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William Dean Fearing | |
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| Born | 1955 (age 67–68) Kentucky, U.S. |
William Dean Fearing (born 1955) is an American chef known as one of the earliest stars of Southwestern Cuisine. [1]
Dean Fearing was executive chef for 20 years at Dallas' The Mansion on Turtle Creek, leaving in 2007 to start his own restaurant, Fearing's, in partnership with Ritz-Carlton. [1] [2] [3] [4] He is the host of a national television show, Entertaining at Home with Dean Fearing , [2] airing on Food Network, and author of three cookbooks, Mansion on Turtle Creek Cookbook, Dean Fearing's Southwest Cuisine: Blending Asia and the Americas and The Texas Food Bible: From Legendary Dishes to New Classics. [2] In 2008, the Zagat guide gave Fearing's the top spot on its list of the best in hotel dining, simultaneously announcing the Dallas Ritz-Carlton as the U.S.' best large hotel. [5]
Fearing made several appearances in the acclaimed PBS series "Great Chefs" which aired in the early to mid 1980s. He made his debut in Episode #2 of "Great Chefs of the West" preparing an appetizer of Warm Lobster Tacos with Yellow Salsa and Jicama Salad. Fearing was featured again in Episode #11 offering up an entree of California Free Range Chicken with Tobacco Onions. His final appearance in the "West" series (Episode #23) focused on his dessert classic, Maple Pecan and Sweet Potato Pie. According to their website "Great Chefs of the West was at the forefront of the new Southwestern cuisine trend." Chef Dean also made several appearances in their "Great Chefs, Great Cities" series. In Episode #21 his meticulous attention to detail came to light in his appetizer offering of Deviled Oysters with Sour Mango Salsa and Tabasco Butter. In Episode #45 Fearing once again displayed his versatility in showcasing a masterpiece entree of Bacon Wrapped Scallops on Barbequed Duck with Sweet Corn Sauce. In the very last episode of the "Cities" series ( Episode #80) Chef Fearing put his exclamation point on his Southwestern Cuisine with his offering of a Baked Potato Enchilada on Pico de Gallo with Ancho Ranchero Sauce and a Mexican Tortilla Salad. [6]
Many of the young up and coming chefs that appeared in the "Great Chefs" series became household names ~ Many of them (if not all) were in the process of achieving "Celebrity Chef" status (if they hadn't achieved it already). Chef Dean Fearing was no exception.
Fearing is a guitarist and started to play with friend and fellow chef Robert Del Grande. The two would perform as they were promoting their Southwest Cuisine.
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Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
Spago is Wolfgang Puck's flagship restaurant worldwide, known for serving California cuisine. Spago is Puck's first restaurant venture.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
Stephan Pyles is a chef, cookbook author, philanthropist, and educator. His dishes blend elements of Southern homestyle cooking, Southwestern fare, Mexican food and Tex-Mex food, as well as Cajun cuisine and Creole cookery. Pyles, along with his colleagues, Dean Fearing, Robert Del Grande and Anne Lindsay Greer contributed to changes in the cuisine of the U.S. states of Texas, New Mexico and Arizona. Pyles spent more than 25 years in the Dallas restaurant circuit and was further the main creator of New Texas Cuisine. His first two restaurants were the business casual Routh Street Cafe which was founded in 1983 as well as a miniature version of said restaurant called Baby Routh. These restaurants are known for being the flagship of the Southwestern Cuisine explosion of the 1980s and 1990s. Since opening Routh Street Cafe, Pyles has opened some 15 restaurants, including Samar in the fall of 2009.
Eric Frank Ripert is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known for his eponymous restaurant Daniel, in New York City, which currently holds two Michelin stars.
Kent Rathbun is a Four-time Beard Award-nominated American chef and restaurateur. His restaurants included Abacus, in Dallas, Texas, an upscale restaurant chosen as most popular in Dallas by the 2007 edition of the Zagat Survey;, Jasper's, in the Texas cities of Dallas, Plano( closed), Richardson, The Woodlands, and Austin(closed); and Hickory, (closed) his upscale burger and bbq concept in Plano. He also catered in Dallas/Ft Worth, Houston and Austin with his entity Kent Rathbun Catering.
Taco Palenque is a Mexican cuisine restaurant chain in South Texas and northern Tamaulipas, Mexico. The restaurant is headquartered in Laredo, Texas and was established in 1987. The restaurant's main dishes are the flame-grilled beef or chicken fajita plate, parrillada, pirata taco, panchos drizzled with bean and cheese on top of tortilla chips, homemade desserts, and breakfast tacos Taco Palenque's salad bar has more than 7 different homemade salsas.
Chopped is an American reality-based cooking television game show series created by Michael Krupat, Dave Noll and Linda Lea. It is hosted by Ted Allen. The series pits four chefs against each other as they compete for a chance to win $10,000. The series debuted in 2009, and episodes air every Tuesday at 8 p.m. ET on Food Network.
Taste of Cincinnati is the longest running culinary arts festival in the United States. Starting in 1979, the festival has been held annually on Memorial Day weekend in Downtown Cincinnati, Ohio. More than 40 fine restaurants are featured at the festival, and "Best of Taste" awards are given out each year. In addition to food, the festival highlights local musical talent. The four stages for performances feature country, rock, pop, and jazz music. Approximately 500,000 people attend Taste of Cincinnati each year, making it one of the nation's largest street festivals.
Sixteen was an American restaurant on the sixteenth floor of the Trump International Hotel and Tower in the Near North Side community area of Chicago. It was one of three food and dining options in the hotel's room service offering. Sixteen opened in early February 2008, and an adjoining outdoor patio terrace, named The Terrace at T, opened on June 25, 2009 following the completion of the hotel's construction.
Louis Felix Diat was a French-American chef and culinary writer. It is also believed that he created vichyssoise soup during his time at the Ritz Paris.
Harvest Moon Cafe was a New American restaurant in Sonoma, California in the United States. The restaurant closed in September 2019 after thirteen years of service.
¿Por Qué No? Taqueria, commonly referred to as Por Que No and sometimes stylized as ¿Por Que No?, is a small taqueria chain owned by Bryan Steelman with two locations in Portland, Oregon, United States. The restaurant is known for its Mexican-style tacos, but also serves a variety of entrées including enchiladas, quesadillas, rice bowls, salads, and tamales.
Lorena Garcia is a Venezuelan chef who has opened multiple restaurants and became famous through appearances on multiple television shows. She is known for the restaurants she currently owns in airports across the United States, and for competing on the show Top Chef Masters. Garcia has put out her own cookbook and a line of kitchenware, while also making strides in her life to help end obesity.
Caesar's is a restaurant on Avenida Revolución in Tijuana, Mexico, famous as the home of the Caesar salad. Restaurateur Caesar Cardini, an Italian immigrant, opened the restaurant in 1923, and it is now under chef Javier Plascencia, leading chef of Baja Med cuisine.
Mon Ami Gabi is a chain of French bistros in the United States operated by Lettuce Entertain You Enterprises. Mon Ami Gabi has five locations, with the original located in Lincoln Park, Chicago.
Casey Thompson is an American chef and restaurateur from Dallas, Texas. She is currently executive chef at Folktable, a restaurant in Sonoma, California.
