|| 4 g
|| 0 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.
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.
Do you love cream ale? You should definitely love a bourbon barrel cream ale beer. Kentucky Vanilla Barrel Cream Ale is brewed like any cream ale by adding corn as an adjunct malt (in this case, toasted flaked corn). The cream ale is then added to the bourbon barrel with a dose of vanilla bean. The resulting beer is not your typical cream ale because this one has a dose of bourbon, making it a truly unique beer. We suggest this ale as the perfect accompaniment to sweet potatoes and crisp radish.
If you only drink Champagne, or any sparkling wine for that matter, on special occasions I want you to try this trick. Substitute “special occasion” with “tacos” and start enjoying it any time you have tacos. This should immensely increase your consumption of sparkling wine, and for good reason – it pairs perfectly with everything and doesn’t need a special occasion.