When: Wed., Nov. 6, 6-8 p.m. 2013
With the days getting shorter and the nights getting colder, it can be a struggle to muster up the energy to make a full-fledged meal that consists of more than a blue box of mac-and-cheese and Jimmy Johns. Atlanta chef and restauranteur Steven Satterfield is trying to change that by proving fresh meals are just as easy. “It’s possible to put time into scratch cooking and have it still be easy,” explains Satterfield. “You can make fresh fruits and vegetables in normal time.” Satterfield will be in town for the Chefs Collaborative Sustainable Food Summit and is using the opportunity to show off some local staples like Carolina Gold Rice, butternut squash, and pickled peppers for a two-hour demo and dinner at L’Atelier. “Cooking and eating seasonally is important,” says Satterfield. “Farmers are putting all this work into growing food and taking it to farmers markets, and we need to be paying more attention to them.” With only 24 people in attendance, the dinner will be an intimate forum to hear Satterfield’s philosophy on cooking while also getting a five-star meal.