Holiday Schedule

With the holidays here, we will be open some extra days and closed some days.

Here is the Holiday schedule:

Rathbun's will be open on the first two Sunday's of December beginning at 5:30. (This is a great time to dine with friends in the business)

So that our staff can spend time with their families,

Rathbun's, Krog Bar and Kevin Rathbun Steak will be closed for Thanksgiving and also on December 24th and December 25th. We will also be closed on New Years Day.

Happy Holidays!

Rathbun's Specials November 18, 2008

SMALL PLATES

Steamed Asian Pork Dumplings with Chili garlic dipping sauce
8.25

Morrocan spiced lamb lollipops with toasted orzo and apple coriander butter
10.25

RAW PLATES

Malpeque oysters on the half shell with pomegranite ginger granita
12.00

Mixed Greens with Pecorino Crudo, shaved red onion, Marcona almonds and black fig vinegar
8.75

BIG PLATES

Pork tenderloin medallions with butterbut squash and arugula and candied pecan butter
23.00

Pan seared Arctic Char with baby bok choy and tangerine dashii
24.00

SECOND MORTGAGE

6 oz petit filet with zucchini and Jonah crab broth
34.50

C.A.B NY Strip with grilled asparagus, fried shallots and hazelnut romesco
25.00

DESSERTS

Warm granny smith apple cake, southern comfort ice cream and butterscotch

Chocolate raspberry creme tart, sweetened whipped cream, raspberries

Coconut cake, vanilla ice cream, key lime curd

Krog Bar & Rathbun's in Forbes Magazine

Krog Bar and Rathbun's were both mentioned in this months Forbes Magazine. In the article titled: ForbesLife Executive Woman Insider's Atlanta: Restaurants, both restaurants are called :

Neighborhood Favorites

Here is part of the article:

Krog Bar (112 Krog Street, Suite 27; 404/524-1618), "which is in my neighborhood." The cozy wine and tapas bar is co-owned by Iron Chef America winner Kevin Rathbun, who also owns Rathbun's (112 Krog Street, Suite R; 404/524-8280), next door. That's another meaningful spot for Tucker: After she won the Pulitzer, "My alma mater, Auburn University, threw a party for me at Rathbun's."

Watch Kevin on these Cooking Videos

Kevin was dared to make a Holiday dish by Evening Edge and within three hours and for only $65.00, he spent created the following dishes.



Watch Kevin make the Cilantro Jalepeno Butter. Watch Here



Watch Kevin make the Sweet Potato Tamales. Watch Here



Watch Kevin make the Steamed Cilantro Dumplings. Watch Here

BUTTERNUT SQUASH-GRUYERE CHEESE TART WITH ENGLISH THYME

Here is another great Thanksgiving recipe from Chef Kevin Rathbun


Yields 8 portions
1 cup yellow onion (small diced)3 cups butternut squash (large, grated)2 cups heavy whipping cream3 each large whole eggs1 cup gruyere cheese (grated)2 Tbsp thyme (chopped)2 tsp kosher salt½ tsp black pepper ground1 each par baked 10-inch pie shell
Procedure:Grate squash on a grater mix with diced onion, cream, eggs, cheese, thyme, salt and pepper. Place in a par-baked pie shell and place in a preheated 300-degree oven for 30 minutes or until filling is golden brown. Take out and let cool before cutting.

CELERY ROOT MASH WITH SCALLIONS AND OLIVE OIL

Celery Root Mash Thanksgiving Recipe by Chef Kevin Rathbun

Yields 4 portions
2 bulbs celery root2 medium-sized russet potatoes (peeled)6 oz butter salted1 ½ cup milk3 Tbsp olive oil1/3 cup scallion2 tsp kosher salt½ tsp black pepper
Procedure:Place celery root in a 400-degree oven and roast for 30 to 40 minutes or until soft. Remove skin from root and chunk into large pieces.
Cover potatoes with water and simmer until tender, approximately 30 minutes.
Transfer cooked potatoes and celery root to a ricer (food mill) and place in a bowl.
Heat milk, butter and olive oil together. Pour over potato mixture and whisk until smooth. Add scallions, salt and pepper, and serve.

