Dine out for charity at JCT Kitchen and Toulouse

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Chef/Owner Ford Fry of JCT. Kitchen & Bar is hosting a quarterly “Farm to Table and Back” guest chef series that will feature the South’s top toques. 100% will benefit Georgia Organics. The first quarterly dinner will be held this Thursday, April 15, and will include a four-course menu from guest chef Hugh Acheson of Five and Ten, The National and Gosford Wine in Athens, Georgia.

The menu will feature:

• Taste - kampachi cruda with grapefruit, black pepper and ponzu
• 1. "she" crab soup with sherry and hard boiled egg
• 2. roasted carrot and beet salad with feta, cumin vinaigrette and pulled parsley
• 3. smothered pork chops with grits, morels and ramps
• Dessert - Mrs. Dulls shortcakes with spring fruit compote and whipped cream
  

Cost of the special prix fixe menu is $75 per person and includes wine pairings. To make a reservation, guests must call 404-355-2252 and say that they want the special “Farm to Table and Back” menu.

The other charity dinner is at Toulouse on Wednesday, April 14th at 6:30 PM and involves a ZD winery partnership involving a 5 course wine pairing in support of alternative cancer treatments.

Menu:

• Seared Scallops served with broccoli, sundried tomatoes in a rosemary-citrus reduction Paired with ZD Chardonnay
• Pan Seared Duck Breast intermixed with poached pears lightly covered in red wine citrus reduction Paired with ZD Carneros Pinot Noir
• Toulouse Rack of Lamb Paired with ZD Founder’s Reserve Pinot Noir
• Beef Tenderloin Filet offered with mash potatoes and mushroom cream sauce Paired with ZD Cabernet and Reserve Cabernet
• Robert's Flourless Chocolate Cake with chocolate glaze

Cost is $125.00 (includes tax and gratuity). For reservations, please call 404-351-9533.