header
break



CHEF KENT AND THE WISCONSIN CHEESE BOARD abacus10

     Chef Kent formerly sat on the Wisconsin Cheese Board, and this month he is featured on their Cheese and Burger website. Each month they have a Chef's Choice page, where each chef designs a burger using a Wisconsin Cheese. Wisconsin produces over 600 types of cheese! There are many artisan and farmstead producers that have won national and international awards for their cheese. You can find Chef Kent's Fire Station No. 5 burger recipe in our Recipe of the Month below or and at cheeseandburger.com (at the bottom, move the Roledex to The Chef's Choice).
 
 

 
stpat

Stop by Abacus, Jasper's or Rathbun's Blue Plate Kitchen
for Irish Cuisine and Drink Specials

Join us at any of our locations on March 17th and taste
Chef Rathbun's Irish "Soup and Special of the Day"!
We will also be offering $4.00 Bailey's Irish Cream
and Bushmill's Irish Whiskey drink specials.
Not to be missed!

"Dance as if no one were watching,
Sing as if no one were listening,
And live every day as if it were your last." ~Wise Irishman



STIMULUS PACKAGEstimulus

                  


FOLLOW CHEF KENT:

twitter   facebook   youtube

UPCOMING WINE DINNERSwinedine

glasses.



JASPER'S PLANO
March 16, 2010
6:30 pm
BARNETT VINEYARDS WINE DINNER
with Hal Barnett
$85 per person plus tax and 20% gratuity
View Menu

For reservations contact
Jamie Carey or 972-673-0823

   Robert Parker consistently rates Hal's wines in the mid 90's.


*****************

RATHBUN'S BLUE PLATE KITCHEN
March 23, 2010
6:30 pm
BARREL 27 WINE DINNER
with McPrice "Mac" Meyers
$75 per person plus tax and 20% gratuity
View Menu

April 13, Gundlach Bundschu Wine Dinner with Jeff Gundlach
June 8, Sokol Blosser Wine Dinner with Alex Blosser

For reservations contact
 Shannon Boruk or 214-250-7664

*****************

JASPER'S THE WOODLANDS
March 24, 2010
6:30 pm
BARREL 27 WINE DINNER
with McPrice "Mac" Meyers
$95 per person plus tax and 20% gratuity
View Menu

April 6th, Miner Family Winery with Dave Miner

For reservations contact
Patrick Vasquez or 281-298-5650


*****************

JASPER'S AUSTIN
March 25, 2010
7:00 pm
BARREL 27 WINE DINNER
with McPrice "Mac" Meyers
$75 per person plus tax and 20% gratuity
View Menu

For reservations contact
 Lane Strickland or 512-832-8012

***************

ABACUS
April 7, Miner Family Winery with Dave Miner
April 27, Macallan Scotch Tasting at Chef Kent's Home

   For reservations contact
 Donna Tanner or 469-867-3681

MATTHEW SCOTT'S WINE PICK OF THE MONTHhole

twomey

TWOMEY CELLARS, MERLOT 2005

    On March 9th, Abacus had the pleasure of hosting Silver Oak and Twomey Cellars wine maker Daniel Baron. "For years, Winemaker Daniel Baron dreamed of making a California Merlot with a French sensibility. Twomey's flagship Napa Valley Merlot is the result of his vision, balancing the soft fruitiness that makes Merlot so appealing with the depth and concentration that characterize Merlots of true distinction. Robust yet elegant, it fills the mouth with its luscious flavors and opulent texture."  Twomey This food-friendly wine is aged for 16 months in 65% new and 35% used French oak barrels with thin staves that allow gentle aeration.



RECIPE OF THE MONTHrecipe
The Fire Station No. 5
Serving Size: 8

burger





Ingredients:

Ketchup:
1/2 cup bottled tomato ketchup
2 tablespoons canned chipotle chiles in adobo sauce, chopped
1 tablespoon fresh lime juice

Burgers:
4 pounds ground chuck (80/20 lean-fat ratio)
1/4 cup cilantro leaves, chopped
3 fresh jalapeno chiles, seeded and minced
2 tablespoons cracked black pepper
1 1/2 tablespoons kosher salt
4 ounces butter, melted
8 hamburger buns, split and toasted

Toppings:
8 slices Wisconsin Jalapeno Jack Cheese
8 portions leaf lettuce, washed and dried
16 tomato slices
8 onion slices
 32 dill pickle slices


1. Combine and puree all ketchup ingredients in beaker of blender. Set aside.
2. In large bowl, combine burger ingredients, mixing well. Shape into 8 patties, about 1/2-inch thick.
3. Prepare outdoor grill or broiler.
4. Butter the buns on cut sides and toast on hot griddle until golden brown.
5. Grill or broil burgers to desired doneness and place each patty on bun bottom.

Top each with a portion of chipotle ketchup, a slice of Wisconsin Jalapeno Jack Cheese, lettuce,
2 tomato slices, an onion slice, 4 dill pickle slices, and bun top.



 
break
abacusjasperssd
footer