WATCH THE RANGERS MAKE HISTORY
WITH KENT RATHBUN CONCEPTS

Join us at Abacus, Jasper's, Rathbun's Blue Plate Kitchen
and Zea WoodFire Grill to cheer on the Texas Rangers!

Watch the game on our plasma televisions and enjoy happy hour.

For for the ultimate party, Kent Rathbun Catering will come to you
(and yes we can do hotdogs)!

Current "Bar Only" Happy Hours
during Ranger games:

Abacus
$8 Specialty Cocktails and Bar Bites

Jasper's Plano
$2 off liquor, beer, and wine by the glass
Try our new Kirsch's Gourmet Chili Dogs

Jasper's Austin
$5 Martinis and Edibles
$2 off beer and specialty cocktails

Jasper's The Woodlands

$2 off Beer
$5 Selected Glasses of Wine

$5 Specialty Cocktails and Edibles

Rathbun's Blue Plate Kitchen
$5 Well Drinks
$5 Selected Glasses of Wine
$4 Texas Drafts

Zea WoodFire Grill
Bar and Restaurant

$5 Well Drinks

$5 Selected Glasses of Wine

$5 Specialty Cocktails

1/2 Price Domestic Beers
Bar Only
$5 Bar Bites

TASTE OF THE NFL DINNER SERIES
ABACUS
NOVEMBER 8, 2010

The enthusiasm in North Texas continues as the state prepares to host its first-ever Super Bowl in February. As one element of the excitement, 11 area chefs are participating in the Taste of the NFL Dinner Series. The dinner series is to help raise awareness for the Taste of the NFL, which Chef Kent has been a part of for ten years. This year marks the 20th anniversary celebration and we hope to help raise top dollar at this event. View the Abacus Menu

The Taste of the NFL national event, known as The Party with a Purpose(R) rallies the country's top chefs and the NFL's greatest to raise money in support of food banks throughout the United States. Through the efforts of hundreds of volunteers who help make Taste of the NFL the single most successful charitable event at the Super Bowl, Taste of the NFL continues to help feed the 37 million Americans who have turned to their local food banks for assistance. The event will be held on February 5 at the Ft. Worth Convention Center. For ticket and more information click here.

Here are the past and upcoming Taste of the NFL Dinner Series Events:

Monday, September 13
Sharon Hage - York Street

Monday, September 27
Jon Bonnell - Bonnell's

Friday, October 8
David Holben - Del Frisco's

Wednesday, October 13
Brian Olenjack - Olenjack's Grille

Friday, October 15
Tim Love - Lonesome Dove

Thursday, October 21
Stephan Pyles - Stephan Pyles

Thursday, October 28
Dean Fearing - Fearing's

Thursday, November 4
Blaine Staniford - Grace

Sunday, November 7
Michael Thomson - Micheal's

Monday, November 8
Kent Rathbun - Abacus

Sunday, November 16
Grady Spears - Grady's

DON'T MISS OUR UPCOMING DINNERS

ZEA WOODFIRE GRILL

October 26, 2010
6:30
CONSTELLATION WINE DINNER
with Todd Ruback
$65 per person, plus tax and 20% gratuity
View Menu

For reservations contact
Jamie Carey or 972.398.0155

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

RATHBUN'S BLUE PLATE KITCHEN

November 9, 2010
6:30 pm
FEATURING TEXAS
with Susan Auler of Fall Creek

Rocco and Celeste Tassione of Tassione Farms,

Ted Hammond of On Pure Ground Dairy,

Mike and Connie Hale of Windy Meadows Family Farm,

$65 plus tax and 20% gratuity per person
View Menu

For reservations contact
Shannon Boruk or 214-890-1103

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

JASPER'S AUSTIN

November 9, 2010
7:00 pm
CLOS DU BOIS WINE DINNER
with Elizabeth Choate
$70 per person, plus tax and 20% gratuity

For reservations contact
Lane Strickland or 512-832-8012

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

ABACUS

December 1, 2010
6:30 pm
HALL WINE DINNER
with Kathryn Hall
$100 per person, plus tax and 20% gratuity

For reservations contact
Julie Baker or 214-520-0151

RECIPE OF THE MONTH
SPICY LAMB MEATBALLS, BEER BRAISED VIDALIA ONIONS
ANCHO BARBEQUE SAUCE
Kent Rathbun Elements (KRE) can be found at Central Market, Abacus, Jasper's,
Rathbun's Blue Plate Kitchen or online at our store www.kentrathbunstore.com

Diane, this is for you!

FOR THE MEATBALLS:

2 ounces olive oil
1/2 cup white onion, peeled & brunoise
2 tablespoons garlic, peeled & brunoise
2 tablespoons shallot, peeled & brunoise
2 pounds ground lamb
2 tablespoons basil leaves, chopped
4 tablespoons parsley leaves, chopped
2 tablespoons KENT RATHBUN ELEMENTS STEAK & CHOP SALT,

FOR THE VIDALIA ONIONS:
2 ounces whole butter
2 cups vidalia onions, peeled & julienned thin
2 tablespoons garlic, peeled & brunoise
1 cup shiner bock beer
1 tablespoon KENT RATHBUN ELEMENTS STEAK & CHOP SALT,
1 cup KENT RATHBUN ELEMENTS ANCHO BARBECUE SAUCE/

Notes:
This is a great recipe to freeze for use at a later time.