Alpharetta, Georgia...February 24, 2003...Executive Chef Todd Annis and his team introduce a new dessert menu at North Fulton’s Rainwater restaurant and continue the trend of “drinkable desserts” to warm the senses this winter.
The new winter drinkable addition is an in-house brewed hot apple cider topped with cinnamon butter and a warm muffin. “Drinkable desserts” first appeared on the Wine Country-inspired new American menu in the summer of 2002 with the introduction of the vanilla Coke float. Following the popularity of this light refreshing dessert, Annis thought he “might be onto something” and added a Vahlrona hot cocoa to the fall 2002 menu. The innovative chef is confident this trend will continue and is currently working on ideas for the spring.
Annis’ “drinkable desserts” have been well received and sell well next to richer, more traditional items. On the newly-crafted dessert menu is a Tahitian vanilla bean crème brulee; a chocolate almond decadence graced with a blood orange sabayon; a caramelized Bosc pear with warm spiced caramel sauce atop a moist walnut cake and cinnamon ice cream; and spiced rum glazed bananas, served hot, with white chocolate ice cream.
Not to disappoint Rainwater’s faithful diners, the popular apple beignets and raspberry staircase will remain staples of this tempting menu. The beignets are topped with caramel sauce and served with homemade oatmeal raisin crunch ice cream while the staircase dessert is a head-turning, elegant presentation of white and dark chocolate mousse with a raspberry coulis. Every delectable bite of Rainwater’s desserts are homemade by Chef Annis and his team.
Those who really “know” coffee will appreciate the four kinds of fresh French press coffee that the attentive wait staff delivers, including Jamaica Blue Mountain, Kenya, Kona and the Rainwater blend. J. Martinez, the sole importer of Jamaica Blue Mountain, provides the superior coffee. Evenings may be capped off with a tasting from the wide selection of cognacs, cordials, ports, dessert wines, single malt and bourbons the restaurant offers.
Rainwater is designed in the tradition of a gracious vineyard estate, with attention given to every detail to bring back the entertainment aspect of the dining experience. Rainwater features several intimate dining rooms, each seating 35 to 40 people, and a working Wine Cellar ideal for up to 10 guests. Wine lockers are available for rent. A ballroom is situated on the second level, accommodating larger groups for business meetings and special occasions.
Rainwater is open for dinner Monday through Saturday and for lunch Monday through Friday. Private parties may be booked any day of the week. Reservations are recommended and may be made by calling 770.777.0033.
# # #
Chef2Chef News Desk