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.
The entrée option at No. 246 is Georgia ricotta and preserved Meyer lemon cappelletti with roasted young artichokes, shaved spring carrots and Florida baby English peas; dessert will be peaches and cream.