From: Chef Kent Rathbun, Abacus, Rathbun’s Blue Plate Kitchen and Jasper’s locations in Texas. Yield: 16 servings. 2 cups garbanzo beans, rinsed, sorted 3 large eggplants (about 1 lb. each), cut in half ½ cup olive oil, divided 8 oz. shallots, peeled, chopped 4 oz. garlic cloves, peeled, chopped 2 cups yellow onions, peeled, chopped 2 stalks celery, chopped 2 qt. chicken stock 2 cups heavy cream 8 oz. Wisconsin Brie, rind removed and cubed ½ cup ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.