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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.
Bitterness in hops actually has a chemistry behind it; the bitterness comes from the alpha acids found in the hop resin. So, if ever you’re at a beer bar and the guy next to you orders an IPA and starts waxing philosophically about the alpha in the beer, you’ll know what he’s talking about. For fun, you can reply with you can tell that without tasting the beer, just by looking at the IBU value! For this dish of chicken and Alabama white sauce, we are going to add a little contrast in the form of an IPA (from Alabama) to the meal.
Good People IPA, Birmingham, Alabama
Friulano - Friuli-Venezia Giulia, Italy
Friulano is doused in tropical fruits, and is traditionally made in an unoaked, crisp style that will complement the tang of the white BBQ sauce. It plays well with the sweet and sour element of the fried green tomatoes, and complements the caramelized sear of the chicken.
Bastianich Friulano, ‘Vigne Orsone,’ Colli Orientali del Friuli, Friuli-Venezia Giulia, Italy