From architecture student to lead vocalist/guitar player in a rock band to superstar chef, Savannah, Georgia, native Steven Satterfield has always put his creativity on display. He makes culinary connections that others might overlook, elevating simple foods and using the canning and preserving techniques his grandmother taught him to put a spin on traditional Southern fare. Then he uses his eye for design to construct dishes that hit all the right notes visually while dazzling the taste buds. “I used to think my life was eclectic, but now I see the continuous line: Everything I do uses math, science, and creativity,” says Satterfield, who started working in Atlanta restaurants to fill the time gaps when his band came off the road.
Recipes include:

1 -Sauteed Quail

2 -Grilled Bone-in Pork Chop

3 -Salad of Kale, Apple & Pecans

4 -Ice Cream Sandwiches

Ice Cream Sandwich Recipe
From Chef Satterfield’s Miller Union Restaurant
Prepared by the restaurant’s Pastry Chef Pamela Moxley

Making the Cookies
Ingredients for Blondie Cookies
Serving: 14 dozen (recipe can be cut in half, if necessary)
5 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon salt
1 pound unsalted butter, divided
1 1/2 cups dark brown sugar
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
Directions for Blondie Cookies
1 Preheat the oven to 250 degrees. In a large bowl, sift together the dry ingredients.
2 In a small sauce pan, over medium heat, melt half the butter. Add the brown sugar and cook until the sugar melts and the ingredients are well combined. Set aside.
3 In a large bowl, using a paddle attachment, cream together the remaining butter with the granulated sugar. Add eggs, one at a time, mixing well.
4 In another large bowl, using a spatula, add the warm butter mixture to dry ingredients and mix well. Combine this mixture with the creamed mixture and mix well to create the dough.
5 Chill the dough for at least 2 hours. Roll out onto Silpats or silicone baking sheets using plastic wrap to get the dough as thin and even as possible – about ¼ inch.
6 Bake for 4 to 5 minutes. Once cool but still slightly warm, cut into 3-inch-by-7-inch rectangles. Fill with desired ice cream.
Ingredients for Chocolate Cookies
Serving: 14 dozen (recipe can be cut in half, if necessary)
4 cups cake flour
2 cups all-purpose flour
1 pound unsalted butter, divided
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
1 1/2 cups cocoa powder
2 teaspoon baking soda
1 teaspoon salt
Directions for Chocolate Cookies
1 In a large bowl, sift together the dry ingredients. In a small sauce pan, over medium heat, melt half of the butter. Add the brown sugar and cook until the sugar melts and the ingredients are well combined. Set aside.
2 In a large bowl, using a paddle attachment, cream together the remaining butter with the granulated sugar. Add eggs, one at a time, mixing well.
3 In another large bowl, using a spatula, add the warm butter mixture to dry ingredients and mix well. Combine this mixture with the creamed mixture and mix well to create the dough.
4 Roll out onto Silpats or silicone baking sheets using plastic wrap to get the dough as thin and even as possible—about ¼ inch.
5 Bake for 4 to 5 minutes. Once cool but still slightly warm, cut into 3-inch by 7-inch rectangles. Fill with desired ice cream.
Making the Ice Cream
Ingredients for Chocolate Cocoa-Nib Crunch Ice Cream
Serving: About 32 4-ounce portions
5 cups heavy cream
3 cups whole milk
14 ounces granulated sugar, divided
1 vanilla bean, split
13 ounces semi-sweet chocolate
18 egg yolks
1 3/4 teaspoon salt
Directions for Chocolate Cocoa-Nib Crunch Ice Cream
1 In a large sauce pan over medium heat, heat the cream, milk, half of the sugar and vanilla bean. Bring to a low boil, stirring frequently until the sugar has melted. Remove from heat and infuse for 15 to 20 minutes.
2 Place the mixture back over medium heat until steaming. Temper into the chocolate until the chocolate is melted.
