Monday, December 6, 2010

Get a Taste of Mike Lata's Cuisine at JCT. Kitchen This Thursday!

Get ready to start smacking your lips over the menu for this year’s last “Farm to Table and Back” quarterly guest chef dinner at JCT. Kitchen & Bar. Mike Lata (pictured at right) of FIG in Charleston, S.C. will be Ford Fry’s guest chef for the Thursday, December 9 dinner that totally benefits Georgia Organics (not to mention your mouth).

The four-course prix fixe menu with wine pairings begins with an amuse-bouche of farro arancini with pimento cheese. The first course brings Caw Caw Creek pork “pozole,” a soup with fresh hominy, radish, cilantro and finger limes. Next comes sheep’s milk ricotta gnocchi with Charleston stone crab and white truffle. Lata continues with Low Country-inspired salt-crusted black grouper with pumpkin seed gremolata and butternut squash romesco before moving into a dessert of Carolina Gold rice pudding with citrus salad and vanilla. The featured dinner cost is $75 per person, and 100 percent of the proceeds are going to Georgia Organics.

To join in the fun, call JCT. Kitchen at 404-355-2252 and reserve the special “Farm to Table and Back” menu, which is available during regular 5 – 10p.m. dinner hours. Everyone at the table must order the special menu, so be sure to check with your dinner guests. 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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