by JC Elliott
Four Corners Brewing Company celebrated its fifth year of throwing the very tasty festival Dia de los Puercos on October 22nd at its Cedar Dallas location. A fun nod to Dia de los Muerdos, Dia de Los Puercos is loosely translated to ‘day of the dirty pig’ or ‘scoundrel,’ though in this case, it more like ‘day of the very talented chefs and brewing scoundrels.’
Three super-star chefs roasted whole hogs on site for party goers to sample and the chef teams started way before dawn! Each chef had a different technique in roasting their very large puercos pals, and each was absolutely, mouthwatering delicious. The aromas throughout the courtyard were almost edible in and of themselves. Continue reading
by Steven Doyle
Last week we were talking about some pop-up dinners, and one in particular was a bit secretive. A group of fifty took the bait and were joined with chef Kent Rathbun at his beautiful home in North Dallas for an evening under the stars. There guests were treated to a meal grilled, smoked and otherwise given the flavorful Rathbun treatment.
An open bar included cocktails made with lush blackberries, and beer was provided by Four Corners Brewery. Guests were kept spirited by a musician who played quite literally everything you could imagine, and so well at that. Continue reading
by Steven Doyle
New Years Eve 2015 is so very close and the very best restaurants are filling quickly. We have it on good authority that one of Dallas’ best fine dining establishments has some openings. Abacus, owned by chef Kent Rathbun, has been one of our very favorite restaurants in the city. It opened 16 years ago and ages like a fine wine. Many of our very top chefs have worked at Abacus, and Rathbun himself comes with an amazing pedigree. You may also know him from his winning stint on Iron Chef where he slayed Bobby Flay in an Elk challenge.
It isn’t very often that you are able to get a sneak peek at a New Year’s dinner as we have for you today. Abacus invited us in to taste and give a foreshadowing of the many dishes that will be offered New Year’s Eve. What a joy this was as the food that the chefs have prepared for the big night are all simply amazing. Each course you will have a choice of offerings that range from Naked Cowboy oysters with a Cava Mignonette, Blood Orange, Creme Fraiche and Sturgeon Caviar, to a delicious Golden and Red Beet dish heavy on Jumbo Lump Crab, a Meyer Lemon Creme Fraiche with Chicory and Chives.
Other fond selections include a Miso Butter Poached Main Lobster with a Shiitake Mushroom Dashi, Crispy Pork Belly, Fresh Ramen Noodles, Edamame and a Farm Fresh Egg. Talk about a flavor bomb.
Dallas Chef Kent Rathbun revealed today that he and Paradies, a leading airport restaurateur and concessionaire, have been awarded the contract for three new restaurants at Dallas Fort Worth International Airport’s (DFW) Terminal D. Delivering exceptional menus and distinctive atmospheres, the restaurant trio consists of The Lounge at Abacus by Kent Rathbun, KR’s Whitetail Bistro and Kent Rathbun’s Aviator Bar.
This is the second consecutive dining contract Kent Rathbun Concepts and Paradies have earned in the past two months, with Rathbun’s new Hickory restaurant opening next year in Terminal B. Continue reading
On September 29th Dallas-area diners are in for a treat as two of the country’s best chefs team up to create a special Italian feast. Kent Rathbun (Abacus, Jasper’s, Hickory) and Nick Stellino, best known for his national public TV show Cooking with Friends, will prepare appetizers and four courses to be paired with delicious Banfi wines.
What better way to celebrate the 20th anniversary of Stellino’s show than to share two styles of Italian cooking with diners. Chef Rathbun will prepare classic Tuscany dishes while Chef Stellino will be making plates native to Sicily. All attendees will also get a peek behind the curtain, as the chefs will offer demonstrations and cooking tips throughout the evening, giving foodies a rare opportunity to glean some advice, and eat some delectable cuisine, from two of America’s most accomplished chefs. Continue reading
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