When: March 4-10 2013
Enjoy the dishes featured at Saturday, March 2's “Toast of Atlanta” dinner held at the James Beard House in NYC without getting on a plane. The March 2 dinner features dishes from each of Chef Ford Fry’s restaurants prepared by executive chefs E.J. Hodgkinson of JCT. Kitchen & Bar, Drew Belline of No. 246, Adam Evans of The Optimist and Oyster Bar at The Optimist, Joe Schafer of King + Duke and creative director of the restaurants’ pastry programs Taria Camerino. The chefs will recreate the dishes in their restaurants from Monday, March 4 through Sunday, March 10. The specials are offered nightly until they run out. For the entrée, JCT. Kitchen & Bar will serve “cold fried” chicken torchon, field pea salad, crispy chicken skins, white barbecue sauce and pickles; dessert will be fatback pralines.