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.
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 has been with Satterfield’s since October 2016. 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, Tripp Mauldin, 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 fiancé and their golden retriever puppy, Forrest.
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.