Celebrate these incredible women with us on May 14th
“He didn’t realize that love as powerful as your mother’s for you leaves its own mark.” -J.K. Rowling
We couldn’t agree more. That’s why Mother’s Day is one of our favorite times of year. We hope you will join us and celebrate these outstanding women. In honor of the women who deserve more than we could ever offer, Executive Chef Patrick Horn created an exclusive Mother’s Day menu. Executive Pastry Chef & Owner Becky Satterfield, alongside Chef de Pâtisserie Brittany Garrigus, designed a dessert menu that is, in a word, perfect. A mother’s love knows no bounds. We hope you will allow us to serve these incredible women on a day that’s just for them. Please call (205)-969-9690 or visit our website to make your reservation today. From all of us at Satterfield’s, we wish every mother a Happy Mother’s Day.
Becky shares her own recipe for a dish that will delight
Have we got something special for you this month. Whether you’re counting down the remaining days of Lent or just looking to shake things up, this recipe is sure to impress even the pickiest of eaters. By the way, we hope you’re as successful in your fasting as you set out to be five weeks ago. These crab cakes are a great way to switch up your normal Friday night. But honestly, they’re fantastic any night of the week and for any reason you can imagine. Not only are they super yummy, they’re also super easy to whip up. Don’t let the ingredient list fool you. If you have a mixing bowl, a spoon, and a pair of hands, you have all the makings of a crab cake master. If you really want to take these morsels to the next level, get that iron skillet out. You’ll realize that bad boy isn’t just for frying chicken or making cornbread. Happy caking!
Satterfield’s Restaurant is Hiring Experienced Servers!
Now hiring experienced food and beverage professionals. Satterfield’s is one of Birmingham’s favorite restaurants. If you’re passionate about food and drink, and are experienced in providing top-notch table service, we’d like to talk to you about being a part of our team.
Join our talented culinary team! Apply now. Please apply in person between 2:00 and 4:00 p.m. Monday through Saturday or send your resume to email@example.com.
Join us for a wine dinner featuring wines from Stags’ Leap Winery on Tuesday, April 4, 2017. Our special guest Doug Matuszak of Treasury Wine Estates will guide us through the wine and food pairings that will be the showcase of the evening. It’s an event that you don’t want to miss and you’ll want to invite your best friends.
Download the menu here. Limited seating is available. Please call 205-969-9690 for reservations.
Let’s make this Valentine’s Day a little extra special
Love comes in so many forms: a mother’s love, a daughter’s love, a husband’s love, just to name a few. At Satterfield’s, we take joy in celebrating love every single day. On Valentine’s Day, though, we like to celebrate just a little bit more.
We hope you will join us as we endeavor to celebrate love on February 14th. Chef Patrick Horn has created an exclusive menu, as seen below, that will only be available for this holiday. It is sure to delight the palate of every person who joins us. While we prepare for the festivities, you can relax knowing that we have taken care of every detail. Valentine’s Day is special for many reasons, and we’re delighted to spend it with you.
Gahndi said, “Where there is love there is life.” What a beautiful phrase to keep in mind this year. Our dining room will be full of both life and love this Valentine’s Day, and we hope you’ll add your joy to our celebration.
Reservations can be made online by clicking here. You can also make a reservation by calling us directly at (205)-969-9690. Space is filling up fast, so make your reservation today.
Join us as we celebrate historic Montalcino at our upcoming wine dinner
On January 11, we hope you will be our guest as we take our senses on a tour of Montalcino, Italy. An exquisite, four-course menu has been prepared by Chef Patrick Horn. Special guest, Riccardo Campinoti, owner and winemaker of Le Ragnaie Winery, has expertly paired various Le Ragnaie wines with each course. Hors d’oeuvres and aperitifs will be served at 6:00 p.m., and dinner will begin at 6:30.
Le Ragnaie Winery has been described as “a breath of fresh air.” The winery currently has six varietals in production. Embracing traditional Tuscan wine-making methods, the Campinotis have also introduced organic viticulture. The grapes are hand-picked, de-stemmed, fermented, and aged in old Slovenian oak casks for 36 months. The resulting wine is as Italian wine should be – elegant, complex, and the perfect complement to your meal.
Join us as we embark on this remarkable journey.
Reservations are strongly encouraged as seating is limited to twenty people. Please call 205-969-9690.
As 2016 draws to a close and the new year quickly approaches, we are thrilled to announce our annual New Year’s Eve celebration. Executive Chef Patrick Horn, alongside Owner & Pastry Chef Becky Satterfield, have created a three-course menu that will only be served on December 31, 2016. We hope you will join us as we toast the end of 2016 and the beginning of 2017. We are already filling up, so please make a reservation at your earliest convenience.
To make a reservation, visit our OpenTable page hereor call us directly at 205.969.9690.
To view a PDF version of the menu, please click here.
With the holiday season in full swing, we are all preparing for upcoming parties and events. By December 26th, we’re going to be so full on traditional holiday food that making New Year’s resolutions which eliminate these foods is easy. There are so many typical holiday recipes out there, we’d like to offer an alternative from Becky Satterfield’s own cookbook: “Tis the Season Chicken.”
This holiday recipe is simple to follow, and yet it yields a dinner so yummy, you’ll have everyone asking for more. It has ingredients that are familiar for the holidays and subtle nuances to pique the palate. We think it’s delicious, and we know you will too.
If you’re feeding a large family or bringing something to an office potluck, the recipe can be easily adjusted accordingly. Just double or triple the measurements, and you’re all set.
Becky recommends serving this dish with sautéed haricot vert (butter, garlic, salt, pepper – you know the drill) and a salad comprised of frisee, mandarin oranges, goat cheese, and toasted almond slices. Dress the salad with a strawberry vinaigrette, and finish everything off with some warm rolls.
From all of us at Satterfield’s, we wish you a happy and healthy holiday.