About the Dish

Per Serving
Calories 550
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 740 mg
Total Carbohydrates 94 g
Dietary Fiber 10 g
Sugar 12 g
Protein 11 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.

Viognier - Sonoma County, California

Viognier and butternut squash go together like fall, football and tailgating. In seriousness, the intensely floral, ripe tropical fruit notes pair well with the sweetness of butternut squash. Rice grits introduce a creamy element to the dish and create a textural bridge with the full lushness of Viognier.

Pride Viognier, Sonoma County, California


• Place a small saucepan over medium-high heat. Add rice grits, bouillon and 1 1/2 cups water. • When water boils, stir to dissolve bouillon. Cover pan, and reduce heat to medium-low. Simmer until all liquid has been absorbed, about 15 minutes.
MISE EN PLACE • Peel butternut squash. Halve lengthwise. Discard seeds and fibers. Cut crosswise into 1/2-inch slices. • Peel onion. Cut into 1/4-inch dice. • Remove and finely chop greens stems. Finely shred leaves, keeping leaves and stems separate. • Pick and chop thyme leaves.
• Place a large skillet with a lid over medium heat. Add 1 tablespoon olive oil. When oil is hot, add squash in a single layer. Season squash with 1/4 teaspoon PeachDish Salt. Cover skillet. Cook without disturbing until browned on bottom, about 8 minutes. • Gently flip squash. Cover skillet, and cook until tender and browned on other side, 4-5 minutes. • Transfer squash to a plate. Note: Squash may blacken in spots or fall apart. This just means the fibrous starches are developing into sugars!
• Add 1 tablespoon olive oil to skillet. When oil is hot, add onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion is translucent and tender, 2-3 minutes. • Add greens leaves. Cook, stirring occasionally, until wilted, 3-4 minutes.
Stir in squash, tomatoes and thyme. Taste and adjust seasoning as desired PeachDish Salt.
• Divide rice grits between 2 plates. • Serve with vegetables, and enjoy!