About the Dish

1/2 teaspoon Beautiful Briny Sea Campfire Salt
1/2 cup Stone-Ground Grits
2 ounces Green Onion
2 cloves Garlic
10 ounces Okra
2 ears Corn
5 ounces Butter Beans
6 ounces Tomato
1 teaspoon Bragg Liquid Aminos
1 teaspoon Apple Cider Vinegar
1/4 cup Vegan Mayonnaise
Per Serving
Calories 530
Total Fat 19 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 700 mg
Total Carbohydrates 79 g
Dietary Fiber 15 g
Sugar 11 g
Protein 16 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.

Cream Ale

Adjunct brewing is when the beer is brewed with additional non-barley or wheat ingredients during the boil. In the case of Georgia's Jailhouse Brewings Alibi Cream Ale, that additional ingredient is grits. We think a smooth cream ale with the added sweetness of corn grits will play perfectly with the creamy grits in this dish.

Jailhouse Brewings Alibi Cream Ale, Hampton, Georgia

Muscat - Alsace, France

The aromatic floral and tropical notes of muscat pair beautifully with the savory green flavors of okra. The acidity balances the richness of silky okra as well as the weight of the creamy grits.

Domaine Zind-Humbrecht Muscat, Alsace, France


• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon Campfire salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
MISE EN PLACE • Cut okra into bite-size pieces. • Cut onion whites into 1-inch pieces. Finely chop onion greens. • Dice tomato. • Peel and chop garlic. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Place a deep skillet over medium heat. Add 1 tablespoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until whites begin to become translucent, 2-3 minutes. • Add garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add okra, corn, butter beans, 3/4 cup water and 1/4 teaspoon Campfire salt. Cook, stirring, until mixture simmers. • Cover, and simmer until beans just start to become tender, 6-7 minutes.
Stir in tomato, aminos and vinegar. Taste and adjust seasoning as desired with Campfire salt.
• Stir vegan mayonnaise into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with Campfire salt.
• Divide vegetables between 2 bowls. Garnish with onion greens. • Serve with grits, and enjoy!