Chef-owner Ford Fry of JCT Kitchen will host the Attack of the Killer Tomatoes on Sunday, August 9 from 1 to 6 pm at the restaurant to benefit Georgia Organics.  The event will feature tomato dishes and tomato cocktails from 17 Atlanta area chefs and six mixologists, all paired with local farmers.

Live music from The Spazmatics will be on tap, as well as beer from Five Seasons Brewing. A contest for the best dish will be judged by restaurnat editors Andrew Knowlton of Bon Appetit and Kate Krader of Food & Wine.

The line up is like a Who’s Who of culinary talent in Atlanta. Here’s a small taste:

• Fry of JCT Kitchen & Bar will prepare Crystal Organic Farm’s heirloom tomatoes with deep-fried bread, olive oil, mayo and pickled-egg relish.
• Keira Moritz of Pacci Ristorante will be make heirloom cherry tomato & smoked Georgia shrimp summer panzanella with grilled corn, red onion, wild arugula, focaccia croutons and white balsamic vinegar.
• Hugh Acheson of Athen’s Five & Ten will be make pickled tomato salad with ham “dust” and buttermilk dressing.
• Kevin Maxey of Craft will make an heirloom tomato-and-peach parfait.
• Linton Hopkins of Restaurant Eugene and Holeman & Finch will make “potted tomato” – three types of tomatoes with three preparations: marmalade, consomme and pickled — in jars.

Some of the city’s best mixologists will stir up tomato cocktails as well. Tickets are $50 per person, $45 for Georgia Organic members and $90 for a VIP ticket which includes admission to an expanded open bar during the entire event. Tickets include tastings from all chefs and farmers, samples of the mixologists’ drinks, 5 Seasons Brewing beer, and live music. Georgia Organics has more.