April's Steakhouse...

THE STEAKHOUSE: Ruth's Chris Steakhouse, Centenniel Park

THE DATE: Wednesday, April 23rd, 2008

THE TIME: Drinks at 6:30PM, Dinner at 7:30PM

Straight from the Website:

At Ruth's Chris, sizzle is more than the mouthwatering sound that accompanies your steak from the broiler to the table. Here, sizzle is a state of mind, an attitude, a personality that could have only been born in New Orleans. As Ruth Fertel once said, "It's the sizzle that sets us apart from the stuffy, stodgy, old-line steak houses. You have a great steak at Ruth's Chris, but you also have a great time, and you always leave with great memories."

At Ruth's Chris, steaks are cut thick. We do this for two reasons: one, because a thick steak won't dry out during cooking and, two, because who wants a thin steak? All of our steaks are seared to perfection at 1800 degrees in a broiler designed exclusively for Ruth's Chris Steak House.

What does "seared to perfection" mean? That's up to you.

RARE: Nicely seared on the outside, red, cool on the inside. Loose to the touch.

MEDIUM RARE: Red, warm center. Has a springy firmness to the touch.

MEDIUM: Hot, pink center. More firm to the touch than medium rare.

MEDIUM WELL: Cooked throughout. Firm to the touch. A slight hint of pink at the center.

WELL DONE: No pink left at center. Very firm to the touch.

Meet your Meat! Check out the Ruth's Chris Steakhouse website!

Kevin Rathbun & Kent Rathbun Defeat Bobby Flay on Iron Chef America

Rathbun Brothers Cuisine Reigns Supreme on Iron Chef Battle Elk
Watch The Rathbun Brothers on Iron Chef
Chef Kevin Rathbun became the first Georgia Chef to defeat an Iron Chef on Sunday’s night Iron Chef America Series. Kevin and his brother Kent, aka, “The Rathbun Brothers” commanded the show and created five different dishes with the “secret ingredient” of Elk.

Whose cuisine reigned supreme? According to the three judges which included, Food Author, Ted Allen, Rapper Bone Crusher, and Exec Chef, Alexandrea Guarnaschelli, The Rathbun Brothers cuisine reigned supreme and scored a fifty to Flay’s forty-six. Scored on Taste, Originality and Plating, the Rathbun Brothers received high marks from the judges with one saying, “I’m in awe.”

The battle began with Chef Kevin Rathbun and his brother standing in the smoke filled hall with a determined cross-armed stance by Kevin Rathbun. Responding to the host on why they were there, Kent Rathbun said, “We are here to win.” And win they did by creating dishes that included Elk Carpaccio, Seared Chili Rubbed Tenderloin, Elk Meatballs, Fajita Marinated Elk Loin, and Manchego Gougeres Stuffed Elk Liver.

About Kevin Rathbun: Kevin is the owner of the nationally acclaimed Rathbun’s, Krog Bar and the newly opened Kevin Rathbun Steak, all in Atlanta, Georgia. Previously, Kevin has worked with renowned chefs and restaurateurs like Pano Karatassos, Bradley Ogden, Emeril Legasse, and Stephen Pyles. He brought Southwestern cuisine to Atlanta with NAVA and then introduced Fusion to Atlanta as the opening Executive Chef of Bluepointe. From 1999-2003, Chef Kevin was the Corporate Executive Chef for the Buckhead Life Restaurant Group, and oversaw many of the restaurants.

March's Steakhouse...

THE STEAKHOUSE: Kevin Rathbun Steak
THE DATE: Wednesday, April 2nd, 2008
THE TIME: Drinks at the bar 7:00 PM, Dinner 8:00 PM

Straight from their website:
'Kevin is bringing the attention to detail and the best steak that money can buy. He brings the love of the table and the passion for friends and family to his newest venture. He now invites you to his house to experience the hospitality that his parents instilled within him and hopes to offer up the great food and cheer that has inspired him to open his own steak house.
With over 31 years of experience, Kevin has prided his success on what he calls a mutual fund which maintains an upward mobility of hospitality, education and an unprecedented thirst for knowledge.'
Meet your meat! Check out Kevin Rathbun Steak's website.