|| 3 g
|| 0 g
|| 2 g
|| 10 g
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.
Craft cider is a real thing and is moving far beyond just a gluten-intolerant audience. The biggest shock to those new to cider is that all ciders don’t taste the same. Different apples and yeasts produce a surprising number of distinct flavors. For this vegetarian dish, a dry cider will play well with the mushrooms and squash.
Suggestion: Thistly Cross Cider, Dunbar, Scotland
Georgia local recommendation: Treehorn Dry Cider, Atlanta, Georgia
Tibouren – France
I won’t stop recommending rosé but I will keep you on your toes with different styles. Seriously how many of you have had rosé from the grape Tibouren? Or even heard of it? Clos Cibonne is one of only 18 estates in all of Provence designated with Cru Classe status and they focus almost entirely on Tibouren. This lean, medium pink rosé is charming with bright red fruits and subtle herbal aromatics – the perfect refresher for this creamy summer pasta.
Pairing - Clos Cibonne, Côtes de Provence Tibouren – Provence, France