I'm off to glamorous Cincinnati for work, so before I leave, wanted to at least share a little something fun with you...
Chef/Owner Ford Fry of JCT. Kitchen & Bar is hosting a quarterly “Farm to Table and Back” guest chef series at his restaurant that will feature the South’s top toques, and 100% of the proceeds from each guest chef’s featured menu will benefit Georgia Organics.
The second quarterly dinner will be held on Thursday, July 15, during regular dinner hours (5 pm - 10 pm) and will include a four-course menu from guest chef Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama. Cost of the special prix fixe menu is $75 per person and includes wine pairings. To make a reservation, guests must call 404-355-2252 and say that they want the special “Farm to Table and Back” menu. Please note that everyone at the table must order the special menu as JCT.’s regular menu will also be available during this dinner series.
Subsequent quarterly guest chef dinners will take place on October 14 with:
- John Currence of City Grocery in Oxford, Mississippi
- December 9 with Mike Lata of FIG in Charleston, South Carolina.