|Total Fat||29 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||7 g|
Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.
Legend has it that Cobb salad – made with chicken, hard-boiled egg, avocado, tomatoes and bacon – originated at the Brown Derby restaurant in Hollywood, when owner Bob Cobb went foraging through the kitchen for a midnight snack. Chef Seth’s Off-the-“Cobb” salad was created in a similar spirit, using what we can find around us in the South at the peak of summer. Sweet corn and summer squash at their peak of freshness don’t even require cooking. Their crunchy sweetness play perfectly off Atlanta Harvest’s tender lettuce.
Mamie’s Famous Cheese Wafers are a dream come true. This crunchy flavorful delight is a staple at all gatherings. With the perfect combination of butter, cheese and pecans, you’ll soon discover why Mamie’s Wafers are “Famous”. Simply slice and bake for an hors d'oeuvres your guests won’t believe aren’t homemade (and you won’t believe how easy they are to prepare!).
"Pastry shops in Paris boasted all kinds of beautiful pastries, cookies, candies and cakes, but I never saw one cobbler: To surprise my favorite instructor at Le Cordon Bleu, I made a small peach cobbler for him. After he tasted it, he said he thought it well-prepared and delicious -- deserved praise for this Southern dish, indeed!" - Chef Jennifer Hill Booker
Recipe Adapted from Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker
This dessert kit comes with all of the ingredients you need to make peach cobbler for 4.
The ribeye is known as the most flavorful cut of beef. The most prized cut from the beef loin, these ribeye have no bone attached. The beautiful marbling of these particular ribeye steaks means even more excellent flavor.
* Please note, pricing is per unit
(Photograph features two 12 oz. units)
Now YOU can cook the famous dish from Atlanta's own Home grown! This menu is the culinary equivalent of a big ol’ hug from Grandma. Don’t be intimidated by the number of words on our menu card; we’ve just included detailed instructions for making biscuits from scratch. Once you’ve done it once, you’ll likely find yourself making them—from memory ’cause it’s that easy—all the time.
Chocolate lovers will undeniably love this sweet wholesome mix. With an emphasis on organic, healthy ingredients, these sweets are guilt free. Nicobella uses coconut oil in place of cream and goes to the source for authentic flavors like whole pumpkin seeds and wild blueberries. This heavenly box contains an assortment of truffles including; sunflower butter banana, walnut flaxseed, pure cocoa bliss, pumpkin chai, ginger green tea, and blueberry almond.
PeachDish salt goes well with everything. It is an all-purpose, universal seasoning salt with a mild flavor that blends well with meats, cheeses, and veggies.
Magic Unicorn for PeachDish was born of a collaboration between PeachDish Culinary Director, Seth Freedman, and Suzi Sheffield, the proprietor of Beautiful Briny Sea. Chef Freedman was seeking a unique seasoning salt to enhance the flavor and depth of PeachDishes without the adding complexity to the recipes. Suzi tailored her delicious Magic Unicorn Sea Salt to create Magic Unicorn for PeachDish Salt, which we include in most all of our weekly dishes.