The $35 prix fixe dinner menu at Ray's on the River covers preferences from soup to salad and steak to seafood. Begin with a choice of Ray's classic chopped salad, complete with Kalamata olives, giant white beans, goat cheese and Marcona almonds; The Wedge sporting applewood smoked bacon, blue cheese dressing and tomatoes; or a cup of seafood gumbo with a jolt of andouille sausage. Opt for a six-ounce filet mignon, horseradish-crusted black grouper or Parmesan-encrusted scallops with lobster risotto for the main course. A praline basket with bourbon-burnt sugar ice cream, seasonal berries, pecans and caramel sauce or a chocolate brownie sundae with strawberries and caramelized bananas sweetly closes the meal. Salivating already? Make reservations through OpenTable. 

All four Cobb County Ted's Montana Grill locations (Cumberland, Kennesaw, East Cobb and West Cobb) are participating and offering a three-course lunch and dinner menu for $25. Start with a house or Caesar salad or cup of Karen's Flying-D bison chili or soup of the day. Mains include cedar-plank salmon, braised bison short ribs or aged and hand-cut beef Delmonico ribeye. Irresistible dessert choices are wildberry cheesecake or two scoops of H�agen-Dazs vanilla ice cream and a choice of snickerdoodle, oatmeal raisin, chocolate chip or double chocolate cookie. 

Guaranteed NOT to melt in your hands, the Atlanta Botanical Garden (ABG) Chocolate-Covered Weekend spreads the crave-worthy cacao on thick, advancing from tree of origin through the chocolate-making process, chef-led cooking demos and lots of samples. Megan Brent, pastry chef at The Pig & The Pearl in Atlantic Station, will lead a cooking session on Sunday, September 14 from 2-2:30 p.m. in the ABG's outdoor kitchen. Her choco-topic, delicate smoked s'more macarons, reminds us of beach bonfires and fall campfires. The Pig & The Pearl is known for its smoked meats, seafood, sides and even sweets (look for smoked chocolate pot de cr�me on the restaurant's dessert menu), so you know these macarons will be fabulous. 

Summer's hottest months of July and August have passed, meaning it's past time for Milton's Cuisine & Cocktails in historic Crabapple to cap the growing season with this year's last two Garden Dinner gatherings. One's coming up on Sunday, September 14, and this growing season's last dinner takes place on October 12. Chef Derek Dollar's seed-to-fork Garden Dinner comes complete with a farm tour of Milton's Acre and Strawberry Fields led by grower Peter Kohm. Farm fashionistas know comfy shoes are ideal for walking garden rows and sitting down to dine outdoors while spike heels are meant for aerating lawns. A gathering reception of hors d'oeuvre and libations opens the experience at 4 p.m. Relish goat cheese toast with caramelized onion and candied pecans, black-eyed pea hummus with sugar-cured bacon and pita bread, and country ham and pimiento cheese crostini. Four-course chef's dinner with wine follows. Courses progress through a spinach and fris�e salad with shaved butternut squash, green apples, sunflower seeds, Asher blue cheese and honey-cider vinaigrette; creamed Silver Queen corn and aged white cheddar grits, blackened shrimp, pickled red onion and popcorn shoots; red-eye brined smoked pork loin, bourbon peach jam, roasted cauliflower with Brussels sprouts and cipollini onions; and apple tart with bourbon caramel and candied pecan ice cream. $125 per person; buy tickets online. A rain or shine event!