Cooking with Chef Peter Dale

Sunday, January 2, 2022

We are thrilled to feature Chef Peter Dale of Athens fame on our menu this month! Chef Dale had a hand in opening Maepole, The National, Empire State South, Condor Chocolates, and Seabear—some of Atlanta and Athens' most beloved dining spots. He recently opened a second location of Maepole in Atlanta's Summerhill neighborhood. Three of Chef Dale's Maepole-inspired recipes will be on our menu throughout January and we can't wait for you to try them.

Chef Dale graduated from UGA in 1999 with a degree in Public Relations, and shortly thereafter decided to pursue cooking. He initially planned to attend culinary school, but began an apprenticeship at Five & Ten and then an internship at La Broche in Madrid, Spain, and between the two experiences and his deep interest in food, culinary school no longer was necessary. In 2007 he opened The National in downtown Athens with Chef Hugh Acheson, and the rest is history. Chef Dale answered some questions for us below, so keep reading to learn more!

Why did you become a chef? Did you always want to be a chef?

I have always loved eating, but becoming a chef came later. After a few years working at a desk, I realized I need to be moving around and doing something with my hands. My family always entertained a lot and it didn't take long to make the connection between my love of hospitality and how I want to work.

How would you describe your culinary style?

Someone once wrote that my food is lush, and I take that as high praise. I want a dish to have lots of textures, flavors, colors, and the result to be greater than the sum of its parts. My passion is the Mediterranean but looking at it through a Southern lense.

What does supporting the local food community mean to you?

While many of us have the privilege to eat whatever we want, I think it's so important to make sure everyone has access to fresh, healthy food. Connecting all of our neighbors to the bounty of local farms is not only good for our health, but also our economy. Everybody wins.

What’s your number one piece of advice for home cooks?

Canned beans and legumes are cheap, healthy and delicious. For example: 1 can white beans + 1 chopped tomato + 1 tablespoon capers + splash of olive oil and red wine vinegar + salt and pepper to taste = delicious side dish.

When did you first open Maepole in Athens? How did you decide to open a second location in Summerhill?

Our first Maepole opened in 2018 in Athens. After spending most of my career in fine dining, I wanted to find a way to share vegetable-focused meals to the community in a convenient and affordable format. The success of the Athens location prompted us to look at expansion. After searching far and wide we landed on Summerhill. The neighborhood reminds us a lot of our neighborhood in Athens; a diverse and electric community, proximity to offices and industry, vibrant universities close by, and lots of families looking for convenient ways to put wholesome food on their tables.

What excites you most about Maepole?

I love that Maepole can be all things to all people. Sometimes I'm craving a salad, and we can do that at Maepole. Other times I need the warm hug of our Boxcar: sweet potatoes, mac & cheese, green beans and braised pork. What makes me most excited is to see all the combinations our guests create using pro-moves like splitting the base, adding crunchies and kimchee, or doubling up the sauces.

Lastly, but so very importantly… if you were a fruit or vegetable, what you be and why?

Definitely a pomegranate, my favorite fruit! The seeds have a beautiful color, they pop in your mouth, and add drama to dishes both savory and sweet.