And when we say friends, we mean award-winning chefs, Cat Cora, Wolfgang Puck and Robert Del Grande.
The LHTC team was excited to attend a Dallas tradition of family-style dining prepared by some of the culinary world's most popular celebs. The meal was served at long tables under the Fearing's glass roof at the Ritz Carlton Hotel and included courses made by each chef. Of course we left inspired - read on to learn more about the chefs and the dishes they prepared.
Image Courtesy of Five Sixty
Reception and Hors d'oeuvres
The evening started off with a reception that included enough appetizer inspiration to last us through the New Year: Buffalo, Lamb & Wagyu Sausages, Buttered Pretzel Bites with Beer Cheese and other sauces and Wolfgang's Smoked Salmon and Caviar Pizza. Fearing & Del Grande's own band, The Barbwires, performed live for party guests.
At the Long Table
We were served a selection of homemade breads and crackers accompanied by pimento cheese, French onion dip, bread & butter pickles, butter radishes and other appetizers. We've never been known to turn down homemade breads, and we loved everything about this spread.
Traditionally, the Amuse Bouche is a single hors d'oeuvre that is served directly to the table, compliments of the chef, rather than ordered by the guest from the menu. Before our meal, we were treated to a Butternut Squash Panna Cotta with Cranberry Essence and Duck Skin Chicharon (pictured left).
Dean Fearing's Course
Our host, Dean Fearing, kicked off the first course with a Chilled Asparagus Salad with Buttermilk Dressing and Pickled Yellow Beets (pictured below) served alongside Smoked Cured Cartermere Farms Egg Yolks and Various Seeds.
About Dean Fearing: Fearing is known as the "Father of Southwestern Cuisine" and was the executive chef at the Mansion on Turtle Creek in Dallas for 20 years before opening his own restaurant, Fearing's, in partnership with the Ritz Carlton. Dean Fearing and friend, Robert Del Grande, play in their band, The Barbwires, in their spare time.
Robert Del Grande's Course
We were intrigued by the corn husk twist in Del Grande's dish and enjoyed a tender and flavorful cut of fish topped with corn and red Chile sauce in his Corn Husked Gulf Red Snapper with Scrambled Corn and Red Chile Sauce (pictured below).
About Robert Del Grande: Del Grande is the Executive Chef and Partner of the renowned restaurant, The Annie Cafe & Bar, in Houston, Texas. Robert has been the recipient of many national awards and features throughout his career, including a James Beard Award in 1992.
Wolfgang Puck's Course
Puck brought his legendary balance of simplicity and sophistication with his Artichoke Tortellini with White Truffle (pictured above).
About Wolfgang Puck: Austrian-born and based in Southern California, Puck has restaurants located in New York, Los Angeles, Washington D.C., Boston, Las Vegas, London, Istanbul, Dubai, Singapore and more. He is the winner of multiple James Beard awards and a Michelin star at two of his restaurants, CUT Beverly Hills and CUT at the Marina Bay Sands in Singapore.
Cat Cora's Course
Cora knew her Texan audience when she brought out this ribeye steak with beautiful toppings. The Grilled 44 Farms Ribeye Steak with Roasted Garlic Parmesan Romanesco and Chimichurri (pictured above) incorporated locally sourced steak from Cameron, Texas-based 44 Farms.
About Cat Cora: Cora is best known as the first female Iron Chef, and spent 10 years on the Food Network show along with chefs Masaharu Morimoto, Mario Batali and Bobby Flay. She has namesake restaurants nationwide and is still a regular on the Food Network.
Desserts by Fearing's Pastry Chef, Corey Thomson
Thomson delivered with his take on a French classic, Caramelized Apple Tatin with Salted Caramel Ice Cream. We were also treated to a collection of miniature sweets, cakes and pops to finish the meal.
About Corey Thomson: Thomson is the Executive Pastry Chef at Fearing's, joining the team in 2011. Corey has continued to differentiate himself at high-profile events for Vogue, Cole Haan, Fashion at the Park and more.