Holiday Menu: Kent Rathbun

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 showroom@poshcouturerentals.com

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. 

Holiday Menu: The Grape

POSH ladies love their china, but we're just as enamored by great gastronomical concoctions as a beautifully set table. We know we're not in this alone. Who isn't a slight foodie at heart? So of course we had to share secrets from our favorite Dallas chefs. 

 
When we were dreaming up holiday menus—keeping in mind the trained and expansive palette of the POSH girls and our readers—we knew there had to be a place for The Grape. The Grape pulls historical weight in Dallas. Early contributors to the fate of this well-received restaurant included restauranteur Alberto Lomboardi (an early waiter), film-maker Julian Schnabel (part-time chef), Frank Bailey (original chef in 1972), and national wine critic Diane Teitelbaum (the first waitress/manager). But it’s Chef/Owner Brian Luscher and wife Courtney that have kept the seats of this award-winning restaurant filled with its bistro charm and innovative menu. Recent awards include “Best Brunch, Best Fries, and Best Calamari” by Dallas Observer; “Best Neighborhood Bistro” by Modern Luxury Magazine; and one of the “Top 8 Brunches in Dallas” by the Dallas Morning News. (By the way, we concur!) Executive Chef Brian C. Luscher isn’t too shabby on the awards front either. He was recently voted “Chef of the Year, 2011 Eater Awards” in Dallas. 

We asked The Grape for a holiday menu and drink to serve in our new Hot Toddy glassware. Below is just a taste of what Luscher and his team has to offer. And just an FYI, we made the recipes below for the images, so we know you can too. Check back tomorrow for the full course.

Serve it up: 

Spiced Cider - The Hot Toddy served on the Gold Beaded B&B Charger, P.O.S.H. Couture Rentals / Mushroom Bark linen from Resource One, exclusively at P.O.S.H.

Pear Crisp -  Gold Leaf Cordial 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.

Check out The Grape's full menu and offering here.

 Like The Grape on Facebook.

Toast: Chef Joe Goetze

Today's Toast goes out to one of our top chefs, Joe Goetze. As Corporate Chef VSAG, a National Restaurant Advisory Group, and Corporate Chef for Founding Farmers Restaurant Group Joe develops their recipes, leads the culinary team, researches ingredient sourcing and develops the produce and purveyor partnerships. No easy feat! Joe has worked all over the country, but if you're from Dallas you may know him from his time spent at various great restaurants, from his humble beginnings with many of his great chef friends at The Landmark to culinary operations at eatZi's Market & Bakery. His decades of experience and hard work has paid off at Founding Farmers, which just earned the Washington D.C. restaurant Power Spot 2012 RAMMY.* The RAMMY describes it as "a top choice member restaurant, a spot to 'see and be seen' with the movers and shakers on the national and local political and business scene. It best exemplifies 'how Metropolitan Washington works.'" Joe believes in running a green and sustainable operation that brings quality natural ingredients straight from the farm to the tabletop. A man after our own hearts! In fact, we love him so much one of POSH's own has been married to him for 18 years. Bet you can guess who! 

Chef Joe dished out five of our tasty favorites on POSH's classic Catering Collection.

1. Tunapoke | 2. Root Beer Braised Sticky Pork Ribs | 3. NY Sour RGB | 4. The Famous Deviled Eggs (You can't eat just one!) | 5.Fried Green Tomatoes with Local Goat Cheese Herb Spread + Green Goddess

Chef Joseph Goetze with Joseph Goetze, Jr. Happy belated birthday to Joe Jr. He turned 16 this Monday, July 30th. 

*The RAMMY Awards Gala is an annual industry event and fundraiser for the Restaurant Association Metropolitan Washington that recognizes the best and brightest in the restaurant industry in the metropolitan Washington, DC region.

Founding Farmers:
Website: http://www.wearefoundingfarmers.com/
VSAG:
Website: http://www.vsag.com/