Attack of the Killer Tomato Festival

My favorite festival, Attack of the Killer Tomato, celebrated its 5th year July 21 with all the pageantry and aplomb that a beloved gathering of chefs, mixologists, farmers, and tomato enthusiasts could possibly muster. All for the beloved tomato and to help Georgia Organics advocate for our local farmers.

 

44 Chefs representing 38 restaurants paired with 27 local farms and their bounty of summertime tomatoes, many of them those ripe heirloom beauties that have us scoffing at grocery store imposters. It is astounding to me how each year there are so many new and interesting creations from our bevy of talented Atlanta chefs all relying on the same ingredient for inspiration.

Jeff Jackson of Rosebud

Jeff''s "Paint it Red"

Add to the chefs 17 mixologists grouped with both local farms for tomatoes and one of the following: Crop Harvest Earth Vodka, Farmers Botanical Gin, Ole Smoky Tennessee Moonshine, Troy and Sons Moonshine, or Paqui Tequila. Again, the mixtures never seem the same and are the biggest treat of the usually very steamy Sunday fest.

People's choice winner Local Three with Caprese Ice Cream with basil, ricotta, and tomato flavors.

 

 

 My favorite bite, tomato umami bomb, from Tyler Williams of Woodfire Grill. So good I couldn't hold the camera steady.

My favorite cocktail from Andy Minchow of the much anticipated Ration and Dram. Confession time; I had three. The Tajin seasoning on top was so unexpected and perfect.

Hector Santiago's slider. He is now with Abattoir and I cannot wait to see what he brings to the table. 

 Patric Bell-Good's (Barrelhouse) Bloody Mary Gazpacho with pickled corn and okra utilizing Troy and Son's white whiskey. Looking forward to more Troy and Sons at Asheville Wine and Food Festival in a few weeks.

Arianne Fielder of Seven Lamps and her Nest Egg: gin, strawberry-tomato granite, rosemary, and a green chartreuse "egg" floater.

 

Kara Hidinger with Abattoir's Gandy Dancer (loved the tomato foam). Cannot wait for Staplehouse to open. Kara, Ryan Smith, and Ryan & Jen Hidinger is a dream team of goodness in so many ways.

 

Did I mention the dunk tank? Watching Ron Eyester get repeatedly dunked was a laugh riot. He was such a good sport.

Until next year...

 

 

 

Speaking of tomatoes, The Red Gold Summertime Grillin' Party is now live on their Facebook page. There will be a grand prize give away of a Big Green Egg. To enter: click Here.  I use their lime and cilantro tomatoes to make a quick and delish chicken burger.

Caribbean Chicken Burger

 

1 lb. ground chicken

1 14.5 oz can of Red Gold Lime Juice & Cilantro

Salt & Pepper

 

Mix ground chicken and Red Gold tomatoes (drained). Form into patties. Salt and pepper. Grill

 

Serve on a toasted H& F bun or lettuce. Add guacamole or avocado or even a roasted pineapple slice. Top with Emily G's chutney.

 

Attack of the Killer Tomato Festival

The tomato: seductively red with sensuous curves and flesh bursting with juice. What better gift of summertime to have for a muse? On Sunday July 17,2011 hundreds of fanciers converged at JCT Kitchen to taste and toast the heirloom jewels from local gardens on a dazzling summer day.

I look forward to Attack of the Killer Tomato Festival each year. Along with Field of Greens, it is my favorite gathering of chefs, mixologists, farmers and the food community. Not only is it an homage to the mighty mater but proceeds benefit Georgia Organics, a non profit close to my heart. Sunday's event raised nearly $40,000!

The tomato has come a long way from being banned by the Church of Rome as "the devil's fruit" to being the "benign majesty" it is today. I re-read Pablo Neruda's "Ode to Tomatoes" in preparation for Sunday's fete. In the poem he writes, "at the midpoint of summer, the tomato, star of the earth, recurrent and fertile star..." I thought of that line all day as people discussed the beauty, flavor and totality of the tomato. I wasn't the only one feeling poetic about the tomato.

