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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.
Brown ales derive their name from the color of the malt used to brew them (not a surprise that darker malts produce darker beers). Hi-Wire's Bed of Nails Brown Ale brings toffee, fig and plums together with just a touch of bitterness. This beer is drier than most brown ales. The sorghum glaze on this porkchop will be complemented by the toffee and fig flavors in Bed of Nails. If you can't find Bed of Nails look for a sweeter brown ale as a substitute.
Hi-Wire Bed of Nails, Asheville, North Carolina
Gewurztraminer - Alsace, France
The sorghum glaze provides a hint of sweetness and will work well with the floral, honeyed richness of Gewurztraminer. Pork is an extremely adaptable meat that acts as a canvas for various styles of wine; it also takes in the naturally inherent spices of the wine quite well.
Hugel Gewurztraminer, Alsace, France