Q&A with Chef Ford
What one seasoning can you not live without (other than salt)?
I guess you can call lemon zests a “seasoning.” The oils from the
zests of lemons or meyer lemons find their way into so many things of ours.

What celebrity or historical figure would you most want to serve a meal to?
Roger Federer & Rafael Nadal …just tennis guys.

What would you have at your last supper? Tacos from La Superica, Santa Barbara

Where would be your ideal location for your last supper and what music would you listen to?At the top of Aspen Mountain and would be listening to G Love and Special Sauce

Who would you have your last supper with and what would your beverage of choice be?My family and close friends and I would be drinking a good margarita!

Chef William “Ford” Fry realizes there is a tremendous demand in this grab-and-go society for duplicating the home-cooked meal. With the launch of JCT. Kitchen & Bar and Chef Ford Fry’s passion for “Southern Farmstead Cooking,” he deftly authenticated that home-away-from-home ambiance.

Chef Fry’s extensive culinary background also includes stints in executive and sous chef positions at The Ritz Carlton in Aspen, Houston and Naples, as well as Snowmass Lodge in Snowmass, CO and the Ojai Valley Inn and Spa in Ojai, CA. During his tenure as Executive Sous Chef of The Ritz Carlton Aspen, Condé Nast Traveler magazine named the resort as “The Best Resort in the World,” and Gourmet magazine tapped the restaurant, which carried a Five Star-Five Diamond rating, as “The Number One Restaurant in Aspen.” Aspen Magazine also tapped Chef Fry as one of the “Hottest New Upcoming Chefs in America”.  During his time in Aspen, Chef Fry was honored to work with some of the world’s top chefs, including Emeril Lagasse, Dean Fearing, Julia Childs and Jacques Pepin at the acclaimed Aspen Food & Wine Classic.

Within only five months of operating his new restaurant, Chef Fry was named one of Atlanta’s “Hot Chefs” by Atlanta Peach Magazine and within twelve months, JCT. was named “Best for the Westside” in Atlanta Magazine’s Best of Atlanta 2007 issue.  JCT. Kitchen has also been included in national publications such as Bon Appetit, Gourmet, Traditional Home and Elle Décor and has been recognized by John Mariani and The Today Show’s food editor, Phil Lempert.

Love is Love

Operated by Joe Reynolds and Judith Winfrey, Love is Love Farm focuses on heirloom and endangered vegetable varieties, and employs soil-based agricultural practices, such as continuous crop-rotation, cover cropping and labor-intensive hand weeding to cultivate the best and healthiest vegetables. All fertility and soil amendments are composed of natural sources. We believe that a direct relationship with customers and transparent growing practices are the most assured ways to preserve the safety of our food supply and protect our community as well as the environment.

Love is Love Farm can be found every Saturday at the Peachtree Road Farmer’s Market at the Cathedral of St. Philip.  Since the farmers at Love is Love are believers in balance, and the power of collaboration, many of their marketing endeavors rely on cooperation with other small farms and farmers who we respect and admire.  Love is Love has a community supported agriculture group, coined the Small Farms CSA, in partnership with the Jenny Jack Sun Farm in Pine Mountain, Ga.  They also own and operate a small, local foods produce stand, The Local Farmstand, with mentor farmer, Nicolas Donck of Crystal Organic.  Joe and Judith love to share food and ideas (both large and small), and hope to share with you soon.

MAY 28, 2009

“Hidden Springs Honey”

Thanks to all of you who attended the inaugural event to celebrate
food for food’s sake! 32 guest gathered around in the JCT Kitchen
courtyard for a delightful experience of ambiance, exceptional conversation
and an unforgettable meal.  Love is Love farm, Judith Winfrey and Joe Reynolds
discussed their honey farm from the process to textures and flavors.
Chef Ford Fry served a savory 4 course intertwining the ingredient
of choice — honey.  The evening served our goal of a dash of new,
a chance to mingle with local food producers, and a feeling that
you’ve experienced something extraordinary!

Local Honey Dinner

gathering cocktail: “gin blossom” hendrick’s gin, wildflower honey, jasmine vermouth, green tea, orange

start

chilled love is love farm’s beet and young fennel salad, borage flowers hidden springs cotton honey vinaigrette

suggested wine pairing: margerum ranch pinot gris

fish

wood grilled whole fish of the moment, gallberry lacquered pork belly buttery cockles, green garlic chimichurri

suggested wine pairing: artesa chardonnay

foul farm’s roast duck, local potato & torpedo onion hash sunny-side up quail egg, raspberry honey drizzle

suggested wine pairing: domaine alfred pinot noir

finish

love is love strawberry, white chocolate & brown butter cake wildflower honey “milk” sorbet

suggested wine pairing: reitvallei muscadel