Gainesville-roasted coffee, other Ga. commodities featured at state luncheon

September 4, 2013

Originally published April 9, 2012

ATLANTA - Georgia Grown Executive Chef Holly Chute recently kicked off the program's activities at a state Department of Agriculture luncheon that highlighted state commodities for the Israeli consul and Gov. Nathan Deal.

Holly Chute, one of four participants in the inaugural 2012 Georgia Grown Executive Chef program, highlighted numerous state specialty crops at Thursday's luncheon which was hosted by Georgia Agriculture Commissioner Gary W. Black.

Gov. Nathan Deal, Israeli Agriculture and Science Minister Zvi Herman and Consul General Opher Aviran with the Consulate General of Israel were among those who attended. 

Guests were treated to a menu featuring Georgia-grown fare from start to finish - right down to the Gainesville-roasted St. Ives coffee. In addition, the menu featured Vidalia onions and Georgia pecans, poultry, dairy and vegetables, among other items.

"In a meeting about international agriculture initiatives, opportunities and relationships, it only makes sense to feature a Georgia Grown menu to accompany the discussion," 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...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 at 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 or

-Reprinted with permission of