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Fearings Restaurant
Located at the Ritz-Carlton, Dallas
Christmas Eve Dinner at Fearing’s
TO FEATURE A BOX OF COOKIES FOR SANTA PLUS OPTIONAL NEW SANTA’S HELPER AND FÊTE DE NOËL COCKTAILS FOR GROWN-UPS
Cocktail Recipes Below
DALLAS, TX. December 9, 2010 –Christmas Eve Dinner at Fearing’s Restaurant is scheduled to be a very special celebration, as a nostalgic three-course menu, a takeaway box of cookies just for Santa, and two new cocktail options for the big kids will be offered from 5 to 10 p.m. on December 24.
In homage to the cherished holidays of his childhood, Dean Fearing has added his family-recipe crown roast of beef to a special holiday menu, as each course presents a choice of dishes designed to bring back memories of holiday dishes and ingredients of yore. Capping off the dinner, Fearing’s will present each table with a holiday gift of “Cookies for Santa”, in hopes that the evening’s dining experience can be shared with late-night visitors from the North Pole
Fearing also will offer an optional Santa’s Helper or Fête de Noël cocktail on Christmas Eve, created as follows:
Santa’s Helper Cocktail
2 ounces Godiva Chocolate Raspberry Vodka
Half-ounce Chambord Liqueur
Shaved white chocolate & raspberries garnish
Fête de Noël Cocktail
Half-ounce Elderflower Liqueur
.5 oz pomegranate juice
1 teaspoon pear purée
5 ounces Champagne
Edible flower garnish
CHRISTMAS EVE DINNER AT FEARING’S
WHEN: Friday, December 24, 2010, 5 to 10 p.m.
WHERE: Fearing’s Restaurant
The Ritz-Carlton, Dallas 2121 McKinney Avenue Dallas, TX 75201
PRICE: $100 per adult, $35 for children 12 and under (excludes beverage, tax and gratuity)
Cocktails priced separately and limited to guests at least 21 years of age
RESERVE: 214.922.4848.
Note to Editors: Fearing’s will only be open for hotel guests on Christmas Day.
MENU FOLLOWS BELOW:
FIRST COURSE
Cognac Lobster Bisque with Chestnut Cream and Lobster/Corn Fritter
Seafood Duo: Crispy Belize White Shrimp with Brown Butter/Orange Marmalade and Lump Crab Salad with Mustard/Chive Vinaigrette on Gaufrette Potato
Roasted Texas Quail filled with Cornbread/Foie Gras Stuffing on Warm Apple/Star Anise Compote and Huckleberry/Port Glaze
Pan-Browned Nantucket Bay Scallops over Brussels Sprout Leaves and Virginia Ham with Cranberry Brown Butter and Oregon White Truffles
SECOND COURSE
Madeira Beach Red Grouper on Yukon Gold Potato Purée and Maine Lobster Fricassee with Crispy White Asparagus
Braised Rabbit Two Ways: Parmesan Crepe on Hazelnut/Celery Root Purée and Dried Tart Cherry/Courvoisier Ragout with Winter Chanterelles
Crown Roast of Prime Ribeye with Carrots Glazed in Late Harvest Riesling, Brown Butter/Sage Yorkshire Pudding and Fresh Horseradish Sauce
Smoked Canadian Pheasant on White Bean Cassoulet, Tangle of Greens with Oregon Black Truffles and Natural Jus
DESSERT
Ginger Eggnog Ice Cream Sandwich with Cranberry Orange Compote
Mint Chocolate Trifle Shooter with Mini Chocolate Tree Cookies
Spiced Cake with Sticky Toffee Sauce and Heath Praline Crunch
AND FOR SANTA…
A special box of freshly-baked cookies, perfect with milk
Dallas Takes Haute-Casual Cuisine to New Heights
The quintessential postcrash luxury restaurant might well be Fearing’s, at the Dallas Ritz-Carlton. From its local-sourced oak paneling to its haute-casual menu mentality, it’s the zeitgeist restaurant par excellence. In a way, it was inevitable. White-tablecloth fine dining never really seemed to go with the Lone Star State’s rugged self-image. People in Dallas love to eat out, and to eat out expensively; they just hate wearing jackets and going through the old feudal motions. A haute-casual restaurant there was bound to happen sooner or later. And the perfect man to do it was Dean Fearing, who formerly personified the high Texas style, back when the money was still rolling in.
Fearing’s Restaurant Introduces Cooking at the Counter with Dean
Summer Cooking Classes are a First since Fearing’s 2007 Opening, Offering Space for Just 10 Guests per Session
DALLAS, TX. June 2, 2010 — Dean Fearing and his award-winning culinary team will present a series of three at-the-counter cooking demonstrations, including a complete lunch with paired wines, on three Saturdays this summer.
“This is the first time Fearing’s has offered cooking classes since we opened in August 2007, and we’re truly excited about it,” said Chef Dean Fearing. “It’s been years since I’ve led a public cooking class, and this is something really different, with just ten people per class, watching and dining together directly at the counter. Not only will these be the most exclusive classes I’ve ever taught; they’ll also be the most creative and interesting. This is going to be a unique experience.”
Cooking at the Counter with Dean classes are scheduled to take place from 11 a.m. to 1 p.m. on June 26, July 17 and August 28, 2010. Priced at $195 per person including tax and gratuity, each Saturday experience includes appetizers and a sparkling wine cocktail upon arrival, followed by a lively cooking demonstration presented by Chef Dean Fearing, along with Fearing’s chef de cuisine Eric Dreyer and Fearing’s pastry chef Jill Bates. Next comes a three-course lunch with wines paired by Fearing’s acclaimed wine director Paul Botamer. At the end of each session, participants will receive a special memento package from Dean Fearing, including signature culinary products, an autographed chef’s apron, and a complete recipe folder with menus and recipes from the day’s demonstration and lunch.
Ten reservations are available for each class, with reservations offered on a first come-first served basis by contacting Vanessa Guevara at Fearing’s Restaurant (214-922-4817).
About Fearing’s Restaurant
Fearing’s Restaurant opened in August 2007, and in 2009 was named North America’s #1 hotel restaurant by Zagat Survey and one of the world’s top ten restaurants by Hotels Magazine. Offering award-winning “bold flavors, no borders” cuisine in seven distinct dining settings including the popular Rattlesnake Bar and Dean’s Kitchen, Fearing’s Restaurant is located at The Ritz-Carlton, Dallas and is newly featured as one of America’s top-ten places to enjoy fried chicken in the June 2010 issue of Bon Appétit. The restaurant is the creation of beloved Texas chef Dean Fearing, one of the creators of Texas regional cuisine and a founding member of the popular all-chefs band, the Barbwires.
Fearing’s Restaurant releases i-Phone App.
Download it for FREE from the itunes store http://itunes.apple.com/app/fearings-restaurant-at-ritz/id372988133?mt=8#
The Fearing’s Restaurant App provides quick and easy access to the menu, special offers, events, and location information for Fearing’s Restaurant in Dallas, TX
Features:
* Tell-a-friend: Easily send the App link to any of your contacts
* Location/Contact Information: Easily locate and call Fearing’s Restaurant
* Menu: Keep an eye on the up-to-date menu at Fearing’s Restaurant! Mark menu items as your “Faves” for quick access in the future
* Offers: Have easy access to all of the special offers and events at Fearing’s Restaurant