What We're Reading: April 2, 2015


Don't settle for the store-bought bagel when you can make them at home. [Eater


Steven Satterfield's new cookbook will make you a greenmarket pro for all four seasons. [NYT


Add booze to your Easter festivities with jello egg shots. [HuffPo


California farmers become hopeless as the snowpack levels reach an all time low. [NPR


Craft beer continues to reign over the brewing scene: 2014 top sellers. [... Read more >

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On the Menu: Southern Charm

Southern Charm When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation. Hors d’Oeuvre Pickled Shrimp Benne Seed Wafers Cheese Straws Blue Crab Salad Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin Dinner Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets

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Recipe: Braised Rabbit with Herbed Dumplings

Braised Rabbit with Herbed Dumplings This dish of succulent rabbit and choux dumplings from Steven Satterfield of Atlanta's Miller Union is as flexible as it is tasty: you can finish the hearty mixture with whatever looks good at the farmers' market, or with whatever is kicking around in your refrigerator. Get the recipe here.

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JBF Kitchen Cam