Georgia Magazine - August 2017 - 8
* New Georgia can. Budweiser, produced at the Anheuser-Busch Brewery
in Cartersville, has debuted a
state-specific can for the summer, on sale through September. Georgia is one of 11 states
where Budweiser is brewed;
the other 10 states also will be
featured on their own statespecific packaging. The
Cartersville brewery also will
open to the public for its first tour on
Sept. 23; make reservations at carters
* Grilling skills. Four-time world barbecue champion and pitmaster Myron
Mixon of Unadilla will be a guest judge
on the first episode of this season's
"Chopped Grill Masters," set to debut
Aug. 1 on Food Network. On the show,
competitors battle to impress judges in
three rounds as they create an appetizer, entrée and dessert using a mystery
basket of ingredients. Winners from the
four episodes earn spots in the finale
to vie for a grand prize of $50,000 and a
Napa Valley vacation. Grill master Jim
Stancil of Oxford will compete in the
fourth episode, set for Aug. 22.
fter several years of being nominated, Steven Satterfield won the
James Beard Foundation's coveted Best Chef of the Southeast Award
for 2017. An Italian seafood restaurant
in Atlanta, St. Cecilia, also was honored for restaurant design.
The executive chef and co-owner
of Miller Union in Atlanta didn't start
off intending to become a chef. The
Savannah native studied
architecture at Georgia
Tech in Atlanta and, after a few internships in
the field, "I figured out
that wasn't the right path
A career in music
ensued, but he also gravitated to the professional
kitchen and wound up
in Atlanta cooking with the 2003 Best
Chef of the Southeast, Anne Quatrano of Bacchanalia, Floataway Café,
W.H. Stiles Fish Camp and Star Provisions. After almost a year, he went
on a music tour, then started cooking
at Watershed in Decatur with Scott
Peacock, also a James Beard honoree
In 2009, Satterfield and Neal
McCarthy opened Miller Union.
Satterfield also is the author of a James
Beard-nominated book, "Root to Leaf:
A Southern Chef Cooks Through the
Seasons" (Harper, 2015), and has written a book, released in March, about
peanuts for Short Stack editions.
"When I started looking back, after opening Miller Union," he says, "I
realized it came full circle-math and
science, creativity. Food is the most
ephemeral, but you're still creating
with your hands. I hadn't signed up
to sit in front of a computer. Something was calling me to create with
my hands. You're involving your body
and your brain, but you're creating."
For more information about Satterfield, visit millerunion.com/site/
Winning the 2017 James Beard
More online at www.georgiamagazine.org
by New York-based
design firm Meyer
Davis, St. Cecilia
colors and an
Left: Anne Quatrano,
the 2003 James
Best Chef of the Southeast, places the same
award around the neck of Atlanta chef
Steven Satterfield, the 2017 winner.
* Heading to stores.
Grill, an Atlanta-based,
is bringing its bold flavors to the frozen food
sections of grocery stores nationwide.
Moe's Breakfast Bowls were developed with the Kellogg Co. and contain
at least 12 grams of protein; varieties
include chorizo and eggs, chorizo
benedict, Southwest vegetarian, chicken chilaquiles and huevos rancheros.
Learn more at moes.com/food/grocery.
Georgia chef, restaurant win James Beard
ANDREW THOMAS LEE
COMPILED BY JENNIFER J. HEWETT
Foundation Outstanding Restaurant
Design (76 Seats and Over) Award
was the New York firm Meyer Davis
for St. Cecilia. Originally the location
of Buckhead Life Restaurant Group's
BluePointe restaurant, the groundfloor space at the Pinnacle Building in Buckhead underwent a major
overhaul in its transformation to St.
"We changed everything," says
Meyer Davis' Katie McPherson, one
of the design directors. The marbletopped bar is expanded greatly, with
stools for seating and small lamps
positioned evenly along its edge. The
bar area also features dining seating
with tables and banquettes.
The remodel incorporates natural, soothing colors and windows that
provide an expansive exterior view.
Wood floors, wood-topped tables
and the use of leather and brown linens support the neutral tones.
For more information about St.
Cecilia, visit stceciliaatl.com.
-Jane F. Garvey