Yeah, yeah, April 15 is tax day. Get that chore finished up this weekend so your calendar will be free for this awesome dinner at JCT. Kitchen & Bar . Chef/Owner Ford Fry will host the restaurant's first quarterly "Farm to Table and Back" guest chef dinner on Thursday, April 15, and the featured chef is Hugh Acheson of Five and Ten, The National and Gosford Wine in Athens. Acheson will create the night's special prix fixe menu, available for $75 per person including wine pairings. And 100% goes to Georgia Organics! Now that's a tasty donation.
Call 404-355-2252 to make reservations and be sure to say you want the night's "Farm to Table and Back" menu. Everyone at your table must order the special menu, served during regular dinner hours of 5 - 10 p.m. (The regular menu will be honored at tables not wishing to participate in the event.) Future quarterly guest chef dinners include: Chris Hastings of Hot and Hot Fish Club in Birmingham, Ala. on July 15; John Currence of City Grocery in Oxford, Miss. on October 14; and Mike Lata of FIG in Charleston, S.C. on December 9.
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