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.