25 Years of Chamberlain’s: Richard Chamberlain’s Journey to Creating One of Dallas’s Top Steakhouses

Since its opening in 1993, Chamberlain’s Steak and Chop House has received much acclaim from food critics and connoisseurs alike. It has been hailed as Dallas’s Best Steakhouse by various publications, including Texas Monthly, D Magazine, and Trip Advisor. Richard Chamberlain, a native Texan, has undeniably earned such accolades, and even after 25 years in business, he remains humble.

“I like to say that every part of your career that helps you build and learn is a very important part of your career,” Chamberlain says.

Like Chris Vogeli, the executive chef at III Forks, Chamberlain studied at El Centro College in their Culinary Arts department.

“El Centro was great,” Chamberlain says. “I learned a lot about the restaurant business, like food costs and labor costs. Gus Katsigris, the person in charge of the culinary department would say ‘this is how a Greek god runs a restaurant’ and he taught us really efficient cooking techniques.

Chamberlain cites his experience studying at El Centro as a key factor that helped him get a job as a grillier at The Mansion on Turtle Creek.

Fun Fact: Richard Chamberlain worked at The Mansion on Turtle Creek as a grillier while Dean Fearing was working there as a saucier! (Photo credit: Alex Gonzalez)

“One day,  during my apprenticeship at The Mansion, the sous chef comes in with a giant bowl of garlic,” Chamberlain says, “and he tells me ‘I need you to chop this.’ And then, I’m thinking, ‘well okay, this is going to take a while.’ As they taught me in culinary school, I pull out a piece of garlic and I smash it with the side of my knife and then I dice it.”

Chamberlain then quickly learned that working in a high-end restaurant would require that he pick up on modern, more efficient techniques.

“A short while later, Chef comes back and yells ‘What are you doing?!’” Chamberlain says. “Regarding my technique, he says ‘that’s how we did it 40 years ago,’ then he throws the rest of the bowl into a big food processor and he chops the garlic in about five seconds. Of course, I was embarrassed. There were about 20 other chefs in the kitchen. But this was just one of the parts of learning efficient and very high standards of cooking in French kitchens like The Mansion.”

Before his apprenticeship at The Mansion, Chamberlain worked at Dallas’s Trail Dust Steakhouse, where he was one of three grill cooks in a nearly 400-seat restaurant. Prior to opening Chamberlain’s, he held many other restaurant jobs in various parts of the country. During that time, Chamberlain pioneered a form of culinary arts called American Alpine Cooking.

“American Alpine Cooking is a cuisine I created while I was a chef in Aspen at a hotel called The Little Nell Hotel,” Chamberlain says, “The alpine cooking was me taking the best that the mountainous regions had to offer and putting them into creative dishes.”

Chamberlain spent three years working in Aspen, then another two working in Los Angeles’s Bel Air Hotel, until he eventually decided to return home to Dallas.

“I came back here with the intention of opening a restaurant,” Chamberlain says. “I’m a fifth-generation Texan. I come from a family of cattle ranchers. Opening a steakhouse came naturally to me.”

In 1993, Chamberlain opened Chamberlain’s Steak and Chop House. Since then, it has been hailed as one of Dallas’s best steakhouses. But with owning a great restaurant comes the great obligation of providing the best service.

One of Chamberlain’s steak items (Via Facebook)

“We have to hire the very best we can find,” Chamberlain says, “not just experience-wise, but we largely hire based on attitude and personality.”

Chamberlain is also very selective in the ways he and his team source ingredients for his dishes.

“In all the regions I’ve cooked in, including Dallas, I’ve always tried to focus on local ingredients,” Chamberlain says. “But for Dallas, it’s a little more challenging, since Texas has very short seasons.”

Despite Texas’s short seasons, Chamberlain still tries to source as locally as possible. For example, the wagyu beef he uses comes from Oklahoma A Bar N Ranch, which is about an hour north of Dallas. Although Chamberlain sources his fish from all over the United States, the redfish he uses is raised on the Texas Coast.

Richard Chamberlain adding the finishing touches to one of his signature dishes (Via Facebook)

Apart from owning one of Dallas’s best restaurants, Chamberlain is also involved in various local charities.

My primary charity is the American Heart Association,” Chamberlain says. “I’ve been involved with them for a little over 20 years. Our annual event is Cote du Coeur, and this year, we raised a record of $4.8 million this year. All of it goes to heart research and education.”

Before concluding our interview and getting ready for a dinner shift, Chamberlain notes that anyone wanting to open their own restaurant be up to the challenge, and not to let any challenge defeat them.

