Hot Date: Chefs Tre Wilcox, Omar Flores and Kent Rathbun to cook for Abacus 15th Anniversary Dinner, September 27
Abacus will celebrate its 15th birthday this month by getting the old band back together for a dinner and a bash. On Saturday, September 27 former Abacus top chefs Tre Wilcox and Omar Flores will join Kent Rathbun and Abacus’ current exec sous, Christopher Patrick, to cook a four-course wine dinner. It’s not community-table style, so snag a reservation and bring some friends (6-11 p.m.; $200 per person). IIRC, Flores was Wilcox’s sous chef back when Wilcox was Rathbun’s exec chef. Phew.
The following evening, Sunday, September 28 Abacus will throw a birthday party from 2-8 p.m.. It’s eats, drinks, mingling and cooking demos, plus live music. $100 per person.
Yes, you’ll need to reserve a spot. 214-559-3111.
Here’s the menu:
abacus: miso poached maine lobster tail, akaushi beef tataki, yuzu fluid gel, truffle butter
omar: green mango, blue crab, nuoc cham, thai herbs, crispy shallots, birds eye chili
tre: duck three ways: seared foie gras, crispy duck breast, confit crepe, huckleberry maple syrup and orange powder
abacus: celtuce salad, cape gooseberries, greek yogurt, honeycomb, lavender
omar: blue prawns, creamy carolina gold middlins, soft poached farm egg, iberico ham jus
tre: compressed tomato – watermelon salad with cornbread croutons, basil gel, balsamic emulsion
abacus: allen brothers prime dry aged ny strip, brown butter potato puree, salsify, sonoma mushroom conserva, smoked onion soubise, pimenton vinaigrette
omar: casco bay monkfish, manila clams, smoked marble potatoes, tokyo turnips, trout roe vinaigrette
tre: deconstructed red chile pork “pozole”
abacus: sweet potato tart, toasted meringue, roasted marshmallow ice cream
omar: dark chocolate pate, pistachio, cardamom cocoa sablee, bing cherry sorbet, 24k syrup
tre: banana bread pudding, spiced rum caramel, macadamia nut crumble, smoked white chocolate ice cream