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:

course one

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

course two

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

course three

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”

course four

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