About the Dish

5 ounces Field Peas
8 ounces Chicken Breast
1 teaspoon PeachDish Seasoning
1 packet Mayonnaise
1/4 cup Buttermilk
4 sprigs Parsley
2 sprigs Oregano
1 ounce Green Onion
1 tablespoon Apple Cider Vinegar
1 Tomato
2 Pita Bread
1 Lettuce
Per Serving
Calories 840
Total Fat 38 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 1220 mg
Total Carbohydrates 89 g
Dietary Fiber 7 g
Sugar 16 g
Protein 44 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.


We generally think of only one style of German beer as a seasonal but there are others besides Octoberfest Märzens. Maibocks brewed to celebrate the month of May. Light in color with a real bready flavor, a maibock is a traditional lager. We think that bready flavor will go very well with the pita and the field pea salad.

Devil's Backbone Maibock, Lexington, VA

Chardonnay - Pouilly-Fuisse, France

Pitas are the perfect, summertime crowd pleaser at a picnic. I’m thinking of something that is just as refreshing and quaffable, such as a minimally oaked white Burgundy. The buttermilk dressing and chicken itself has a balance of protein and fat and structurally matches well with the chardonnay.

Louis Max ‘Vieilles Vignes’ Pouilly-Fuisse, France


• Fill a small saucepan half full with about 4 cups water. Add field peas, and place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until tender, 15-20 minutes. (Skim away any foam that comes to the top.)
MISE EN PLACE • Halve tomato lengthwise. Dice 1 half; slice other half into thin wedges. • Pick and chop parsley and oregano leaves. • Slice 1 cup lettuce (save any extra for another use). • Halve each pita round. Carefully open pocket. • Chop green onion, keeping white and green parts separate. • Cut each chicken breast into 6 strips.
Season chicken with 1/4 teaspoon kosher salt and half of PeachDish Seasoning.
In a bowl, whisk together mayonnaise, buttermilk, 1 tablespoon olive oil, parsley, oregano and 1/4 teaspoon black pepper. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Drain field peas. Transfer to a bowl. • Fold in onion whites, 2 tablespoons olive oil, vinegar, remaining PeachDish Seasoning and 1/4 teaspoon kosher salt. Let cool about 5 minutes.
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add chicken in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip chicken. Cook, stirring occasionally, until opaque throughout, 1-2 minutes.
To field peas, stir in diced tomato. Taste and adjust seasoning as desired with kosher salt.
• Warm pita as desired. • Fill each pocket with chicken, lettuce, tomato wedges, onion greens and buttermilk ranch. • Serve with field pea salad, and enjoy!