Chef Steven Satterfield
While no Nashville chefs made the James Beard short list this year after Tandy Wilson of City House was named “Best Chef: Southeast” in 2016, there is some good news from two of the latest award cycle’s biggest winners. First of all, we already knew that Philadelphia-based chef Michael Solomonov plans to open a new outpost of his popular Federal Donuts chain of doughnut, coffee and chicken restaurants to Nashville, specifically in the space that previously was the home of Hot Yoga behind the old Fat Bottom taproom in the Fluffo Mattress building on Main Street. The chef has been a frequent nominee and past winner at the Beard Awards for his restaurants and his cookbook project, but now the news comes that Solomonov has been named the Outstanding Chef for the entire country at the big Beard awards ceremony earlier this month. While the Nashville location will be just one small cog in his Solomonov’s empire, we’ll certainly be happy to claim him.
In other Beard-related news, this year’s winner for the same award that Tandy won last year, Best Chef: Southeast, is Steven Satterfield of Miller Union in Atlanta. I’ve been a huge fan of Satterfield’s for years, and I might have even put a little cash on the barrelhead succesfully wagering on him to finally win his richly deserved Beard this year. So I was tickled to see that Satterfield will be coming to Nashville later this month to collaborate with Butcher & Bee executive chef Bryan Lee Weaver as part of the restaurant's guest chef series. On Sunday, May 21, from 5-10 p.m., chefs Weaver and Satterfield will share the kitchen at Butcher & Bee to create a collaborative à la carte menu that guests can order and share. (Or hoard if you're not feeling particularly generous.)
Reservations for this special event are strongly recommended and can be made through the Butcher & Bee website or by calling 615-226-3322. Since I finally got the Satterfield pick right after he endured years of Susan Lucci-esque waiting while other talented Southern chefs won the big award, I’m going to go ahead and go out on a limb and say that one day we might look back and say that this dinner was cooked by two Beard-award winning chefs. Did I really just go there? Yes, yes I did,
Don’t miss out on this opportunity!