“Anything that’ll help you build your resume is something you should consider, no matter how difficult it may seem,” Chamberlain says. “I don’t know of any failures I encountered, but there were many challenges along my way here.”

 

 

Weekend Happenings 6/8 – 6/10: Eggfest, Tough MUTTer, and more

Dad’s Gift Grillin’ Eggfest

Best of Guide is a proud sponsor of Sunnyland Outdoor Furniture’s Dad’s Gift Grillin’ Eggfest. This Saturday, Sunnyland Outdoor Furniture will be hosting their annual Dad’s Gift Grillin’ Eggfest in their parking lot.  Eggfest will consist of various local chefs participating in cooking demonstrations while utilizing the Big Green Egg Grill. Attendees will get the chance to vote for the best cooking demonstration at the conclusion of Eggfest. For more info on Dad’s Gift Grillin’ Eggfest, click here.

Best of Guide is a proud sponsor of Sunnyland Outdoor Furniture’s Dad’s Gift Grillin’ Eggfest

Four Seasons Markets at CityLine

Every Friday in June, CityLine in Richardson will be hosting a European-style market in the plaza. Patrons can purchase a variety of groceries, basic essentials, and various accessories from over 25 local vendors. For a full list of participating vendors, click here. 

Today kicks of the first of CityLine’s Four Seasons Market series. (Photo courtesy of CityLine Richardson)

Dirk Nowitzki’s 2018 Heroes Celebrity Baseball Game

Tonight, you can catch Dak Prescott, Mark Cuban, Ezekiel Elliot, and many more of your favorite local public figures playing a round of celebrity baseball. Opening pitch begins at 7:00 p.m. at Dr. Pepper Ballpark in Frisco. Proceeds from ticket sales benefit Dirk Nowitzki Foundation and the Heroes Foundation. To purchase tickets, click here.

Catch Dirk Nowitzki, along with various other local celebrities, at Dr. Pepper Ballpark tonight at 7:00 p.m. (Via ESPN)

Tough MUTTer

This Saturday, Mutt’s Canine Cantina will be hosting its first ever Tough MUTTer. Participating dogs will attempt to master an obstacle course for a chance to win a gift card from Mutts. Tickets are just $5 per competing dog, and all proceeds benefit the SPCA. To register for Tough MUTTer, click here.

 

The first ever Tough MUTTer takes place this Saturday (Via Trip Advisor)

Plano Comedy Festival

All weekend long, Plano will be hosting several comedians in the city’s inaugural comedy festival. In a mini-SXSW fashion, the likes of Aaron Aryanpur (Funniest Comic in Texas, FOX), Jonny Bratsveen (Comedy Central’s Hart of the City), and Mac Blake (Just For Laughs in Montreal) will be performing sets at Hyena’s Plano, Taste of the Islands, and Art Centre Theatre. For venue information, a full schedule of events, and tickets, click here. 

Aaron Aryanpur (Photo courtesy of Comedy Scene in Houston)

 

Sunnyland to host Dad’s Gift Grillin’ Eggfest this Saturday

This Saturday, Sunnyland Outdoor Furniture will be hosting their annual Dad’s Gift Grillin’ Eggfest in their parking lot. Dallas foodies will have the chance to celebrate their fathers eight days early.  Eggfest will consist of various local chefs participating in cooking demonstrations while utilizing the Big Green Egg Grill. Attendees will get the chance to vote for the best cooking demonstration at the conclusion of Eggfest.

This year’s vendors include VomFass, Deep Cuts, Dallas Caramel Company, and more.

The event is free to attend, however, it is suggested guests and participants make a donation of at least $1.00. Donations benefit Legacy Boxer Rescue.

Egg Fest officially kicks off at 11:00 a.m., with a cooking demo by Grady Spears, the official chef partner to the Houston Texans.

Grady Spears, Celebrity Chef Partner to the Houston Texans, will be showcasing a cooking demo at this year’s Dad’s Gift Grillin’ Egg Fest (Via Facebook)

 

Can’t make it to Eggfest? 105.3 The Fan will be airing a live broadcast from 11:00 a.m. to 2:00 p.m. this Saturday. The broadcast can be live streamed here.

 

“Kitchen grease keeps you young,” Eric Dreyer of Fearing’s on growing within Dallas’s hospitality industry

On any given night at The Ritz-Carlton’s Fearing’s restaurant, you are bound to see one of Dallas’s most recognizable chefs. Eric Dreyer, Fearing’s Chef de Cuisine, has been working for Dean Fearing’s namesake since its opening in 2007. Since then, Dreyer has received numerous accolades, including Eater’s Dallas’s Hottest Chef award. Dreyer has also raised awareness for various charities and organizations, including the Young Texans Against Cancer. He is also vocal in his support for local farmers and artisans.

