Chef Holly Chute is a graduate of the Culinary Institute of America, class of 1979. Originally from New York, she relocated to Georgia in 1981 to serve as executive chef at the Georgia Governor’s Mansion, a position she held across six administrations. In 2014, she assumed the role of chef for the State of Georgia with the Georgia Department of Agriculture. Ms. Chute played a pivotal role in founding the Georgia Grown Executive Chef program and has been recognized as the public face of Georgia Grown. She is an active member of Les Dames d’Escoffier, having held several leadership positions, including Vice President of Programs, President, Immediate Past President, and currently serves as Vice President of Membership Engagement.

Chef Holly Chute’s Cornbread BLT Parfait

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Servings: 4

Ingredients Method

Ingredients

For the Buttermilk Basil Dressing
1/2 Cup mayonnaise
1/2 Cup Buttermilk
1 Teaspoon minced garlic
1 Tablespoon cider vinegar
1/2 Teaspoon Kosher salt
1/4 Teaspoon fresh ground pepper
1 Tablespoon chopped fresh basil
For the Parfait:
2 Cups cornbread cubes
2 Cups shredded romaine
1 Cup Buttermilk Basil Dressing divided *
2 Cups quartered grape tomatoes multi-colored, if possible
Kosher salt and freshly ground black pepper
1/2 Cup crumbled cooked bacon
Finely shredded fresh basil for garnish

Method

For the Buttermilk Basil Dressing: Whisk all ingredients together in a small bowl.
For the Parfait: Place 1/2 cup of cornbread cubes in each glass. Top cornbread with 1/2 cup shredded romaine. Spoon 2 tablespoons dressing over the romaine, followed by 1/2 cup grape tomatoes. Season tomatoes with salt & pepper and drizzle 1 tablespoon of Buttermilk Basil Dressing on top, followed by 2 tablespoons crumbled bacon. Garnish with shredded basil.

Chef Holly Chute’s Cornbread BLT Parfait