Chef Ron Eyester's newest post at Southern Bistro showcases old world bistro offerings with Eyester's signature flair.
Written by Sara Craig-Goodell
Photography Credit: Brandon Morgan Photography
It can be tricky to peer into the mind of a chef, but Chef Ron Eyester's fly-by-the-seat-of-your-pants style was evident in the hand-written menus presented to us; a few question marks were sprinkled in, giving insight into the busy chef's mind. Settling in for an 8-course meal, (not including the amuse!) we sipped on "Apple Jacks" made with Mercier Orchards apple cider, rosemary simple syrup and Jack Daniels whiskey. The cocktail was light and refreshing, not too heavy or sweet; an important detail when embarking on a large tasting menu!

Chef Eyester started with an amuse-bouche of late-harvest local tomatoes, lightly drizzled with olive oil, salt, pepper, spiced pecans and house-made ricotta and continued with a trio of signature appetizers including cured salmon from the Bay of Fundy, egg rolls with Berkshire ham, and flash fried Brussels sprout with an apricot and mustard glaze.  Though Eyester claims to not enjoy making salads, he clearly excels at it anyway as evidenced by his next dish:  fris
ée salad with radishes, honey and sesame vinaigrette, smoked bacon lardons and served with a quenelle of Belle Chevre rolled in crushed pistachios.

Moving to heavier dishes, next up were hand stuffed raviolis with tomato, ricotta, mushrooms and a simple pan sauce of shallots, delightfully crisp, sweet green peas, and a touch of sherry followed by fried oysters served over braised collards with ham hocks and Mexican Coca-Cola. Despite spending his childhood in New York, clearly Eyester has formed deep roots in the South as he followed a collards dish with a "Low Country" Shrimp Supreme with Carolina Plantation rice.

To lighten things up, the next dish was a snack of anchovies with green olives, orange segments and a touch of lemon oil. This was much needed as the
pièce de résistance was yet to come: seared hangar steak with a specially made steak sauce "with too many ingredients to mention." To finish the evening, Chef Eyester explained how he came full circle with his menu by serving up grilled pineapple over the same house-made ricotta from the amuse-bouche with honey and marcona almonds.

In addition to a lunch and dinner menu, Southern Bistro will offer "20 Shades of Brunch" on Saturday and Sundays. The brunch menu will feature several entree options and a mimosa or Bloody Mary for $20.  Full menus are available to peruse on the Southern Bistro website, including Chef Eyester's "Everything But the Bird" Thanksgiving To-Go options.  Despite Eyester's self-styled "angry chef" attitude, it is obvious that he is enjoying this new venture as he described each dish in loving detail and spoke with guests with great enthusiasm. Flavors is looking forward to many more meals at this charming Southern Bistro!

Southern Bistro
4920 Roswell Rd, Atlanta, GA 30342
(404) 705-8444
southernbistroatl.com/
 
 
Chick-fil-A Foundation has announced their 2017 True Inspiration Awards, created to honor the legacy of Chick-fil-A’s late founder S.Truett Cathy, to honor and provide financial support to 22 not-for-profits in 16 states to help further their work with youth, fostering leadership skills and developing an entrepreneurial spirit with more than $1.1 million in grants.

With its new mobile app, customers voted for organizations in their local communities and helped to select 12 of the winning organizations nationwide, from Boy's Republic in Chino Hills, California to Lexington Leadership Foundation in Lexington, Kentucky.

"These organizations are doing remarkable work in education, leadership development and youth entrepreneurship, so we are thrilled to be able to help support their goals for 2017," said Rodney Bullard, vice president of community affairs for Chick-fil-A and executive director of the Chick-fil-A Foundation. He added, "The Chick-fil-A Foundation's mission is to 'enable children to be all they were created to be,' and these organizations have helped make that mission a reality. Chick-fil-A and The Chick-fil-A Foundation are committed to strengthening the communities in which we live."

The 22 award winners will be honored at a celebratory event in Atlanta next year, and funding will be available to them before the end of 2016.

 
 

It's the Final Wine Dinner of Fall, 2016!

 

Please join Chef Jordan and the gang at Aspens West for a festive night

Featuring La Crema Wines!

