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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.
Pairing fish and beer used to mean finding the perfect beer to go with the batter and coleslaw. With beer, we tend to look at the color and taste of the fish. With a mild flavored fish like cod, we suggest a Belgian wit. The peppery Belgian yeast and the sweet malt shouldn't overwhelm the cods delicate flavor. We suggest Catawba White Zombie a traditional Belgian Wit brewed in North Carolina.
Catawba White Zombie
Gamay – Beaujolais, France
Cod is one of the most mild and flaky white fish on the market, but don’t be fooled into thinking this dish needs a white wine. Earthy shiitake mushrooms and sweet-hot miso glaze will add layers of texture and umami to this dish, making a light red the wine of choice for this pairing. Gamay combines lifted red fruits with dark granite mineral and a combination of savory herbs and green peppercorn that provide a lean body but complex profile perfect for shiitakes and Miso. Check out Cru Beaujolais for the most serious wine from the appellation that is still not overly expensive.
Pairing - Jean-Paul Brun – Cru Morgon, Beaujolais, France