About the Dish

8 ounces Pastured Ground Pork
1 tablespoon Bread Crumbs
1 tablespoon Italian Spice Blend
2 cloves Garlic
1 cup Tomato Sauce
2 sprigs Basil
2 Hot Dog Buns
1 ounce Mozzarella
1 ounce Parmesan Cheese
2 teaspoons Red Wine Vinegar
1 packet Turbinado Sugar
3 ounces Salad Greens
Per Serving
Calories 690
Total Fat 41 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1690 mg
Total Carbohydrates 41 g
Dietary Fiber 5 g
Sugar 14 g
Protein 37 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.

Sangiovese, Montalcino, Italy

Sangioveses have the acidity to stand eye to eye with tomatoes and enough heft to handle the weight of the meatballs. “Rosso,” from the town of Montalcino is 100% Sangiovese and often considered to be Brunello’s little brother. It shares Brunello’s structure, but is much more approachable in its youth, perfect for this Italian-inspired comfort dish.


• Heat oven to 425° F. • In a bowl, combine pork, breadcrumbs, 1 teaspoon Italian spice and 1/4 teaspoon kosher salt.
• Grease a baking sheet with 1 teaspoon olive oil. • Form about 16 1-inch meatballs. • Arrange on baking sheet, leaving space between each. • Bake in oven, turning once, until meatballs are browned and cooked through, about 20 minutes.
MISE EN PLACE • Peel and mince garlic. • Slice mozzarella. • Pick basil. Cut or tear leaves into bite-size pieces. • Split buns (do not cut all the way through).
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add garlic. Cook, stirring, until fragrant, about 1 minute. • Stir in tomato sauce, 1 teaspoon Italian spice and 1/4 teaspoon kosher salt. • When sauce simmers, taste and adjust seasoning as desired. Keep warm over low heat.
Fold in meatballs and basil.
• On a baking sheet, fill buns with meatballs and sauce. • Top with mozzarella and Parmesan. • Bake in oven until cheese melts, 6-8 minutes.
While subs bake: • In a large bowl, whisk together remaining Italian spice, vinegar, sugar, 1/4 teaspoon kosher salt and 2 tablespoons olive oil. • Toss in salad greens.
Serve subs with salad, and enjoy!