JCT. Kitchen's Attack of the Killer Tomato Fest Raises $30,000 for GA Organics

Atlanta’s Top Chefs and Mixologists Engage in Friendly Tomato-Themed Competition for a Good Cause

JCT Killer Tomato Festival 2013, photo credit: Andrew Thomas Lee Photography
JCT Killer Tomato Festival 2013, photo credit: Andrew Thomas Lee Photography
Midtown Patch just learned that last month’s Attack of the Killer Tomato Festival at JCT. Kitchen & Bar raised $30,000 for Georgia Organics.

The Fifth Annual Attack of the Killer Tomato Festival at JCT. Kitchen & Bar, was held on Sunday, July 21, and featured 40 of the South’s best chefs, 14 skilled mixologists and over 20 farmers.  According to a written release, "over 1,300 guests attended, raising $30,000 for Georgia Organics."

For the past 5 years some of Atlanta’s most talented chefs and mixologists have been paired with local farmers to create over-the-top tomato dishes and cocktails for guests to sample.  Event attendees voted for their favorites. Award winners from this year include-

·         Best Tasting Dish: Asha Gomez of Cardamom Hill won with stuffed cherry tomatoes on a bed of tomato rice. Partner farm: Watsonia Farms.

·         Best Tasting Cocktail: Stuart White of Miller Union created the “Heirloom Reviver,” made with paQui Tequila tomato water (infused with Thai basil and culantro) lime and agave. Partner farms: Love is Love Farm, Rise ’N Shine Organic Farm, Serenbe Farms and Woodland Gardens.

·         People's Choice – Best Tasting Cocktail: Eduardo Guzman of JCT. Kitchen & Bar, The Optimist made the “Farmer’s Revenge” with Farmer’s Botanical Small Batch Organic Gin infused with raspberries, Domaine de Canton, dill, heirloom tomatoes, lemon, black pepper and basil seeds. Partner farm: Dillwood Farms.

  • People's Choice – Best Tasting Dish: Chris Hall of Local Three prepared “caprese” ice cream with tomato, ricotta and basil ice creams, parmesan oil and balsamic. Partner farm: Riverview Farms.
Check out the Winning Cocktail Recipe

Farmer’s Revenge by Eduardo Guzman

Yields 3, 2 oz. drinks


-1 1/2oz Raspberry infused Farmer's Gin

(1 pound slightly muddle raspberries per 1 liter bottle gin, let it sit overnight, strain berries out)

- 1/2 oz Lemon Juice

- 1/2 oz Simple Syrup 

- 1/2 oz Domaine de Canton Ginger Liq.

-  3/4 oz Tomato Agua Fresca**

- 2 pinches of black pepper


Add all ingredients in a shaker, shake well, pour over crush ice. Garnish with a raspberry

**For Tomato Agua Fresca:

1pound Sungold tomatoes 

1 pound Cherry purple tomatoes

Couple of dill leafs

2 tablespoons sea salt

2 cups of filter water

Cut tomatoes in half, add all ingredients in a blender. After blending, use a cheese cloth or a fine strainer to strain the tomato agua fresca.


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