About the Dish

Per Serving
Calories 560
Total Fat 28 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 1500 mg
Total Carbohydrates 58 g
Dietary Fiber 5 g
Sugar 13 g
Protein 18 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.

Golden Ale

Have a good day grilling hot dogs with Against the Grain’s Watermelon Chiquen Gritz Golden Ale. Brewed in collaboration with Nappy Roots, this easy drinking golden ale is the slice of watermelon you want for dessert.

Against the Grain Watermelon Chiquen Gritz Golden Ale, Louisville, Kentucky

METHOD

1
MISE EN PLACE • Heat grill to high, about 500° F. • Quarter potatoes. • Halve cucumber lengthwise, and thinly slice crosswise. • Peel and halve onion; thinly slice 1 half (save remaining half for another use). • Pick and chop dill fronds. • Split buns
2
• Place potatoes in a saucepan, and cover with water. Place over high heat. • When water boils, reduce heat to medium. Simmer until tender, about 8 minutes.
3
While potatoes cook, in a medium bowl whisk together vinegar and 1/4 teaspoon kosher salt.
4
• Drain potatoes. • Add to vinegar, and stir gently to coat. Let stand until cool, stirring occasionally.
5
While potatoes cool, grill hot dogs without disturbing until marked and seared on bottom, about 2 minutes.
6
• Rotate dogs 1/4 turn. Sear until well-marked, about 1 minute more. • Repeat 2 more times to mark and sear all over. • Toast buns as desired.
7
Add cucumber, onion, sour cream and parsley to potatoes. Toss well. Taste and adjust seasoning as desired with kosher salt.
8
• Dress hot dogs as desired. • Serve with potato salad, and enjoy!

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