About the Dish

Per Serving
Calories 400
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 30 mg
Sodium 870 mg
Total Carbohydrates 48 g
Dietary Fiber 1 g
Sugar 19 g
Protein 13 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.

Champagne

Sarah Pierre from 3 Parks Wine recommends Champagne Taittinger Nocturne Sec, France - a slightly sweeter style Champagne way to start the Valentine's Day Dinner

Champagne Taittinger Nocturne Sec, France

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Cut bread at an angle into 1/4-inch-thick slices. • Carefully unwrap cheese.
2
• On a baking sheet, arrange bread slices in a single layer. • Drizzle bread all over with a total 1 tablespoon olive oil. Lightly sprinkle with kosher salt and black pepper. • Bake until bread is lightly browned and slightly crispy, 8-10 minutes.
3
Place cheese, toasted bread, and opened jar of jelly on a serving plate with a butter or serving knife. Enjoy! (Nutrition note: One serving amounts to half the prepared demi-baguette, 1/4 wheel cheese and 1 1/2 tablespoons jelly.)

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