Cook the Book

Cook the Book with Steven Satterfield

The Local Palate's Virtual Cooking Club

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Join us for this intimate, ticketed virtual event where you can pull up a chair, pour a glass of wine, and cook along and hang out with your favorite Southern cookbook author and chef Steven Satterfield and our very own editor-in-chief, Erin Byers Murray.

During this intimate evening, we will bring you straight into the kitchen with chef Satterfield and will include a Q&A as well as a demo of 1 to 2 recipes from his latest cookbook, Vegetable Revelations: Inspiration for Produce-Forward Cooking.

Held on Wednesday, June 12 at 6 p.m. ET, the 60 to 90 minutes class will also be recorded so ticket holders don’t have to miss out on the action at any point.

Cookbooks will be available for purchase through our e-commerce site, The Local Palate Marketplace and recipes will be sent to guests in advance. We’ll also field questions through the chat function so that you can jump in while they cook.

Virtual Event will be on June 12, 2024 with Steven Satterfield 

vegetable revelations

We’ve long been fans of chef Steven Satterfield through his Atlanta restaurant Miller Union (pastry chef Claudia Martinez taught us how to bake like a cook last year), and his first cookbook Root to Leaf (Harper Wave, 2015). In the follow up, his recipes show off an evolution in Satterfield’s own culinary journey, one where he now leans on a range of global ingredients picked up along travels and cooking alongside friends and other chefs. Where Root to Leaf trends Southern, Vegetable Revelations opens a door to the world—while still celebrating produce in all its glory. We like that he starts things off with the staples—stocks, sauces, condiment, vinaigrettes, flavor bombs—to put the “building blocks” in place for successful cooking. The second part of the book is all about the recipes, which put vegetables, herbs, and fruit front and center. Organized by type of produce (roots, leaves, brassicas, etc.), the recipes range from quick bites to hearty sandwiches to breakfast and entrees, setting you up for success, no matter what your local market or CSA has in store.

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