Dean
Fearing
The
Mansion at Turtle Creek, Dallas, TX
Great
Food, Great Boots, Great People
The
camera crews arrived at The Mansion at Turtle
Creek in Dallas in the heat of a busy night.
“Where’s Dean at?” they yelled.
“In the kitchen — the one with the
bright-colored cowboy boots,” as the whole
staff burst into laughter. The camera crew pushed
past the busy hotel bar scene, walked through
the dining room, and found Dean Fearing in the
kitchen thoroughly engaged with his sous chef
and staff of 10 years. When The Mansion at Turtle
Creek opened in 1980, Fearing, then executive
sous chef, resigned to become chef and part
owner of The Mansion’s wildly successful
restaurant, Agnew’s. There, his daring
experiments with ingredients and methods indigenous
to the Southwest drew the attention of Craig
Claiborne, then food editor at The New York
Times, launching his rise to international prominence.
Shortly thereafter, Dean Fearing returned “home”
to The Mansion at Turtle Creek, this time in
his sought after position of executive chef.
A decade and countless culinary awards later,
including the coveted Mobil “Five-Star
Award,” Dean is still there. He continues
to develop his signature Southwestern cuisine,
using home-grown peppers, dried chilies, jicama,
cilantro and tomatillos, intertwined with the
highest quality meat and game available, insuring
that no chances will be taken with his international
following.
Culinary
Background
• Host
of Entertaining at Home with
Dean Fearing on Television Food Network
•
Host of Dean’s Cuisine on the Dallas FOX
Television
•
Author
of two cookbooks:
The Mansion on Turtle Creek Cookbook
Dean Fearing’s Southwest Cuisine: Blending
Asia and the America’s
•
Winner of The James Beard Foundation Restaurant
Award
in 1994 for “Best Chef in the Southwest”
•
The
Mobil “Five-Star Award” from 1995-2000
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled
Asparagus, Queso Fresco Potatoes and Chorizo
Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black
Pepper, served with Compote of Smoked Bacon,
Wild Mushrooms, Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach
Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted
Yellow Tomato-Pozole Stew and Barbecued Venison
Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
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