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About the Dish

1 each Baguette
3 ounces Sweetgrass Dairy Green Hill Cheese
3 tablespoons Fairywood Thicket Farm Elderberry Jelly
Per Serving
Calories 435
Total Fat 28 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 75 mg
Sodium 812 mg
Total Carbohydrates 32 g
Dietary Fiber 1 g
Sugar 12 g
Protein 12 g
Chef Seth Freedman

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.

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Cut bread into 1/4-inch-thick slices at an angle. Carefully unwrap cheese.
2
On a baking sheet, arrange bread slices in a single layer, making sure pieces do not touch. Drizzle bread all over with a total 1 tablespoon olive oil, and 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!