Chef Kent Rathbun appears to be half of his old self. That’s because of all the weight he’s shed. Even his ear lobes seem svelte. But as he reported on Wednesday, October 5, he hadn’t lost his commitment to the March of Dimes’ Signature Chefs Dinner taking place at the Hilton Anatole on Thursday, November 3. Yes, the event had taken place in recent years at the Omni Dallas, but there was a convention of some sort that had blocked out the ballroom.
While wife Tracy Rathbun was off taking son Max Rathbun to a soccer game, the Rathbuns’ indoor-outdoor entertainment center was the setting for the Signature Chefs patron party. The majority of the roughly 100 guests like Co-Chairs Amanda Shufeldt, Kameron Westcott and Nancy Owen partied in the backyard with its pool, shaded terrace and chef-envy outdoor kitchen.
On the other hand, Kent took Parigi’s Chef Janice Provost for a tour of the property’s garden, the two massive, 2,500-gallon water tanks, the beehives and the hen house with a sign on the door reading, “Do Not Gather Eggs.” The reason for the sign was because only the Rathbuns’ daughter Garrett Rathbun was allowed to collect the hen-laying products.
Speaking of chefs, Kent reported that the following chefs will be part of the super-duper graze-athon including: CBD Provisions’ Richard Blankenship, Julia Pearl Southern Cuisine’s Jermaine Brown, Texas Spice’s Donald Chalko, Chamberlain’s Steak and Chop House’s Richard Chamberlain, Casa Rubia’s Omar Flores, Suze Restaurant’s Gilbert Garza, Off the Bone Barbeque’s Dwight Harvey, Del Frisco’s Double Eagle Steak House’s David Holben, Café Momentum’s Chad Houser, Dragonfly’s Dan Landsberg, Madrina’s David Fingerman, Parigi’s Janice Provost, Uchi’s Jeramie Robison, Sevy’s Grill’s Jim Severson, III Forks’ Chis Vogell, Five Sixty’s Jacob Williamson, Lockhart Smoke House’s Damian Avila, Rosewood Mansion on Turtle Creek’s Nicolas Blouin, Proof and Pantry’s Nick Hurry, Shinsei’s Carlos Capistran and Knife’s John Tesar.
Suggestion: Make sure you’ve got your tickets and start dieting now because you’re gonna want to graze a lot at the dinner.