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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.
When you say dark lager, many assume a craft brewery is trying to invent a new style. Well, this new style has a lineage that goes back to 1390. The color of the malt does not determine whether a beer is a lager; the yeast makes that distinction. For this dish, a dark lager with a little rye should add a dry-roasted flavor that will let the herbs, garlic and Parmesan shine.
Westbrook Dark Helmet Rye Lager, Mount Pleasant, South Carolina
Falanghina - Campania, Italy
Tart flavors have an affinity for garlic. Garlic and lemon are often seen together in dishes and, for that reason, we need an acid-driven wine with lots of citrus flavors, preferably without oak to weigh it down. Falanghinas are crisp, citrus-toned, with a saline mineral edge that pairs beautifully with this dish.
Donnachiara, Falanghina Beneventano IGT, Campania, Italy