Texas Wagyu beef has gained a permanent place on the Fearing’s dinner menu, thanks to a new partnership between the restaurant and A Bar N Ranch in Sherman and Celina, Texas. A renowned local breeder of genetically-tracked Japanese/American Black Angus cattle, A Bar N is located a short drive from Fearing’s and delivers what is consistently considered the highest quality Kobe-style beef in the region.
Fearing’s first introduced Texas Wagyu in December 2013 and 2014. With demand proving strong, the restaurant offered it again for Valentine’s weekend 2015. As of this month, Fearing’s is offering the coveted locally-grown beef as a permanent menu selection, beginning with its current Surf & Turf offering of Wagyu Beef Filet with Chicken-Fried Maine Lobster, Loaded Whipped Potatoes and a Soft Spinach Taco with Smoked Tomato Gravy. Continue reading
by Steven Doyle
One of our very favorite pastry chefs has a few new fun plates to satisfy your sweet tooth this summer. Jill Bates at Fearing’s located in the Dallas Ritz-Carlton in Uptown is cooling off with seasonal fruit, and of course chocolate in a an even cooler way. Bates enjoys fresh, seasonal items such as peaches and it comes out in one of her dishes presented today.
The latest creation of chef Jill Bates is her Double Chocolate Popsicles with Toasted Almond, Maker’s Mark Cherries and Fleur de Sel Chocolate Cookies. She seemingly enjoys making frozen treats such as these. In the past you might have tasted her blackberry yogurt push up pops that were nothing short of amazing. As the temperatures go from hot to blazing you will want to check out this particularly fun treat very soon. Continue reading
by Steven Doyle
The Young Texans Against Cancer will host their annual event Bubbly Q which is held each year at Fearing’s located at the Dallas Ritz-Carlton. This annual event funds the organizations grant program which aids in local cancer research and support groups.
The fete is a splashy night of fantastic food, craft cocktails, bubbles and music. This year expect food stations prepared by many area chefs including Dean Fearing (Fearing’s), Pat Robertson (Five Sixty), Abraham Salum (Salum/ Komali), Nick Badovinus (Neighborhood Services), Kevin Garvin (Neiman Marcus), Matt Raso (Nobu), Julian Barsotti (Nonna), James Johnson (Pappas Bros Steahkhouse), Tiffany Derry (Private Social), Jim Severson (Sevy’s), Stephan Pyles (Stephan Pyles/ Samar). Continue reading