With all of these contributions and accolades to Dreyer’s credit, it is clear that he is truly meant to be working in this industry. However, Dreyer almost ended up working in a completely different field.

“I originally majored in computer science,” Dreyer says, “but I later came to realize that sitting at a desk all day wasn’t for me.”

Upon coming to this realization, Dreyer enrolled in the Southern California School of the Arts, a school which would later be bought out by the Cordon Bleu.  From there, he worked in various restaurants and catering companies until, following the advice of one of the chefs for whom he worked, he went to work for the Ritz-Carlton in Marina Del Rey.

“I worked in Jer-Ne at The Ritz-Carlton for about five years,” Dreyer says. “It was named LA’s best fusion restaurant in 2003.”

In between noting all of these time frames, he manages to put dates on himself, to which I reply commenting on Dreyer’s young appearance.

“Well thanks,” Dreyer chuckles in reply. “Kitchen grease keeps you young.”

He then explains how he ended up migrating to Texas from California.

“I went to a tasting at The Mansion at Turtle Creek, where Dean Fearing was working at the time,” Dreyer says. “I interviewed with Dean for the Sous Chef position, and was offered the job, but I didn’t end up taking it.”

Photo acquired via Facebook

Fearing ended up accepting an offer for a Chef de Cuisine position at Grand Hyatt DFW, where he later received the Grand Hyatt Rising Star Award.  He stayed with Grand Hyatt DFW for almost three years, until he learned that Ritz-Carlton was opening a hotel in Dallas.

“I heard Dean would be involved with the Ritz-Carlton’s restaurant, so I decided to interview with him,” Dreyer said. “Luckily, he remembered who I was, and I was offered the job.”

Since 2007, Dreyer has been a part of Dean Fearing’s carefully selected team.

“It’s never been stagnant here at Fearing’s,” Dreyer says. “There have been a lot of different things going on within the restaurant, so it’s managed to keep my interest throughout all of these years.”

Photo acquired via Facebook

Dreyer admits that throughout his time at Fearing’s, his and Fearing’s cooking styles have contrasted, however, he feels that he and Fearing make a great team.

“When I first started, it was very much simple, Asian inspired food,” Dreyer says. “With Dean, it’s very different. Dean has a lot of layers of flavor involved in his recipes. Sometimes you have what’s really simple, but there can be like 10 or 12 ingredients involved.  For me, I like clean, straightforward flavors, but I think our styles balance each other well.”

Dreyer posing with one of his signature items at A Night out for Phoenix (Photo Credit: Tammany Stern)

All accolades, awards, and achievements aside, Dreyer finds joy in the helping guests and colleagues take away the best experience possible.

“One of the best parts about my career is finding people that enjoy the whole experience; the people that come back regularly and converse and ask questions,” Dreyer says. “Seeing cooks that I trained, who had no initial restaurant experience, go on to run their own kitchens is also one of the best things.”

Guests of Fearing’s can always expect the royal treatment. Dreyer’s passion, attention to detail and commitment to top-notch guest service are what set him apart from other Dallas chefs. In Dreyer’s 43 years of life, he has lived out his kitchen dream to the fullest, and he has no plans to slow down anytime soon.

A Family Business: How David Schweig Turned Outdoor Furnishings Into a Lifestyle

At the intersection of Spring Valley and Coit, as one pulls into Dallas from Richardson, resides the largest patio store in the Southwest. Sunnyland Outdoor Furniture is more than a furnishings outlet. The 37,000 square-foot showroom offers competitively priced, high-quality accessories and is run by a well-trained, hard-working staff.  According to owner David Schweig, Sunnyland’s products create a lifestyle for their consumers.

“Outdoor furniture is a business based on wants and not needs,” Schweig says. “There’s nothing in this store that people have to have. People come here because they want to be here and they love our products.”

Sunnyland carries a variety of stylish outdoor furnishings.

Schweig has always been in the business of tending to wants, not needs. Before Sunnyland, he worked in fine jewelry. His in-laws, Aaron Klausner and Pearl Freed Klausner, purchased the original 1946 Greenville Sunnyland location in 1970. In 1977, Schweig married Debbie Klausner and learned the ways of the outdoor furniture business. The husband and wife later purchased Sunnyland in 1989 and rebranded it Sunnyland Outdoor Furniture.

