North Georgia Apple, Peach, and Pecan Tart!

It’s official-Spring is here!

 

In honor of Spring, Your Resident Gourmet Newsletter is sharing a quick, easy, but always delicious dessert recipe. As a GA Grown Executive Chef, I created this  North Georgia Apple, Peach, and Pecan Tart to showcase all of the wonderful farm grown commodities Georgia has to offer.  Enjoy it for a quick weeknight dessert, an elegant addition to your brunch table, or to celebrate Spring!

 

Happy Spring!

Chef Jennifer  

 

 

Spring is Here!

     

 
North Georgia Apple, Peach, and Pecan Tart

This free-formed tart is quick, easy, and the perfect after dinner treat!

Recipe by Chef Jennifer Hill Booker

Yields 8 servings

Ingredients:

Pastry Dough:

1¼ cup all-purpose flour

¼ teaspoon salt

1 teaspoon sugar

7 tablespoons cold unsalted butter, cut into chunks

3 tablespoon cold water

1 large egg, beaten + 1 tablespoon water

*refrigerated premade pie crust can be substituted

Filling:

1 cup dark brown sugar

4-5 medium Georgia grown apples, like Honey Crisp, Gala, and Granny Smith, peeled, cored and cut into ½ inch thick slices

1 cup dried peaches

2 cups water

Garnish:

2 tablespoons sugar

½ cup toasted Georgia pecans, chopped

¼ cup powdered sugar

 

Directions:

Preheat oven to 375*F.

In a food processor with the blade attachment, pulse together the flour, salt, and sugar.

Add the butter, and pulse until the mixture resembles coarse cornmeal.

Add the cold water, one tablespoon at a time, and pulse until the mixture comes together into a loose ball.

Turn out onto a lightly floured surface and shape into a disc.

Wrap in plastic wrap and refrigerate at least 30 minutes. This pie dough can also be made up to two days ahead and refrigerated.

In a large bowl, combine the apples and brown sugar; set aside.

In a small saucepan, combine the dried peaches and water.

Bring to a boil, then reduce heat and simmer for 10 minutes, or until peaches are plump and tender.

Remove from heat, cool slightly, and drain; reserving ¼ cup of the liquid.

Add the cooked peaches to the apple mixture along with the reserved liquid.

Mix until well combined.

Remove tart dough from refrigerator and allow to temper for 10 minutes.

Remove plastic wrap and roll out on a lightly floured sheet of parchment paper, into a 12inch round.

Brush excess flour from dough and parchment paper and transfer to a baking sheet.

Spoon apple mixture into the center of the tart round and fold dough edges up around the fruit mixture. You should have a 6 inch circle of fruit showing at the top of the tart.

Brush dough with the beaten egg mixture, sprinkle with sugar, and Bake for 40-45 minutes, or until the fruit mixture is bubbling and crust is golden brown.

Garnish with a dusting of powdered sugar and chopped pecans.

Enjoy!

Is Agave Nectar Really ‘all that’?

 

“Natural” sweeteners like agave nectar, stevia, and honey are gaining in popularity as questions about the health benefits of using white sugar and high-fructose corn syrup come to light. Agave has been generating a lot of buzz as being named a the ‘superior’ sweetener.  So this week’s Your Resident Gourmet Newsletter decided to do a little digging and see if Agave Nectar is really ‘All That’?

 

Stay Sweet!

Chef Jennifer  

 

 

     

  Blue Agave Plant 


What is Agave?

~Agave, which comes from the same plant used to make tequila.

~More than 300 species of agave plants grow in the southern United States, northern South America, and the hilly regions of Mexico.

~Agave nectar has been used for centuries as a folk remedy for its medicinal properties

~The Aztecs mixed it with salt and used it for skin infections and wounds.

How is Agave Nectar Made?

Most agave sweeteners are produced from the blue agave plant. The core of the plant contains the aguamiel or “honey water,” the substance used for syrup production (and, when fermented, tequila).

Although agave starts out as this natural elixir from Mother Nature, the form you can buy has been processed to form a syrup or nectar.

Processing the aguamiel yields a product with either a dark amber or light color, and a consistency much like maple syrup. The light-colored nectar resembles maple syrup or honey in flavor, but the taste is more delicate — which has made agave a popular sweetener for energy drinks, teas, nutrition bars, and more. Amber and dark agave nectar taste similar to caramel, and can be used like maple syrup on pancakes and waffles.

Is Agave Healthier Choice?

