An Evening with Becky Satterfield

You are invited to a special event presented by Samford University’s Department of Nutrition and Dietetics

Baking with Alabama’s Best

An evening with Becky Satterfield

May 4, 2018
6 to 8 p.m.

Food Production Labs in Samford’s College of Health Sciences

800 Lakeshore Drive, Birmingham, AL 35229

 

Becky Satterfield is the owner and executive pastry chef at Satterfield’s in Birmingham, and this year, she was named the best female chef in the state of Alabama by USA Today. Join Becky Satterfield as she teaches you how to bake three of her signature dishes.

Tickets cost $150 each.

All proceeds will go to students scholarships in honor of the Department of Nutrition and Dietetics’ 100th anniversary.

Buy Tickets

Space is limited.

If you are unable to attend, you can still make a donation online at samford.edu/publichealth/giving.

Questions? Contact Victoria Allen at vallen2@samford.edu or 205-726-2792.

 

New Favorites On The Menu

We invite you to be the judge!

Seasonal produce consistently guides our menu and drives our meaningful relationships with local farmers. We enjoy transforming fresh ingredients into delicious and picturesque dishes. Executed with finesse, the following dishes are available on the menu this month:

 

Alabama Farmers Market tomato salad, featuring sliced avocado with “everything” sprinkles (Yes! Like the bagels!), spring onion, sorrel from our friends at Snow’s Bend Farm and basil vinaigrette.

 


Gem lettuce “Caesar” salad with bacon, Parmesan, toasted bread crumbs, avocado-lime purée, and roasted garlic dressing.

 


Yellowfin tuna with Carolina gold rice, purple hull peas, green onion purée, and red pepper-peanut sauce.

 


NY Strip with Mexican street corn, potato coins, cilantro-lime crema, and green garlic sauce.

 


Filet with asparagus, trumpet mushrooms, potato rosti, onion marmalade, and blue cheese mousse.

 


Crème fraîche cake with white chocolate ganache, Myers’s rum-brown sugar braised pineapple,
basil-coconut cream, and demerara sugar ice cream.

 


Strawberry-lemon tart with lemon cream, fresh strawberries, strawberry meringue, candied lemon, and strawberry sorbet.

 


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Spring Means Rosé, Here’s All You Need To Know

With spring in the air, Rosé reigns supreme.

 

1. Rosés are made all over the world. Dry vs. Sweet, which flavor comes from where?

*Dry = fresh, acidic

Europe means it will most likely be more dry

All other origins outside of Europe means it will most likely be less dry


2. Can’t decide? Go French! (Or Spanish rosados)

There are official names that convey where a wine has been made.

For southern France (Provence):

Côtes de Provence
Coteaux d’Aix-en-Provence
Bandol
Cassis
Coteaux Varois


3. Rosé is perfect for making cocktails. There are several Rosé cocktail recipes available online. To make things easier, here are a couple that are simple to make at home!

 

Rosé Margarita

1 cup simple syrup

1 cup lime juice

1 cup tequila

1 bottle rosé

1 lime, sliced into wedges

Serves 6.

 

In a pitcher, add 1 cup simple syrup, 1 cup lime juice, 1 cup tequila, and 1 bottle rosé. Add ice and stir well.

 

Black Rosé

1 pint fresh blackberries, plus 12 extra berries for garnish

5 ounces Simple Syrup, chilled

1 (750-milliliter) bottle dry rosé wine, chilled

9 ounces vodka, chilled

6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled

Ice

12 thinly sliced lime wheels, for garnish

Serves 12.

 

Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed and juicy but not completely pulverized, about 1 minute. Add the wine, vodka, and lime juice and stir to combine.

Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Place a large block of ice in the punch and serve in wineglasses filled with ice. Garnish each drink with a blackberry and a lime wheel.


 

 

 

 

 

 

 

 

 

 

 

 

Our rosé flight is here! Bar opens at 4:30pm, we hope to see you soon!

 

 

Thank You For Dining With Us!

We appreciate you choosing Satterfield’s not only because of our quality of food, but also because of our elevated ambiance. We take our food service seriously and our customer service is of utmost importance. Our employees want to serve you and create an one-of-a-kind experience that is simply unforgettable.

