Birmingham Restaurant Week is not only an opportunity to try local fare at a markedly lower premium. What sets the Magic City’s restaurant week apart is that a portion of proceeds go to the Urban Food Project – an organization that makes healthy food affordable and accessible to residents throughout the city.
Satterfield’s, under the culinary expertise of Executive Chef Patrick Horn, devised a prix fixe menu that delighted patrons both old and young.
For the first course, guests had their choice of either a salad of artisan lettuces with toasted pecans, cherry tomato, sultanas, farmer’s cheese, finished with a balsamic vinaigrette; or a chilled heirloom tomato gazpacho finished with basil and pickled summer vegetables.
The main course was wild-caught Atlantic salmon served with herb roasted fingerling potatoes, local pole beans, fennel bulb, tomato, and finished with orange oil, or diners could have chosen pan roasted Joyce Farms chicken finished with lemon orzo, Kalamata olives, local squash and peppers, and an herb pesto.
Owner and Executive Pastry Chef Becky Satterfield prepared her signature sweet – house-made beignets. To celebrate the season, the beignets were accompanied by sautéed local peaches and finished with a scoop of house-made vanilla bean ice cream.