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!

A Guide to Winter Cocktails

Top 5 Winter Cocktails

 

pablo (1)

 

As you bundle up and head out to meet up with friends, family, and coworkers, keep these top 5 cocktails in mind! OR Follow the instructions below to become an amateur mixologist in the comfort of your own home.

 

The Jack Rose

2 oz Apple Brandy (Laird’s Applejack is one of America’s oldest distilleries), .75 oz Fresh Lime Juice, .5 oz Quality Grenadine Shaken Hard.

 

Old Friends

2 oz Glenlivet Scotch (Or your favorite single malt), 1 oz Madeira (Fortified Wine), .75 oz Zucca Rhubarb Amaro

Should be gently stirred and poured either over ice or into a cocktail glass such as a coupe to be enjoyed with a twist of grapefruit. Deep smoke, soft fruit and notes of chocolate and rhubarb.

 

An Improved Cocktail

2 oz Rye Whiskey, .5 oz Luxardo Maraschino Liqueur, .25 oz Fernet Branca, Two Dashes Orange Bitters

An Improved Cocktail was the answer to the original cocktail (whiskey, sugar, bitters) which we now know as an Old Fashioned.

*Later this recipe was simplified and became known as the Sazerac. Serve in a rocks glass rinsed with absinthe with a squeeze of lemon peel.

 

pablo 

 

The Manhattan

2 oz Good Bourbon Whiskey, 1 oz Quality Sweet Vermouth (Such as Dolin Rouge, Carpano Antica Formula, Cocchi Vermouth di Torino), 2 Dashes of Angostura Bitters

A delicious, robust cocktail that showcases whiskey.

Fun fact: the original Manhattan area code was 212 – 2 oz of whiskey, 1 oz vermouth, 2 dashes of bitters.  Stir until very cold, strain.

 

Manhattan

 

Hot Buttered Rum

2 oz Dark Rum, 2 sugar cubes, 1/4 inch fresh butter.

Take a small sauce pan and melt the butter under low heat and stir in the sugar cubes with 1 oz of water until completely dissolved.  Add in your 2 oz of rum and pour in to a coffee mug.  Add hot water to your liking and grated nutmeg.

 

Satterfield’s invites you to try these recipes at home, or come have a seat at the bar and let our professionals take care of you. We have plenty of cocktails perfect for the cold and rainy season.

 

pablo

Dessert Highlights for January 2018

Satterfield’s kicked off 2018 by unveiling some new desserts on the menu!

 

 

Chocolate Whiskey Tart in a shortbread crust with Swiss meringue, praline brittle, and whiskey sauce.

 

26734507_1564533746917577_7039727109291672760_n

 

 

Apple charlotte – toasty buttered house-made sourdough with homemade apple butter, honey crisp and grannie smith apples, cinnamon ice cream and spiced caramel sauce.

 

26196255_1551247021579583_7046629838386925400_n

 

Marcona almond and olive oil cake with candied kumquats.

 

26231382_1550228931681392_7130478962347179323_n

 

 

On the Menu in February: 

Chocolate Whisky Tart (above)

 

Pear-Maple Bread Pudding (Sample Plate)

 

2018_1_tiny spiced pear bp

 

House Made Ice Cream Trio – Dark Chocolate, Salted Butter Caramel, and Cinnamon with Salted Chocolate Chip Cookie

 

2018_2_icecreams

 

Chocolate Tiramisu Dark Chocolate Cake, Mascarpone Mousse, Cappuccino Soaked Lady Fingers, Dark Chocolate Ganache, and Vanilla Anglaise

 

2018_2_tiramisu_FB

Satterfield’s has plenty of dessert options on the menu that are carefully crafted with finesse. Make a reservation today and satisfy your sweet tooth.

2018 Valentine’s Day Menu Perfect for Two

pablo (1)

It’s almost that special time of the year!

Valentine’s Day is just around the corner. On Wednesday, February 14th, shower your loved one with gratitude during the day and join us for dinner in the evening. Share an intimate meal with your significant other at Satterfield’s this Valentine’s day.

