Vegetable maestro Steven Satterfield of Atlanta’s Miller Union and rose expert Harry Root of Charleston’s Grassroots Wines are joining forces to produce a three-course dinner at Saint Alban this Sunday.
“It’s an easy going affair, mostly vegetables, all family style, with a little seafood peppered in,” restaurant owner Brooks Reitz says. “Very light, summer appropriate.”
Satterfield will be cooking alongside Saint Alban chef Ari Kolender.
The 6 p.m. event, which begins with a reception and reaches the table 45 minutes later, is priced at $85. For reservations, e-mail email@example.com.