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.
No comments:
Post a Comment