Chef Kent Rathbun

KENT RATHBUN

ABACUS, JASPER’S, RATHBUN’S BLUE PLATE KITCHEN AND KENT RATHBUN ELEMENTS

After rapidly rising through the ranks of some of the world’s finest restaurants, Chef Kent Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his newly launched line of products, Kent Rathbun Elements.

Rathbun's roots are firmly set in food. At the age of nine, he discovered his passion for culinary creativity and began to live his life learning the skills and techniques needs 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.

Drawing on Southwestern, Mediterranean, American, Cajun/Creole and Pacific Rim influences, Rathbun’s signature blend of flavors became the foundation of Abacus, which was opened in 1997. Abacus has been recognized as a pinnacle of fine dining and has received numerous accolades, including Mobil Four-Stars; AAA Four Diamonds; Bon Appetit's Best of the Year 2001 issue, which named Abacus' Chef's tasting menu a "Top Pick;" to name a few. To date, the most prestigious of its recognitions has been Abacus’ induction into the Nation’s Restaurant News Fine Dining Hall of Fame.

With a flourishing five-star restaurant exceeding his expectations, Rathbun decided to begin research for his second concept, Jasper’s. Focusing on the best of America’s regional cuisine, Jasper’s “Gourmet Backyard Cuisine” quickly became a location with distinction. With the opening of its first location in Plano, TX, Jasper’s recognition helped kick-start Rathbun’s idea of expanding to additional locations in The Woodlands, TX and Austin, TX. Jasper’s has been named one of Esquire Magazine’s Top 20 Best New Restaurants in America and has been touted by various regional publications in all three of its locations, including Tribeza, Austin Chronicle, Austin American- Statesman, Austin Monthly, Modern Luxury, Texas Highways, Diversions Magazine, ReviewIt Magazine, PaperCity and the Houston Chronicle.

The successes of Abacus and Jasper’s have foreshadowed the imminent legacy Rathbun’s Blue Plate Kitchen will create in the Dallas area. Drawing influences from family recipes while focusing on the “roots” of cooking, Chef Rathbun uses the freshest ingredients from regional purveyors to create an eclectic yet comforting menu of rustic home-cooked favorites with a touch of elegance.

Most recently, Rathbun partnered with Central Market to launch his own exclusive line of products for their chain of stores across Texas. The Kent Rathbun Elements collection offers an assortment of products, all designed with the at-home cook in mind

By creating an astounding culinary legacy in Texas, Rathbun has thrived in the national scene. He has cooked at the James Beard House in New York on several occasions and was nominated as the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003 and 2004. He has repeatedly appeared on a number of TV shows including The Food Network’s hit series “Iron Chef America” where he defeated grill master Bobby Flay.

Rathbun was honored to be one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre- SuperBowl Event, “Taste of the NFL” for the past seven years. Passionate about charitable organizations, Rathbun is actively involved in the American Cancer Society, March of Dimes, Zoo to Do, the North Texas Food Bank and the American Heart Association.

Recipes by Chef Kent Rathbun

WOOD GRILLED PORK TENDERLOIN
WITH KRE TEXAS PEACH BARBEQUE
SAUCE

Ingredients:

FOR THE PORK TENDERLOIN

• 8 pieces pork tenderloin (about 8 ounces each), trimmed of fat and silverskin
• 3 ounces olive oil
• 2 tablespoon s Kent Rathbun Elements Family Barbeque Rub
• 2 tablespoon s Kent Rathbun Elements Steak and Chop Garlic Salt

FOR THE SAUCE

• ˝ cup Kent Rathbun Elements Texas Peach Barbeque Sauce

Method:  

FOR THE PORK TENDERLOINS
1. On a sheet pan, rub tenderloins with olive oil and season with Kent Rathbun Elements Family Barbeque Rub and Kent Rathbun Elements Steak and Chop Garlic Salt.
2. Grill over an open flame or on a charbroiler until desired temperature is reached.
(Medium rare is best).
3. When pork tenderloins are almost at the desired temperature brush meat with Kent Rathbun Elements Texas Peach Barbeque Sauce and let caramelize for about one minute.
4. Slice and serve.

Serving Instructions:

• Serve sliced with a side of the Kent Rathbun Elements Texas Peach Barbeque Sauce.

Servings: 8

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