The Edible Garden Outdoor Kitchen fosters plant-to-plate connections, provides learning opportunities in seasonal eating and sustainable cultivation, and highlights the important relationships between local chefs and growers. In keeping with this, we proudly present the Georgia Grown Dinner Series.
As a unique collaboration with the Georgia Department of Agriculture, each dinner in the series is presented by a Georgia Grown Chef and focuses on one of Georgia’s important crops or agricultural categories. As an added bonus, each dinner features a local farmer who can explain a little more about farming in Georgia and answer your questions. Interact with the chef-grower team as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen.
Schedule: Thursday, August 22, 6:30-8:30 p.m.
Fee: $100 (Member $95)
Registration Deadline: August 15
Instructor: Chef Jason Vullo
About Jason Vullo
With 25 years of experience in the culinary industry, I have honed my skills and expertise as a chef. Throughout my career, I have had the privilege of working alongside a certified master chef, which has greatly influenced my culinary journey.
One of the core values that drives me as a chef is my commitment to sustainability in the food industry. I firmly believe in the importance of utilizing local and sustainable products in my cooking. By supporting local farmers and producers, we not only contribute to the growth of our community but also ensure the freshness and quality of the ingredients we use.
My passion for sustainable practices extends beyond just sourcing ingredients. I strive to minimize waste in the kitchen by utilizing every part of the produce, implementing efficient storage methods, and adopting eco-friendly cooking techniques. By doing so, I aim to create a positive impact on the environment and promote a more sustainable future for the food industry.
Throughout my career, I have had the privilege of working in various culinary establishments, from fine dining restaurants to catering services. These experiences have allowed me to develop a diverse skill set and an adaptable approach to cooking. I am well-versed in different culinary techniques, cuisines, and dietary restrictions, ensuring that I can cater to a wide range of preferences and needs.
As a chef, my ultimate goal is to create memorable dining experiences for my guests. I am passionate about creating dishes that not only taste delicious but also showcase the beauty and versatility of local and sustainable ingredients. Each plate I present is a reflection of my dedication, creativity, and commitment to providing an exceptional culinary experience.