“I wanted to be in control of my own destiny,” Schweig says. “My family and I started dabbling in outdoor furniture and it quickly became our niche. We began to carry high-end products and people started buying them.”

To this day, Schweig’s family still plays a big role in the store’s operations.

“My wife is involved with day-to-day sales and other functions,” Schweig says. “My son, Brad,  is VP of operations.”

David Schweig (right) pictured with son, Brad (left)

Sunnyland carries a variety of tables, chairs, couches, and other furnishings perfect for the backyard or patio area.

“The outdoor patio has sort of become a second living room to some people,” Schweig says. “It’s hard to find quality time, but the patio area allows for people to get work done as they spend time together. It also makes for fun gatherings with friends and family.”

As Amazon and other online outlets have revolutionized the way consumers purchase furniture, Schweig has no plans to make any drastic changes to his brick and mortar format.

“You can come to our store, you can try everything out, and you can have it sent to your home on the same day,” Schweig says. “You get this thing called ‘instant gratification’ that a lot of these new stores don’t offer.”

Online outlets aside, Schweig also feels that Sunnyland allows more fun experience than that of other hardware and outdoor stores.

“Most people go to Home Depot or Lowe’s when they need to repair an issue with their home,” Schweig says. “But when they repair the issue, no one ever says ‘hey, check out my new foundation!’ or ‘look, I repatched my roof,’ but they always are excited to show everyone their outdoor living area.

Outdoor living is a lifestyle

With over 40 years in the outdoor furniture game, Schweig and family show no signs of slowing down, however, Schweig is confident that his son will be able to take over the business when it comes time for retirement.

“I’ve been training Brad to run the business since he began working with us,” Schweig said. “I still have fun with what I do and I’m not being pushed out, but I still plan on retiring at some point. It’s been a fun run, but when the time comes for me to retire, it’ll be a smooth transition.”

Sunnyland Outdoor Furniture is located at 7879 Spring Valley Rd, Dallas, TX 75254. This Saturday, Sunnyland’s annual Dad’s Gift Grillin’ Egg Fest will be taking place from 11:00 a.m. to 3:00 p.m, where guests can see cooking demos from guest chef Grady Spears and various sales throughout the store.

 

Weekend Happenings 6/1-6/3: Sweet Tooth Hotel, Wine Pairings, and more

The Sweet Tooth Hotel

Art junkies, candy munchers, and Instagrammers rejoice! Dallas’s newest pop-up, The Sweet Tooth Hotel is the ultimate sugary experience. Make your way over to Downtown Dallas to behold five different rooms based on some of the world’s best confectionary treasures. Each room was designed by the masterminds behind Legacy Hall, and made to be colorful and aesthetically pleasing. For tickets to The Sweet Tooth Hotel, click here.

Photo by Chelsea Delzell

Patio Wines and Cheese

Tonight, Scardello will be hosting a wine and cheese pairing. For $40, attendees can taste a variety of the world’s most savory cheeses and lush wines. Admission will be paid at the door.

Photo courtesy of Scardello Artisan Cheese

The Victory Cup

The Prestonwood Polo & Country Club will be hosting the 14th annual Victory Cup this Saturday. The Victory Cup is one of the largest equestrian gatherings in the country and this year’s Cup will showcase polo matches, as well as food and beverages from local vendors. For tickets to this year’s Victory Cup, click here.

Photo courtesy of The Victory Cup

Good Local Markets

Good Local Markets is a weekly farmers market event rotating between White Rock and Paul Quinn College. This Saturday’s market will take place in White Rock and feature products from various local vendors, including Highway 19, Chandler Family Farm, Caliper Farm to market, Lonesome Lady Ranch, and more. For a full list of vendors, click here.

Photo courtesy of CraveDFW

Stomping Ground Comedy Club Grand Opening

This Saturday, Dallas’s first non-profit comedy theater will open its doors in the design district. Stomping Ground is an organization committed to outreach, inclusion, and collaboration. Upon opening, Stomping Ground Comedy Club will offer customized improv comedy classes for autism, anxiety, brain injuries, Alzheimer’s and dementia as well as caregivers of those with Alzheimer’s and dementia. The two-day grand opening celebration will showcase a variety of comedic stylings by local acts. For tickets, click here.

Photo courtesy of Stomping Ground Comedy Theater

Doc B’s Fresh Kitchen Opens in Uptown

If there’s anything Dallasites love, it’s “fast” and “casual.” The Chicago-based Doc B’s Fresh Kitchen has mastered the art of fast and casual dining. At Doc B’s, guests can feast upon a variety of light-yet-filling items consisting of locally sourced ingredients. Uptown’s newest addition is a great place for those who enjoy eating good food and drinking unique beverages in a fun, modern setting.