 

Wednesday, November 16th -  7 pm

Ballotine of Turkey

Ricotta, Prosciutto, Crispy Heirloom Carrot, Cranberry Gel

_ La Crema Pinot Noir, Sonoma '14 _

 

 Roasted Brussel Sprouts & Apple Salad

Local Greens, Pistachios, Warm Brie Croutons

Tahini-Maple Vinaigrette

 _ La Crema Chardonnay, Sonoma '14 _

 

Duck Two Ways

Sous Vide Breast, Confit Tortellini, Roasted Baby Vegetables

Duck Espagnole

_ La Crema Pinot Noir, Russian River Valley '13 _

 

Spiced Mascarpone Stuffed Beignet

Pear Gelato, Lavender Caramel

_ La Crema Pinot Gris, Monterey '15 _

 

$65.00 per person + tax and gratuities

 

For Reservations, click here

or call (770) 419.1744

 

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COCHON555 NAMES CHEF FORD FRY AND TEAM OF FORD FRY RESTAURANTS “ATLANTA’S GLOBAL BBQ KING" AND PIGGY BANK RAISES OVER $5,000


Cochon555 founder Brady Lowe announced the winner of Heritage BBQ to nearly 500 guests after a decadent afternoon of feasting at The Stave Room at American Spirit Works. Five chefs were each given a whole, heritage breed pig and tasked with presenting a “Judges’ Plate” of six dishes scored on utilization, global influences, cooking techniques and overall flavor. The ultimate winner and “King of BBQ” is Chef Ford Fry of Ford Fry Restaurants as he expressively represented Gloucestershire Old Spot pigs raised by Heritage Spots and Feathers Farms. The breed is characterized by its higher fat ratio which adds to its overall succulent flavor, qualities that Chef Fry capitalized on in his six winning dishes: Bone – a Vietnamese dish of tail, snout, ears, feet, tongue and ribs; Muscle – a Lebanese dish of Shawarma, black garlic yogurt, candied chilies, and baba ganoush; Pull – a Tex-Czech presentation of pork floss and kolache; Stew – Szechuan-style braised pork; Mayo/Fat –  a Tex-Mex pork taco with deviled eggs and bread and butter pickle; and finally, Mustard/Acid – Thai charred pork neck with ginger sausage and sticky rice. Side by side with this year’s King of BBQ, the lineup of competing chefs included Chef Kevin Rathbun of Rathbun’s Restaurants, Chef Hector Santiago of El Super Pan, Chef Terry Koval of Wrecking Bar and Chef Nick Melvin of Venkman’s.  To view photos from the event, click here:http://bit.ly/HBBQ-ATL.


The Somm Smackdown Competition challenged wine professionals to present an idea around wine as it pertains to a concept (a dish, a menu, a culinary festival). Melissa Davis of One Midtown Kitchen won by presenting the Cave Caloz 2013 Savagnin of Switzerland. Finally, the Smoking Guns Cocktail Competition, which required competitors to craft a cocktail utilizing a smoked ingredient, was won by Trip Sandifer of The Painted Pin with the Zhangcha Punch featuring Templeton Rye, Lemon, Duck Oleo Saccharum, Lapsang Souchoung Tea and Burnt Cinnamon. This year’s judges for the event’s competitions both food and beverage focused included Todd Mussman of Muss & Turner’s, Jeni Britton Bauer of Jeni’s Splendid Ice Creams, Zeb Stevenson of Watershed, Chef Drew Van Leuvan of Seven Lamps, Todd Richards of Richards’ Southern Fried, Angela English Hansberger of Creative Loafing, Bob Townsend of the Atlanta Journal-Constitution, Ellen Bennett of Hedley & Bennett and Jeff Moore of Green Olive Media, amongst many others who helped crown the winners.


“It was amazing to come home to Atlanta this year. Heritage BBQ had a phenomenal turnout and I was honored to be surrounded by such a diverse and talented group of chefs,” said Cochon555 founder Brady Lowe. “I want to extend a big thank you to the participants, sponsors, event team and everyone at The Stave Room who executed such an epic return to this city. Chef Ford Fry, congratulations on being named Atlanta’s King of BBQ, a title well deserved.”

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..the grapes are in, the vines can rest. It is the time of year when we embrace the autumn mist as we reflect on another year complete..

Oregon Wine Dinner

[Featuring Phelps Creek Wines!]

Wednesday, November 16th -  7pm   

 

Reception

Hellfire White Blend NV Oregon

 

Pickled Prawn, Sticky rice, Citrus and Vanilla Mignonette

Columbia Gorge Chardonnay Columbia Gorge '14

 

Dr. Pepper BBQ Roasted Pheasant

Cheeto Dusted Mac and Cheese with Chorizo and Poblano

Columbia Gorge Pinot Noir Columbia Gorge '13

 

Smoked USDA Prime Prime Rib, Twice Baked Loaded Red Potato, Tobacco Onions, Black Cherry Jus

Cuvee Alexandrine Pinot Noir Columbia Gorge '13

 

Funnel Cake, Strawberries, Homemade Peach Ice Cream

Fleur de Ray Pinot Rose Columbia Gorge '14

 

$65 per person, plus tax and gratuities

Reservations - (678) 236.1400