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Chef Seth Freedman
Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.
Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.
Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish.
He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community.
Oceana, NYC, New York;
March, NYC, New York;
Tabla, NYC, New York;
Four Seasons, Atlanta, GA;
Star Provisions, Atlanta, GA;
Bacchanalia, Atlanta, GA;
Seeds of Nutrition, Atlanta, GA;
Community Farmers Markets, East Atlanta Village, Atlanta GA.
West Coast Style IPA
The way to our heart, at least from the pasta perspective, is gnocchi which is why we so look forward to this dish. We had a lively debate on what to pair before deciding there needed to be a contrast to enjoy the gnocchi and pesto properly. We suggest a resiny, piney West Coast Style IPA (yes, they still make those despite everyone craving juice box New England IPAs now). Try the Great Return by Hardywood Park Brewing in Richmond, Virginia. As an added bonus, $5 dollars from every barrel they sell goes to support the James River Associations effort in watershed restoration and advocacy.
Hardywood Great Return, Richmond Brewing
Gruner Veltliner - Weinviertal, Austria
Gruner Veltliners are indigenous to Austria, and they align themselves well to the savory, green notes of the pesto. There’s a white pepper spice on the finish that complements the sweet and spicy flavors of Vidalia onions.
Sohm & Kracher Gruner Veltliner ‘Lion,’ Weinviertal, Austria