Reservations from 5:30pm until 9:45pm

$85 per person, prior to tax and gratuity

 

For more detailed information on this year’s special Valentine’s menu, please click the link below.

Valentine’s Day menu 2018

 

We look forward to serving you and your special someone on February 14, 2018! 

pablo (1)

Our Ingredients Are Sourced From Alabama Farms

It’s all about the ingredients

fresh market produce

2017 Restaurant Industry Report suggests that 66% of American consumers say they are more likely to visit a restaurant that offers locally sourced food items. Future trends (predicted for the year 2020) will include local sourcing, fresh produce, healthy eating, and an emphasis on authentic items.

 

Satterfield’s is way ahead of the game

2017_9_15_beet pear rocket mizuna gttruff

We have been locally sourcing food for quite some time now. On a weekly basis, Executive Chef Tripp Mauldin personally visits local farmers markets to meticulously choose the freshest ingredients for dinner service. Executive Chef Tripp Mauldin takes great pride in producing carefully crafted dishes for Satterfield’s diners. He utilizes a vivid plating technique to highlight ingredients and thoughtful flavor pairings to showcase his blending of fresh spices and herbs.

 

If you want fresh and local food, call 205-969-9690 to make a reservation today!

How to Assemble a Balanced Charcuterie Board

It’s possible to please everyone!

 

charcuterie 2

 

If it happens in the kitchen, Satterfield’s can teach you how it pull it off. We wouldn’t steer you wrong! When it comes to sharing a meal and making memories, we have tried and true methods to make you look like the perfect host. If you follow the instructions below, you WILL be the “hostess with the mostest”.

A mixture of colors and textures for vibrancy is key for any well-rounded charcuterie board. Consider arranging different red and black berries, dried fruits, fresh herbs, pickled vegetables, and various spreads on your board to accompany your meat, cheese and cracker selections. FACT: The more, the merrier. Your serving platter or board should be overflowing. Stack and pile until your heart is content. FACT: Variation is important and makes all the difference.

Charcuterie Board Advantages:
  1. Each guest can get creative with flavor combinations
  2. Quick and Easy (only minutes to prepare)
  3. No bake, no fuss
  4. Enjoy with friends and family
  5. Sweet and salty
  6. Variety
  7. Works with any alcoholic beverage selection (red/white wine or beer)

 

charcuterie 1

 

Charcuterie Checklist:

Base– serving platter or board (classic wood, modern marble or a combination)

Meat selections– 2-3 slices per person, all about the flavor! (ex: prosciutto, pancetta, sopressata, salami, etc.)

Cheese choices– 1-2 oz. per person, hard and soft, from mellow to sharp. Mild, medium, or bold, slice ’em up! Best served room temperature. Be sure to have plenty of knives, no mixing flavors!

Bread & crackers– buttery, grainy, thinly sliced, toasted baguettes, use them all!

Tangy & Briny– add small bowls of pickled vegetables (ex: pickles, olives, jalapeños, pepperoncinis)

Preserves– 1-2 jams or preserves for added flavor and sweetness to balance salty meat and cheese options.

Spreads– For smearing before stacking: stone ground mustard, tapenade, pâté, hummus, or bean dip.

Sweet treats– dark chocolate, compound butters, nut butters, etc.

 

Suggested pairings:

Cheese Fruit Nuts Chocolate Charcuterie
Gorgonzola Pears, Plums Walnuts Extra Dark Chocolate Dry Coppa
Provolone Extra Melon, Apples Cashews Dark Chocolate Mortadella
Aged Gouda Grapes,Blackberries Cashews Milk Caramel Salami
Brie Pears, Grapes Almonds Peanut butter cups Speck

 

 

Instead of hosting your friends, co-workers, or family at your place, come to ours! Make a reservation for the main dining room, the Chef’s counter, or the patio! Call to book our Private Dining Room for an event today!