I will leave the bulk of the SideDish reporting to Sarah Eveans, who diligently took notes during our media dinner of Kent Rathbun‘s newest concept: Rathbun’s Blue Plate Kitchen, in the old Zea WoodFire Grill space in Preston Center. Sarah will tell you all about his commitment to using local producers to make gourmet home cooking at a more affordable price point. He made us try everything on the menu, and of course we happily obliged–and I am still full. Among the highlights: spoonbread, cornmeal-crusted catfish, spoonbread, curly leaf spinach salad with bacon and fried oysters, spoonbread, banana cream and buttermilk pies, spoonbread.
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