|
Per Serving |
| Calories |
550 |
| Total Fat |
25 g |
| Saturated Fat |
4 g |
| Trans Fat |
0 g |
| Cholesterol |
110 mg |
| Sodium |
1050 mg |
| Total Carbohydrates |
35 g |
| Dietary Fiber |
5 g |
| Sugar |
3 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.
Pale Ale
Smoky, spicy paprika fish sounds like a divine meal. We suggest letting the paprika stand on its own, and pair instead against the sweet fish. Try Florida's Red Cypress Brewings Spook Hill for this meal. Spook Hill is a classic pale ale but with a definite mango and papaya notes that will play very well with the sweeter fish.
Red Cypress Spook Hill
Marsanne - Crozes-Hermitage, France
The inherent stone fruit ripeness of marsanne works well with foods that have a touch of spice. With its notes of apricots, beeswax, and honey, it doesn’t overwhelm the fish and helps accommodate the kick from paprika.
Maison Nicolas Perrin, Crozes-Hermitage Blanc
