Take the best of the weekly market and turn it into dishes like fried gulf oysters with hot pepper mignonette, sorghum glazed pork belly with creamed mushrooms, rhubarb and fennel, Carolina triggerfish, with spring peas, asparagus, radish and wild leeks and Country Captain chicken with peanuts, toasted coconut and house made chutney and you have Steve Satterfield’s restaurant. Those who want to eat in the true Southern tradition should book reserve a table at the restaurant’s Harvest Dinner where a family style dinner is served on the third Tuesday of each month. One reviewer with a penchant for Southern cuisine warned others; “not to miss the restaurant’s signature dish: a boiled egg in celery cream.”