About the Dish

2 large Georgia Grown Strip Steak
1 teaspoon PeachDish Salt
12 ounces New Potatoes
2 pats Butter
1 Onion
1 tablespoon All Purpose Flour
6 ounces Spinach
1/2 cup Heavy Whipping Cream
3/4 ounce Gruyere Cheese
2 sprigs Parsley
Per Serving
Calories 1210
Total Fat 79 g
Saturated Fat 37 g
Trans Fat 0 g
Cholesterol 360 mg
Sodium 1130 mg
Total Carbohydrates 40 g
Dietary Fiber 7 g
Sugar 6 g
Protein 84 g
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. PAST WORK: 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.

Farmhouse Ale

We love old school steak houses that craft sides that complement the star of the meal the steak. This dish of Georgia strip steak, roasted potatoes, and creamed spinach calls for a beer that will complement the meat. Being fans of Kansas City's own Boulevard Tank 7 we think it appropriate to add a little cow town love to the meal.

Cabernet Sauvignon, Sonoma County, California

A bold, full-bodied Cabernet Sauvignon goes perfectly with the powerful beefy flavor of the strip steak. High tannin varieties absorb the protein, allowing more fruit flavors to surface making it much more approachable.


• Heat oven to 425° F. • Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
MISE EN PLACE • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces. • Peel and dice onion. • Cut potatoes into 1/2-inch pieces. • Pick and finely chop parsley leaves.
• On a baking sheet, toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. • Spread in a single layer. Roast in oven until browned and tender, 15-20 minutes.
Place a sauté pan over medium heat. Add butter. When butter melts, add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in flour. • Add spinach and 1/4 teaspoon PeachDish Salt. Cook, stirring, until spinach wilts, 1-2 minutes. • Add 1/2 cup cream (save remaining cream for another use) and 1/2 cup water. • When mixture simmers, reduce heat to low. Simmer, stirring occasionally, until spinach is tender and cream reduced, 6-8 minutes. • Remove pan from heat. Cover to keep warm.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat. Cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well. • Transfer steaks to a plate. Let rest 5 minutes.
While steaks rest: • Stir Gruyere into spinach. • Toss potatoes with parsley.
• Divide potatoes and creamed spinach between 2 plates. • Fan steak over top, and enjoy!