About the Dish

Per Serving
Calories 440
Total Fat 26 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 200 mg
Total Carbohydrates 48 g
Dietary Fiber 3 g
Sugar 25 g
Protein 7 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.

Pilsner

When hosting a summer cookout it’s important to make sure you choose the perfect beer. The perfect beer can be difficult because you aren't only choosing for yourself, but also for everyone attending. After all, most people don't entertain for just themselves! This is why we think the pilsner is the perfect every man party beer. It’s light and refreshing for a summer day, while still a complex beer.

Suggestion: Victory Prima Pils, Downingtown, Pennsylvania Georgia Local Recommendation: Monday Night Nerd Alert, Atlanta, Georgia

Bubbles, Rose, & Red

4th of July wine decisions should be centered around US producers and pairing versatility. This party is more about the company, the food, and the celebration of independence than it is about breaking down the aromatic compounds and tasting descriptors of the wine you may be drinking. Below I have listed 3 wines from US producers that are a guaranteed pairing for Brats, Boils and Burgers and will even work well with fruit tarts and potato salad. If you haven’t supported New Mexico wine growers there is no better time than on the 4th of July. This family was making fine Champagne in France until a chance opportunity brought them to New Mexico to continue their craft. Gruet is made in the same method as Champagne and “Blanc de Blanc” on the label guarantees it is 100% Chardonnay. Put this in the same cooler as your beer and watch how quickly it goes! The 2016 Lioco Indica Rose is nicknamed strawberry diesel and may be the most refreshing rose I have tasted this year. The boys behind the wine describe the nose as “pickled watermelon, sweet tarts, and wild herbs” and the palate as “fresh rhubarb, wild strawberry, and candied orange peel”. They are right and my recommendation is get more than you think you will need because it will be the hit of the party. Broc’s Love Red is the perfect blend of high toned red fruits and spiced black pepper that can be served cool for all summer time events. These wines are made completely naturally – nothing added and nothing taken away – and what’s in the bottle is absolutely perfect.

Gruet Blanc de Blanc – Albuquerque, New Mexico Lioco Indica Rose – Mendocino, California Broc Cellars, Love Red Blend – Green Valley, California

METHOD

1
  Heat oven to 400° F.  Make crust: In a mixing bowl combine flour, turbinado sugar, baking powder and 1/4 teaspoon kosher salt. Add 3 tablespoons cooking oil, and mix vigorously with a fork to create pea-sized bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a few drops of water, and mix gently to incorporate.
2
  Form dough into an ovular disc. Place on a clean, dry surface. Using a rolling pin or a straight-sided bottle (such as a wine bottle), roll into a rectangle approximately 10 inches by 14 inches.
3
  Grease a baking pan with remaining 1 teaspoon cooking oil. Transfer dough to greased pan, and place in refrigerator until dough is slightly firm to the touch, 5-10 minutes.
4
  Spread goat cheese in an even layer over dough, leaving a 1-inch edge all around. Decoratively top cheese with strawberry preserves and blueberry preserves (you should only need about half of each jar).
5
  Fold the uncovered dough over the edge of the preserves, pinching slightly to form pleats as you go around. Dip a finger in water, and run it along the crimped edge of dough to lightly dampen it. Sprinkle with a few pinches of Pocketful of Starlight Vanilla Sugar.
6
  Bake until tart is browned, 18-20 minutes. While tart is baking, make Vanilla Cream: To cream jar, add remaining vanilla sugar. Place lid on snugly. Shake the jar vigorously. You should hear and feel the cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt.
7
Remove cooked tart from oven, and cool 5-10 minutes. Cut into pieces, and top with dollops of Vanilla Cream before serving. Enjoy!
8
 

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