Aside from a few different chefs and mixologists this year's fest was much the same as last year's festivities. I loved how the bridge was utilized this year to give more space to stations and spread out the crowd. I didn't follow a route on my way. I probably crossed the bridge 4 or 5 times as I flitted about, occasionally stopping to listen to The Spazmatics and Five Bone Rack, composed of chefs Ford Fry, gary Mennie, Jamie Adams, Zeb Stevenson and Justin Brogdon.

I didn't take many photos this year which made the experience all the more enjoyable. I immersed myself in the moment. Besides, I can just look at Savory Exposure's gorgeous photos here.

My first bite came from Chris Neff of Sprig who was inspired by French lore of the tomato's aphrodisiac qualities. Chef Neff filled different heirloom "love apples" from Noring Farms with summer heirloom tomato salad and red snapper ceviche. This was the only station where you could catch festival goers feeding one another their pomme d' amour. This delicate bite made with a watermelon-looking varietal was one of my favorites of the day-gorgeous, delicious, fresh and fun.

And we were off! A roasted tomato galette with bacon horseradish creme fraiche from Jessica Hanners of Souper Jenny, incredible heritage breed pork trotters and sungold tomato salad with guanciale vinaigrette from Matt Palmerlee of Farm 255 and a killer pimento cheese sandwich with sliced tomatoes, pickled green tomato relish and bacon from Farm Burger. It was great fun watching chef Terry Koval toast the bread while we nibbled.

Craig Richards of La Tavola had the most amazing octopus salad with heirloom tomatoes, Thai basil and chili melon with tomatoes from Yoder Family Farm. It was bright, fresh, colorful and the octopus was super soft and tender. Craig explained a Mediterranean tenderizing technique that involves simmering the octopus along with wine corks. Truth or old wives tale; who knows? It works for Craig. The octopus was perfect.

I loved Drew Van Leuvan's dish- a tomato ceviche (Dillwood Farms) with lemon verbena, white chocolate and horseradish granita. Tasting it was one of those rare instances when the flavor combination was something never before experienced. It was graceful and dainty, savory and robust. Pretty sure I grabbed Drew's hand and said "this is so good" to which he replied "I know!" He always surprises and delights me at One Midtown Kitchen. Another I really loved with similar lightness was Empire State South's tomatoes with flowering basil, shoyu-tomato vinaigrette and fromage blanc. Lush flavors and local ingredients are just what I expected of chefs Hugh Acheson and Ryan Smith. Hugs and big smiles were great bonuses.

Two of my favorites that I could eat as an entree: Miller Union's Steven Satterfield served up shrimp, tomato (Love is Love Farm), okra and hot pepper over rice grits. Hot and Hot Fish Club's Chris Hastings had the most beautiful head-on Florida hoppers with heirloom tomatoes, grilled Vidalia onion, avocados and a basil lime vinaigrette. Holy smokes, they were lobster-like in flavor.

My votes for best booths would be Linton Hopkins' of Holeman and Finch and Restaurant Eugene and Hector Santiago of Pura Vida. Behind the H&F/Eugene area were perfect logos from the restaurants created out of toothpicks and cherry tomatoes. Ingenious. Pura Vida's booth had house cured meat hanging alongside a pig face complete with earring and tomato in it's mouth. The best part, besides his amazing "Montadtod de Tomates", was the display holder he made the night before. He laughed about hammering out the the metal late at night after I complimented him on it. He went into incredible detail about the tomato creama inside his beautiful bite. As he always says, "heart and balls." He never phones it in.

My three favorite creative (and delicious) bites:

• Pimento Cheese profiterole with tomato jam- Patric Bell of West Egg. Exquisite and delectable.
• Tomato and charred watermelon pop- Matt Adolfi of Floataway Cafe. Sweet, savory, cool.
• Heirloom salsa gelee with shrimp ceviche, tortilla powder and micro cilantro- Cooper Miller of The Feed Store Restaurant. Colorful and amazing in texture and taste. Putting all the bits together tasted like a bite of chips and salsa. Yum-my.

