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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.
An autumn IPA? Good People Mumbai Rye is brewed as a fall India Pale Ale. With lots of rye malt bringing some spice, along with a generous hop addition of Columbus and Mount Hood hops, you get a nice amount of bitterness. For this vegetarian calzone, the rye will complement the wheat dough while the bitterness will be a nice contrast to the vegetables.
Rosé, Cotes-du-Rhone, France
This is a vegetarian meal making you think it’s light on its feet. Yet, the dish features a tempeh and wheat dough that add the perception of weight. Which wine do you go with? White or red? How about we meet in the middle and go with a rosé. The E. Guigal Cotes-du-Rhone Rosé really lets the flavors of the vegetables and spices come through in this dish. The wine has some tannin structure to handle the weight, but is also bursting with light strawberry and raspberry flavors that will not overwhelm the vegetables.