by Steven Doyle
Kent Rathbun entered the food industry at age 14, washing dishes at a local Sambo’s, a job for which he had lied about his age, claiming to be one year older. By the end of his first day as a dishwasher, he had asked to help the night cook, who within three weeks recommended that Rathbun be promoted to the cooking station. At age 17, he was working as an apprentice in the 5-star dining room of Kansas City’s La Bonne Auberge restaurant, where his mother worked as a maitre d’.
The fine dining experience changed his culinary tastes, causing him to come home determined to educate the experienced cooks in his household: “When I started learning how to work with fresh vegetables and snails and foie gras, that’s when my taste just exploded. I told my mother, `I can’t believe it. All those things you and Grandma have been cooking all these years – you’ve been overcookin’ ’em.'” Continue reading
The Greater Dallas Restaurant Association kicks off summer with a sizzle with the return of the Sunday Supper Club Series. On June 14, Kent Rathbun, celebrity chef and creator of Abacus, Jasper’s and soon-to-open Hickory in Plano, is hosting a summer backyard barbecue at his Dallas home. Guests will enjoy a delicious meal prepared by Chef Rathbun in his personal outdoor kitchen and backyard. All proceeds benefit Greater Dallas Restaurant Association. The heat is on; don’t miss out on this fun and food-filled experience. Continue reading
Christopher Patrick has been named the new chef de cuisine at Abacus. Chef Patrick began his tenure at Abacus in 2012 as Sous Chef, and has since worked his way up the ranks to Executive Sous Chef and, most recently, Chef de Cuisine. Now he will be leading all kitchen operations, from development of staff, sourcing ingredients to executing dishes, creating new menu items and overseeing quality control on all levels of the award-winning restaurant.
Chef Patrick credits his grandmother’s made-from-scratch, homestyle cooking for inspiring him to become a chef. And as a child, he learned from his mother how to plant and harvest vegetables in the family’s garden. Continue reading
by Kent Rathbun
Reflections and Predictions
Looking back and looking forward is something we all do this time of year. For me, 2014 was busy and productive – and I can’t lie, it was a whole lot of fun! Tracy and I were lucky enough to explore China and Italy, as well as a few of the best places in the US.
Our travels are one of the best sources of inspiration for our restaurants. Each time we explore new places and try new dishes while we’re on the road, we bring back ideas that fuel innovation at Abacus, Jasper’s and Shinsei. While in China, we ventured out on a “Peking Duck Research Tour”. We happily report that the Peking Duck on our menu is really good! The culinary highlight of our travel-year happened at the base of the Great Wall where we marveled over a modest family-owned restaurant that served simple, yet delicious farm-fresh scrambled eggs and fresh tomatoes. The very best ingredients, prepared properly and served in an amazing environment is always a winning combination. Continue reading
by Steven Doyle
Chef and restaurateur Kent Rathbun made an announcement this morning on Good Day Fox 4. He plans to open a restaurant called Hickory Kitchen in Plano this spring. His newest concept will feature elevated burgers, BBQ, local beers on tap, breakfast and a great patio. Look for it this spring near Hwy 121 and Dallas North Tollway.
KDC, one of America’s leading commercial real estate development and investment firms, today announced that Chef Kent Rathbun’s Jasper’s “Gourmet Backyard Cuisine” concept will join CityLine, the company’s 186-acre mixed-use project in Richardson, Texas. The restaurant is scheduled to open in summer 2015.
“Jasper’s and Chef Rathbun are synonymous with truly unique food in a sophisticated, yet relaxed environment,” said KDC Vice President Colin Fitzgibbons. “The concept is a perfect fit for the ‘front door’ to CityLine and the high energy district of dining and entertainment.” Continue reading
Today Kent Rathbun announced that the former Blue Plate Kitchen space has been reconcepted and transitioned into a private event venue. Called The Kitchen at 6130, the comfortably elegant setting is well-equipped to host both social and business outings, including holiday parties, corporate events and receptions. From fresh and flavorful food to stylish décor, The Kitchen at 6130 will handle all the details so guests can enjoy their events stress-free.
With a restaurant setting and full service bar, the versatile space can be customized to accommodate seated dinners, cocktail parties and intimate celebrations. Capacity in the 6,000 square foot venue ranges from 120 people seated to 165 standing, and the on-site catering team can provide a variety of food options, including passed hors d’oeuvres, food stations and sit-down service. Continue reading