Soup on a hot day? Yes, please. I loved Shaun Doty of YEAH! Burger's smokes tomato soup with mussels even on such a warm afternoon. Tomatoes go very well with the salt of the sea. Jay Swift of 4th and Swift cooled my palate after a spicy dish. His tomato melon gazpacho was velvety, soft and delightfully topped with a slice of crisp radish. Cooler still was Ron Eyester's chilled bloody Mary soup with Celia's cherry tomatoes and crumbled farm egg which could be enjoyed inside JCT. I love the green tomato bloody Mary that is seasonal at his restaurant, Rosebud as much as I adored the tomato lemonade champagne he served in The Family Dog cups at the festival. He said it was inspired by Kat Kinsman's tomato lemonade mocktail recipe found here in Food and Wine.

Speaking of cocktails, the mixologists of The Attack of the Killer Tomato were extremely inventive. I liked all but one. Stand outs:

• Tomatina Punch- Kellie Thorn of Empire State South. Loved the tomato foam from Woodland Gardens tomatoes and the lavender bitters.
• Rio Rosa Swizzle- Paul Calvert & Raul Aparcana of Pura Vida
• The Pineapple Express- Brian Stanger of Top Flr
• Scoundrel's Waltz- Kevin Bragg of 4th and Swift

Here are the winners as judged by the people and the celebrity judges, including Kate Krader (a senior editor of Food and Wine Magazine), Andrew Knowlton (restaurant editor of Bon Appetit magazine, Carolyn O'Neil (registered dietitian and columnist for the AJC), and Cybil Wallace (features editor at CNN.com):

• Best Booth: Linton Hopkins of restaurant Eugene & Holeman and Finch Public House
• Best Presentation: Hector Santiago of Pura vida
• Best taste: Andy Carson of Bacchanalia
• Best Cocktail: Miles MacqQuarrie of Leon's Full Service
• Special mention: Donald Sargent of Morelli's Gourmet Ice Cream and Desserts

Peoples Choice

• Best Dish: Eddie Hernandez of Taqueria del Sol
• Best cocktail: Paul Calvert and Raul Aparcana of Pura Vida

I can't wait for next year!

ONE. Midtown Kitchen Summer Chef Series

Extremely thrilled for this summer chef series at ONE Midtown Kitchen. Drew Van Leuvan is one of my favorite chefs in Atlanta. When you dine at ONE with Drew you get the best of both worlds. He uses the finest, freshest local product with a sophisticated and creative approach to the ingredients. He takes the simplest ingredient and elevates it to tantalizing. Just this week I had his take on asparagus soup: a cool foam of white asparagus over a layer of creamy warm green asparagus. It was as luscious and delicious as it was stunningly beautiful. Fiddleheads were on the menu as well but I chose scallops with foraged mushrooms and pickled ramps.

This chef series will gather some of Drew's friends and favorite chefs to showcase their skills. Guests will be treated to a 5 course summer feast prepared by that evening’s Chef and Drew. Chef Van Leuvan will prepare an amuse and the first and fifth courses while the Guest Chef will prepare the second, third and fourth courses. All courses will be creatively paired with cocktails, wine or beer courtesy of each Chef. A ticket for a 5 course meal, with beverage pairings, will be $75.00. Pick 3 dinners for $200. Pick 5 dinners for $300. Guests can make reservations through ONE. midtown kitchen at 404-892-4111. Dinner begins at 7 pm. Menu themes for each evening will be posted on onemidtownkitchen.com. Just look at the talent coming:

June 1st-Hugh Acheson of Empire State South, 5&10, The National and Gosford Wine

June 15th- Shaun Doty of Yeah! Burger

June 29th- Bruce Logue of La Pietra Cucina

July 20th- Ford Fry of JCT Kitchenand Bar and No. 246 (coming soon)

