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$20 Dinner with Steven Satterfield
FARM-TO-TABLE: Satterfield (clockwise from left) makes a salad of beets, carrots, and bitter greens, ladles mushroom and bok choy broth into bowls to complement his spring onion frittata, then stacks the fluffy layers on individual plates.
Tags: $20 Dinners, 2014 Spring Dining, $20 Dinner, Steven Satterfield, farm-to-table, budget dining, cooking, Miller Union, Stories
Uploaded: Apr 24, 2014
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