OT: Kevin Rathbun

Smokey

Here is an Interesting article about Kevin Rathbun, who has a very good restaurant in Atlanta and cooks on an egg (in the restaurant)

Unfortunately, no egg in this.

http://www.ajc.com/news/content/eveningedge/stories/2008/11/13/dinner_dare_thanksgiving.html?cxntlid=homepage_tab_newstab

RRP

Kevin was one of the 4 chefs doing demos at last Saturday's Steak & Egg Fest in Chicago. He is EXTREMELY personable and approachable. He even told some of us a couple funny stories about Bobby Flay who worked for him at one time. BTW Kevin's prime rib was to die for!

Smokey

I need to go to his place. I have heard it is on the pricey side, but worth it.

A friend writes restaurant reviews and gave his place a stellar review (and although egged steaks at home are great, his were beyond belief)

Chrisinhouston

While visiting family in Atlanta one time I saw an ad in the newspaper that Kevin would be out at the BGE main store doing a cooking demo for a local radio talk show. I went out and he cooked some really great things on the Eggs that the store had set up. He is a very creative cook and his restaurants are great. Some things on the menu are pricey but many others are reasonable as is the wine list.

BTW, his chef brother Kent has a couple of places in Texas (I've been to the one in the Woodlands) and they competed against Bobby Flay on Iron Chef and won as I recall with Elk as the main ingredient.

mikeb6109

him and his brother were on iron chef last night!
they went up against bobby flay and they actually won!
the secret ingredient was elk.

reelgem

I was at the Steak and Eggs last weekend in Chicago and got to meet Kevin Rathbu. He is an amazing chef. He did a cooking class and prepared a prime rib with a horseradish sauce. Everyone got to sample it. I have to tell you it was hands down the best piece of meat I have ever eaten in my life. The prime rib was from Allen Brothers so I'm sure that played a part in it.) I looked it up in their catalog and that specific dry aged prime rib roast is on page 17 and it is 12-14lbs. and the price is $349.95. The horseradish sauce that accompanied it was fantastic also. He didn't have the recipe with him on paper and he told me to e-mail him and he would send it. As soon as I get it I will post it for everyone. Here are a few pictures. - Anne

Kevin Rathbun


Allen Brothers Dry Aged Prime Rib Roast with Kevin's steakhouse seasoning.

Smokin Tiger

Based on a reccomendation from Fidel, I took my wife to Kevin Rathburn Steak for our 19th anniversary back in June of this year. We had his pulled pork appetizer, which he cooks on an egg. It was served with fresh grated horseradish and was excellent. We shared a large dry aged porterhouse that was probably one of the best steaks i have ever had. We told our waitress that as fellow eggheads we would like to meet the chef. He stopped by the table and talked to us for probably 10 minutes. Kevin seems to be a great guy and is very personable. I would love to take one of the classes he teaches a few times a year at the resturant, but they seem to fill up the day they are annouced.

We had a great meal there and I would not hesitate to reccomend his place to anyone. Not inexpensive, but worth it on a special occasion.

drbbq

There were three of those roasts around and they were unbelievable! Anyone who wasn't there missed some amazing food last weekend. I can't wait to do it again.

Central IL Egger

I just was talking with John (who is a BGE sales rep) and he said Carmichaels is already planning another one for May!!