August 3rd- Hector Santiago of Pura Vida and Super Pan

August 17th- Drew Belline of No. 246

August 28th- Richard Blais of Flip Burger Boutique (sold out)

August 31- Carvel Grant Gould of Canoe

September 14th- Joshua Hopkins of Abattoir

September 28th- Ron Eyester of Rosebud and The Family Dog

Attack of the Killer Tomatoes Part Deux

On Sunday, August 8 I attended the 2nd annual Attack of the Killer Tomato Festival at JCT Kitchen. The atmosphere was filled with positive energy, even in the ticket line. The day was gorgeous. It was hot but what is more cooling and refreshing than a tomato? After chatting with the lovely volunteers from Georgia Organics, I started making my rounds. First stop, Miller Union and tomatoes from Crystal Organics. Steven Satterfield chatted a bit and handed me an heirloom tomato aspic. Aspic? Gross, was my first impression. How wrong was I? This was in my top two dishes I had all afternoon. The aspic had the crisp, clean flavor of tomato broth and each bite of the heirloom tomatoes (yeah green zebras) brought forth a tasty surprise. To compliment it, I had one of Cara Laudino's (also of Miller Union) Electric Boogaloos made with Prairie Organic vodka. I loved the cardamon and muddled yellow tomatoes, simple and perfect.


Next up, Hot and Hot Fish Club's Hot and Hot Tomato Salad with fresh corn, field peas, fried okra, applewood smoked bacon and chive aoli. While he gathered my dish, chef Chris Hastings and I talked about his last Farm to Table and Back dinner at JCT. One bit and I knew this would be my favorite dish. The tomatoes from Yoder farms were simply sublime. The fried pickled okra lingers on my palate.

Around the corner I ran into Hector Santiago of Pura Vida and Super Pan with his steamed coconut blts. Loved every bite! I washed it down with Paul Calvert's La Mancha made with tomatoes from Serenbe Farms. Yum-my! He pureeed roasted heirloom tomatoes with agave syrup and mixed with a shot of tequila. mezcal and basil. Kevin Maxey of Craft/Craftbar handed me a pulled pork lettuce wrap with smoked tomato molasses and heirloom tomato relish with tomatoes from Dillwood farms. Delightful.

Kevin Bragg from Prohibition mixed me up a drink with tomato water and Blue Coat gin. We chatted a bit about the pretty blue bottles and our love for Hendrick's gin until our conversation shifted to how fantastic his concoction was. Seriously, It was dangerous. I could drink it all day. I had a quick stop at Kevin Rathbun's table for a Noring farms shrimp tomato soup dumpling with tomato ponzu and then had a gulp of Souper Jenny's smoked 3 tomato gazpacho. It started to settle in that I would be consuming alot of tomatoes today.

Taqueria Del Sol presented an organic tomato (Serenbe Farms) cruda in habanaro viniagrette on a tostada topped with southwestern crema and a generous dollop of caviar. Savory, light and decadent rolled into one. I strolled over to Ron Eyester who was mixing up Woodland gardens cherry tomatoes with Rosebud mozzarella and anchovies. He gave me a generous cupful and I ate every bite. Standing next to me was the sweet Todd ginsberg from Bocado who had a salad of Adam Herrin's farm heirloom tomatoes, avocado, green goddess dressing, cucumbers and delicious radishes. I really loved this dish for the perfect tomatoes, creamy avocado and crisp radish. It was very put together and Todd was charming to talk with while I sampled.

At Farm 255 I tried a confit blt with tomatoes from FarmsFull Moon . The pork belly was incredible and we had a great chat about my love for farmburger while I noshed with a group. From this I was treated to a grilled cheese keaster from Aria with roof top dried tomatoes from Dillwood farms, applewood smoked bacon and chipotle sauce. I could eat this for every meal. It was savory, hot, melty goodness with so much flavor as the ingredients combined into one. This turned out to be the winning dish for Gerry Klaskala.

