The Atlanta Foodcast: A Food Podcast

I’ve said it before and I’ll say it again — there’s a special bond between brothers. Something that can’t be defined — because it just…is. I love seeing this aspect of brotherhood and how it instills such creativity across places and business we are so lucky to have here in Atlanta. Which brings me to this week’s guests — Reza and Rehan of Ice Cream Walla. These two hail from Bombay India and have recreated the flavors of their childhood and given them the perfect vehicle — ice cream. Their story is, simply put, is incredible and I loved sitting with them to hear at their facility near Stone Mountain.

“Walla,” meaning “doer,” of Ice Cream. It may seem simple, but these two make up far more than just a clever name. They are taking Georgia-made milk and turning it into carefully crafted and textured ice creams — with dynamite flavors.

Joel, a chef who has worked under many great names, like Terry Koval of Wrecking Bar. Amanda, Communications Manager for The Giving Kitchen. This dynamic duo forms Vinetta - a pop-up that found its roots in Athens way back when in 2013. These two came up with a fun way to host a hungry group of friends and ended up with a dinner series-now pop-up — and they are really picking up steam.

We sat down at A Mano late last year for a conversation.

A quick episode for you here. I'd like you to meet Matt Pearl from 11 Alive and the man behind At The Table ATL -- A video series showing the multi-national dining scene throughout the greater Atlanta area.

Stephen Franklin grew up the son of a hard-working mother who cooked humble food that fed her family and a father who was an educator at Emory. Learning the ins and outs of BBQ was done at an early age by watching the every move of his father and uncles slow-smoke pork in hand-crafted pits made in Georgia. The science behind slow-smoking is what drives Franklin and propels the cuisine at his restaurant.

Now, with shop set up over on the west side of Atlanta, DAS BBQ is holding down a corner of the community with a smoke shack onsite, a modest kitchen, and a killer menu made from a space with no freezers, fryers, or anything bogus. Hard work and attention to flavorful detail make DAS worth your attention — not to mention the number of vegetarian/vegan options on the menu. No small feat and one that is truly commendable.

Stephen and I caught up before service on a weekday, talked about his background and upbringing, and went for a small tour of the smoke shack next to the dining room.

Check out their menu here.

Also, follow these guys on Instagram for smoky photos.

Chef Ron Hsu comes from a family with deep culinary history. His mother and grandmother instilled the familiarity of good food (and being a good eater) in him at an early age — which was a boon to his future, now career, as a chef.

He spent the early parts of career learning the ropes working positions in kitchens throughout Atlanta and then moving to NYC for almost 10 years working under Chef Eric Ripert at Le Bernardin — in multiple positions and in multiple cities throughout his restaurant business. Now, coming back to Atlanta, he is opening his own restaurant in Candler Park under the clever monicker of Lazy Betty.

Chef and I sat down at Proof Bakeshop for a conversation about his upbringing, his career, time spent on the cooking competition show The Final Table and how they are bringing Candler Park its first restaurant with a tasting menu.

Enjoy.