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Fearing’s Fifth Anniversary Celebration Features World BBQ Champion Chris Lilly

chris lilly at fox news

Lovers of BBQ, Dean Fearing, and TV personalities can hit the mother lode at Fearing’s Restaurant on August 19 for a lovely evening of all three. Barbecue extraordinaire Chris Lilly, the chef and partner at Big Bob Gibson Bar-B-Q, will be there to  help design the menu. This dinner is just the first in a series of four; Fearing will also be hosting Michael Chiarello (9/17), Hubert Keller (10/4), and Robert Del Grande (10/19) as part of his fifth anniversary celebration.

Roll the press release and read the last paragraph especially carefully. I wish I had! This is certainly a sellout.

Jump for the love of bbq.

Fearing’s August 19 Barbecue to Feature Dinner Selections by World BBQ Champion Chris Lilly and Family-Style Favorites by Chef Dean Fearing, for an Evening of Barbecue, Brews and Tunes

DALLAS, TEXAS August 1, 2012 — Fearing’s Restaurant will begin its extended five-year anniversary celebration this August 19 with a lively evening of barbecue, music and beer, featuring a special guest appearance by world barbecue legend Chris Lilly. Joining Chef Dean Fearing from his home in Alabama, Chris Lilly is the chef/partner of Big Bob Gibson Bar-B-Q and is renowned for his competition-winning pulled pork and white barbecue sauce. He has been featured on the Food Network, on NBC’s Today Show and in extensive national media including Food and Wine, The New York Times and Wall Street Journal.

Added highlights of the casual August 19 event will include beer selections from Fearing’s friend and neighbor, Deep Ellum Brewing Company, official beverage sponsor for the barbecue. The evening’s menu has been co-designed by Chefs Fearing and Lilly and will be highlighted by Char-Grilled Oysters with Wilted Greens and Pepper Sauce, Barbecued Chicken with Alabama White Barbecue, and Eight-Time World Championship Pulled Pork Sliders with Spicy Mustard Coleslaw. Dessert will include such choices as Dreamsicle Push up Pops (Orange/Vanilla), Watermelon-Lime Popsicles and Vanilla Malt/Chocolate Ice Cream Sandwiches, all served to the live guitar sounds of Dean Fearing and friends.

WHAT:                 Fearing’s Fifth Anniversary Barbeque with Dean Fearing and Chris Lilly

WHEN:                 Aug. 192012, from 6:30 p.m.

PRICE:                  $55 per person

WHERE:               Fearing’s Restaurant

The Ritz-Carlton, Dallas

2121 McKinney Avenue

Dallas, TX 75201

RESERVE: 214-922-4817

MENU:

Passed Hors d’Oeuvres

  • Crispy Two-Bite Chicken Tacos with Avocado Relish
  • Handmade Lobster Nachos
  • Barbecue Bacon-Wrapped Quail with Jalapeño Ranch

Family-Style Sides

  • Heirloom Tomato/Cucumber Salad with Feta Cheese
  • Field Pea Salad with Bacon
  • Corn on the Cob, Elotes-style
  • Campfire Beans

Chris Lilly Main Courses (served from the pit)

  • Char-Grilled Oysters with Wilted Greens and Pepper Sauce
  • Barbecued Chicken with Alabama White Barbecue
  • Eight-Time World Championship Pulled Pork Sliders with Spicy Mustard Coleslaw

Dessert

  • Dreamsicle Push up Pops (Orange/Vanilla)
  • Watermelon/Lime Popsicles
  • Vanilla Malt/Chocolate Ice Cream Sandwiches

Included Beverages

  • Deep Ellum Beer, Dean’s Margaritas, Non-Alcoholic Beverages

Opened August 15, 2007, Fearing’s Restaurant is celebrating its fifth anniversary with a series of four special celebrity-chef dinners, including separate guest appearances by Chris Lilly (August 19), Michael Chiarello (September 19), Hubert Keller (October 4) and Robert Del Grande (October 19). The Fearing’s celebration series will culminate with a Dean’s Time Machine culinary adventure on October 19, when menu highlights from throughout Dean Fearing’s culinary career will be presented by Fearing and by Houston celebrity chef Robert Del Grande of Houston’s RDG/Bar Annie, to be followed by a musical performance of the Barbwires all-chef band.  Tickets for the four-event series, and for individual events within the series, are available for purchase at 214-922-4817. Event pricing varies by date and dinner inclusions.