Ga Dept of Agriculture

 

Georgia Grown Executive Chef Holly Chute kicks off program’s activities

Dept. of Agriculture lunch highlights state commodities for Israeli consul, governor


Chef Holly Chute, one of four participants in the inaugural 2012 Georgia Grown Executive Chef program, highlighted numerous state specialty crops during a luncheon hosted by Agriculture Commissioner Gary W. Black on Thursday. Governor Nathan Deal, Agriculture and Science Minister Zvi Herman and Consul General Opher Aviran with the Consulate General of Israel also enjoyed the program’s first tasty event. 

Guests were treated to an exceptional Georgia Grown menu featuring seasonal commodities from start to finish – right down to the coffee roasted in Gainesville, Ga. Additional Georgia crops included Vidalia® onions, pecans, poultry, dairy and vegetables, among others.

“In a meeting about international agriculture initiatives, opportunities and relationships, it only makes sense to feature a Georgia Grown menu to accompany the discussion,” Commissioner Black said. “We are so grateful to have four magnificent chefs involved in the Georgia Grown Executive Chef program and we appreciate Chef Holly’s participation in this Department event. The menu beautifully highlighted numerous seasonal Georgia products and showcased many of our state’s commodities.”

The inaugural Georgia Grown Executive Chef program kicked off at the start of the year in a partnership between the GDA’s Georgia Grown campaign and the Georgia Restaurant Association.

"This is an opportunity to showcase, on an international stage, Georgia Grown prepared by Georgia's own," remarked Karen Bremer, Executive Director of the Georgia Restaurant Association. "We are very fortunate to have high-quality local food and extremely talented Executive Chefs. When we share that with the rest of the world, we all benefit."

In addition to Chute, Michael Deihl, CEC CCA AAC, Executive Chef at East Lake Golf Club; Kevin Gillespie, Executive Chef, Woodfire Grill Atlanta; and Hilary White, Executive Chef, The Hil, A Restaurant at Serenbe, are participants in the program. Throughout the year, the chefs will participate in a spring and fall school event, an organized farm tour, at least one seasonal cooking clip with the Department and at least one Georgia Grown cooking event designated by Commissioner Black.

To learn more about the Georgia Grown Executive Chef program, please visit www.agr.georgia.gov/georgia-grown-executive-chef-program.aspx or www.garestaurants.org.