Thanksgiving at Fearing’s

Chef Dean Fearing’s signature Tangerine-Glazed Turkey with Tortilla Dressing, a favorite in Food & Wine Magazine with thousands of glowing reviews, will once again be a highlight of this year’s Thanksgiving menu at Fearing’s Restaurant in Dallas. Offered during both lunch and dinner hours on November 28, Fearing’s three-course Thanksgiving menu will be presented between 10:30 a.m. and 3:00 p.m. and between 5:00 p.m. and 9:00 p.m. and priced at $125 for adults, $75 for vegetarians, and $35 for children 12 and under, excludes beverage, tax, and gratuity.

 

For reservations, call or visit OpenTable.

Fearing's & Friends Long Table Dinner

Fearing & Friends Long Table Dinner

This celebrity-studded event is presented by Wolfgang Puck, Cat Cora, Robert Del Grande and Dean Fearing.

Your evening will begin with artisanal cocktails and chef-driven hors d’oeuvres stations. You will proceed into the harvest-themed long table dining where you will experience a seasonally inspired family-style menu. Each chef will take guests on a journey through their dishes, paired with world-class wine.

To conclude the evening desserts will be stationed in the Live Oak Bar during a concert by Chef Fearing’s band “The Barbed Wires”.

For tickets, visit Tock.com

Fearing's & Friends Long Table Dinner

 

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Fearing’s and Friends

Once a month this summer, acclaimed Chef Dean Fearing and his Dallas foodie friends are coming together in a once-in-a-lifetime collaboration, inviting you to join their summer dinner series, Fearing and Friends. You won’t want to miss out on the chef-crafted, five-course dining experiences from some of the most talented culinary professionals in Dallas. Each chef will be taking their own spin on the evening, met with expertly crafted cocktails, wine and beer, flowing throughout the evening. Dinners will take place under the candlelit glow of the beautiful glass-enclosed Ocaso dining room at Fearing’s. Arrive to an artisanal cocktail and passed hors d’oeuvres before diving into a seasonally-driven, multicourse exploration, led by the guest chef and our very own chefs at Fearing’s.

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Reservations can be made via telephone 214-922-4848 or on Tock.

June 21: Anastacia Quinones, Restaurant Jose

July 19: Nick Walker, The Joule Hotel and CBD Provisions

August 30: Peja Krstic, Mot Hai Ba, Desserts from Joe Baker, Joe “the Baker”

September 20: Joel Orsini, Booty’s Dallas

Adults: $95

Easter Brunch at Fearing’s

Join us on Sunday, April 1, 2018, between 10:30 a.m. to 3:00 p.m. with your friends and family for Easter brunch.

A three-course menu featuring some of Fearing’s most beloved brunch, holiday and dessert selections will be presented in honor of Easter Sunday, this April 1. The à la carte menu will tempt with an included choice of starter and main course, and with the ultimate springtime dessert. Easter Brunch is priced at $125 USD for adults and $35 USD for children 12 years of age and under, exclusive of tax, beverage, and gratuity.

Click here to view the full menu

Reservations are recommended for this popular annual tradition, which showcases seasonal favorites as well as Fearing’s famous Bold Flavors, No Borders cuisine.                       

Call 214.922.4848 or Click here to make your reservations

 

Earth Hour at Fearing’s

Firefly cocktails to take wing on March 24  

Fearing’s Restaurant will join with diners from Dallas and beyond to celebrate international Earth Hour from 8:30 to 9:30 p.m. on Saturday, March 24.

Fearing’s will honor the March 24 occasion by lowering the lights in its Rattlesnake Bar and Live Oak Patio, presenting sustainable bar food, and sharing a complimentary Firefly cocktail with each guest throughout the 60-minute Earth Hour observance. Created with Absolut® Elyx Vodka, Fearing’s dazzling Firefly cocktail features illuminated ice cubes which closely resemble fireflies in flight.

When Earth Hour is over, the Firefly cocktails will remain available for purchase for a limited time, with proceeds from these Fearing’s sales to be donated to Water for People. Water For People and Absolut Elyx are on a five-year joint mission to bring access to safe water to more than 100,000 people worldwide – moving to transform the spirits industry by integrating philanthropy into its business model.

At the same 2121 McKinney Avenue location, and during the same 60-minute Earth Hour period on March 24, The Ritz-Carlton, Dallas will invite hotel guests and visitors to share in its own Earth Hour commemoration. Dimming of the lights in the Lobby area will be complemented by the presentation of an exclusive sustainable bites offering in the Lobby dining lounge. The hotel’s Earth Hour observance is part of The Ritz-Carlton Community Footprints, a global social and environmental responsibility program which strives to make a difference through activities devoted to child well-being, hunger and poverty relief, and environmental responsibility.

Founded by the World Wildlife Fund in 2007, Earth Hour is a global phenomenon during which millions of people extinguish their non-essential lights for one hour in support of a cleaner, safer, less energy-intensive future. From its modest 2007 beginnings as a lights-off observance in Sydney, Australia, the Earth Hour message has swept the planet. This year, Earth Hour aims to reach one billion people in 1,000 cities across the globe.

DEAN’S TEXAS CUISINE

Join Dean’s Texas Cuisine this summer as we head to A Bar N Ranch in Sherman, Texas! Follow Dean from grass to grill as he learns about different cuts of beef and teaches us the best way to dish them up using his Hasty Bake. In Episode 15, Dean and A Bar N Ranch Chef, Al Havens, are grilling up a prime-cut Wagyu Ribeye as well as grilled sweet potatoes served with basil chili butter. Put these two tasty items together and you have the perfect bite to cap off a Texas summer.

Grilled Wagyu Ribeye

Ingredients
Wagyu Ribeye
Salt & Pepper, To Taste
BBQ Spice Mix, To Taste

Directions
Cut your Wagyu Ribeye according to your preferred thickness. Dean recommends cutting into ½ inch to ¾ inch steaks. Then liberally season both sides of the steak with your Salt, Pepper and BBQ Spice Mix of choice. Let your seasoned steak sit out at room temperature for about an hour and then place on a grill set to the high setting. Cook for four minutes on one side and then flip. Cook for an additional four minutes. Remove from the grill and let the meat rest for at least 5 minutes.

Grilled Sweet Potato Wedges with Basil Chili Butter

Ingredients
½ lb Butter
2 Tbsp Basil, Chiffonade
2 Tbsp Jalapeño, Diced
½ Lime, Juiced
2 Sweet Potatoes, Cut Lengthwise into 8 wedges each
2 Tbsp, Extra Virgin Olive Oil
Salt, To Taste
Pepper, To Taste

Directions
Combine your Butter, Basil, Jalapeño, Lime Juice and Salt in a large bowl and mix well until combined. Cut your Sweet Potatoes into wedges and drizzle with Extra Virgin Olive Oil. Season with Salt and Pepper and toss to combine. Place on the grill set at medium-high heat, cooking on all sides until cooked through, about 10 minutes total. Remove and put in the bowl with your butter mixture and mix to combine.