3 In a medium-sized bowl, combine the remaining sugar and egg yolks.
4 Pour the warm chocolate mixture over the egg yolks and remaining sugar in a fine stream, whisking constantly to temper. Cook on low heat for 2 to 3 minutes, stirring constantly, until the mixture reaches nappe, or coats the back of a spatula. Strain and chill. Freeze according to the ice cream machine manufacturer’s instructions.
Ingredients for Brown Butter Ice Cream
Serving: About 6 pints (recipe may be cut in half if necessary)
3 cups heavy cream
6 cups whole milk
1 1/2 pounds unsalted butter
2 vanilla beans, split
20 egg yolks
2 1/4 cups sugar
1 1/2 teaspoons salt
3 cups ground pecans, toasted
Directions for Brown Butter Ice Cream
1 In a large bowl, combine cream and milk. Set aside.
2 In a medium sauce pan over medium heat, heat the butter with the paste from the vanilla beans. Heat, stirring frequently, until the butter begins to caramelize. Once nice and dark, seize the cooking by adding the cream-and-milk mixture. Let the mixture rest, refrigerated, overnight. The mixture may be made ahead for up to 3 to 4 days if desired. When ready to use, strain the mixture to remove as much of the butter as possible.
3 In a small bowl, combine the yolks, sugar, and salt. Add the strained brown butter mixture to combine. Chill for at least 2 hours. Fold in pecans. Freeze according to the ice cream machine manufacturer’s instructions.
Ingredients for Rosemary Ice Cream
Serving: About 6 pints (recipe may be cut in half if necesasry)
3 cups whole milk
5 cups heavy cream
14 ounces granulated sugar, divided
1 1/2 teaspoon salt
18 egg yolks
1 bunch of rosemary, stems removed
Directions for Rosemary Ice Cream
In a large sauce pan, combine the milk, heavy cream, and half the granulated sugar over high heat. Mix the remaining sugar, salt, and egg yolks, whisking to combine.
Temper the egg-yolk mixture with the hot-cream mixture by pouring the cream into the yolks in a fine stream, whisking constantly.
In the top of a double boiler, heat, stirring constantly, until the mixture reaches nappe, or coats the back of a wooden spoon. Add the rosemary. Let the mixture infuse for 15 minutes and then strain. Chill for at least 2 hours. Fold in cocoa nib crunch. Freeze according to the ice-cream machine manufacturer’s instructions.
Making the items to fold into the ice cream
Ingredients for Cocoa Nib Crunch
Yield: about 1 to 2 cups crushed crunch
3/4 cup egg whites
1 cup granulated sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
2 1/3 tablespoons cocoa powder
3 ounces unsalted butter, melted
Directions for Cocoa Nib Crunch
1 Preheat the oven to 350 degrees. In a large bowl using the paddle attachment of a mixer, mix the egg whites, sugar and salt until combined. Sift together the flour and cocoa powder. In a separate bowl, add the melted butter to the dry ingredients. Combine the butter-and-flour mixture with the egg mixture, mixing well.
2 Spread the mixture thinly onto Silpat- lined cookie trays. Bake until dry, about 10-12 minutes. Once cooled, grind and set aside.
Ingredients for Brittle
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup + 2 tablespoons cocoa nibs
1/4 teaspoon baking soda
1/2 ounce unsalted butter
1/4 teaspoon salt
Lay out several sheets of foil to spoon the brittle onto.
Directions for Brittle
1 In a large skillet, mix the sugar and syrup together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a “string” consistency (heat to 260 to 265 degrees), or until a small amount of syrup dropped into cold water forms a rigid ball. When mixture is ready, it will pull off the spoon when falling, looking like a clear spider web.
Once mixture is at hard-ball consistency, add butter, cocoa nibs, and baking soda (the mixture will be very volatile and pop and foam a lot). When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove. Pour out onto unbuttered foil as one big piece, spreading quickly. Once cooled, break into smaller pieces.