About the Dish

14 ounces Russet Potatoes
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
2 pats Butter
1 1/2 ounces White Cheddar Cheese
2 cloves Garlic
2 cups Muscadines
2 tablespoons White Cooking Wine
2 sprigs Oregano
1 packet Bragg Liquid Aminos
1 packet Grey Poupon Dijon Mustard
3 sprigs Parsley
3/4 ounce Pecans
Per Serving
Calories 670
Total Fat 31 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1270 mg
Total Carbohydrates 63 g
Dietary Fiber 11 g
Sugar 2 g
Protein 36 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. PAST WORK: 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.

Tropical IPA

Reminiscent of a New Zealand Sauvignon Blanc, Life.Death.Life.Truth. is brewed as a beer to pair with food. Fruity notes of pineapple and gooseberry and mild hop bitterness mimic sauvignon blanc acidity. Life.Death.Life.Truth. will complement the sweet and tart flavors from the muscadines in the dish. If you have to substitute another beer we suggest an IPA with tropical flavors.

Orpheus Life.Death.Life.Truth., Atlanta, Georgia

Riesling - Columbia Valley, Washington

The subtle sweet nature of off-dry rieslings will work well with the earthy, honeyed notes of the muscadines. Riesling’s razor-sharp acid cuts through the creaminess of the mashed potatoes and mitigates the added richness of the cheddar cheese.

Chateau Ste. Michelle Riesling, Columbia Valley, Washington

METHOD

1
• Peel potatoes. Cut into 1-inch pieces. • In a saucepan, combine potato, 1/2 teaspoon kosher salt and enough water to cover. Place over high heat. • When water boils, reduce heat. Simmer until potatoes are very tender, 12-15 minutes. • Reserve 1/2 cup cooking liquid. Drain potatoes, and transfer to a large bowl.
2
While potatoes cook, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
3
MISE EN PLACE • Peel and chop garlic. • Halve muscadines lengthwise. Discard seeds. • Working over a bowl, squeeze each muscadine half to pop the translucent flesh and from the skin. (If muscadines won’t come out easily, use a spoon.) • Finely slice half the skins; discard remaining skins. • Pick and chop oregano leaves. • Pick and chop parsley leaves.
4
• Mash potatoes until smooth. • Stir in 1 pat butter and cheddar. • Adjust consistency as desired with reserved cooking liquid. • Taste and adjust seasoning as desired. Cover to keep warm.
5
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
6
• To pan add garlic and sliced muscadine skins. Cook, stirring, until fragrant, about 1 minute. • Add wine. Cook until wine evaporates, about 1 minute.
7
• Reduce heat to low. Add muscadine flesh and juice, 1/2 cup water, mustard, aminos and oregano. Simmer 4-5 minutes. • Stir in remaining 1 pat butter and parsley.
8
• Divide potatoes between 2 plates. • Top with chicken and sauce. • Garnish with pecans, and enjoy!

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