 

~Agave has about 60 calories per tablespoon, compared to 40 calories for the same amount of table sugar.

~Agave is about 1 1/2 times sweeter than sugar

 ~Nutritionally and functionally, agave syrup or nectar is similar to high-fructose corn syrup and sucrose (Karo) syrup and can be as high as 90% concentrated fructose, depending on the processing.

One of the most celebrated properties of agave is its profile on the glycemic index a scale that measures how much various foods raise blood sugar levels.

Agave ranks lower than many other sweeteners on the glycemic index. As a result, some manufacturers tout it as a “diabetic friendly” sugar. But, according to the Journal of Clinical Investigation , “there is inconsistent evidence to assign a glycemic value to any food, and it should not be used as a green light for diabetics.”

The bottom line is that refined agave sweeteners are not inherently healthier than sugar, honey, high-fructose corn syrup, or any other sweetener Keep in mind that one of the simplest ways to improve the healthfulness of your diet is to reduce the amount of all simple sugars — agave, sucrose, honey, maple syrup, raw sugar, molasses, brown sugar, corn syrup, turbinado sugar, and the rest; since all caloric sugars are virtually the same.

 

Happy Birthday Edna Lewis!

The Edna Lewis Foundation Teams Up with Art Smith and Clay Livingston, for the Second Annual Birthday Celebration

In Rightful Honor of the Grande Dame of Southern Cookery,  Ms. Edna Lewis.

 

A Bourbon Tasting,  

Cocktail & Hors d’oeuvres Reception and Dinner

In Memory of Edna Lewis

  

Hope to see you there!

Chef Jennifer

 

 

Happy Birthday 

Grande Dame Edna Lewis!

     

  

 

ATLANTA – (March 13, 2013) –

One month from today, on Saturday, April 13, 6:00 p.m., at the City Club of Buckhead, 3343 Peachtree Road NE, Atlanta, Georgia, The Edna Lewis Foundation will host its second annual birthday fundraiser to celebrate the birth of Edna Lewis.

About The Edna Lewis Foundation

 

~Founded in 2012, The Edna Lewis Foundation is a 501(c)3 public charity, a Georgia non-profit organization based in Atlanta, Georgia.

~The Edna Lewis Foundation is at the center of African-American’s culinary lives. A chef, cookbook author and teacher, Edna Lewis was a champion of Southern cookery who helped educate and mentor generations of professional chefs and food enthusiasts.

~The Edna Lewis Foundation continues in the same vein and will offer a variety of events and programs designed to educate, inspire, entertain, and promote a deeper understanding of Southern culinary culture and heritage.

The programs include:

~Educational initiatives

~Food awards programs

~Culinary scholarships and publications

 

In addition to establishing and maintaining The Edna Lewis House in Atlanta, Georgia, as a performance space and cooking school for visiting chefs, the Foundation will create a robust online community and host tastings, lectures, workshops and food-related art exhibits in Atlanta and around the country.

If you would like to join the foundation and obtain more information on the life and legacy of Edna Lewis, please visit www.ednalewisfoundation.org.For specific inquiries, feel free to email the foundation directly at info@ednalewisfoundation.org.


“Bourbon Tasting”

provided by mixologist Clay Livingston and Chef Art Smith of the Southern Art and Bourbon Bar.


With a fine bourbon cocktail or assorted wine, guests will enjoy an
hors d’oeuvres reception:

  duck confit and dried fruit empanadas with muscadine and pomegranate sauce 
salmon blt on brioche 
crab and smoked gouda mac and cheese 
 pickled seafood w/ jalapenos and radish in a mason jar
prepared by

Chef Charlie Hatney

City Club of Buckhead, Atlanta, GA

Later in the evening, the dinner menu is sure to tantalize taste buds with:

  Soup

roasted kabocha squash and fuji apple soup with cardamom crème fraiche and prosciutto cracklings

prepared by Chef Kevin Mitchell

(Culinary Institute of Charleston, Charleston, SC)

Appetizer

lamb belly…roasted garlic “hummus”, pickled radishes & fennel

prepared by Chef Todd Richards

(The Shed at Glenwood, Atlanta, GA)

Salad

creole cured salmon, arugula, frisee, pecans, parsnips, bourbon vinaigrette and cornbread crouton

prepared by Chef Duane Nutter

(Lushlife Restaurant Group, Atlanta, GA)

