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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.
Peach Wheat Beer
Kentucky Peach Barrel Wheat isn't aged in peach barrels. Peach puree is added to the wheat beer while it’s aging in the bourbon barrels. This helps produce a wheat beer with a distinctive flavor that blends notes of bourbon, peach and vanilla, along with the American wheat beers sweet malt backbone to produce a truly refreshing beer. Let the Kentucky Peach Barrel Wheat serve as a peach cobbler dessert for the cornmeal fried catfish.
Alltech’s Lexington Brewery and Distillery Kentucky Peach Barrel Wheat
Chardonnay – US
This is a throwback dish done right; let’s be honest, Chardonnay has become a bit of a throwback wine, although there are still many producers doing it right. The catfish itself is mildly sweet, but we will get a hearty serving of white beans and farm carrots that will add depth to the dish. Choosing a balanced Chardonnay that has integrated oak, just-ripe apple, pear fruit, and enough acid to cleanse the palate will work wonders.
Pairing - Wente Vineyards, Single Vineyard Riva Ranch Chardonnay – California, US