Atlanta shines at James Beard Awards

Miller Union's Steven Satterfield wins Best Chef: Southeast 2017, CL writer James Oxendine is remembered, and more

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Referred to as bthe Oscars of food,b the James Beard Foundation Awards have been honoring the best chefs, restaurants, wine professionals, food journalists, cookbook authors, restaurant designers and other U.S. industry professionals since 1990.

Last nightbs ceremony at the Lyric Opera was the ceremonybs third year in Chicago, and Atlanta was featured prominently. Miller Union lost to Seattlebs Canlis for Outstanding Wine Program, but shortly after, Atlanta restaurateur/chefB Anne Quatrano (Bacchanalia, Star Provisions, W.H. Stiles Fish Camp) arrived at the podium. As chairperson of the 2017 Awards Committee and the 2003 winner of Best Chef: Southeast, Quatrano presented this yearbs coveted Best Chef: Southeast medal to chefB Steven Satterfield of Miller Union. Satterfield has been nominated for the prestigious award five years in a row; this is his first win.B Staplehouse executive chef Ryan Smith was also a semifinalist in this category.B

Design firm Meyer Davis took home the award for Outstanding Restaurant Design (more than 75 seats) for Ford Frybs Buckhead restaurant St. Cecilia.

The eveningbs program included a memorial page to bremember those who left their mark on the culinary world.b Included were longtime Creative Loafing writer James Oxendine and restaurateur/chef Angus Brown (8arm, Octopus Bar, Lusca), both of whom passed away this year.

Congratulations to the winners and the nominees. We think an honorary award should go to Miller Unionbs general manager Neal McCarthy who grabbed the mic to say, bMake love not wars, please, Donald.b

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