About the Dish

3/4 cup Pearl Barley
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
12 ounces Cucumber
6 ounces Peach
1 Vidalia Onion
2 tablespoons Apple Cider Vinegar
1 packet Turbinado Sugar
2 sprigs Basil
1 pat Butter
Per Serving
Calories 600
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 690 mg
Total Carbohydrates 81 g
Dietary Fiber 11 g
Sugar 16 g
Protein 32 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.

Cucumber Ale

One of the golden rules for pairing food with beer is like complements like. Why? Simply put, a like flavor in a meal will shine more when paired with a like flavor in a beer. In this case, we pair the cucumber component of the salad with a beer containing a cucumber element. A lighter flavored beer style with cucumber would be perfect; luckily we know of an awesome cucumber farmhouse ale that will let the cucumber shine!

Creature Comforts Triton, Athens, Georgia

Godello - Valdeorras, Spain

Searing will result in a crispy caramelized layer on the outside of the chicken, so I would look for a wine with some bright acids to cut through that. Godellos are acid-driven white wines with plenty of minerality and stone fruit characteristics that will also pair well with the cucumber-peach salad.

Papa Godello, Valdeorras, Spain


• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When liquid boils, reduce heat and cover saucepan. • Simmer until barley is tender but not mushy, 12-15 minutes. • Drain off any excess liquid. Leave off heat, covered to keep warm.
MISE EN PLACE • Halve cucumber lengthwise; thinly slice crosswise. • Halve peach. Discard pit, and thinly slice flesh. • Peel, halve and thinly slice onion. • Pick and chop basil leaves.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a bowl, combine cucumber, peach, onion, vinegar, 1 tablespoon olive oil, sugar, basil and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Stir butter into barley. Divide between 2 plates. • Slice chicken against the grain. • Top barley with chicken. Serve with cucumber-peach salad, and enjoy!