Entrée

thyme & rosemary crusted pheasant breast, hopping john rice cake with ramps, kale & mustard greens ragout in a onion brûlée with natural jus

prepared by Chef Darryl Evans

(City Club of Buckhead, (,Atlanta, GA)

Dessert 

lemon chevre cheesecake, macerated wild berries, blackberry sorbet,

and mint syrup

prepared by Chef Jennifer Hill Booker

(Your Resident Gourmet, Atlanta, GA)

As highlighted at the first annual birthday reception, Chef Joe Randall, of Chef Joe Randall’s Cooking School in Savannah, Georgia, launched the official creation of The Edna Lewis Foundation in January 2012,”The Foundation is dedicated to honoring, preserving and nurturing African American’s culinary heritage and culture,” said Chef Randall, “and to elevating the appreciation of our culinary excellence.”

Chef Randall is the chairman of the foundation’s board of trustees and has ensured that Atlanta remains  the Foundation’s headquarters, a city that is the de facto capital of the south and where Ms. Lewis spent many of her later years.  Thus, Chef Randall and the foundation board of trustees will continue to hold the Atlanta birthday celebration in her memory, “This year we celebrate the birth of a beloved culinary legend and do so in southern-style with the help of Art Smith, Clay Livingston, Chef Darryl Evans and a team of credible African American chefs who have looked to Edna Lewis as a culinary inspiration and matriarch within the industry,” said Randall.  “On April 13, we will sip a little bourbon and enjoy celebratory southern dishes that we believe Edna would agree are fitting for her birthday.”

Net proceeds from the birthday celebration will benefit The Edna Lewis Foundation and its programs.

  

Who Was Edna Lewis?

Edna Lewis, the granddaughter of a former slave, was the author of three seminal cookbooks that, to quote The New York Times, February, 2006, “revived the nearly forgotten genre of refined Southern cooking while offering a glimpse into African-American farm life in the early 20th century.” Ms. Lewis died in 2006 at the age of 89.

Her cookbooks include: The Edna Lewis Cookbook (1972), The Taste of CountryCooking (1976) and In Pursuit of Flavor (1988).  Among her many awards were: “Who’s Who in American Cooking,” (Cook’s Magazine, 1986); “Dr. Edna Lewis is lauded as one of the great women of American cooking. A specialist in Southern Cooking, She  received an honorary Ph.D. in Culinary Arts from Johnson & Wales University-Norfolk College of Culinary Arts,
May 26, 1996”; “James Beard Living Legend Award” (their first such award, 1999), and being named “Grande Dame” (Les Dames d”Escoffier, 1999).

Ms. Lewis was born in 1916 in Freetown, Orange County, Virginia, one of eight children. Her grandfather, an emancipated slave, helped found the community, hence its name. The family lived on a farm that had been granted to her grandfather and central to the family’s life was food in all its phases: growing, foraging, harvesting and cooking. Without any modern cooking conveniences-everything was cooked over wood and, lacking measuring spoons, baking powder was measured on coins-food preparation called on creativity, resourcefulness and ingenuity.

At 16, after her father died, she left Freetown for Washington, D.C., and then New York City where her culinary journey got off to a rocky start with her first job ironing in a laundry. She had never ironed before and was fired after three hours. She may not have ironed but she had sewed, and quickly found work as a seamstress. She copied Christian Dior dresses for Dorcas Avedon (the wife of photographer Richard Avedon), made a dress for Marilyn Monroe and became well known for her African-inspired dresses.

The Cookbooks and Cooking

During the 1970s Ms. Lewis broke her leg, and she made the most of her inability to move about freely by writing her first cookbook, The Edna Lewis Cookbook. But it was her second cookbook, The Taste of Country Cooking, that became her most famous. Her editor for this book was Judith Jones, the Knopf editor who also edited Julia Child. This second cookbook was the first-ever cookbook written by an African American woman about African-American cookery that gained national fame. And many of her chapters on fresh local foods and seasonality predate the locavore movement in America. Her second cookbook was completed during her husband’s illness and subsequent death.

Ms. Lewis returned to restaurant cooking and her last job was as chef at Gage & Tollner in Brooklyn. She retired in 1992. Shortly thereafter, she and a group of friends founded the Society for the Revival and Preservation of Southern food.Dr. Edna Lewis is lauded as one of the great women of American cooking.

Want to Join the Edna Lewis Foundation and Attend Her Birthday Celebration?

Calling all corporate, food and wine enthusiasts and food and beverage professionals, if you would like to join the foundation and obtain more information on the life and legacy of Edna Lewis, please visit:

www.ednalewisfoundation.org or email the foundation directly at

info@ednalewisfoundation.org or phone

(912) 303-0409

Kitchen Composting 101!

