Chef Ron Eyester's Ice Cream Flavor

-Press Release (Aug. 22, 2011; Green Olive Media)

Chocolate Peanut Butter Pretzel to Hit the Shelves as First of the Ice Cream’s Chef’s Collection

Fans of Rosebud, The Family Dog and Chef Ron Eyester’s playful approach to fine cuisine will now be able to take a sweet treat home. Beginning Thursday, Sept. 1, Atlanta’s High Road Craft launches their line of gourmet ice cream in Whole Foods in 22 cities throughout the Southeast. Eyester’s Chocolate Peanut Butter Pretzel flavor is among the available pints, and the first of the Chef’s Collection series. Other Atlanta chefs with flavors launching include Shaun Doty of Yeah! Burger and Matt Swickerath of Valenza.

Priced at $5.99 for a pint, the retail selection is one aspect of a long relationship between High Road Craft and Eyester. Known for his musically-inspired dinners and events, High Road has developed flavors for Rosebud before, including Very Jerry Cherry (chocolate ganache, bourbon, brandied cherries), French Connection (dark chocolate-covered cream puffs) and Oatmeal Caramel Stout (Samuel Smith’s Oatmeal Stout). While other flavors in the Chef’s Collection will be seasonally-focused, the ingredients in Chocolate Peanut Butter Pretzel will most likely allow for year-round purchase.

Eyester looks forward to the retail venture. “I always enjoy brainstorming with High Road, similar to how I brainstorm with my team at Rosebud,” he says. “I know our guests will enjoy the flavors at home, and this is a new outlet for a unique and successful collaboration."

R. Rice

It's unconventional (at least) to begin one restaurant review with mention of another, but this is an exception I feel compelled to make: Dean and I have lived in North Druid Hills for five years now and every time we drive down Clairmont toward Decatur the parking lot at the Golden Buddha restaurant is full. And it's not tiny. So last night after discovering that our favorite Thai restaurant is still temporarily closed for renovations, we decided to give Golden Buddha a try. Let me just say: No.

Come on, people. We can do better than that.

If you want far superior Asian fare, head to R. Rice. It's in a totally different direction, but certainly worth the drive. It may cost a tad bit more, but mainly because you'll want to order more than one plate of food! And some of their creative cocktails! And desserts!

I might never have discovered R. Rice on my own, but thankfully was invited to a media dinner as introduction. I will certainly return.

The menu at R. Rice features a broad range of dishes, some traditional and others a creative fusion mix of flavors and influences. Among the offerings:

Asian Creole Grouper

-Photo Courtesy R. Rice

Chicken Sesame Tacos

- Photo Courtesy R. Rice

Edamame Hummus

(A personal favorite!)

- Photo Courtesy R. Rice

Sushi

-Photo Courtesy R. Rice

Thai Basil Strawberry Lemonade

-Photo Courtesy R. Rice

Bottom Line: At R. Rice the food is fresh, flavors complex, space clean, people friendly. Its parking lot deserves to be full.

Figo Meatballs

Figo has gone meatballs.

Though owner Sandro Romagnoli swore he'd never serve meatballs--because he's an honest-to-goodness Italian who says meatballs are too American--he's also proving that it's best to never say never.

Thanks to consumer demand, meatballs are now available to add to pastas and salads at all seven locations. (The chicken parm meatballs are my personal favorite!) The meatballs are 2 ounces, hand-mixed, rolled and baked.

Osteria del FIGO, located on Howell Mill, also has a new Meatball Bar. Here you can order one-ounce deep-fried meatballs to dip into a selection of creative sauces. These meatball creations include wild boar with chianti, chicken with artichokes and bacon with corn and collard greens (get three meatballs for $3.95 and seven for $6.95).

It's fun to try all five sauces but my favorite is the sweet pepper (the bright yellow one--no, that's not mustard):

It's pretty easy to fill up on meatballs. But save room for other treats like bruschetta:

And Torta Della Nonna, a traditional Tuscan dessert that my friend Jan says is "like eating a slice of the sun. With sugar on top."

Bottom Line: Changing one's mind can yield delicious results.

Cibo E Beve

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http://getawaysforgrownups.com/pizza-in-atlanta/

No. 246

Now open in Decatur, Georgia is No. 246. The Italian-style restaurant is located on Ponce de Leon, not in a building with a 246 address, so I can't explain what the number designates or if it has any significance.

The restaurant has only been open a couple of weeks, but is already drawing rave reviews and rabid fans. One important thing to note is that the restaurant does not take reservations, except at the Chef's Counter overlooking the kitchen. If you'd like to sit at the Chef's Counter, you'll need a date and/or a double date because reservations are only available for parties of 2 or 4 and only at 6:30 or 9 p.m., Tuesday through Sunday. Diners at the Chef's Counter pay $50 per person for an impromptu five-course menu prepared by Chef Drew Belline. (At the time of reservation, alert the restaurant to any allergies or dietary restrictions.)

Some friends and I recently decided to give the restaurant and Chef's Counter a try.

We were first presented with a cold cucumber, mint and shrimp soup. I'm not generally a fan of cold soups, but this was quite tasty so I would order it again. The small serving was sufficient since the flavors were strong so any more would have been too much.

Next was a charcuterie and cheese platter...all so delicious we quickly dug in before I remembered to snap a photo. But you know what meat and cheese look like. The serving tray was wooden. You get the idea.

