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. Over at Sidedish Nancy Nichols predicts that they'll be sold out by the end of the day.
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. 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. The education is more about hands-on experience than it is about cataloging recipes.
Reservations can only be made via email sent to email@example.com, and each class is $400. But the tutelage of a man who bested Bobby Flay on Iron Chef America is invaluable.
The class schedule follows.
January 26, New Year's Resolution: Cooking Light "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.
February 9, Mixology and Hors d'oeuvres Hors d'oeuvres can encompass a wide variety of foods, and range from casual finger foods to elegant nibbles. 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. Tapas, dim sum, antipasti, antojitos and appetizers all can fit into the theme of hors d'oeuvres, leaving the menu open to your imagination. This class begins at 1 pm.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
March 2, Mardi Gras Jambalaya, Crawfish Pie, File Gumbo...Enjoy the tastes and sounds of New Orleans in this exciting Creole/Cajun cooking class. 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.
April 27, Brunch Come taste our chefs' favorite morning foods. 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. This class will start at9:00 am.
June 8, Smoking and Grilling Easy, convenient and tasty, grilling is the salvation for the savvy cook on those wilting hot summer days when nothing is appealing. Chef Kent and team will share tricks of the trade that benefit novices as well as experienced grillers. Learn to build the perfect fire, cooking times and temperatures.
June 22, It's All Greek to Me Come learn authentic Greek cooking. We will be making an entire Greek meal from appetizers to dessert. The taste of the Mediterranean comes alive as we explore the superb and healthy cooking of the Greek Isles.