered than I had expected.
The entrees were perfect. My friend gave the house made sausage a try. It came out over pureed rutabagas and we added a side of the best brussels sprouts I have ever eaten. The sausage was spicy and rich.
My entree was the duck. I guess along with bourbon, duck has been a winter staple for me (lucky me!) The duck was seasoned perfectly, served medium over a bed of farro with apples and pecans and along side a celery root puree. The sweetness of the apples played well off the flavor of the duck and the celery root puree lighted what could be a heavy dish. I will be back for this one before the menu changes to spring!
Miller Union is the perfect place to dive into Atlanta's growing batch of farm to table restaurants. Chef Satterfield is doing it right. The food is amazing and the prices are reasonable. I would recommend taking a trip over to this Westside gem.
Favorites
Here are some links to a few of my favorite things:
The Kitchn (great recipe resource)
Southern Foodways Alliance
Cooks Warehouse (great supplies and cooking classes)
Gastronomica
Atlanta Food Events Calendar
The Kitchn (great recipe resource)
Southern Foodways Alliance
Cooks Warehouse (great supplies and cooking classes)
Gastronomica
Atlanta Food Events Calendar
Watching the Pros Test the SFA Cookbook
Monday night, I had the pleasure of attending a cooking class based on the new Southern Foodways Alliance Cookbook. The recipes came to life courtesy of four fabulous chefs, Virginia Willis, Steven Satterfield, Angie Mosier, and Lynne Sawicki.
Chef Steven Satterfield has earned his fame recently at his amazing Westside hot spot Miller Union. Steven grew up in Savannah and has lived in GA most of his life. His contribution to the cookbook was a great recipe for a version of cheese straws. For our class, he chose a recipe from Louisiana, dirty rice and skillet greens!
The dirty rice was sinful featuring a combination of 3, yes three forms of meat! He started by sauteing chicken livers, in bacon grease! He added house made sausage (Boston butt), the bacon, red pepper flakes, and the "holy trinity" or "Cajun trinity" onions, green pepper, and celery. This mixture is cooked together. The rice is first sauteed in the fat from the meats, then cooked with water until ready. All ingredients were combined, and topped with green onion for an amazingly rich dish. This was offset by the crisp greens. Collards (of course) were sauteed with garlic, red pepper, and anchovies which were ground to a paste. This added a rich ans salty flavor to the bitter greens and cooled the heat from the rice. Amazing choice Chef Satterfield!
Up next was Lynne Sawicki. Chef Sawicki formerly of Floataway Cafe and Star Provisions now owns an amazing meat and provisions shop, Sawicki Meat and Seafood, in downtown Decatur. Lynne prepared another Louisiana influenced dish. It was a take on Osso Bucco, but using frog legs! Lynne sauteed the breaded frog legs in olive oil and set them aside. Then again added the "holy trinity" and a number of other veggies. She also added Merlot to the mix. The combination of the vegetables and the gelatin in the frog legs she explained, created a thick gravy-like consistency, perfect over rice or as we had it over biscuits!
The fabulous biscuits were made by Ms. Virgina Willis. Virgina is one of my favorite chefs in Atlanta. She has the culinary pedigree and the interesting scientific information that hits the mark for me. I guess you can say I am a groupie! She prepared a recipe from the cookbook of a simple buttermilk biscuit dough. She prepped the ingredients in a food processor, and showed us how to properly roll out the dough, and place the biscuits in the pan. I enjoy that she chose to use southern simple ingredients found on the shelf at anyone's grocery store. The biscuits buttered were light, fluffy and flavorful with a gorgeous golden top.
The frog leg osso bucco with a homemade biscuit!
Last up was Angie Mosier. Angie was the past president of the Southern Foodways Alliance, and she is a writer, baker, teacher, and food stylist. She chose to share with us her recipe from the cookbook which was a take on her version of the Rich's Bakeshop coconut cake! Angie also shared with us her tricks and tips for icing, baking, and styling a cake. She made it look effortless, but I appreciate her sharing her insecurities about her baking and her ease about imperfections in her product. She is a true role model for the home baker, and her cake was out of this world!
Coconut cake with buttercream icing!
The Southern Foodways Alliance is an important organization connecting Americans and the world with the old and new traditions in Southern cuisine. I am so excited that people care about preserving and promoting the tried and true as well as the innovating things happening with food in the South! Thanks to this organization and these chefs for keeping the movement going!
Foodie Flashcards
A Not So Sweet Valentine's Treat
Last Minute Valentines Day Ideas
Valentine's Day is Monday! Love it or hate it the day comes on quickly after the holidays and leaves many of us without plans. Whether you are wooing a special someone, avoiding the commercialism that defines the day, or just wanting to head out with friends there are still plenty of options for making the day special.
