Root to Leaf - Spring Harvest Book Dinner

Steven Satterfield_credit Heidi Geldhauser.jpg
Steven Satterfield_credit Heidi Geldhauser.jpg
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Root to Leaf - Spring Harvest Book Dinner


Price includes Dinner, Wine, Tax, and Gratuity

**Please note: This ticket is non-refundable.**

Books will be available for purchase at the dinner from Pomegranate Books. 

Wines Paired and Provided by Frederick Corriher Wines and will be available to purchase at the dinner.

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Welcoming Steven Satterfield of Miller Union in Atlanta to Wilmington, NC

 Steven Satterfield is the executive chef and co-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 and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. In 2017, after four previous nominations, Satterfield was named "Best Chef: Southeast" by the James Beard Foundation. Satterfield's dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.


5:00 pm Passed snacks with meet & greet and book signing

6:00 pm Dinner starts with recipes from "Root to Leaf"


English Pea Hummus and Feta Snack

Escarole Avocado and Grapefruit

Farm Egg Baked in Celery Cream

Sauteed Rainbow chard with stems

Braised Oxtails with preserved Red Beard shiitakes

Carrots and Swede

Rhubarb Hand Pies