Start your work week off with celebration just because you can. Farm, field, sea fare and wine are in the works at JCT. Kitchen & Bar on Monday, September 23 at 6 p.m. Who doesn't love delectable eats paired with divine drinks? Chef E. J. Hodgkinson reigns all these good Southern things into an extravaganza of five courses paired with wines from Germany, France and Oregon. Need we say more? The menu features olive oil-poached tomatoes, Bavarian sweet corn, shaved celery, radish and Chioggia beets served with 2003 Schloss Schӧnborn Pfaffenberg Riesling Kabinett, Rheingau; poached royal red shrimp paired with 2012 Rousseau Frères Touraine Noble Joué Rose, Loire Valley; grilled mackerel with compressed watermelon, Castelvetrano olives, arugula purée and sweet lemon wine accompanied by NV Ulysse Collin Champagne; squab with charred okra, chanterelles, brown butter, apple cider emulsion, squab and foie gras sausage and grit tuile paired with 2010 Aberrant Cellars Confero Pinot Noir; and an end note of preserved summer berries, lavender semifreddo and ginger snaps paired with Pitaud Pineau des Charentes. How many days until Monday? Menu and wines are subject to change. $95 per person, including tax and gratuity. Communal table has room for 24 guests; reserve your seat by calling 404-355-2252.
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