One of the most important things i’ve learned as a chef is to treat ingredients with little manipulation. Take your knowledge and enhance the ingredients, don’t mask them. Sometimes I let my culinary edification get in the way; I get so fixated on the technicalities of cooking I can over think the dish. Miller Union’s philosophy of fresh and pure cuisine serves as the reminder why simplistic dishes prepared with passion and thoughtfulness prevail.
Miller Union is home to chef Steven Satterfield, a true cook, preparing southern favorites for Atlanta diners on the West Side of town. I have always respected Steven from the articles I have read to his humble demeanor when I first met him. I knew I wanted to stage in his restaurant and learn from his team. After several emails I finally got on his schedule and was able to experience his culinary fervor.
My night at Miller Union…
I arrived in the beginning of the dinner line-up. This is where the chef gathers the entire staff to run through the menu, explain the ingredients and answer any questions. I don’t know why but this is one of my favorite parts of a service. I think its because it stresses that team dynamic needed to run a successful restaurant.
One of the first things I noticed was that no one referred to Steven as, “chef”; it was just, “Steven”, like he was just part of the team. I like this modest approach about him; puts you at ease.
I began prepping for dinner service then worked on the line cooking the grilled chicken, pork loin, and snapper dishes. We were also responsible for the buckwheat bilinis and creamy grit fritters that were stuffed with Thomasville Tome cheese and deep fried.
All the dishes at Miller Union are local, seasonal and prepared simplistically using ingredients enhanced by vinegar, bacon fat, and infused cream.
Hands down one of my favorite restaurants in Atlanta and a true representation of how food should be. I can’t wait to go back!