State’s foods on the menu at Georgia Grown chefs program

03/28/2012 11:43:00 AM
Doug Ohlemeier

Georgia has kicked off a executive chef campaign featuring the state’s foods.

During a March 29 luncheon hosted by Georgia Agriculture Commissioner Gary Black and chef Holly Chute, one of four participants in the first Georgia Grown executive chef program, featured foods that include the state’s many specialty crops.

The chef’s Georgia Grown menu features seasonal commodities including products made from Vidalia onions, other vegetables, pecans, dairy and poultry, according to a news release.

“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 in the release.

Launched in February, the executive chef program promotes Georgia food products by building relationships between chefs and growers and help support the offering of local and seasonal foods in restaurants.

The inaugural class includes chefs from a golf club as well as some major Atlanta-area restaurants.

The luncheon also included Israel’s agriculture and science minister and consul general. 



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