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.
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”
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.
Reservations are recommended for this popular annual tradition, which showcases seasonal favorites as well as Fearing’s famous Bold Flavors, No Borders cuisine.
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.
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.
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 14, Dean is grilling up a delicious Beer-Marinated Flat Iron Steak on his Hasty Bake Grill and serving it with a Modern-Day Elote. Meanwhile Patrόn Global Mixologist, Stephen Halpin, serves up a refreshing Roasted Grapefruit Ranch Water featuring Dean’s own Barrel Select Patrόn Tequila.
Beer-Marinated Flat Iron Steak
Ingredients
Flat Iron Steak
2 Bottles of Shiner Bock (or beer of your choice)
2 Cups White Onions, Sliced
1 Jalapeño, Sliced (remove seeds for a milder flavor)
½ Cup Cilantro, Chopped
¼ Cup Garlic, Sliced
1 Cup of Extra Virgin Olive Oil
Salt and Pepper, To Taste
Directions
Combine Shiner Bock, White Onions, Jalapeño, Cilantro, Garlic, Pepper and Extra Virgin Olive Oil in a bowl. Add the Flat Iron Steak and cover with plastic wrap. Keep in the refrigerator overnight or up to 24 hours. When ready to grill, remove your Flat Iron from the refrigerator and allow it to sit on the kitchen counter for around 30 – 45 minutes prior to grilling. When grilling steak, it is important to allow the meat to warm up before throwing it on the grill so that it cooks evenly. This is a good time to rub it down with additional Salt and Pepper and if desired. Light the grill to medium-high heat, once the desired temperature is reached, put the Flat Iron on and grill for about 5 minutes. Turn the meat over and cook for an additional 5 minutes and then remove from the heat. Let the Flat Iron Steak sit for about 5 minutes before you cut into it to let the juices re-distribute. Slice the steak thinly against the grain and serve.
Modern-Day Elote
Ingredients
2 Cups Grilled Corn, Off the Cob
1 ½ Cups Mayonnaise
2 Jalapeños, Diced (remove seeds for a milder flavor)
½ Cup Cotija Cheese
½ Lime, Squeezed
Chili Powder, To Taste
Salt and Pepper, To Taste
Directions
Preheat oven to 375⁰. Add all ingredients to a bowl and mix thoroughly. Distribute mixture into a casserole dish and bake for 20 minutes or until golden brown and serve.
Roasted Grapefruit Ranch Water
Ingredients
3 oz Grilled Grapefruit Juice
¾ oz Lime Juice
1 oz Simple Syrup
2 oz Patrόn Tequila
Topo Chico
Directions
Cut Grapefruits in half and grill face down for 5 – 10 minutes, until marks are visible. Remove the Grapefruits from the heat and juice them into a separate container. Combine Grapefruit Juice, Lime Juice, Simple Syrup and Patrόn Tequila into a mixer with ice and shake until cold. Strain into a glass and top off with Topo Chico. Enjoy!
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Indulge in Italia
Saturday, April 25 | 7:30 PM
Due to popular demand, we’ve added a second Wine Tour Around the World with Wine Director, Paul Botamer this month! Join us for a a tasting of Italian varietals including Lombardy and Campania alongside a five-course dinner.