TURKEY ROULADES WITH MANCHEGO CHEESE, POMEGRANATE BUTTER AND SAGE

Easy Thanksgiving Recipes by Chef Kevin Rathbun

Yields 6 portions
For the roulades:18 pieces skinless turkey breast (2 oz. each)18 pieces manchego cheese (cut 1/3” by 2”)18 leaves sage fresh1 Tbsp salt½ tsp black pepper
To assemble:½ cup all purpose flour½ tsp salt4 Tbsp olive oil2 cups pomegranate juice½ cup white wine2 tbsp shallots (minced)6 oz. salted butter (cold)36 sage leaves1 cup canola oil¼ tsp salt
Procedure:Cut boneless skinless turkey breast into 2-oz. square portions. With a meat mallet, gently pound out turkey until 1/8-inch thick. Place inside one piece of cheese and a single leaf of sage and season lightly with salt and pepper. Roll turkey into roulades and reserve.
Lightly dust in flour mixed with salt. In a large sauté pan heat olive oil, pan sauté the turkey roulades on all sides until golden. Transfer to a preheated 350-degree oven for 4 to 5 minutes until turkey is cooked through.
In a small pot, reduce pomegranate, wine and shallots to ¼ of a cup, whisk in butter small bits at a time. Sauce roulades.
In a small sauté pan, heat oil to 325 degrees. Fry sage leaves until crisp approximately one minute and season with salt. Garnish turkey with sage and serve.

DRIED CHERRY QUINOA RECIPE WITH CANDIED NUTS AND SCALLIONS

Just in time for the holidays, Kevin Rathbun brings us this great Thanksgiving recipe.

Yields 4 portions
2 Tbsp butter2 Tbsp shallots (minced)1 tsp garlic (minced)1 ½ cups quinoa 4 ½ cups chicken stock½ cup dried cherries½ cup hazelnuts½ cup pecan pieces½ cup powdered sugar1 cup canola oil2 tsp kosher salt½ tsp black pepper1/3 cup scallions (bias cut thin)
Procedure:In a small pot melt butter, sweat shallots and garlic until translucent (approximately 2 minutes). Add quinoa, stock and cherries, and simmer for 15 to 20 minutes. Turn off heat and cover; let steam for 20 more minutes and season with salt and pepper.
In a small pot bring 2 cups of water to a boil, add nuts and simmer for 5 minutes. Drain off water, and immediately mix with powdered sugar and coat nuts. In a small pot, heat oil to 350 degrees and fry nuts for 3 to 4 minutes. Transfer to a paper towel to soak up any remaining oil.
Add nuts and scallions to quinoa and serve.

November 8, 2008

Small Plate
Flash fried oysters with french's fondue and house made pickles... 11.00

Duck confit quesadilla with sweet pepper jam, smoked gouda and sherry cilantro cream... 8.50

Raw Plate
Kona kampachi seared sashimi style with black radishes and chilled ponzu... 9.50

Mixed field greens with chevre sundried tomato and spicy raisin vinaigrette... 8.25

Big Plate
Pan seared red snapper with an arugula asparagus salad and orange emulsion... 24.oo

Pork tenderloin medallions, sweet potato hash and maple butter... 22.50

Second Mortgage
12 oz. Painted Hills strip, parmesan- chive crust, mashed potatoes and sundried tomato fondue... 32.50

Elk medallions (2) with forest mushrooms and a green onion butter... 28.00

Dessert Plate
Key lime mousse layer cake, raspberry sauce

Fuji apple tart tatin, crushed candied pecans, vanilla ice cream

Soft caramel and dark chocolate tart, caramel ice cream

Navan vanilla creme brulee

Warm peanut butter and chocolate cookie bar, vairhona chocolate pearls, vanilla ice cream

Pastry Chef Kirk Parks on Flouring a Pan

Flouring a pan is easy, but does anybody really like CLEANING the pan? In this quick video, Pastry Chef Kirk Parks shows us a little trick in getting the cake out faster and the pan cleaned easier.

