Tags » Kent Rathbun

Christopher Patrick Named Chef de Cuisine at Abacus

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. 229 more words

Steven Doyle

My Favorite Things: Kent Rathbun Steak & Chop Garlic Salt

I have something to share with you.

Do I love cooking?  YES.  Am I the best cook?  NO.  Do I try really hard?  YES.  Does my husband always tell me I underseason EVERYTHING? 89 more words

Food

First Week as a Culinary Student

It’s really happening. I am officially in culinary school. I’ve told numerous people numerous times that somewhere, in the not so distant future I wanted to attend culinary school. 415 more words

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! 720 more words

Dallas

Rathbun Opening Hickory Kitchen This Spring

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. 29 more words

Steven Doyle

Jasper's Announced As First Restaurant In Richardson's KDC Cityline

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. 280 more words

Steven Doyle

Rathbun's Blue Plate Transformed Into Private Venue

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. 202 more words

Steven Doyle