On the short walk downstairs I said hi to Eli Kirshstein (who may or may not take over the old Repast space), chatted a bit with Savory Exposure and was greeted with *sigh* air conditioning as I walked in the door. I didn't make it far before getting a great hug and a smile from Hugh Acheson. Have I mentioned how excited I am for the opening of his new restaurant Empire State South? He showed me to his spot with Nick Melvin and tried their Woodland gardens tomatoes with pickled shrimp, field peas and boiled dressing. So very simple and southern and good.

I zigged over to the JCT table and was greeted by Nick Horn's smile AND he and Ford Fry's resplendent Killer Tomato Jelly Donut with bacon mayonaisse. Oh. My. It wasn't something you could take bites of but rather pop in your mouth and wait for the flavor explosion. I crave it now. Whippoorwill Hollow Farm provided the yellow tomatoes for Leon's Full Service's The Golden Ticket. Whew! That was good but strong (and just seeing the name of Leon's makes me crave bacon in a glass). Miles Macwuerrie was a treat to watch at the bar.

There was quite a crowd near Livingston's table but luckily I was able to share with a stranger and enjoy Gary Mennie's Riverview Farms tomato shortcake. Everything was so lovely at every table that I wish i had taken photos but most of the time I was balancing a plate and a glass until I was able to put it in the compost bin. The what? That's right, everything was served in and on compostable dishes/cups. Same goes for the cutlery. Loved it.

Carvel Grant Gould created a warm goat cheese cheesecake with applewood smoked bacon and tomato fig jam from Moore Farm and friends' tomatoes. It was luscious and perfect. I am a big fan of savory desserts and this hit the spot. I headed over to Restaurant Eugene's Tom Cola and tried a swig. It was sweet and good with Prairie vodka, tomatoes from Love is Love farm, lime, allspice, and of course, Coca-Cola. I was delighted to see John Currence of City Grocery in Oxford MS
at a nearby table. His roasted Mortgage-Lifter Tomato Biscuits with bacon rillettes, basil aoli and arugula were out of this world. Read about him in this month's Food and Wine. I want to make this recipe.

I then popped over to Andy Minchow's Holeman & Finch table for a Tom Cat tonic. I was mesmerized watching the mixologists work with tomatoes from WA Hennessey Farm and even more enchanted with the drink. Lovely. After I picked up my drink I chatted with Mike Lata of FIG. We talked about his upcoming Farm To Table and Back dinner at JCT in December. Looks like I will see him twice in one week for that and a jaunt to his Charleston restaurant, one of my all-time favotires. His dish was an heirloom tomato (Crystal Organic) tarte tatin with fromage blanc. The dish was so simple yet so refined. Joe Truex's Watershed table was next with a delicious tomato (Dillwood Farms) pie a la king. "One bite" he said. I listened. It was divine. My mouth was full as I said hello to JCT chef/owner Ford Fry who was having as good a time as the rest of us. I was a bit distracted by Andrew Knowlton of Bon Appetit sitting behind me on a bench. His photos don't do him justice.

La Pietra Cucina prepared a wonderful Panzanella with thai basil and compressed red cabbage with tomatoes from Stoke's Farms. Great flavors. Over by the Pacci table, I talked a moment with Running with Tweezers. She was a big fan of Keira Moritz' heirloom tomato sorbets and ice creams. They were very cute and just the right tasting size in their lil bitty cones.

Before heading back outside, I stopped at Lara Creasy's bar for he Love Apple, Sugar Baby granita. I fell in love and I told her so. Not only was it perfect for such a hot afternoon, but it was so full of tomato flavor. It paired nicely with my heirloom tomato corn dog with brandywine ketchup from chef Linton Hopkins. This delicacy is what i had in my mouth when I ran into Melissa Libby and chatted a bit about how fabulous the event was and how much fun the band was. The Spazmatics are adorable, almost as much as Melissa.