Kirk Parks Shows us How to Separate an Egg

Have you ever wondered how to do some of the things that chefs do? Here, Pastry chef Kirk Parks shows us how to segment an orange at Rathbun's Restaurant.

Rathbun's on CBS Better Mornings

Jonathan Baker, Citysearch's Atlanta editor is on the Better Mornings show every Thursday and today, he spoke about places to dine inexpensively. He mentioned Rathbun's Ya Ya Eggplant Fries. Check out the video here
http://www.cbs46.com/video/17915935/

King Crab Legs are in at Kevin Rathbun Steak

We had these King Crab legs in last week and they sold so well, that we have brought them back for a second menu special.

These Alaskan King Crab legs have NEVER been frozen. Have you ever tried a King Crab Leg that has NOT been frozen? It is by far superior to lobster and if you will be dining this weekend, ask your server for them.

They are delicious and your guests will love them too. You can order them individually or for the table to share.

Restaurant Matches at Kevin Rathbun Steak

Do you collect restaurant matches? Or do you just like to have them around in the house so that you can light a nice scented candle? We would like to hear from you about them.

For our matches at Kevin Rathbun Steak, we selected the extra long matches so that the cigar lover can light their cigar without burning their fingertips. And, you can still keep them in and around your home to light those scented candles!

Rathbuns Specials for Election Night

SMALL PLATE

Alaskan King Crab Fritters, Cilantro, queso cotija and salsa verde

RAW PLATE

Mixed field greens with cranberry relish, pancetta, chevre goat cheese, red onion and blood orange vinaigrette

Pleasant point oysters on the 1/2 shell, warm pancetta mignotte & thyme oil

BIG PLATE

Pork Tenderloin medallions, drunken goat cheese grits, apple chips and pecan butter

Pan seared sea trout with Swiss chard, golden beets, shittakes, and dijon broth

SECOND MORTGAGE

6 oz Petit filet, mashed potatoes, grilled asparagus, & pork belly butter

Lamb T bone medallions with sweet potato mash, broccolini & goat cheese cream

DESSERTS

Almond Cake, coffee buttercream, dark chocolate ganache

Almond chocolate gelato, crushed almond nougatine

Warm Fuji apple tart tatin, vanilla ice cream, caramel sauce

Milk & white chocolate creme tart, amarena cherries, cbhocolate

Kevin Goes to Mistletoe Marketplace

Kevin Rathbun will be attending the Mistletoe Marketplace in Jackson, Mississippi. He will be helping to raise funds for the Junior League's community projects while he has a cook off with other chefs. Stay tuned for the pictures and the details.

Here is some more info on it.......The Junior League of Jackson is looking forward to Mistletoe Marketplace 2008!! Mark your calendars to join us November 6-8, 2008.

The three-day marketplace includes an array of special events, dining opportunities, live entertainment and cooking demonstrations from the Junior League's nationally recognized cookbooks.

Over 35,000 shoppers from across the Southeast enjoy more than 165 merchants from across the United States offering unique gifts and holiday trends in a festive, family-friendly atmosphere.

Proceeds from Mistletoe Marketplace support the Junior League's many community projects.

Presidential Election and the restaurant business

What happens to the restaurant business when everybody is at home watching the presidential election? Well, it is probably the same thing that happens to any evening/entertainment business at this time in the election. People just stay home and wait for the election results.

Here are a few ways for you to keep everybody happy during the presidential election tallying process on Tuesday.

1. Order food to go at Rathbun's and call the order in so that it will be waiting at the bar when you arrive.

2. Order plates of Tramezzini's from Krog Bar so that you can celebrate your favorite candidate winning .

3. Order steaks to go at Kevin Rathbun Steak and dine slowly at home while you are watching the television.

While we would love to have you dine in the restaurants, if you are not dining out on Tuesday, at least you can take home some great food.