Spring is in the air . . . somewhere out there . . . and there is a garden just waiting to be planted in your yard. But first we have to get the soil ready, and what better way than by enriching the soil with nutrients from your very own compost?

This week’s Your Resident Gourmet Newsletter is going to give the steps you need to start your very own Kitchen Compost-all you have to do is provide the kitchen scraps!  

Lets Compost!

Chef Jennifer

 

 

Kitchen Composting: 101

     

  
Gardeners consider compost “black gold” for their lawns and gardens. Why? One of the reasons is that compost is so rich in nutrients that it improves the fertility of your soil, making plants healthier. It’s a virtuous cycle for your soil: food gets grown, consumed, and then the scraps go into your compost pile or bin. Later, the finished compost is used to nourish the soil again!

Composting your kitchen food waste is easy and requires little time, effort or space, depending on which system you use. The compost is invaluable for the soil in your garden or potted plants: It’s a complete and natural food for the soil, helping to improve its structure, water-retaining abilities and overall health.
Why Compost?
~The average American family throws away 14 percent of the food it purchases each year. This translates to approximately $600 per year spent on wasted food. ~Composting food helps reduce the amount of material in landfills.

Organic Material to Compost:
* Vegetable and fruit peelings
* Tea leaves and coffee grounds
* Crushed egg shells
* Grass cuttings and weeds
* Paper, paper towels and newspaper
* Leaves from non-coniferous trees and shrubs
* Woody prunings
* Straw, hay, wool, sawdust and pets’ bedding
* Vacuum dust
* Wood ash
Avoid meat, fish, and cooked food, weed seeds, diseased plant material, disposable diapers, glossy newsprint and coal ash.

Worm Composting

Worm composting is small enough to keep on a balcony, patio or in a porch, so it’s ideal if you don’t have much outside space. It’s also one of the cleanest, neatest and easiest composting systems to use.
A ready-made kit provides both the bin with its lid and the worms. As you fill each layer with small amounts of scraps and leftovers, the worms work their way up through the layers, eating the waste (they consume up to half of their body weight a day). It’s this action that speeds up the composting process, leaving you with rich, dark compost in the lowest tray after only a few months. After you’ve emptied out the compost, the empty tray can be placed on top of the stack and filled with more food waste.
The liquid that collects at the bottom of the bin should be siphoned off regularly, but it makes a wonderful tonic for your plants when diluted 1:10 with water. Store it in screw-top wine bottles until you need to use it.

If you regularly add a few handfuls of chopped food waste and shredded dry fiber (cardboard is best), ensure good air circulation, a fairly constant temperature and prevent water logging, this efficient composting system should last for years.

The Best Waste for Worm Composting:

* Raw or cooked fruit and vegetable peelings
* Pasta, rice and bread
* Dried and crushed egg shells
* Teabags and coffee grounds
* Dry fiber, such as torn-up egg crates and empty toilet rolls, to make up 25 percent of the contents
 

Avoid citrus fruit and onion peelings (which cause acidic conditions), plant seeds, meat, fish, dairy products, dog and cat droppings, spent tissues, grass cuttings and leaves, diseased plant material and anything in excess.

 

Conventional Composting:

You can recycle both kitchen and garden waste if you keep a compost heap or bin in your garden. An insulating box or bin is essential: make your own from pieces of wood or buy a ready made wooden or recycled plastic version. A lid or covering, such as a piece of old carpet, keeps the contents of the bin warm and the rain out. Position the bin on an area of soil so that composting creatures such as worms and soil micro-organisms can help to break down the organic waste in the bin. If you want to pre-compost your food waste and accelerate the composting process, add Bokashi active bran to the food waste and leave it to pickle for two weeks in a bucket before adding it to the compost bin.

Kitchen waste is high in moisture and has very little structure once it has decomposed. Add a supply of dry material, such as cardboard, scrunched-up paper, coarse twigs and stems to stop the compost heap collapsing in on itself and becoming slimy. Wine corks, paper party hats and streamers can also be added to the compost heap, as can tissue paper, which biodegrades quickly. Cardboard packaging from food and gifts can also be composted.
Acidic conditions inhibit decomposition, so occasionally add a little ground limestone or gardener’s lime.

Now What?

