Ring in the New Year at Fearing’s! The first dinner seating includes a three-course menu from 5:00 pm to 6:30 pm and is $175 per person. The second seating includes a four-course menu and champagne toast for reservations from 7:30 pm to 10:00 pm and is $225 per person.
For reservations, please visit OpenTable.
The Ritz-Carlton Dallas will be hosting their first ever Christmas Day brunch buffet, from 11AM-2:30PM. $110/adults $75/vegetarian $35/child will include Scramble, Eggs Benedict, and Smoked Salmon Stations, Seafood Ice Bar, Carving Station (Prime Rib & Chicken), Desserts & more! A 20% service charge will be added to all parties.
For Reservations, visit OpenTable.com
Join Chef Dean Fearing in Episode 8 of Dean’s Texas Cuisine as he visits his friend, Chef Stephan Pyles, in the kitchen of his new Dallas restaurant, Flora Street Café. Follow along as one Southwestern cuisine legend shows the other his tips and tricks for creating an out of this world Lobster Tamale Pie.
For more information, to make a reservation or see menus for Flora Street Café visit: http://florastreet.com/
Join Dean Fearing as he takes you through two of Texas’ classic staple items: Dean’s Signature Margarita and Texas Chili.
Welcome to Episode 3 of Dean’s Texas Cuisine. Join Dean Fearing as he takes you through two of Texas’ classic staple items: Dean’s Signature Margarita and Texas Chili.
For Reservations: 214.922.4848
Dean’s Texas Chili
1 tablespoon of soybean oil
½ small yellow onion rough chopped
1 medium carrot peeled and rough chopped
1 medium shallot rough chopped
3 medium cloves of garlic smashed
1 rib of celery, leafs removed and chopped
10 ancho chilies, stem and seeds and removed, and toasted(method to follow)
2 pasilla chilies stem and seeds removed, and toasted (method to follow)
2 tablespoons of Cumin Seed (toasted)
2 tablespoons of Coriander Seed (toasted)
1 shiner bock beer
1 cup of orange juice
¼ cup toasted unsalted peanuts
1 cup of fried tortilla strips (recipe to follow)
In a medium sauté pan over medium high heat add oil, onions, carrot, shallots, garlic and celery. Sauté until vegetables begin to caramelize. Stir in chilies and spices. Deglaze mixture with the Shiner Bock beer and orange juice, cook for an additional 5 minutes over medium heat. Add peanuts and tortilla strips and cook mixture until 75% of the liquid has reduced. Puree in a blender and strain chili base through a fine strainer.
1 tablespoon soybean oil
28 oz small diced sirloin
1 small yellow onion
3 cups chili base
Salt to taste
Fresh ground black pepper to taste
1 teaspoon Tabasco
1 lime juiced
1 tablespoon Aleppo Pepper
Chipotle chilies- pureed (optional)
4 cups of cooked white rice
In a medium sauté pan over high heat add canola oil, diced meat, and onions and cook until onions turn translucent. Add chili base and continue to cook over medium heat until meat is tender, about 1 hour. Next season with salt, black pepper, Aleppo pepper, Tabasco sauce and lime juice. To make chili hotter add chipotle puree until such level has been achieved. Serve over a bowl of white rice.