Pair from B.R. to be featured on Food Network Canada

LSU fraternity brothers Michael Buchert and Kelly Ponder some 10 years ago went on a wild vacation to Jamaica. Hungover one afternoon and feeling pretty rough, they noticed a man on a dirt road with a 55-gallon barrel, grilling fish over pimento wood. To them it was the best-tasting fish these Catholic High graduates ever had—and it led to a business plan they unveiled this week in New Orleans. The Rum House, Magazine Street’s newest neighbor, just a block down from The Bulldog, open its doors—with the help of restaurant consultant and renowned Chef David Adjey (pictured in the middle of Kelly and Michael). The first-time restaurant owners will be featured on an episode of Adjey’s boot camp-style TV show on Food Network Canada.

Red Apple Productions, which produces a one-hour TV show for Food Network Canada, got wind of the pair’s plans to open the Caribbean-style restaurant in New Orleans. The reality show focuses on first-time restaurant owners going through a “boot camp” a week before opening its doors. “It was a unique story,” Adjey said, while taking a break in a rocking chair outside the restaurant.

The opening was nerve-wracking, as expected. Buchert, who created the menu, mostly hides in the kitchen, frantically cooking, and Ponder handles the business numbers and marketing—which translates into bouncing from one table to the next, talking to patrons, telling stories about the infamous Jamaican vacation a decade ago, and offering culinary suggestions to the first-timers. “We wanted to create a true island-type atmosphere with these fans,” Ponder says, laughing, pointing to an industrial-sized fan a few feet away while wiping sweat off the dimples of his cheeks. “Really, our air conditioner went out a few days ago.”

The dynamic duo seemed to handle it with style, however—thanks to Adjey’s guidance throughout the week amid TV cameras and fuzzy microphones. “Dickie Brennan brought his entire family here today,” Adjey said, smiling shaking his head.

Among the stand-out menu items was the jerkfish (pictured), a drum fish grilled just right, with a crunchy underside. Mayonnaise-based coleslaw isn’t typically appealing, but this was light and complemented the fish. The presentation of each dish was one area Adjey really contributed. The jerk chicken plate, for example, was circled with New Orleans’ unique Mardi Gras colors: flower-shaped carrots, yellow bellpeppers, radish and jalapenos.

The Rum House, with its casual, youthful atmosphere, is a must-experience for your next New Orleans excursion. Find it at 3128 Magazine Street, at the intersection of Ninth Street. Call (504) 302-9674 for details.