Scott Serpas offered me a shot of garden tomato with pickled shrimp and celery crema. It was yummy, especially the celery crema. Great flavor combo. I was quickly introduced to Brian Stanger of Abattoir and handed his very creative Mason Dixon Sangrita made with tomato juice, chile sauce, and pomegranate juice and tequila. Kevin Gillespie of Woodfire Grill had adorable tomato ice cream sandwiches with tomatoes from Moore Farms and Friends. It was neat to see he and Eli Kirschtein standing next to one another with a gaggle of lady admirers.

I ended my spree of tomato eating with one of the best things there. Anne Quatrano had Hawaiian shaved ice with heirloom tomato herb waters with tomatoes from Summerland Farm. I chose tomato melon for mine and then was told I could add tomato moonshine. "Do it" I said. So, so very good with smoked salt on top. I ate/drank every bit while watching the Spazmatics and took a cookie to go.

Through this adventure with the love apple, I learned that I really like tomatoes prepared in many ways. I only didn't like a few of the dishes. I did miss one, however. 5 Seasons had olive oil fried heirloom tomato ice cream with foccacia crust and lavender infused tomato. Sad to have missed out. Sounds incredible.

The event was so well put together. From the Chefs paired with farms to the band, mixologists and environmental materials used. To top it off, the money raised goes to Georgia Organics. Even Jennifer Popovich Graphic Design, who designed the chef display cards and programs, donated her time and services. Bravo all!

Next year I hope to attend and see much more attention to the farms.

JCT Kitchen lunch

(Photos by Thomas James Photography & Video Productions)
On a very wet and dreary day a trio of foodies sought refuge in a self described southern bistro. Out of the rain and into the impeccably designed space of JCT Kitchen we were refreshed and renewed and ready to have our palates awakened by chef Ford Fry and Chef de Cuisine Brian Horn. As always, nothing was amiss. Food, service and atmosphere did not disappoint.

Sharing all of our dishes allowed us to experience more flavors. Family style is the way to go especially in a bistro serving traditional southern food (with flare). First up, JCT salad-romaine, green beans, spiced pecans and apples. This is usually served with a buttermilk dressing, but I opted for a lighter vinaigrette which enhances the flavors more. I was already aware that JCT makes every effort to acquire fresh from the farm ingredients that are local and my first fresh bite proved as much. Enter a glass of St. Supery Sauvingnon Blanc and the salad reached new heights. Napa Valley St. Supery is crisp, velvety (how can it be both? dunno but it is)and a go to wine for salads and spicy food. It is very fruit forward, zero oak. I always taste something different with this wine; Sometimes pear, sometimes apple and always mineral notes (which I love). There is a scent/taste (you know, when you taste a smell or smell a taste) that is floral, grassy. Tastes of outside like honeysuckle off the vine.

We also tried the Shrimp and Avocado salad with fresh Georgia white shrimp. This was a perfectly composed salad of bibb lettuce and fresh herbs, shrimp, avocados and a lemony vinaigrette. The shrimp were incredibly fresh, perfectly grilled and popping with flavor. About this time Ford came to our table to see how our food tasted. He really is a nice guy. He cooks great food, creates great restaurants, supports local farms AND he is a good guy. We only wished Brian Horn had been around today so we could say hi.


Pimento cheese toast came next and we all agreed that this was a hearty serving. The table was silent as we feasted on the thick toast piled high with perfect pimento cheese and fresh arugula. Were those shaved sunchokes on top? I saved a few pieces of my bread for what was next.


I have heard a lot about the angry mussels at JCT but I have never ordered them until now. I knew that Ford sourced his bacon from Alan Benton and that alone meant it would be delicious. The bacon is house cured and perfect alone but in a sea of serrano chiles and the juice of the mussels it melts in your mouth. The mussels were great, fresh, not overdone but what I really remember is the smoky bacony-serrano sauce that we sopped up with the crusty, rustic bread. When our server took away the bowl there was not a drop left.

We headed out the door with a lemonhead in hand to face the dreary day with full bellies and happy taste buds.

