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FEATURED CHEF. DEMONSTRATION

Pick up tips on taming the flame and more from a chef who has been nominated for the James Beard Award Best Chef: Southwest, not once, not twice, but four times. Chef Rathbun will reveal the secrets to delicious results when barbecuing and smoking and you’ll be one of the first to try his new line of rubs as he incorporates them into

First Course

Barbecued Wild Salmon, Avocado – Heirloom Tomato Salad

Sweet Basil – Jalapeno Ranch

Second Course

Sticky Pig Rubbed Smoked Pork Belly,

Molasses – Cracked Pepper Glaze, Bourbon Creamed Corn

Third Course

Lemon Pepper Crusted Chicken Scallopini, Meyer Lemon – Parsley Butter

Arugula – Artichoke Salad

 

INSTRUCTOR

Kent Rathbun, Chef, Imoto, Dallas

 

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