The Atlanta Foodcast: A Food Podcast

Graduate of Le Cordon Bleu, extensive traveler, Executive Chef of Georgia Department of Agriculture, Culinary Explorer for Georgia Department of Travel and Tourism, Board member of James Beard Food Waste Advisory Council, contributor to multiple publications, and Author of two cookbooks.... and that's not even close to everything. 

Chef Jennifer Hill Booker is an incredible force in the culinary industry, and ANY kitchen, and has taken her life of extensive travel experiences and incredible training into a wonderfully decorated career. Her story begins in the Mississippi Delta and all but circles the globe to land in Atlanta. She has done incredible work in the education side of the culinary world, on multiple levels, has a seat on multiple boards in the food world, and continues to show the world how to cook. 

Our conversation takes us through her background and what drives her inspirations as a chef, an educator, a mother, and an advocate for good, sustainable food.

There are few people on this earth who can claim to know the restaurant business, work in a new vertical of the space, understand the ebb and flow of seasonality, and also know how to farm -- let alone own a farm. Enter: Judith Winfrey, President of PeachDish. 

PeachDish is an Atlanta-based mealkit and grocery business that takes the space to new levels. These folks are sourcing high-quality ingredients from local farmers, not to mention buying direct, but also working with local, southern chefs to develop the recipes in some instances. The meals cover all levels of interest in cooking, flavors, dietary restriction, and so on.

Another aspect of the business, that Judith gets into towards the end of the episode, is their collaboration with local artists via postcards and also the boxes your PeachDish or PeachDishes are delivered in. Now, that's just badass.

There are few people on this earth who can claim to know the restaurant business, work in a new vertical of the space, understand the ebb and flow of seasonality, and also know how to farm -- let alone own a farm. Enter: Judith Winfrey, President of PeachDish. 

PeachDish is an Atlanta-based mealkit and grocery business that takes the space to new levels. These folks are sourcing high-quality ingredients from local farmers, not to mention buying direct, but also working with local, southern chefs to develop the recipes in some instances. The meals cover all levels of interest in cooking, flavors, dietary restriction, and so on.

Another aspect of the business, that Judith gets into towards the end of the episode, is their collaboration with local artists via postcards and also the boxes your PeachDish or PeachDishes are delivered in. Now, that's just badass.

There's no question that the Atlanta Beltline is one of the crown jewels our city has to offer to locals and visitors alike. However, take a snapshot of any given day on our city's favorite walking trail and you're bound to experience plenty of business, restaurants, and age-old buildings with big personalities. 

Michael Lennox is one Atlantan (born & raised) who is perpetuating that idea. Owner of Ladybird, Muchacho, and Golden Eagle, this gentleman and his team have developed a large dose of how you can best experience the eastside trail.

Michael and I sat down to go through the story behind each concept and what makes each of them so special.

There's no question that the Atlanta Beltline is one of the crown jewels our city has to offer to locals and visitors alike. However, take a snapshot of any given day on our city's favorite walking trail and you're bound to experience plenty of business, restaurants, and age-old buildings with big personalities. 

Michael Lennox is one Atlantan (born raised) who is perpetuating that idea. Owner of Ladybird, Muchacho, and Golden Eagle, this gentleman and his team have developed a large dose of how you can best experience the eastside trail.

Michael and I sat down to go through the story behind each concept and what makes each of them so special.

A meal that turns into more than a memory: knowledge. I was fortunate to learn of Chef Steven Satterfield through a wonderful talk he gave at Atlanta Food & Wine years ago and I was immediately hooked. It wasn't just that the food was good, or said to be good. The meal changed the way I saw a chef working in a restaurant. It changed the way I saw creativity in a menu. It changed the way I wanted to eat. That's the true aim at heart, right? 

Many, many thanks go to Chef Steven and his team for all they are doing here in Atlanta and throughout the region. Definitely get on the mailing list of Slow Food Atlanta and follow along with all of they are working towards to preserve the art of food. 

Lastly, be sure to check out the end of this episode to hear a word from good friends of ours -- ShowATL. These guys are doing great work to uncover the creative community throughout our city and their podcast's first season drops on July 23rd.

A meal that turns into more than a memory: knowledge. I was fortunate to learn of Chef Steven Satterfield through a wonderful talk he gave at Atlanta Food & Wine years ago and I was immediately hooked. It wasn't just that the food was good, or said to be good. The meal changed the way I saw a chef working in a restaurant. It changed the way I saw creativity in a menu. It changed the way I wanted to eat. That's the true aim at heart, right? 

Many, many thanks go to Chef Steven and his team for all they are doing here in Atlanta and throughout the region. Definitely get on the mailing list of Slow Food Atlanta and follow along with all of they are working towards to preserve the art of food. 

Lastly, be sure to check out the end of this episode to hear a word from good friends of ours -- ShowATL. These guys are doing great work to uncover the creative community throughout our city and their podcast's first season drops on July 23rd.

The work of a chef can be defined by a few graceful strokes of a knife or flash of fire in the eyes of the diner -- or the viewer of an artfully produced TV show. The true understanding of what a chef's work entails is not found solely through show -- it is found in the redefinition and re-exploration of where our food comes from. This, my friends, is what Chef Steven Satterfield's Miller Union has undertaken for almost 9 years on the westside of Atlanta. When you can be completely captivated by vegetables, you know there is far more than hype making the door open on a daily basis. 

You're in for a real treat with this two-part episode. The story of this kind, talented gentleman is one that I can only hope will give you the same urge to visit Miller Union in the middle of listening that I had when I first saw him present years ago. It was truly an honor to sit with Chef Steven for this recording. 

Music - Sapelo Sound by Seely, from Winter Birds (2000)

Provided by Seely/Steven Satterfield

©The Atlanta Foodcast

The work of a chef can be defined by a few graceful strokes of a knife or flash of fire in the eyes of the diner -- or the viewer of an artfully produced TV show. The true understanding of what a chef's work entails is not found solely through show -- it is found in the redefinition and re-exploration of where our food comes from. This, my friends, is what Chef Steven Satterfield's Miller Union has undertaken for almost 9 years on the westside of Atlanta. When you can be completely captivated by vegetables, you know there is far more than hype making the door open on a daily basis. 

You're in for a real treat with this two-part episode. The story of this kind, talented gentleman is one that I can only hope will give you the same urge to visit Miller Union in the middle of listening that I had when I first saw him present years ago. It was truly an honor to sit with Chef Steven for this recording. 

Music - Sapelo Sound by Seely, from Winter Birds (2000)

Provided by Seely/Steven Satterfield

©The Atlanta Foodcast

Oh, pastry. This is the part of the meal that will always have more meaning than just treating a sweet tooth or paying homage to part of the kitchen. There's also the type of pastry chef that will keep you anchored during the meal with the knowledge of sealing the evening on a perfect note. Lasheeda Perry, Executive Pastry Chef at Bar Margot and Four Seasons Hotel Atlanta, is that chef. Her incredibly electric personality and approach to cuisine, design, flavor, and the art of pastry makes impossible to forget to so easy to revisit.

We caught up at the restaurant in Midtown on a morning between service to catch up on her life story, how she landed at the Four Seasons (in many cities), Best Baker in America, and how she's making waves in the culinary world.

Check out her menus at the Four Seasons and Bar Margot here. (I highly recommend the Biscoff Cream Pie and Ube Cheesecake -- both of which we get into during the episode.)