The taste of the Mediterranean comes alive as we explore the superb and healthy cooking of the Greek Isles. We will be making an entire Greek meal from appetizers to dessert. Learn to build the perfect fire, cooking times and temperatures.Ĭome learn authentic Greek cooking. Chef Kent and team will share tricks of the trade that benefit novices as well as experienced grillers. This class will start at9:00 am.Įasy, convenient and tasty, grilling is the salvation for the savvy cook on those wilting hot summer days when nothing is appealing. When you plan your foodie gatherings, don't forget the most important meal of the day! A festive brunch can make a get-together even more special. Chef Rathbun and the rest of the Abacus team take you on a virtual journey to the Big Easy, where you will experience fabulous taste sensations.Ĭome taste our chefs' favorite morning foods. Jambalaya, Crawfish Pie, File Gumbo.Enjoy the tastes and sounds of New Orleans in this exciting Creole/Cajun cooking class. It tends to be a little more sophisticated and refined than Cajun food. Tapas, dim sum, antipasti, antojitos and appetizers all can fit into the theme of hors d'oeuvres, leaving the menu open to your imagination. Creole is viewed as the cuisine of the city of New Orleans. Their versatility makes them ideal for any kind of event, either starters at the cocktail hour prior to a seated meal, or as the main menu for a party where the guests won't be seated.
Hors d'oeuvres can encompass a wide variety of foods, and range from casual finger foods to elegant nibbles. "Original and exciting" cuisine, it is not often you hear that in the same sentence as "cooking light." Learn healthy and light cuisine from the pros. January 26, New Year's Resolution: Cooking Light But the tutelage of a man who bested Bobby Flay on Iron Chef America is invaluable. Reservations can only be made via email sent to, and each class is $400. See also: Eddie Campbell, Dallas' Wandering Mixologist, Has Landed at Kent Rathbun's Abacus The education is more about hands-on experience than it is about cataloging recipes. After all the preparation is finished, all the participants get to eat their assembled feast, along with one guest per person The class themes include grilling and smoking, Greek food, Cajun food and brunch. Never assume that the work has been completed. Lack of communication is a key human factor that can result in incorrect, or faulty maintenance. Lack of communication is a failure to transmit, receive, or provide enough information to complete a task.
Starting in January, students will show up at Abacus and split into four teams, each responsible for producing one of four courses for a themed meal, under the guidance of Rathbun and other members of the Abacus crew. The Dirty Dozen of Human Factors are listed below. Over at Sidedish Nancy Nichols predicts that they'll be sold out by the end of the day. Abacus executive chef Kent Rathbun is now taking reservations for his Dirty Dozen cooking class, and if you want to get a slot for yourself or as a Christmas present you better act fast.
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