Farm to Table at JCT Kitchen

I jumped at the chance to attend JCT Kitchen's Farm to Table & Back dinner for so many reasons. JCT has a commitment to fresh, seasonal, local ingredients that are whipped up European style with southern flare. The dining room is so very pretty, upscale and down home at the same time. 100% of the proceeds of this dinner were to benefit Georgia Organics, an organization that is trying to integrate healthy, sustainable and local food into the mouths of Georgians. If that is not reason enough, Hugh Acheson, four-time James Beard Best Chef Southeast finalist and chef/partner of 5&10, The National and Gosford Wine in Athens was the guest chef for the evening.

My dinner companion and I were greeted and seated in a cozy candlelit table next to a table with a writer and companion working on a review for a local paper.It was entertaining to talk with them because they had so many food aversions but were still terribly excited by the food. Chef Ford Fry came by to welcome us and thank us for giving to a cause that is near and dear to his heart.
We were given the gorgeous menu reminiscent of the elegantly rustic promo. The table next to us said "ooh pretty!" and talked about the font for a while. Our beautiful taste arrived an we stared. A luscious, plump Brunswick ruby red shrimp nestled in buttermilk dressing with chopped celery, micro greens and UGA caviar left a lingering impression on my palate. I loved my first bit of this sustainable caviar, but the celery was the ingredient that rounded out the dish for me. Such a simple, overlooked ingredient made this dish come alive for me.

Next was She crab soup with sherry and hard boiled egg served with a glass of Frogtown MRV 2006. This rhone blend was softly layered with notes of pear and honeysuckle and perfectly complimented the soup. THE SOUP! I will order she crab soup if ever it is on a menu and I can honestly say this was the best I have ever had. It was so full of sweet crab that I could have eaten most with a fork. This was my favorite moment of the evening.

The second course arrived with a La Craie Vouvray. Coming off of my she crab high I was presented with beets--happy, happy girl. This roasted carrot and beet salad with feta was so simple with pulled together freshness. The cumin vinaigrette gave it added zing and punch. The Loire vouvray was fresh, young and had a minerally crispness; a perfect compliment. The apricot aroma was what I was commenting on just as the evening's chef, Hugh Acheson arrived at our table. His enthusiasm for the evening, the food and the mission was intoxicating. We held his charming company at our table as long as we could. We chatted about our meal and his upcoming venture Empire State South. I am brushing up on my bocce ball for the opening in August. Word on the street is that Parish chef, Nick Melvin will be chef de cuisine. What an amazing duo they will be.

A 2007 Girasol Cabernet arrived to head off our third course. This was a big cab that lusciously delivered toasty oak, cassis, hints of chocolate and lingering cherry notes. It was a pleasant surprise alongside the smothered pork chops over grits with morels and ramps. I like to pair cabernets with pork. Who says pork goes better with a pinot? The pork chops were good. Don't get me wrong, the chops were gorgeous and perfectly seared, but the stars of this dish were the morels and ramps. They admirably highlighted the beneficiary of this dinner, Georgia Organics. Nothing beats fresh seasonal ingredients for sublime taste as well as a connection to the earth.

We finished our meal with a lovely Mrs. Dulls shortcake with a spring fruit compote and whipped cream. Being a transplanted southerner, I had to look up Mrs. Dulls. Henrietta Dull had a popular cooking column in the Atlanta Journal Constitution where she created authentic dishes in a traditional style. She was so popular that her recipes were compiled into a cookbook with menus to boot. She died in 1964 at the age of 100. The AJC said her book was "the standard by which regional cooks have been measured since 1928." Wish I had known all of this while I was enjoying the shortcakes, for I think they would have tasted even better. Our cheers to a great evening came by way of a Castelier cava from Spain. A perfect ending to a perfect dinner.

The next Farm to Table and Back dinner at JCT Kitchen is July 15th with guest chef Chris Hastings of the Hot and Hot Fish Club in Birmingham. I will see you there!

*photos from Melissa Libby