5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Steven Satterfield is the chef and co-owner of Miller Union in Atlanta, Georgia. In 2010, Miller Union was named one of Bon Appétit magazine’s "10 Best New Restaurants in America," one of Esquire magazine’s "Best New Restaurants" and a semifinalist for the James Beard Foundation’s “Best New Restaurant” Award. We're not ones to jump to conclusions, but yeah, he's obviously doing something right.
How does one do it, you ask? Well lucky for us, we're being allowed to peek behind the wizard's...er...chef's curtain.
Favorite Secret Culinary Weapons: Steven Satterfield
Philadelphians are loco for Four Loko. And at Adsum Restaurant, it was standing room only — just to get a taste.
On Monday, chef and owner Matt Levin put his culinary skills to the test with a food pairing extravaganza featuring the "blackout-in-a-can," Four Loko.
The $35, three-course dinner started with two seatings, but quickly grew to four. All were sold out.
“I kind of put it up on Twitter as a joke a few weeks ago and within about 3 minutes I had 40 people that said they were in, and at that point we had to do it,” said Levin, who opened Adsum, Latin for “I am present,” in July. The cozy eatery is located in the Queen Village section of South Philly with a menu full of refined comfort food like macaroni and cheese, fried chicken, burgers and duck fat fries.
“It's foods I’d want to eat every night after work,” he said.
Yeah, we're back in that place. Perhaps it's the free-flowing boozeahol at seasonal soirees, the stress of the season or the overwhelming dynamic of the undifferentiated family ego mass that our shrink keeps going on about (at the tune of $100 an hour), but holy heck, have we run into some badly-behaved families out at dinner in the last short while.
Most notably, this past Friday, a multi-generational group of approximately two-dozen people, clearly out for their annual holiday soiree, screamed, bloviated and otherwise harshed the mellow of the other patrons in our local bistro for the better part of an hour, completely oblivious to anyone's happiness but their own. We sat at our table as members of the family smashed up against us, chatting in the aisles, kid picking his nose and licking his finger, adults screeching back and forth over the tops of our heads about health matters, the whereabouts of Rina's coat and where that lazy, lazy waitress was with Grandpa's leftovers.
As said server was impeded in the blocked-up aisles, we sat there, getting hungrier and hungrier, getting whacked on the shoulders by swinging gift bags and increasingly, unwillingly intimate with the minutiae of these strangers' lives as they took their sweet time to collect themselves and leave. By the time the food arrived, our mood was thoroughly spoiled (as we could tell was that of those at tables nearby) and we just wanted to leave.
Sink your teeth into today's top stories from around the globe.
Bless you, you glorious freakshows at Team Coco.
(Fun fact – one of Team Coco's very top elves was one of the founders of Eatocracy! Makes some sort of beautiful, twisted sense, no?)
It's not all Raki and Rize tea; today Turkey is producing over 350 different kinds of wine. Zain Verjee reports.
Read i-List Turkey
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
December 14 is National Bouillabaisse Day.
Stories have been written about it, albums have been named after it, poems have been penned on it, and legend has it that the gods created it. So what is it about bouillabaisse that makes it so memorable?
Bouillabaisse is a Provençal fish stew, complete with multiple kinds of fish or shellfish, tomatoes, onions, and spices, including saffron and garlic.
It’s a perfect mix of comfort food and luxury dish, which semi-explains our fascination with the stew - but not why Venus, Goddess of Love, used it to put her husband to sleep so she could cheat on him with Mars. Girl has got some issues.
What's on TV?
I collect vintage cookbooks and product pamphlets. The holidays seem like an appropriate time to inflict some of the more, uh, festive recipes upon the masses. Holly to the jolly, y'all.
Today, in 'A Treasury of Holiday Ideas from Near and Far,' distributed by the New York State Electrical and Gas Corporation, we mine a recipe for Welsh Pork Cake. It involves pork sausage, raisins, nuts, candied cherries and cream cheese frosting - seemingly on purpose. In the desserts section. Hence the "taste surprise."
Its cultural antecedent appears to be Teisen Bork - indeed a traditional Welsh dish of pork, fruit and nuts baked with flour and water - but it is not particularly associated with the Yuletide, so far as I can ascertain with my rudimentary Cymraeg. Then again, all I can really say with any confidence is "Good morning." "Good evening." "Oh look - a magnificent dragon!" and "Leeks are once again on sale at the Tesco over in Porthmadog," so I'm really not much help.
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