'Mater Memories

'Mater Memories

Ford Fry's 7th Annual Attack of the Killer Tomato Festival

Creative Loafing Atlanta caught up with local chefs to reminisce on their favorite festival dishes throughout the past six years.  

Ford Fry:  "MATER MEMORY: "Early on in my career I held a vine-ripened tomato. The tomatoes were locally grown (there was not a logic around this idea then). It wasn’t that pretty. When I bit into it I thought “Wow! These taste great.” No tricks or gimmicks. Those were what I wanted to cook with from then on. Tomatoes in Georgia are awesome." BEST OF THE FEST: "[JCT. Kitchen chef] Brian Horn’s tomato jelly donuts with bacon fat mayo [in 2010]." 

Check out the full article here and see what other ATL chefs love about AKTF! 

Tickets are still available to this year's festival over at www.killertomatofest.com

Marcel

Marcel

Photos by Andrew Thomas Lee

Marcel officially opened it's doors yesterday, Monday July 6th. Located in Atlanta's Westside Provisions District, we are now accepting reservations which can be made  online via our website or by calling (404) 665-4555. 

We look forward to you dining with us!

Ford Fry's 7th Annual Attack of the Killer Tomato Festival

Ford Fry's 7th Annual Attack of the Killer Tomato Festival

Join us at JCT. Kitchen & Bar at Westside Provisions District on Sunday, July 19th from 1:00 to 5:00 P.M. Enjoy tomato-based treats from over 50 of chefs and mixologists from around the Southeast plus music from Ill Communication and Five Bone Rack, Ford's all-chef band.

Last year's festival generated close to $120,000 for The Giving Kitchen and Georgia Organics. What could be nicer than helping people while eating tomatoes with friends on a summer afternoon? Tickets are going fast! Purchase yours now and don't miss out

 

 

Happy Father's Day!

Happy Father's Day!

This month Men's Health featured Chef Ford Fry's favorite tradition of making BLT hot dogs with his kids. Keeping the Father's Day theme going, check out what our fantastic team of dads at Superica are looking forward to this Sunday.

Kevin Maxey, VP of Culinary: "We are almost always in Orange Beach, Alabama the last week or two of June. My birthday is June 27th and by July 4th the crowds are thick enough to scare all the fish off. If everything comes together we are going for a sunrise boat ride, long morning of fishing, picnic lunch on the beach , afternoon swim and bed by sundown. Another perfect day."

Sheldon Wolfe, Kitchen Manager: "Since this will only be my second Father's Day as a dad, I don't really have any traditions yet, but I do have an idea that I hope to implement this year.  Music is such a large part of my life and my son seems to be right on track with his fascination with all styles of music as well.  So each year I would like to find a concert around Father's day of a band or artist that has made an impact in my life by either inspiring me to expand my personal musicianship or simply just because I enjoy listening to them and take him to see them.  I hope that by doing this, it will encourage his creativity and foster a desire to one day write and record music himself"

Andrew Palermo, General Manager (pictured above): "I am still a young father that doesn't have any traditions yet, but if I can get a good nap in on Father's Day, I'll call it a win."

Summer Reading

Summer Reading

Our friends at Gather spoke with top restauranteurs from around the country on their favorite books that inspired their creative journey in the hospitality industry. If you're headed out of town on vacation or need a Father's Day idea, check of out Chef Ford's selection below! 

“The Experience Economy” by B. Joseph Pine II and James H. Gilmore

"Chef Ford Fry is behind some of the most notable restaurants in Atlanta (and Athens, and Alpharetta, and who knows where next). He cites this text as a major inspiration for crafting signature, compelling, stand-out experiences that customers return to again and again. It’s all about invoking something visceral in guests, rather than just offering a commodity – and if you’ve ever spent time sipping cocktails and playing putt-putt at the Optimist, you know exactly what he means."

Check out the full list of recommendations here

 Photo by Andrew Thomas Lee

Photo by Andrew Thomas Lee

Beltline Breaks Episode 1: Superica

Beltline Breaks Episode 1: Superica

Judson Jones partners with Story First & Ben Rollins to show off the best restaurants, bars, and hot spots to take a break on the Atlanta Beltline. We're thrilled that Superica is the first episode of this awesome project! Check out more at www.beltlinebreaks.com

Summer Grilling with Ford Fry

Summer Grilling with Ford Fry

Looking for a new recipe for your summer entertaining plans? Want to impress Dad this Father's Day? Check out this delicious Whole Grilled Rainbow Trout With Fingerling Potatoes recipe created by Ford Fry over at Field & Stream

King + Duke Executive Chef EJ Hodgkinson Selected to Cook at James Beard Foundation’s Beard House

King + Duke Executive Chef EJ Hodgkinson Selected to Cook at James Beard Foundation’s Beard House

                                                      Photo by Andrew Thomas Lee

                                                     Photo by Andrew Thomas Lee

Executive Chef EJ Hodgkinson of King + Duke will visit the esteemed James Beard Foundation House to cook this Saturday, May 16 at 7 p.m. The mission of the esteemed Greenwich Village brownstone seeks to invite chefs to perform, thus celebrating and preserving America’s culinary heritage and future.

Hodgkinson crafted a menu showcasing King + Duke’s style. Named a must-visit spot by Esquire and GQ, Ford Fry’s restaurant focuses on open-hearth cooking and reimagined classic American dishes. Hodgkinson’s Beard House menu includes:

·       Hors d’oeuvres like Roasted Quail and Sourwood Honey; Georgia Tomato Tart with Ricotta and Coal-roasted Vidalia Onions; and North Carolina Shrimp with Spicy Sapelo Island Clam Butter

·       First course: Whiskey-cured Georgia Trout, Heirloom Tomatoes, Marinated Field Peas, Cucumber, Preserved Lemon, and Torn Herbs

·       Second course: Spring Mountain Chicken Torchon with Bacon, Coal-roasted Summer Vegetables, and Barigoule

·       Third course: Root Beer-braised Rabbit and Dumplings, Leeks, Morel, and Jus

·       Fourth course: Ribeye a la Wellington with Smoked Mushroom Duxelle, Bone Marrow Potatoes, King Crab Butter, and Horseradish

·       Dessert: Key Lime Pie with Blueberry and Basil

Ford Fry’s Restaurants to Aid Nepal with Dine-Around Benefit May 4-9

Ford Fry’s Restaurants to Aid Nepal with Dine-Around Benefit May 4-9

  Photo by Emily Schultz

Photo by Emily Schultz

In the wake of last weekend's 7.9 magnitude earthquake that struck Nepal, four of Ford Fry’s restaurants will donate to the ravaged country through a fundraiser next week.

Proposed by Executive Chef Craig Richards of St. Cecilia, proceeds will go towards Gandaki Medical College Hospital, as they address the pressing physical needs and provide compassionate care. “One of my first chefs is from Nepal. Subarna Bhattachan was a big influence on me and a mentor,” Richards said. “He is a first-class human being. When he asked me to do something to help his country, I didn’t hesitate to jump on it.”

Each restaurant will donate 20% of the following dishes to Gandaki Medical College Hospital.

King + Duke – Avocado Toast with Radish and Ricotta Salata

St. Cecilia – Agnolotti with Red Wine-Braised Short Rib

The Optimist – Duck Fat-Poached Swordfish

JCT. Kitchen & Bar – Rum-sopped Coconut Cake

Want to try them all? Receive a punch-card, and Ford Fry & his team will donate 50% of those dish sales.