Like many chefs, Kent Rathbun (Abacus, Jasper's, Blue Plate) is offering Thanksgiving dinner fixin's to go, starting with hickory-roasted turkey with green chile-red-eye gravy. He's also making a leg of lamb, chunky garlic mashed potatoes, sweet potatoes with candied pecans,...
These wine events came in too late for inclusion in the Wednesday Guide Daily section: Alessia Antinori, 26th generation of the famous Italian winemaking family, is the guest at a four-course dinner at Abacus. Taking a hiatus from winemaking, she's...
In my first Table Talk column in The Dallas Morning News, I point out how trendy pressed sushi is - and leave out one of the trendiest spots of all: Abacus. Sorry about that. Check out the column to learn...
The Wine & Food Foundation of Texas has just announced the launch of its virtual cookbook, Plate & Vine. This is an online annual subscription cookbook, costing $20 for foundation members, $30 for the rest of us. It includes not...
If I say "American artisanal cheese," I'll bet your brain doesn't light up with "Wisconsin." 'Bet you didn't know that 90 percent of the state's milk goes into cheese-making, and it's the only state that requires a license to make...
Abacus chef-owner Kent Rathbun teams with master cheesemaker Sid Cook from Carr Valley Cheese Co. and Deerfield Ranch Winery owner-winemaker Robert Rex for a Wisconsin cheese and wine dinner at 6:30 p.m. on July 30. Our friends at SideDish got...
Dallas ex-pat Kathryn Hall (how could anyone leave Dallas for Napa Valley?) leads the discussion and previews new HALL Winery vintages at an Abacus wine dinner May 13 at 6:30 p.m. Kent Rathbun and crew will be pouring the 2007...
Kent Rathbun's award-winning, five-star Abacus restaurant has been closed for a few weeks for a major renovation. Now it's back, with some notable changes both in the decor and in the menu. Carnival cauliflower-littleneck clam chowder with grilled spring...
Speaking of remodels (as we were yeseterday), Abacus will go dark at the end of the month - presumably starting April 1 - and reopen all spruced up sometime in April. Between now and then, the entire Iron Chef America...
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