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Chef
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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