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5th Annual Rathbun Art Party
Chef Rathbun's Home
The Rathbun Art Party is made up of local artists who combine all of their skills, mediums and personalities to create a truly unique experience for the art connoisseur. Kent and Tracy Rathbun graciously provide their home to host the event-a home especially designed for impressive gatherings! The art is for sale and part of the proceeds go to the March of Dimes. Artists include Rick Griggs (paintings), Tamara White (paintings), Mindy Collins (paintings), Ron and Chris Marrs (glass works) and Scott Harben (sculptures).
Rathbun Art Party
April 27, 2008
5:00 pm -6:30 pm
VIP Preview
6:30 pm -10:00 pm
Art Party
ArtPartyDallas
Tickets
Upcoming Wine Dinners
Jasper's Plano
Stag's Leap Winery
with Winemaker Kevin Morrissey
April 21st 6:30 PM
View Menu
Jasper's Austin
Robledo Wine Dinner
with Lorena Robledo
April 28th 6:30 PM
View Menu
Jasper's Plano
WillaKenzie Estate Wine Dinner
with Jen Locke
May 6th 6:30 PM
View Menu
Abacus
Hall Wine Dinner
with Kathryn Hall
May 13th 6:30 PM
Abacus
Krupp Brother's Estate Wine Dinner
Featuring Veraison, Black Bart and
with Proprietor Dr Jan Krupp
June 5th 6:30 PM
Details to come
Join Jasper's for Mother's Day Brunch!
Treat Mom on Sunday May 11th,
we will open at 11:00 A.M. to 3:00 P.M.
Three Course Brunch
$35 per person plus tax and gratutiy
Jasper's Plano 469-229-9111
Jasper's The Woodlands 281-298-6600
Jasper's Austin 512-834-4111
Catch Chef Kent ......
April, 18 2008
Cote du Coeur, Hyatt Regency Dallas
April 25, 2008
KDFW, Fox 4, Good Day Dallas, Dish from Abacus' new menu
April 26th, 2008
Farmer's Market Cooking Class
April 27th, 2008
Rathbun Art Party, Purchase tickets
April 29th, 2008
WFAA, ABC 8, Good Morning Texas, Abacus New Menu Dish
May 4, 2008
Share our Strength Dinner in Austin
May 17, 2008
KHOU, Great Day Houston
May 31, 2008
Cattle Baron's Ball, Austin
June 13, 2008
Aspen Food and Wine Classic
Taste of the NFL Dallas Results
This year the Ultimate Tailgate party raised $130,421 which benefits the North Texas Food bank. This translates into 652,105 meals! Hope to see you all there next year. It was a great event with 25 local chefs, former and current Dallas Cowboy players, eating, drinking and dancing. Who could ask for a better time!
Cheese of the Month
Abacus will be featuring:
Old Chatham Sheepherding Company:
Hudson Valley Camembert
The Hudson Valley Camembert "is made with a combination of our sheep’s milk and our neighbor’s BGH-free (Bovine Growth Hormone) cow’s milk. Our lush buttery cheese stands well on its own or compliments any meal." Old Chatham Sheepherding Company
Recipe of the Month
GRANDMA MINNIE'S FRIED CHICKEN
WITH CHUNKY GARLIC WHIPPED POTAOTOES
8 Servings
You asked for it and you got it. The award winning recipe!
Chunky Garlic Whipped Potatoes
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Recipe By: The Chefs of Jasper's
Serving Size: 8
Ingredients:
8 lbs. Yukon gold potatoes, cubed
1/2 lb. butter
1/2 cup sour cream
1 lb. cream cheese
1 pound garlic, roasted
1 cup heavy cream
lemon juice, to taste
black pepper, to taste
kosher salt
Directions:
1. Cook potatoes in a pot and covered with water until soft then drain.
2. Bring heavy cream and butter to a boil.
3. Puree roasted garlic into hot cream.
4. In a large bowl, fold together potatoes, heavy cream, butter and sour cream until potatoes begin to break up slightly. Do not over mix.
5. Season with lemon juice, black pepper and salt.
Notes:
Serving Ideas : Great with meat and fish dishes.
NOTES : Serving size is 4
ounces.
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Seasoned Flour Dredge for 8
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Recipe By: The Chefs of Jasper's
Serving Size: 8
Ingredients:
1 cup Wondra Flour
1 cup tempura flour
1 cup cornstarch
1 cup rice flour
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cracked black pepper
Directions:
1. Mix until incorporated.
2. Sift through a coarse china cap.
1. Coat one whole cut up chicken in the flour two times
2. Fry in canola oil in iron skillet
Black Pepper Cream Gravy
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Recipe By: The Chefs of Jasper's
Serving Size: 0
Ingredients:
2 cups clarified butter
1/4 cup bacon fat
1 1/2 cups all purpose flour
3/4 gallon milk
2 tablespoons salt
3 tablespoons black pepper, cracked
1 ounce lemon juice
2 ounces maple syrup
2 ounces molasses
Directions:
1. In a large sauce pot, cook flour, butter, and bacon fat to make roux and cook until medium brown.
2. Add milk 1 quart at a time to ensure no lumps.
3. Continue cooking slowly for 8-10 minutes.
4. Season with salt, black pepper, lemon juice, maple syrup and molasses.
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