Holiday Menu: Kent Rathbun

Thursday, November 29, 2012

If you’re in the Dallas area, you know first-hand the perfect preparation and savory taste of a Kent Rathbun feast. From his big D beginnings at The Mansion on Turtle Creek and the Landmark Restaurant to the award-winning Abacus and Jasper’s, Rathbun has proven his signature blend of flavors are the pinnacle of world-class dining and five-star restaurants. Just a few of his accolades include: Bon Appetit’s Best of the Year, “One of the Top Meals Around the World” by USA Today, “Top Pick” and “Best Chef” by D Magazine, and recognition and features in publications like Elle, Southern Living, Veranda, and Texas Monthly. With an introduction like that, we’d be crazy not to include him in our chef series for holiday entertaining. We love his catering, but we thought it would be fun to share a few of his scrumptious recipes with you. 

First up, a holiday libation featured in our new Hot Toddy glassware. Plus, a truly Southern-inspired take on stuffing with Rathbun’s Charred Corn-Jalepeno Jack Stuffing. Let the mouth-watering begin. 

Serve it up:

Peppermint Patty - The Hot Toddy served on the Gold Beaded B&B Charger, P.O.S.H. Couture Rentals / Grape Metallic Weave linen from Resource One, exclusively at P.O.S.H.
Stuffing - Simply Platinum catering bowl, P.O.S.H.  Couture Rentals.

Learn more about Kent Rathbun, including his catering and restaurants by clicking here. For a PDF of this recipe, please email

Check out the other chefs in our holiday cooking series:
Brian C. Lescher from the Grape. Part 1 and Part 2
Cassandra Fine Catering holiday menu


Post a Comment