BEGIN:VCALENDAR VERSION:2.0 PRODID:-//www.juniorplayers.org//NONSGML kigkonsult.se iCalcreator 2.30.10/ / CALSCALE:GREGORIAN METHOD:PUBLISH UID:2b63f0df-1e96-484f-a6ed-1b19c63f5e99 X-WR-CALDESC:Long known as the “Father of Southwestern Cuisine\,” Chef Dean Fearing’s legendary cooking and infectious charisma have long captured th e attention of a worldwide audience. An accomplished James Beard award win ner\, cookbook author\, and successful restaurateur\, Dean’s namesake Fear ing’s has become one of the most critically acclaimed restaurants in Texas \, recognized as “Restaurant of the Year” and “Table of the Year” by Esqui re Magazine\, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. Each night\, guests from all over the world are dazzled wit h bold flavor and variety of Dean’s favorite local delicacies from the Lon e Star State\, including his signature tortilla soup\, rib eye cooked over live mesquite\, maple-black peppercorn-soaked buffalo tenderloin\, achiot e-glazed antelope from his friend’s ranch\, and a chicken-fried Maine lobs ter\, which has been described as a genuine “taste of Texas.”\n\nMost days \, Dean can be spotted at Fearing’s donning a signature crisp white chef’s coat with a colorfully embroidered boot\, blue jeans and brightly-hued\, custom-tooled Lucchese cowboy boots. When not in the kitchen\, he is often found strumming a guitar in an all-chef alternative country group\, The B arbwires\, or by his Dallas-based Lost Coyote Band. An aficionado of early Fender Telecaster electric guitars\, Dean’s interest in guitar collecting and culinary expertise has led to entertaining the likes of world-class m usicians stopping by Fearing’s\, such as Willie Nelson\, Steve Winwood\, a nd ZZ Top\, to name a few.\n\nThe son of a Kentucky innkeeper\, Dean grew up with grandmothers who knew all about food\, appreciating the finer deta ils of Southern cooking and barbecue. He still uses and treasures their re cipes\, and they remain one of the most important inspirations of his culi nary life. Some of them even received their own spin in Dean’s cookbook\, The Texas Food Bible – published in 2014.\n\nAfter graduating from the Cul inary Institute of America and following 20-plus years at The Mansion on T urtle Creek\, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton \, Dallas in 2007. Since then\, he and his popular menu favorites have bee n featured in The New York Times\, USA Today\, Newsweek\, Food and Wine\, Southern Living\, Forbes\, Fox News\, Bon Appétit\, Garden & Gun\, Robb Re port\, The Food Network\, Guitar Aficionado and more. He has been recogniz ed as a “Pioneer of American Cuisine” by The Culinary Institute of America \, and was also presented with the Silver Spoon Award for sterling perform ance by Food Arts.\n\nDean is also the creator of Dean Fearing’s Sauce Col lection\, launched in fall of 2018. The collection of exclusive Texas-insp ired soup\, sauces\, and condiments sold in Central Market\, Neiman Marcus \, and fearingsrestaurant.com. X-WR-RELCALID:ed55a41ab73918326e716997de8c2aaf X-WR-TIMEZONE:America/Chicago BEGIN:VTIMEZONE TZID:America/Chicago BEGIN:STANDARD TZNAME:CST DTSTART:20201101T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0600 RDATE:20211107T020000 END:STANDARD BEGIN:DAYLIGHT TZNAME:CDT DTSTART:20200308T020000 TZOFFSETFROM:-0600 TZOFFSETTO:-0500 RDATE:20210314T020000 RDATE:20220313T020000 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:71195fc6-1b6e-46ea-9ea9-573e9e303861 DTSTAMP:20260721T010919Z DESCRIPTION:Long known as the “Father of Southwestern Cuisine\,” Chef Dean Fearing’s legendary cooking and infectious charisma have long captured the attention of a worldwide audience. An accomplished James Beard award winn er\, cookbook author\, and successful restaurateur\, Dean’s namesake Feari ng’s has become one of the most critically acclaimed restaurants in Texas\ , recognized as “Restaurant of the Year” and “Table of the Year” by Esquir e Magazine\, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. Each night\, guests from all over the world are dazzled with bold flavor and variety of Dean’s favorite local delicacies from the Lone Star State\, including his signature tortilla soup\, rib eye cooked over live mesquite\, maple-black peppercorn-soaked buffalo tenderloin\, achiote -glazed antelope from his friend’s ranch\, and a chicken-fried Maine lobst er\, which has been described as a genuine “taste of Texas.”\n\nMost days\ , Dean can be spotted at Fearing’s donning a signature crisp white chef’s coat with a colorfully embroidered boot\, blue jeans and brightly-hued\, c ustom-tooled Lucchese cowboy boots. When not in the kitchen\, he is often found strumming a guitar in an all-chef alternative country group\, The Ba rbwires\, or by his Dallas-based Lost Coyote Band. An aficionado of early Fender Telecaster electric guitars\, Dean’s interest in guitar collecting and culinary expertise has led to entertaining the likes of world-class mu sicians stopping by Fearing’s\, such as Willie Nelson\, Steve Winwood\, an d ZZ Top\, to name a few.\n\nThe son of a Kentucky innkeeper\, Dean grew u p with grandmothers who knew all about food\, appreciating the finer detai ls of Southern cooking and barbecue. He still uses and treasures their rec ipes\, and they remain one of the most important inspirations of his culin ary life. Some of them even received their own spin in Dean’s cookbook\, T he Texas Food Bible – published in 2014.\n\nAfter graduating from the Culi nary Institute of America and following 20-plus years at The Mansion on Tu rtle Creek\, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton\ , Dallas in 2007. Since then\, he and his popular menu favorites have been featured in The New York Times\, USA Today\, Newsweek\, Food and Wine\, S outhern Living\, Forbes\, Fox News\, Bon Appétit\, Garden & Gun\, Robb Rep ort\, The Food Network\, Guitar Aficionado and more. He has been recognize d as a “Pioneer of American Cuisine” by The Culinary Institute of America\ , and was also presented with the Silver Spoon Award for sterling performa nce by Food Arts.\n\nDean is also the creator of Dean Fearing’s Sauce Coll ection\, launched in fall of 2018. The collection of exclusive Texas-inspi red soup\, sauces\, and condiments sold in Central Market\, Neiman Marcus\ , and fearingsrestaurant.com. DTSTART;TZID=America/Chicago:20201202T190000 DTEND;TZID=America/Chicago:20201202T203000 LOCATION: SUMMARY:Future Stars Event Series with Keynote Speaker Dean Fearing END:VEVENT END:VCALENDAR