It’s all about the ingredients
A 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
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.