Students arrive at Abacus in Dallas on a Sundayafternoon and receive a personalized Kent Rathbun Concepts chef’s coat. The class is then divided into four teams. The teams are headed up by the Abacus Team: Executive Chef/Partner Kent Rathbun, Chef de Cuisine Daniel Burr, Sous Chef Christopher Patrick and Pastry Chef Rick Griggs. We will occasionally have guest chefs from either Jasper’s, Rathbun’s Blue Plate Kitchen or Kent Rathbun Catering fill in for one of the Abacus chefs. Each team spends the day preparing one of four courses or an impressive buffet. At the end of the day, each student invites one guest for dinner, wine, and a great time. Instead of leaving with recipes, you will leave with the knowledge of “how to.”
The cost of each class is $400 and can only be booked by email: [email protected]. I’ve listed the information about each class below. Do not call or Kent will bite you.
January 26, New Year’s Resolution: Cooking Light
“Original and exciting” cuisine, it is not often you hear that in the same sentence as “cooking light.” Learn healthy and light cuisine from the pros.
February 9, Mixology and Hors d’oeuvres
Hors d’oeuvres can encompass a wide variety of foods, and range from casual finger foods to elegant nibbles. Their versatility makes them ideal for any kind of event, either starters at the cocktail hour prior to a seated meal, or as the main menu for a party where the guests won’t be seated. Tapas, dim sum, antipasti, antojitos and appetizers all can fit into the theme of hors d’oeuvres, leaving the menu open to your imagination. This class begins at 1 pm.
March 2, Mardi Gras
Jambalaya, Crawfish Pie, File Gumbo…Enjoy the tastes and sounds of New Orleans in this exciting Creole/Cajun cooking class. Chef Rathbun and the rest of the Abacus team take you on a virtual journey to the Big Easy, where you will experience fabulous taste sensations.
April 27, Brunch
Come taste our chefs’ favorite morning foods. When you plan your foodie gatherings, don’t forget the most important meal of the day! A festive brunch can make a get-together even more special. This class will start at9:00 am.
June 8, Smoking and Grilling
Easy, convenient and tasty, grilling is the salvation for the savvy cook on those wilting hot summer days when nothing is appealing. Chef Kent and team will share tricks of the trade that benefit novices as well as experienced grillers. Learn to build the perfect fire, cooking times and temperatures.
June 22, It’s All Greek to Me
Come learn authentic Greek cooking. We will be making an entire Greek meal from appetizers to dessert. The taste of the Mediterranean comes alive as we explore the superb and healthy cooking of the Greek Isles.