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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.
Let's change things up and try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter because it has the malt bill of a porter, but is lagered with bottom-feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out, while coffee and chocolate flavors will pair nicely with the steak and chocolate cake—proof beer is a versatile meal companion.
Champagne, Cabernet & Port
Sarah Pierre from 3 Parks Wine recommends these wines to get the romance flowing: for the cheese course, Champagne Taittinger Nocturne Sec, France - a slightly sweeter style Champagne way to start the Valentine's Day Dinner; for dinner, a Faust Cabernet from the Napa Valley in California; and to cap off the evening, a rich Croft Tawny Port.”