Kent Rathbun: Abacus & Jaspers
Join Cadillac 6/26/2010 - 6/27/2010 for a tastefully enjoyable day at The Shops at Legacy, North Side, where you can experience the very finest of cuisine and the very best of Cadillac. While you are with us, enjoy an entertaining culinary competition between Kent Rathbun of Jasper's and Scott Gottlich of Bijoux, courtesy of Cadillac's partner Bon AppÈtit. Culinary demonstrations will be held at 11:30 AM, 2:00 PM and 4:00 PM. Read More at www.cadillacchallenge.com.
After rapidly rising through the ranks of some of the world's finest restaurants, Chef Kent Rathbun has created three of the most talked about restaurant concepts in the nation: Abacus, Jasper's and Rathbun's Blue Plate Kitchen. Rathbun's roots are firmly set in food and at the age of nine, he discovered his passion for culinary creativity and began to live his life learning the skills and techniques needed to become the renowned and impressive chef that he is today. Starting as an apprentice at La Bonne Auberge, a five-star French restaurant located in Kansas City, Missouri, Rathbun gained the experience of working with high-end ingredients and learned the art of perfect preparation. Preparation was something Rathbun came to value, and that sense of significance continued with him as he moved from kitchen to kitchen, working with some of the best chefs in the country.
Since 1999, Abacus has represented the quintessence of creative dining injected with a good dose of common sense. Now, after a complete overhaul of the dining room and the addition of the Bar at Abacus, a transformation fueled by modern chic, lighter hues and rich textural finishes of wood, stone and frosted glasses animated with an Asian timbre to highlight its minimalism, chef Kent Rathbun returns with his energetically innovative global cuisine. Each global corner takes a bow from within his food, from the ancho honey-glazed quail with a jack cheese tamale and Shiner Bock barbecue, to the soy-glazed wild salmon with stir-fried Brussels sprouts, to the braised Kobe short rib with a shiitake mushroom sticky rice cake, your senses will be invigorated into sublimity, plate after plate.
Jaspers, the second restaurant concept of Executive Chef and Partner Kent Rathbun, promises to deliver a unique array of tantalizing dishes and open your eyes to the world of gourmet backyard cuisines, Rathbun, an Iron Chef America winner and four-time James Beard Award nominee wanted the Jaspers menu to reflect a home cooking style with the best of America's regional cuisine, including exceptional selections of rotisserie chicken, fish, prime steaks, salads and pizza. Signature dishes such as Maytag Blue Cheese Potato Chips, Margarita Marinated Shrimp, Slow Smoked Baby Back Ribs, and Homemade Butterfinger CrËme Brulee satisfy the palate and hint at why Jaspers was named Esquire Magazines Top 20 Best New Restaurants in America.
2010 CADILLAC ESCALADE
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