So once you’ve finished making compost, how do you use it? There’s no need to worry, the answer is really simple. Use compost much as you would any sort of fertilizer or potting soil – it’s up to you whether you want to use compost while it’s fully decomposed, or even if there are still little bits of straw, hay, twigs and such in the mix.

Georgia Grown 2013 Executive Chefs

Your Resident Gourmet Newsletter would like to say thank you to the Georgia Restaurant Association and GA Grown for selecting Chef Jennifer Hill Booker as one of their four 2013 GA Grown Executive Chefs! Now entering its second year, the GA Grown Executive Chef Program offers participating chefs a mark of honor and distinction, while increasing awareness for both restaurateurs and consumers about which local Georgia products are available for the cooking season.

 Cook Seasonally!

Chef Jennifer

 

 

 

2013 Georgia Grown
Executive Chefs

 

  Photo credit: Affairs to Remember Caterers. From left: Karen Bremer, Governor Nathan Deal, Commissioner Gary Black, Chef David Snyder, Chef Ahmad Nourzad, Chef Linton Hopkins,

Chef Jennifer Hill Booker

 

    Georgia Grown and Georgia Restaurant Association Announce 2013 Executive Chefs

 

 

As the program continues to roll out in 2013, it will create a pathway for consumers to find Georgia Grown products in their communities in order to support local, seasonal foods when dining out. It also aims to highlight and involve public school culinary education and school food nutrition in terms of increased opportunities for Georgia Grown products, training and recipe development.

 

Georgia Department of Agriculture Commissioner Gary W. Black and Georgia Restaurant Association President Karen Bremer today announced the new Georgia Grown Executive Chefs for  2013.

 

The four chefs for 2013 are:

~Chef Jennifer Hill Booker of Your Resident Gourmet, LLC in Atlanta

~Chef Linton Hopkins of Restaurant Eugene and Resurgens Hospitality in Atlanta

~Chef Ahmad Nourzad of Affairs to Remember Catering in Atlanta

~Chef David Snyder of Halyards, Tramici Restaurant, and Halyards Catering in St Simons.

 

Chef Jennifer Hill Booker, Executive Chef & Owner, Your Resident Gourmet, LLC.
Chef Jennifer Hill Booker is not only a Culinary Educator, but a Personal Chef as well. She is the Executive Chef and Owner of Your Resident Gourmet, LLC, a Personal Chef and Catering Company; specializing in bringing fine dining to its clients in the comfort and privacy of their own homes. She is also the author of the upcoming cookbook; Goin’ Down South: A Chef’s Journey Home; an ode to her agrarian heritage. Chef Jennifer provides Culinary Therapy for The Cottages on Mountain Creek, a private stabilization residence for those living with mental illness, has partnered with Hard Rock Café-Atlanta as their Celebrity Chef of the Hard Rock Café Culinary Series, and is a Culinary Expert for Williams-Sonoma.

Chef Jennifer is a contributing columnist for Basil Magazine, Our Town Magazine, and Urban Socialites, and is the Host of Basil Magazine’s Basil Radio Show. She has had several of her original articles and recipes published in such magazines as Jezebel Magazine, Atlanta Social Season, Vegetarian Times, Southern Seasons, and ESSENCE Magazine, as well as SOLO Woman, Sister2Sister, and Points North Magazine. In addition Chef Jennifer keeps her culinary skills sharp by acting as Metropolitan Cooking and Entertaining Show’s Executive Celebrity Chef for cooking personalities Paula Deen and The Neely’s, and by making Guest Chef appearances at such events as Epcot International Food & Wine Festival, Chef Joe Randall’s Cooking School, and the Chefs of The World: A Taste of Fame annual event. She also volunteers her time and resources for the Africa’s Children Fund Annual Fundraiser, Live Healthy & Thrive Youth Foundation, and is a member of Les Dames d’Escoffier and Slow Foods.