Valentines in the Garden takes place at the Atlanta Botanical Gardens this Saturday Feb. 12th. They will have special showings, chocolate, and drinks to celebrate and explore.
Valentines Day at the High is also taking place Saturday evening. They are featuring a French theme with art, dancers, and music from 6-10 pm.
If you haven't seen the Dames Aflame here in Atlanta, now is the time. These over the top burlesque performers are fantastic. They are having a special Valentines event Friday and Saturday at Paris on Ponce.
How about a lecture on mating at the Aquarium followed by dinner and the option for an adults only slumber party?
Most Atlanta restaurants are featuring special Valentine's menus. A few of my favorite are getting in the act.
H. Harper Station- $40 pre-fix 3 course meal.
Amuse! is featuring a $55 pre-fix five course meal.
JCT is offering a $55 per person pre-fix "taste" and three courses meal.
4th and Swift is offering a $75 per person menu.
Anis one of my personal favorites has a $60 per person 4 course selection with Jazz.
Ecco is offering a special $50 per person 4 course meal
Pura Vida is offering couples a choice of 6 tapas and a bottle of wine to share for $85.
For a special treat, for you or a loved one see my upcoming post on the amazing chocolates and French pastries at Maison Robert!
Buckhead Restaurant Week is Back
Atlanta Update H&F Bottle Shop (from Food & Wine)
Update: H. Harper Station
Last night was cold, and my parents were coming into town for dinner. I decided to take them to H. Harper Station for some warm comfort food, and because its only two streets over from my house!
I started dinner with a fabulous drink, by far the best one I have tried. It was called a Bufala Negra and was made with Buffalo Trace Bourbon, basil, brown sugar, balsamic, ginger beer. It was warming, but not heavy and had a wonderfully complex flavor.
My parents started with the relish plate, and I again couldn't resist the deviled eggs or pimento cheese. We also were tempted by the salads. I enjoyed a roasted root vegetable salad with roasted beet, shaved radish, petite lettuce, goat cheese, parsnip chip, and a roasted carrot vinaigrette. My parents loved the BLT salad which featured amazing blue cheese, pecans, cherry tomatoes and was served on a small half head of lettuce. We commented on how creative and beautiful the presentation was.
Our entrees were even better than my last dishes. My dad had the gumbo which was served in a smooth broth with sausage, mussels, crawfish and okra. The flavor was delicate, unlike most heavy gumbos I have tried. My mom had the Night Trains, mini pulled pork subs served with cole slaw and Zapps chips. I couldn't help myself, it was cold and I had heard how great the Bacon and Eggs Fettuccine was. When it arrived it had a poached egg on top, peas and mustard greens throughout, firm pasta, and great bits of smoky salty pork belly. Although I couldn't hold it all, I am looking forward to having this for lunch today.
Each time I have tried H. Harper Station, the food has been better. I can't wait for my next trip, I am thinking the pimento cheese grilled with tomato soup is sounding good! Sorry for the lack of pictures on this one. More to come.
 |
| Photo borrowed from Food &Wine |
I started dinner with a fabulous drink, by far the best one I have tried. It was called a Bufala Negra and was made with Buffalo Trace Bourbon, basil, brown sugar, balsamic, ginger beer. It was warming, but not heavy and had a wonderfully complex flavor.
My parents started with the relish plate, and I again couldn't resist the deviled eggs or pimento cheese. We also were tempted by the salads. I enjoyed a roasted root vegetable salad with roasted beet, shaved radish, petite lettuce, goat cheese, parsnip chip, and a roasted carrot vinaigrette. My parents loved the BLT salad which featured amazing blue cheese, pecans, cherry tomatoes and was served on a small half head of lettuce. We commented on how creative and beautiful the presentation was.
Our entrees were even better than my last dishes. My dad had the gumbo which was served in a smooth broth with sausage, mussels, crawfish and okra. The flavor was delicate, unlike most heavy gumbos I have tried. My mom had the Night Trains, mini pulled pork subs served with cole slaw and Zapps chips. I couldn't help myself, it was cold and I had heard how great the Bacon and Eggs Fettuccine was. When it arrived it had a poached egg on top, peas and mustard greens throughout, firm pasta, and great bits of smoky salty pork belly. Although I couldn't hold it all, I am looking forward to having this for lunch today.
Each time I have tried H. Harper Station, the food has been better. I can't wait for my next trip, I am thinking the pimento cheese grilled with tomato soup is sounding good! Sorry for the lack of pictures on this one. More to come.