About the Dish

14 ounces Russet Potatoes
3/4 teaspoon PeachDish Salt
24 ounces Georgia Grown Ribeye Steaks
3 pats Butter
4 ounces Shallot
12 ounces Radish
1/4 cup White Cooking Wine
2 sprigs Parsley
Per Serving
Calories 878
Total Fat 33 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 9 g
Cholesterol 210 mg
Sodium 1177 mg
Total Carbohydrates 45 g
Dietary Fiber 6 g
Sugar 8 g
Protein 94 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.


Peel potatoes, and cut them into 1-inch pieces. In a small saucepan place potatoes and 1/2 teaspoon PeachDish Salt, and cover them with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl.
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, prepare your mise en place: Trim and thinly slice radishes (halve or quarter large radishes lengthwise before slicing). Pick and chop parsley leaves. Peel and thinly slice shallots.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Heat a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side. Remove steaks from the pan, and let rest while you cook the vegetables.
Reduce heat under sauté pan to medium then add shallots and radishes. Cook while stirring until shallots begin to become translucent, 4-5 minutes.
Stir cooking wine into radishes and shallots. Remove from heat then melt in 2 pats butter. Finish with chopped parsley, taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve steaks with potatoes and vegetables on the side. Enjoy!