Linton Hopkins, Executive Chef, Restaurant Eugene/Resurgens Hospitality
Linton Hopkins is executive chef and owner of Restaurant Eugene in Atlanta, which he runs with his wife Gina. The recipient of the 2012 James Beard Award for “Best Chef: Southeast,” Hopkins is committed to celebrating the rich bounty of Georgia farms through his meticulous house-made preparations of naturally raised meats and local produce as well as highlighting seafood from the nearby Gulf and Georgia coastlines.
Hopkins, a fourth-generation Atlanta resident, took his first restaurant job at a catering company at age 15, and continued working in kitchens through college. After earning an anthropology degree from Emory University, Hopkins was on track to attend medical school, but switched gears and opted to pursue his passion for cooking at the Culinary Institute of America in Hyde Park, New York.
In 2004, the Atlanta native returned to his hometown to open Restaurant Eugene, named after his grandfather. Hopkins has since been named a “Best New Chef” by Food & Wine magazine. In 2008, Hopkins expanded his operations with Holeman & Finch Public House and H&F Bread Co. The newest endeavor, H&F Bottle Shop, a retail wine and spirits market, opened in 2011. In addition, Hopkins founded the Peachtree Road Farmers Market with his wife and is a member of the Georgia Organics Chef Advisory Committee, Atlanta Local Foods Initiative, Atlanta Public Schools District Wellness Council and the Southern Foodways Alliance.

Ahmad Nourzad, Executive Chef, Affairs to Remember Caterers. Affairs to Remember Caterers’.  Executive Chef, Ahmad Nourzad, is responsible for research and development of new food ideas for the company’s product line, sourcing and purchasing, food preparation logistics planning for off-site events, and training and managing all kitchen staff. Chef Nourzad is a hands-on chef who can sometimes be seen working on the line. His love of the kitchen and cooking began at an early age in Tehran, Iran, where he was born. Chef Nourzad came to Atlanta by way of Vienna, Austria, and Austin, Texas, where he worked in various positions in the food industry. He has 25 years of experience in all aspects of a working kitchen.
His knowledge of global cuisine is eclipsed only by his passion for environmental stewardship. Chef Nourzad was using both sides of paper sheets and recycling long before it was considered ‘cool’. His dedication to sustainability helped propel Affairs into taking initiatives that turn refuse into resources. Any leftover foods are donated to the Atlanta Community Food Bank and monthly, 14 tons of materials (the equivalent weight of four Toyota Priuses!) are diverted from landfills through our Legacy Green sustainability program. Chef Nourzad is responsible for executing some of Georgia’s most exclusive events, including the opening of the Hartsfield-Jackson Atlanta International Airport’s new International Terminal, the Fernbank Timeless Signature Benefit Gala, and the Buckhead Business Association’s Annual Luncheon and many others.

David Snyder, Chef/Owner, Halyards Restaurant, Tramici Restaurant, Halyards Catering – St. Simons
For 28 years, Chef David Snyder has worked in the restaurant industry. After working in kitchens throughout high school and college, he attended and graduated from the New England Culinary Institute before working in New York City under talented chefs for five years. After working as an executive chef in Atlanta, he moved to St. Simons as the executive chef of J Mac’s for 4 years. Halyards opened in 2000 and Tramici opened in 2007.
Through the Halyard Restaurant Group, Chef Snyder buys, sells, and promotes Georgia Grown products in their restaurants and with their guests. He showcase local oils, cheeses, vegetables, and seafood on television shows, websites, and on their menus. He also passionately promotes Georgia Seafood by meeting with U.S. Senators and the South Atlantic Fishermen’s Association about national fishing regulations.
He is the Co-Chair for the College of Coastal Georgia’s Culinary/Hospitality Advisory Committee, serves on the Committee of the Wild Georgia Shrimp and Grits Festival, won a silver medal at the ACF Chefs of the Low Country/US Foods Food Show, 2008, category F3, is an active member of the American Culinary Federation, won First Place and a Gold Medal at the ACF Winterfest Competition in St. Augustine Florida in January 2007 in the Signature dish category, and cooked at the James Beard House in New York City in March of 2006 with the Historic Hotels of America.

 

“As demonstrated through the success of last year’s pilot program, Georgia Grown executive chefs help create a greater awareness about the availability of the quality, local products that can be found on our state’s expanding culinary scene,” Black said. “This program is one of the many ways working with the Georgia Restaurant Association helps us promote and foster relationships between chefs and our farmers across the state.”

“Whether you are an Executive Chef or an everyday consumer, purchasing local food is beneficial for a number of reasons,” said GRA Executive Director Karen Bremer. “Georgia Grown food is fresher, more nutritious, saves in transportation cost and environmental impact – and most importantly, it supports the community financially. By buying local, we can generate more revenue for our state, which will create more jobs. It’s a win-win situation.”

 

About Georgia Grown

The Department of Agriculture’s Georgia Grown program provides a powerful branding tool as well as education, marketing and business connections to expand agribusinesses and the agricultural industry throughout the state. Learn more or join Georgia Grown at www.GeorgiaGrown.com.

 


About the Georgia Restaurant Association
The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org

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