Hosted by Ford Fry, the event will include chefs such as:
- Jay Swift of 4th & Swift
- Brett Ashcraft of Abattoir
- Chad Clevenger of Alma Cocina
- Andy Carson and Carla Tomasko of Bacchanalia
- Lance Gummere of Bantam + Biddy
- Bruce Logue of BoccaLupo
- Asha Gomez of Cardamom Hill
- Ryan Smith of Empire State South
- Dan Latham and Cameron Thompson of Farm Burger
- Todd Immel of Floataway Café
- Kevin Gillespie of Gunshow
- E.J. Hodgkinson of JCT. Kitchen & Bar
- Taria Camerino of JCT. Kitchen & Bar, King + Duke, No. 246 and The Optimist
- Joe Schafer of King + Duke
- Brent Banda of La Tavola Trattoria
- Chris Hall of Local Three
- Steven Satterfield of Miller Union
- Drew Belline of No. 246
- Adam Evans of The Optimist and Oyster Bar at The Optimist
- Kevin Rathbun of Rathbun’s, Kevin Rathbun Steak, Krog Bar and KR SteakBar
- Ron Eyester of Rosebud and The Family Dog
- Scott Serpas of Serpas True Food
- Drew Van Leuvan of Seven Lamps
- Tyler Williams of Woodfire Grill
There's a bevy of booze on offer as well with mixologists participating from the likes of cocktail emporiums like Abattoir, Empire State South, Leon's Full Service, Paper Plane, Ration & Dram and Sound Table.
Tickets are now on sale for $55 per person and $50 for Georgia Organics members and can be purchased online through Xorbia. Starting Monday, July 1, all ticket prices will increase to $70 per person. A total of 1,400 tickets are available for attendees. Last year’s festival brought in close to $26,000 for Georgia Organics.
As before, the festival will be held at JCT and will spread out across the pedestrian bridge to the other side of Westside Provisions. The only downside to this event is that it is typically hotter than hell, but for this much tomatoey goodness, it's worth it. Just come scantily clad...better to avoid unsightly tomato stains that way anyway!
For more information, visit killertomatofest.com.