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Farm to Table and Back
Thursday December 9, 2010 12:00 AM EST
Cost: $75, includes wine pairings
From the venue:
JCT. Kitchen & Bar is hosting a quarterly “Farm to Table and Back” guest chef series featuring the South’s top toques, and 100% of the proceeds from each menu will benefit Georgia Organics. The last dinner for 2010 will be on Thursday, December 9, and will include a four-course menu from guest chef Mike Lata of FIG in Charleston, SC. Cost of the special prix fixe menu is $75/person and includes wine pairings. To make a reservation, call 404-355-2252 and request the special “Farm to Table and Back” menu. Please note that everyone at the table must order this menu.