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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.
When people think of Mexican beer they often think of thin beers you see in Mexican restaurants. People forget that Mexican beer has its roots in Austria. Yes, for a time Mexico was ruled by Austria, which is why you see the word Bohemia on some of their lagers. For this classic soup dish, let’s go with a Mexican-style lager brewed by American craft brewers imitating the beers the Austrians brought. Oskar Blues in Brevard, North Carolina's Beerito is the "Mexican" lager we recommend
Tempranillo, Rioja, Spain
Chicken Pozole combines “hearty and bright” in that perfect combination that just feels right – so why not pick a wine that does the same thing? Rioja Spain has been specializing in Tempranillo blends (Garnacha and Graciano are typical blending partners) for a long time and most examples hit the “hearty and bright” combo spot on. Look for high-toned red fruit like pomegranate and cherry with complex spiced notes of vanilla and sandalwood in a perfectly sippable medium-bodied red.