The first of four Farm to Table & Back guest chef dinners at JCT. Kitchen was a huge success! Hugh Acheson got behind the stove alongside Ford Fry and cooked up a scrumptious meal to benefit Georgia Organics. And as a guest there that night, I can say that I benefitted too! Next week, Thursday, July 15 from 6 - 10 p.m., Chris Hastings of Birmingham's Hot and Hot Fish Club is the guest chef. His five-course dinner is $75 per person, and 100 percent of dinner proceeds go to Georgia Organics. There are a couple of housekeeping rules: guests must call ahead to reserve their "Farm to Table & Back" table, and everyone at the table must order the "Farm to Table & Back" menu. Here's the number: 404-355-2252.
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