Monday, November 8, 2010

Don't Miss the Last "Farm to Table and Back" Guest Chef Dinner of 2010 at JCT. Kitchen & Bar!

If you haven't already checked out a "Farm to Table and Back" dinner at JCT. Kitchen & Bar, now is the time! Regional cooking using locally sourced ingredients is the focus for Executive Chef Ford Fry's Westside restaurant, and these quarterly guest chef dinners are the icing on the cake. Top chefs around the Southeast, such as Hugh Acheson of Atlanta's Empire State South and Five and Ten in Athens and Chris Hastings of Hot and Hot Fish Club in Birmingham, have been joining forces with JCT each quarter to prepare a special menu offered for one evening only to benefit Georgia Organics. Mike Lata of FIG in Charleston will be the guest chef at the last dinner of the 2010 series on Thursday, December 9. The cost of his special four-course, prix fixe menu is $75 per person and includes wine pairings. As with all of the "Farm to Table and Back" dinners, Georgia Organics will receive 100 percent of the night's proceeds! December 9 will be here before you know it, so go ahead and reserve a spot by calling 404-355-2252 and mentioning you want the special "Farm to Table and Back" menu for everyone at your table. JCT. Kitchen & Bar is located in Atlanta's Westside Urban Market at 1198 Howell Mill Road, Suite 18; 404-355-2252.

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