About the Dish

Per Serving
Calories 810
Total Fat 46 g
Saturated Fat 16 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 810 mg
Total Carbohydrates 72 g
Dietary Fiber 5 g
Sugar 8 g
Protein 30 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.

Session IPA

Devil's Harvest from Southern Prohibition Brewing is a session breakfast IPA. Oats are added as an adjunct malt to give the beer a fuller mouthfeel which also carries over into a creamy full bodied taste. That creamy full-bodied flavor, along with a dose of Citra and Mosaic hops will complement the sweetness of the pork, and the creamy texture will play very well with the creamed rice.

Teroldego, Dolomiti, Italy

Fine textures along with fresh red berry fruit help lift the richness of the pork and the weight of the creamed rice. The spices and balsam herb notes complement the pork well, making it more flavorful.


MISE EN PLACE • Peel and dice onion. • Discard mushroom stems. Thinly slice caps. • Pick and chop oregano leaves. • Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add pork in 1/2-inch pieces. Season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until browned on bottom, 3-4 minutes. • Turn pork pieces. Cook, stirring, until browned all over, 2-3 minutes.
Stir in onion, mushroom and oregano. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in rice, bouillon, 1 1/4 cups water, 1/4 cup cream (save remaining cream for another use) and 1/4 teaspoon PeachDish Salt. • When mixture simmers, reduce heat to low. Cover, and cook until rice is tender and liquid has been absorbed, 30-35 minutes. Taste and adjust seasoning as desired.
While rice cooks: • In a bowl, combine kale stems and leaves, 2 tablespoons olive oil, vinegar, sorghum syrup and 1/4 teaspoon PeachDish Salt. • Squeeze and crush kale to combine its juice with dressing. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide pork and creamed rice between 2 plates. • Serve with kale salad, and enjoy!