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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
Polyunsaturated Fat 4 g
Monounsaturated Fat 10 g
Cholesterol 110 mg
Sodium 1170 mg
Total Carbohydrates 64 g
Dietary Fiber 11 g
Sugar 3 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. This beer has fruity notes of pineapple and gooseberry with mild hop bitterness mimicking Sauvignon Blanc acidity. Life.Death.Life.Truth. will complement the sweet and tart flavors from the muscadines in the dish.

Orpheus Life.Death.Truth

Sparkling Riesling - Germany

In Germany, sparkling wine is called Sekt, and it’s quality can be correlated directly with its producer. Sparkling Riesling (not all Sekt is Riesling) works here because it has a great mineral backbone, it’s full of florals and stone fruit, and the bubbles tie it all together for a clean long finish. Try Sekt from one of your favorite German producers and you may just find your new Champagne replacement.

Pairing - Peter Jakob Kühn, Rheingau Sekt Brut Riesling


Peel potatoes, and cut them into 1-inch pieces. Place potatoes and 1/2 teaspoon kosher salt in a medium saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat to maintain a heavy simmer. Cook until potatoes are so tender they come apart when prodded with a fork, 12-15 minutes. Remove and reserve about 1/2 cup cooking liquid, then drain potatoes well.
While potatoes are cooking, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside.
MISE EN PLACE Peel and chop garlic. Cut muscadines in half, and pry out the seeds. Working over a bowl, squeeze each muscadine half to pop the translucent flesh from the skin into the bowl. (if it won’t come out easily, use a spoon to scoop out the flesh.) Reserve the juice and flesh together. Finely slice half the skins; discard remaining skins and the seeds. Pick and chop oregano leaves. Pick and chop parsley leaves.
Place the drained but still hot potatoes in a mixing bowl. Using a potato masher or fork, mash potatoes until smooth. Stir in 1 pat butter and cheddar. Stir in just enough of the reserved cooking liquid to bring potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
Heat a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is shimmering, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. Flip and cook until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more. Remove chicken from pan, and set aside.
To the sauté pan add garlic and sliced muscadine skins. Cook, stirring, 1 minute. Add wine, and cook until wine evaporates and the pan is dry, about 1 minute more.
Reduce heat to low. Add muscadine flesh and juice, oregano, Bragg Liquid Aminos, mustard and 1/2 cup water. Simmer 4-5 minutes. Stir in remaining 1 pat butter and parsley.
To serve, divide potatoes between 2 plates. Top with chicken and sauce, and sprinkle with pecans. Enjoy!