Thu., Dec. 9, 5 p.m. 2010
$75, includes wine pairings
Executive chef Ford Fry of the Westside's JCT Kitchen & Bar invites Mike Lata of Charleston's FIG for the final 2010 Farm to Table and Back dinner, a quarterly collaboration focused on locally sourced ingredients with regional guest chefs. The four-course menu includes sheep's milk ricotta gnocchi and Charleston stone crab, black grouper, and a lovely Carolina Gold rice pudding to finish. The smells and tastes will have you salivating like Pavlov's dogs. Benefits Georgia Organics.