From our modern, artistic plating to our knowledgable servers, we only seek to exceed the expectations of our diners. Our goal is for all guests to leave with their next reservation in mind. We hope you return to dine with us again soon!

Be sure to visit, like, and share our Facebook page!

 

 

What Fruits and Vegetables Are in Season?

20 Seasonal Fruits and Vegetables For March

 

Grapefruit, Oranges. Tangerines, Lemons

Strawberries, Apples, Pears

Carrots, Beets, Celery

Brussels Sprouts, Artichokes, Spinach,

Asparagus, Broccoli, Cauliflower

Collard Greens, Bok Choy, Potatoes, Cabbage

Thought markets don’t open until April or May? WRONG!
  • For more information on what’s coming out of Alabama field’s in March, Click here!
  • Click here for more information on an indoor (Winter) market located downtown, open every Saturday this month (rain or shine)!
  • Alabama Produce Food Guide

 

At Satterfield’s, we prepare dishes that elevate the flavors of each ingredient. Dine with us this March and enjoy some seasonal, locally sourced fruits and vegetables.

Satterfield’s Celebrates International Women’s Day

Today is International Women’s Day!

 


Our very own Becky Satterfield was featured in USA TODAY!

The following information originates from the official International Women’s Day website.

International Women’s Day means different things to different people, but the global focus on equality and celebration is clear. Values that guide International Women’s Day provide direction for the type of action, behavior and ethos associated with this critical and globally-supported day.

Ten values that guide International Women’s Day are:

  • Justice
  • Dignity
  • Hope
  • Equality
  • Collaboration
  • Tenacity
  • Appreciation
  • Respect
  • Empathy
  • Forgiveness

International Women’s Day is not country, group or organization specific. The day belongs to all groups collectively everywhere. Collective action and shared responsibility for driving gender parity is what makes International Women’s Day successful. Gloria Steinem, world-renowned feminist, journalist and activist once explained, “The story of women’s struggle for equality belongs to no single feminist nor to any one organization but to the collective efforts of all who care about human rights.” So collectively, let’s all Press for Progress.

Honor the special women in your life by treating them to dinner, drinks, and/or dessert today.

 


Visit our Facebook Page to see what’s on the menu this month!
Be sure to “Like” and “Follow” our page to stay up to date on Satterfield’s latest news.

 

We Are Hosting Our First Wine Dinner of 2018!

We are pleased to announce our first wine dinner of the year.

Dry Creek Vineyard from Sonoma County will provide the wine for the evening. The special guest of the evening will be Rocio Gonzalaz, Regional Sales Director for Dry Creek Vineyard.

On Wednesday, March 14, beginning at 6:00pm, guests will enjoy our delicious canapés paired with a thoughtfully selected aperitif. During the evening, guests will enjoy four wines accompanying a beautiful four course dinner. To accommodate our 50 wine dinner guests, the restaurant will be closed on Wednesday, March 14 to all other patrons.

Dinner: $100 per person, excludes tax and gratuity
Call (205) 969-9690 to RSVP today for this exclusive and memorable experience.

 

View the Wine Dinner Menu

 

 

It’s All About the Pork

According to a recent study by U.S. Pork Export Achievements, pork is the most consumed animal protein in the world. There are multiple ways to prepare pork chops or tenderloins in the comfort of your own home. Short online tutorial videos make cooking pork meals simple. One can learn how to bake, brine and bread Pork Chops in less than a minute. When you have a taste for pork, it also takes less than a minute to make a reservation.

 

Pork is beautifully highlighted this month on the menu by Executive Chef Tripp Mauldin. (It’s locally sourced, too!)

 

2018_2_pork belly grits apple aioli

 

Braised Niman Ranch pork belly, Carolina gold rice grits, green apple, red pepper aïoli, and caramel-lime sauce.

 

2018_2_porkbelly2

 

For more tips on cooking your favorite cut of pork, click here! 
Call (205) 969-9690 to make reservations today and share this meal with your significant other sooner than later!