Category Archives: Kent Rathbun

by Steven Doyle | January 2, 2015 · 9:35 am

Chef Kent Rathbun on the New Year

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 →

Rathbun Hosts A BBQ Workshop

by Steven Doyle

I think if you were to tally up all the chef’s names we have mentioned or written about on craveDFW, Kent Rathbun’s would top that list. Not that we particularly like him (we do), but that he is so involved in many, many projects. Rathbun is known for his grill skills and now wants to share some of his guarded secrets with you and a few friends. On June 5, 2013 at 7pm Rathbun will host a BBQ Workshop at his KB’s catering and event venue located in Plano. Continue reading →

New Menu At Abacus Just In Time For Your Holiday Fun

kent by Steven Doyle

Last night Chef Kent Rathbun of Abacus fame played the venerable host to a special dinner where he gathered several large tables of media types to show off his latest Fall/ Winter menu. He also wanted to officially announce his new Chef de Cuisine, Daniel Burr, a long time Rathbun employee who has been bouncing around various Rathbun concepts, only to land at the flagship Abacus as top toque.

Rathbun explained each dish as it arrived and paid special attention to the first course, a few pieces of sushi packed with flavor. Rathbun mentioned that in the beginning days of Abacus he rolled the sushi himself, and it wasn’t until much later when he hired sushi wunderkind Elvis, now at Tracy Rathbun’s Shinsei, did he finally relinquish that roll to one far more experienced. Continue reading →

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Filed under Kent Rathbun, restaurant news, Steven Doyle

Tagged as Abacus, Chef, Dallas, Kent Rathbun, Restaurant

by Steven Doyle | September 22, 2011 · 11:01 am

Signature Chefs Preview

by Steven Doyle

Last evening we were invited to the preview party for the March of Dimes Signature Chefs of Dallas where we were able to visit with a few of the lead chefs including Kent Rathbun (the party was held at his home) and Andre Natera from the Fairmont Hotel.

The Signature Chefs Auction of Dallas is an annual fundraising gala for the March of Dimes. Twenty top local chefs prepare food for the attendees while premium wine tasting and exclusive live auction items are also included — a truly unique fine dining event. All funds benefit the March of Dimes mission to ensure all babies are born healthy. Continue reading →

Mid-Week Fun and Last Chance at Taste of NFL Party

by Crave Staff

Today is your last chance to score a ticket to the Taste of NFL Ultimate Tailgate Party that will be held this Sunday at Gaylord’s Glass Cactus and hosted by Abacus chef-owner Kent Rathbun, Cowboy’s linebacker DeMarcus Ware and former Cowboys legend Preston Pearson. Continue reading →

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Filed under Events, Kent Rathbun, Party!, Stephan Pyles

by Steven Doyle | March 23, 2011 · 6:00 am

A Rathbun Holiday

photo by Robert Bostick

by Steven Doyle

photos by Kent Rathbun

We caught up with chef Kent Rathbun of Abacus, Blue Plate, Zea Woodfire Grill and Jaspers, after his recent vacation to Thailand to see what he may have picked up to share with his Continue reading →

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Filed under chefs, Crave, Food, Kent Rathbun, Uncategorized