|
Treating Southwestern ingredients to classical French preparations with matchless creativity and enthusiasm, Dean Fearing's whimsical "New Southwestern American Cuisine" at The Mansion on Turtle Creek in Dallas continues to attract praise from all sides of the country. The son of an innkeeper, Dean spent his youth immersed in the hospitality business, growing passionate about restaurants only after studying with Escoffier protegé chef Harvey Colgin at a community college. He set off for the Culinary Institute of America to pursue formal training, and began climbing up the culinary ranks shortly after graduation. When he became chef of Agnew's in Dallas, his playful cuisine using refined techniques and exotic ingredients was a hit with hoards of hungry food lovers. Years later, his menus still define "cutting-edge" at The Mansion on Turtle Creek. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Dean Fearing first prepares a Shrimp Diablo Tamale and Red Jalapeno Caesar Salad and then returns to create a Molasses-Glazed Duck Salad.
 Mansion Shrimp Diablo Tamales with Caesar Salad, Part 1
Mansion Shrimp Diablo Tamales with Caesar Salad, Part 2
Red Jalapeno 'Caesar Salad' Dressing
Molasses-Glazed Duck Salad, Part 1
Molasses-Glazed Duck Salad, Part 2
Sweet Potatoes, Turnips, and Carrots, Part 1
Sweet Potatoes, Turnips, and Carrots, Part 2
Ways to Serve A Duck
| 
