Beet red velvet cake
Four words: beet red velvet cake. That was the dish that made an otherwise excellent meal extraordinary during Charleston Wine + Food's Signature Dinner at The Grocery
The man behind the maroon masterpiece? Atlanta's Chef Steven Satterfield of Miller Union restaurant.
Satterfield, along with The Grocery's Kevin Johnson and Andrew Wiseheart of Austin's Contigo and Gardner, plated the veg-centric feast. We ate zipper pea cassoulet, carrots cooked in beef heart, parsnip cappelletti with duck consommé, and cabbage duck confit. But that cake, man. Coated in a chevre frosting, it had me fan-girling Satterfield like a tween at a T. Swift concert. I picked up a copy of his cookbook Root to Leaf
the next day and have since made it my go-to for summer recipe experimentation.
So to say I greatly encourage you to attend Satterfield's dinner this Sun. July 5 at Saint Alban (701 King St.) would be an understatement. If my experience is any indication, the event is a must. Satterfield will pair up with Saint Alban's Chef Ari Kolender for the summer vegetable meal.
"We are keeping it light with mostly veggies and a couple of touches of fish," says Saint Alban owner Brooks Reitz. The dinner is $85 per person and includes all the food, all the wine (all rose), tax, and gratuity. Bonus: You get two James Beard Award nominated
chefs for the price of one.
Guests will also have a chance to purchase Satterfield's cookbook as well. To purchase tickets, email email@example.com