Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Attack of the Killer Tomato Festival Set for July 19th

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The Attack is Back by Popular Demand to Benefit Georgia Organics and The Giving Kitchen

Chef Ford Fry’s seventh annual JCT. Kitchen & Bar Attack of the Killer Tomato Festival will be held at the Westside Provisions District on Sunday, July 19 from 1-5 p.m. This year, dozens of the South’s top chefs, skilled mixologists, and organic farmers are teaming up to create the tastiest tomato treats to raise money for Georgia Organics and The Giving Kitchen.

“Attack of the Killer Tomato Festival is such a crazy-fun summer event,” says Fry, chef/managing partner of JCT. Kitchen & Bar, No. 246, The Optimist, King & Duke and St. Cecilia. “The Georgia tomato tastings and tomato cocktails get more and more inventive each year.”

For the second year, the festival is honored to give a portion of the proceeds to The Giving Kitchen, a unique organization whose mission is to provide crisis grants to members of Atlanta’s restaurant community facing unanticipated hardship.

“We are incredibly excited and grateful to be a beneficiary of Attack of the Killer Tomato Festival,” said Chris Hall, board member of The Giving Kitchen and chef/owner of Local Three Kitchen & Bar, Muss & Turner’s, Eleanor’s and Common Quarter. “As one of Atlanta’s premiere food events, the festival brings awareness to what we are doing at The Giving Kitchen, as well as raises much needed funds for restaurant industry workers facing crisis.”

General admission tickets are $70 per person and $65 for Georgia Organics members and can be purchased online through Xorbia. VIP tickets are also available for $125 per person. Last year’s festival raised nearly $120,000 for these great organizations.

“Everybody loves great food, great fun and some cool cocktails,” says Georgia Organics executive director Alice Rolls. “We love the Attack of the Killer Tomato Festival because it highlights the work of our state’s incredible farmers and the talented chefs who use their produce to create incredible dishes and drinks all year long.” (courtesy of Melissa Libby & Associates)

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