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.
The holidays are upon us. While there is so much laughter and joy surrounding this time of year, there is also a measured amount of stress. We all know the feeling. Kids running around, finally having a break in school. Family arriving from out of town, usually to stay in a room upstairs. It would be so much easier if we had a personal chef armed with an arsenal of recipes to take care of the cooking.
At Satterfield’s, we know how important this time of year is. It’s one of the busiest times of the year for us too, and we’re no strangers to the stress that surrounds preparing a meal. While we prepare our kitchen for the holidays, we’d like to help you prepare yours with two, sure-fire recipes from our own Becky Satterfield.
The first recipe Becky recommends is a staple at so many Thanksgiving feasts, but she’s added a little twist to it. Instead of your traditional dressing, Becky prefers to use cornbread. It adds some Southern flare to this traditional recipe, and ladling copious amounts of Giblet Gravy on top will only add to this fantastic dish.
It wouldn’t be Thanksgiving without sweet potatoes. They usually find their way onto the table in the form of a casserole, but Becky has a wonderful way to use your leftover sweet potato casserole for breakfast the next morning – Sweet Potato Biscuits. They’re quick and easy, and they make for the perfect start to any Black Friday morning.
From Becky and everyone at Satterfield’s, we hope you have a wonderful and safe Thanksgiving holiday.
The leaves are brilliant reds and oranges. The air is brisk. Pumpkins are aplenty. This can mean only one thing – it’s time for our fall wine dinner to celebrate the changing season. Join us on Wednesday, October 26th at 6:00 p.m. for an evening you won’t soon forget. Laurel McKissack and Gia Bivens, two of our friends at International Wines, have joined forces with our own Kevin Moore and Chef Patrick to design a menu that is sure to delight. Hors d’oeuvres begin promptly at 6:00 p.m. with cocktails. Each of the four courses that follow have been meticulously planned and will feature a wine or craft beer pairing. Don’t miss this opportunity to usher in autumn with friends and family.
Brittany Garrigus (chef de pâtisserie) is the newest person to come onboard at Satterfield’s Restaurant. Her thorough knowledge of pastries, desserts, and other baked goods makes her the perfect fit. Brittany joined Satterfield’s because of her desire to get back into a small restaurant. The freedom to creatively express herself and experiment with new desserts is something encouraged by the executive chef, Patrick Horn, as well as owner Becky Satterfield. “She is warm-hearted, and I could see her passion for desserts. Those two qualities are so rare in an owner, and they are why I jumped at the opportunity to work here,” says Brittany. When Brittany isn’t working, she enjoys spending time with her boyfriend and their golden retriever puppy.
On September 22nd, we were lucky enough to partner with March of Dimes and other signature chefs from Birmingham in support of the March of Dimes. Preterm birth poses one of the most serious health threats to mothers and their babies and overwhelms families with a large financial burden. According to anarticle written by Anna Claire Vollers, Alabama has the fourth highest rate of preterm births in the nation. The only states with a higher rate are Louisiana, Mississippi, and the territory of Puerto Rico. Unfortunately, the problem only gets worse in Alabama’s big cities. The average preterm birth rate for Birmingham, Huntsville, Mobile, and Montgomery is 13.5 – significantly higher than the state’s rate of 11.7.
As the night began, it was obvious that the ballroom at theGrand Bohemian Hotel was at max capacity. Sixteen chefs representing fourteen restaurants in the Birmingham area graciously donated their time and expertise. Our own Executive Chef, Pat Horn, prepared a dish that was masterfully refined. Sourcing his pork fromNiman Ranch, he slowly cooked the meat until tender enough to shred and form into the rillette. For a full set of instructions on how you can do this at home, please click here.
Using benne seed crackers made from scratch at Satterfield’s, Chef Pat finished off this delectable dish with a bread and butter pickle. Throughout the evening, guests streamed past tables tasting the various offerings, One thing remained constant, however. They kept coming back to Chef Pat.
Latest reviews highlight exceptional ingredients among other things
When a guest takes the time to write a review for us, we are both humbled and overjoyed. That’s why we feel compelled to share a couple of truly encouraging reviews from some of our most recent guests.
To both Mela and Zolen, the entire team at Satterfield’s says thank you. Serving you is our highest honor, and we are thrilled that you enjoyed your time with us.
At Satterfield’s, we work to make sure exceptional ingredients are in every aspect of our service. Sourcing local ingredients from regional farmers not only supports Alabama farms, but it ensures the highest quality for our guests.
Our talented team is made up of exceptional individuals who give the highest level of attention to all of our patrons.
Please join us for dinner Monday through Thursday from 5:30 – 9:00 p.m. or Friday and Saturday from 5:30 – 10:00, and don’t forget our bar opens at 4:00 p.m. daily. We can’t wait to see you.
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 Farmschicken 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.