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Table & Tap Head Chef Announced!January 30, 2017
We are excited to announce that David K. Rashty has been selected to serve as Executive Chef at the Table & Tap lakefront restaurant projected to open next month!
Rashty is a recipient of a Grand Diploma of Culinary Arts from the International Culinary Center in New York City and Rashty has more than 10 years of culinary experience. Most recently, he served as Chef de Cuisine at Jack’s Farm-to-Fork restaurant at the Pink Shell Beach Resort & Marina on Fort Myers Beach where he created, executed, and established a successful farm-to-table restaurant concept. That experience is ideally suited to the milieu being created at Table & Tap. Situated on the banks of Lake Timber and immediately adjacent to Founder’s Square in the heart of Babcock’s Downtown District, Table & Tap will reflect Kitson’s commitment to sustainability, living in nature, and energy conservation. Locally grown free-range, non-GMO protein and farm-to-table produce selections will be featured on the menu.
A Farm-to-Table Concept
“David Rashty is bringing outstanding leadership to our culinary program at Table & Tap,” said Kitson & Partners’ Director of Food and Beverage Matt Seiler. “His passion for local sustainability on our menu is second to none in the current market. David worked under some great chefs in his career and his knowledge of current trends in the restaurant industry is going to help Table & Tap thrive with what is happening in the food scene. David’s most recent work at Jack’s Farm to Fork really drew me to what he has to offer from a flavor profile. During his tenure there, he forged strong relationships with ranchers and farmers to locally source products for his menu. Those relationships will only enhance the farm-to-table direction we are taking at Table & Tap. David’s spectrum of great food ideas and his great attitude towards looking at cultivating a beautiful menu and his foundation of doing a little bit of everything is why Table and Tap is going to be one of the best restaurants in Southwest Florida.”
“We’re developing menu selections using farm-to-table ingredients that will provide a great dining experience for everyone,” said Rashty. “If you want to bring your family out and have an affordable meal and get a burger or chicken fingers, we’ll give you the best burger and chicken fingers and affordability for your family. If you want to come out on a date and really impress your significant other and really make it a special night, we’ll give you the greatest formal coursed-out meal of your life. We are not just a one-stop-shop for one type of entrée. We can layer in casual or casual luxury. If you want to come in flip flops, we have the place for you. If you want to come in a suit and entertain guests, we have a place for you.”
Rashty’s experience includes four years as a StarChefs Culinary Assistant while attending and after graduating from the International Culinary Center. He gained experience within a high profile, 3-star Michelin restaurant while serving as an intern and then a hired line cook at Jean-Georges in New York where he worked with James Beard award-winning pastry chef Johnny Iuzinni.
We’re excited to have Chef Rashty on board! Stay tuned for more information on the opening of Table & Tap and other construction news!
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