One of my friends is currently following a vegan diet, and the fact that Chef Belline can accommodate vegans may soon mean he's overwhelmed with requests to cook vegan (since so few Atlanta restaurants have vegan items on their menus). She was served this risotto, the rice cooked to perfection:

The rest of us shared two pastas, one carbonara pasta and the other rabbit.

The rabbit was marinated in something that gave the meat a faint flavor reminiscent of salmon or tuna, but don't be scared off by that description. We voted it the best dish of the evening:

As a main course our vegan friend was presented with this lemon and arugula pizza. The crust was to-die-for so I want to go back to No. 246 to try a pizza with sauce and cheese sometime soon:

The remaining three of us split seared tuna and skirt steak. The risk of allowing the chef to surprise you with dishes is that you might get something that you actually would never order on your own--as happened to me with these two dishes. Both were expertly conceived and prepared, but I personally don't like tuna and I don't like rare meats. (I think cave men harnessed fire for a reason, and it wasn't just to keep warm in winter.)

This is the view from the Chef's Counter:

Plum sorbet was offered to cleanse our palates:

Dessert was an olive oil cake, candied fig and ice cream. I can't recommend it:

Bottom Line: Food is well-prepared but to ensure dishes meet personal taste preferences, order off the menu -- or be extremely specific when giving the Chef's Counter reservationist your dietary restrictions.

Food 101

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http://getawaysforgrownups.com/we-like-our-chicken-fried/

Tybee Island Wedding Chapel

-Photo Courtesy Tybee Island Wedding Chapel

The Tybee Island Wedding Chapel is now open on the Georgia Coast to host destination weddings and other special events.

This structure was first seen in the movie "The Last Song," starring Miley Cyrus and Greg Kinnear. (I can't recommend the movie nor its bait-and-switch plotting; but this chapel is a very nice set souvenir that will help boost the local economy. It was moved to its current location (which is not on the beach) and renovated by co-owner Lannie Jarrell, who designed the new front double staircase with glass railings.)

I recently attended the grand opening event and had an opportunity to chat with leading wedding and entertaining expert David Tutera, host of WE TV's "My Fair Wedding" about the venue.

-Photo Courtesy David Tutera

Q: What most appeals to you about the Tybee Island Wedding Chapel as a wedding venue?

David Tutera: It's really unique and unexpected. It's gorgeous inside and out, a hidden gem you don't expect to see. It's charming with the grace of something old, yet it's not old because it has the modern facilities that you need for a modern wedding.

Q. How would you personalize this space for a couple?

David Tutera: I'd listen and learn about their wishes and hopes. I like the idea of creating a juxtaposition of this space and whatever makes it unique with additions that reflect the couple's personality versus only the personality of this space. Because then you walk away with a double memory.

If you'd like to host your wedding at this new venue, act fast: According to co-owner Stacye Jarrell, a total of 70 weddings have already been booked at the new Tybee Island Wedding Chapel.

 -Courtesy Chris Hornaday

-Courtesy Chris Hornaday

 -Courtesy Chris Hornaday

-Courtesy Storyboard Life

Sunday Brunch at The Ritz-Carlton Buckhead

A local tradition, Sunday Brunch at The Ritz-Carlton Buckhead has jazzed up its already impressive menu with some new summer specialties prepared from locally-grown ingredients.

In total there are over 50 selections--I dare you to try to taste them all. During a recent visit I was not able to accomplish that feat.

The menu offers treats suitable for all palates and appetites. The offerings change a bit every Sunday, though you can always find...

• Smoked Fish and Caviar, including salmon, trout and mackerel, paddle fish, salmon and white fish caviar and more
• Local and Imported Cheeses, including Sweet Grass Dairy goat cheese, Asher Blue, Belle Chevre, aged Machego; Saint Andre, Epoisses and more
• Charcuterie: Spanish Jamón, salami, Copa Italian ham, dried Chorizo, cornichons with pickled onions and three mustards
• Antipasti: grilled zucchini, yellow squash, mushrooms, asparagus, red and yellow peppers, onion, Romesco sauce and saffron aioli; assorted olives, housemade hummus, baba ganoush, olive tapenade and toasted breads and pita
• Greens like Endive, Frisée, Arugula, Lolla Rossa, Red and Green Oak; sundried tomatoes, walnuts, croutons, goat cheese, cucumber, cheery tomatoes, almonds, carrots; buttermilk dressing, creamy sherry vinaigrette, balsamic vinaigrette, Caesar, olive oils, vinegars
• Fruit such as honeydew, pineapple, watermelon, cantaloupe, strawberries and a tropical fruit of the day
• Seafood on ice, including Jonah Crab claws, King Crab legs, Malpeque oysters and Gulf shrimp; smoked fish and Gravlax; three types of caviar with traditional garnishes; and an assortment of sushi.

And, of course, Desserts:

Many selections are presented on various buffet tables, others (such as omelets) are prepared to order:

New for August and September is The Bubble Bar. Select Rotari Brut or Louis Perdrier Blanc de Blanc, then customize your cocktail with favorite flavors or experiment with new tastes such as Marie Brizzard Crème de Cassis, house-made bitters, fresh fruit purees and assorted berries, fruit and citrus.

Brunch at The Ritz-Carlton Buckhead is offered every Sunday from 11 a.m. to 2:30 p.m. The cost is $59 per person, and includes valet parking. The Bubble Bar is an additional $15 per person. All prices are exclusive of taxes and gratuities. For reservations, please call the hotel at 404-240-7035 or visit www.opentable.com.

Bottom Line: Eat a delicious brunch here and, odds are, you won't need to eat the rest of the day.