Jasper's own Kent Rathbun will slice and dice on the Food Network's No. 1-rated show "Iron Chef."
Rathbun, who for the competition teamed with brother Kevin of Rathbun's in Atlanta, described taping as the most stressful for any show he's ever done, including NBC's morning show Today. "When you appear on a show like this, the main thing you want to do is finish well," he said. "If you do poorly, it can undermine any reputation you may have previously established as a chef."
Based upon the format of a similar Japanese program which has become a cult sensation, each week on Iron Chef world-class chefs battle the legendary "Iron Chefs" of America: Bobby Flay, Mario Batali, Masaharu Morimoto and Cat Cora, according to information found at
http://www.foodnetwork.com/. Jasper's will host a "watching" event at the restaurant's bar with complimentary hors d'oeuvres at 8 p.m. Feb. 24 when the show airs and the winners are announced. For those who want to sample Rathbun's creations, he also will host a "watching party" at Jasper's at 6:30 p.m. Feb. 25 featuring a six-course dinner composed of items prepared on the show.
"We completed all our dishes and were both very comfortable with the way they turned out," he said, adding planning was key. Producers provided a list of possible secret ingredients three weeks prior to taping. The brothers prepared in the late night hours by phone. "We had to plan five plates for each possible secret ingredient. The plates had to be beautiful and taste fantastic. First we had to create an in-depth detailed list with every ingredient needed for each plate," Rathbun said. "Next we listed every step and determined which one of us would do each one. It was very tedious. We had 40 minutes of preparation time and immediately had to start plating or we wouldn't be finished by the end of the last 20 minutes. I was placing the last sprig of parsley on the plate when the time was up."Chitchat had no place in the Rathbuns' workspace. Words were minimal as every second counted.
"It was rewarding to overhear a comment during the competition that 'it's almost as if the brothers are talking telepathically,' " Rathbun said. "We've cooked together for so many years and had such a detailed plan that there was no need for stressful conversation. We had a goal, and we were focused." Would they do it again? "You bet," Rathbun said. "I have a whole new respect for the iron chefs and what they do to prepare."
Rathbun's love affair with food began at home, where with his family always cooked with ingredients fresh from the garden. His journey to the top began as a dishwasher in a 24-hour restaurant and continued when his passion earned him the opportunity to apprentice at La Bonne Auberge, a five-star French restaurant in Kansas City. His talent established his reputation in the culinary world, ranking him with some of the best chefs in the country. He was a featured chef at the 2001 Inaugural Ball and events such as "Taste of the NFL."Rathbun followed his dream and established his own world-class restaurant, Abacus, in Dallas after two years of overseeing every detail from design to menu and earned rave reviews.
Four years later, he opened Jasper's with a focus on regional cuisine. Once again thanks to his penchant for detail, Jasper's of Dallas was named one of Esquire magazine's Top 20 Best New Restaurants in America.
Jasper's is now also located in Austin and
The Woodlands. "The table was a place of great camaraderie in our home," Rathbun said. "I want the people who come into our restaurants to sense the same great feeling that meeting at the table is special. That's why I'm fanatical about every detail from the valet to the chair they sit in and the music that's playing to the food that's served. It's about the entire package. We want it to be an experience that brings pleasure each time it's remembered."Jasper's Restaurant is located at
Market Street in The Woodlands at 9595 Six Pines Drive.For reservations, call 866-953-3111.
Source: The Villager by Sharon SpoonemeoreLabels: Restaurants