 

Drinks

Doc B’s drink menu offers guests beers from local breweries, as well as cocktails unique to the restaurant. One of their signature cocktails, The Dangler, consists of Traverse City Whiskey, carrot juice, and maple flavorings. While the drink goes down easily, it has a strong whiskey aftertaste. It tastes like a cold-pressed juice with a hard punch at the end. Two Danglers are enough to help a guest loosen up and relax, but not too strong to the point where one wouldn’t be able to drive home at the end of the night.

The Dangler (Photo credit: Alex Gonzalez)

Starters

The Snack + Start + Share menu contains six items unique to Doc B’s, including the Oven Roasted Chicken Wings, Killer Grilled Shrimp, and the Housemade Guacamole. The latter of these items comes served with Doc B’s “famous” sweet potato chips. This plate is a great starter for those wanting to eat light, as the chips are devoid of grease and oil. The guacamole is thick and hearty, with the consistency of Greek yogurt, and it contains a perfect amount of lime flavor; not too acidic, but not in any way bland.

Homemade Guacamole with Doc B’s famous sweet potato chips (Photo credit: Alex Gonzalez)

Entrées

Patrons of Doc B’s can choose from a variety of sandwiches, burgers, and salads for their main course. One of their most popular salads, The Knife and Fork Cobb, is an arrangement of lettuce and tomato that comes packed with proteins, including bacon, egg, avocado, and a side of crispy chicken. The bacon, avocado, and pieces of the egg are carefully mixed in with the veggies, which are topped with cornbread croutons and Doc B’s signature Gold Coast Vinaigrette. Ordering a salad that utilizes a boiled egg is always a risk. If the egg isn’t cooked long enough, it may cause salmonella; if it’s cooked too long, it tastes like sulfuric acid. Doc B’s nails every aspect of the cobb salad. All of the proteins are cooked and prepared just right, and every morsel is packed with sweet, savory flavor. Even the cornbread croutons add a unique touch and allow for a taste better than typical remnants of stale toast.

The Knife & Fork Cobb Salad (Photo credit: Alex Gonzalez)

Dessert

Doc B’s dessert menu offers a featured dessert that changes daily. Last night, it was sea salt caramel gelato sandwiched between two oatmeal raisin cookies. Considering the weather in Dallas reached the triple digits yesterday, this dessert made for the perfect way to cool off after a long day. The ice cream was sweet but not overbearing on flavor. The cookies managed to stay intact with the ice cream, without slipping off or getting soggy.

One of Doc B’s daily-rotating featured desserts (Photo credit: Alex Gonzalez)

Service

Dallasites are hard-pressed to find better service at any other restaurant in town. Although Doc B’s is based in Chicago, their Dallas staff has clearly been trained to provide top-notch southern hospitality. Each staff member proved to be able any sort of question, knew the menu up and down, and tended to everyone’s needs with a genuine, good attitude.

 

Doc B’s Fresh Kitchen is currently open at 2021 McKinney Avenue in Dallas. For a full menu and information on hours, visit Doc B’s official website.

 

 

“Texas Cuisine Never Falls Short”: How Dean Fearing Came to be one of Dallas’s Most Famous Chefs

Those who can create original, innovative concepts are almost guaranteed longevity in the hospitality industry. For decades, Chef Dean Fearing honed his craft and, along with the help of fellow chefs Stephan Pyles and Robert Del Grande, pioneered what Texas and southerners know as Southwest Cuisine. Per Fearing, Southwest Cuisine is “the only true American cuisine.”

I join Fearing on a Friday evening at Fearing’s Uptown Dallas location. We sit outside, hours before a live band is set to perform, kicking off the weekend.

Fearing and I chat about his pre-Fearing beginnings, and how he came to create some of his most famous dishes. Before opening Fearing’s, Fearing worked in The Fairmont Hotel’s Pyramid Room as a seafood cook and The Mansion as a saucier. During his days working in the latter, he began sourcing his ingredients from nearby farmers, which helped him create original, authentic southern flavors.

“My team and I had people in the surrounding areas from whom we’d buy,” Fearing says. “We would buy pheasants, quails, and chuckers from a man south of us here. We had people growing vegetables and we would buy fish from the gulf. I know the whole ‘local’ scene sounds new, but Stephan Pyles and I have been ‘local’ since the early ’80s.”

2121 Cobb Salad from Fearing’s (Via Facebook)

The creation of innovative concepts is a tradition that has run through Fearing’s bloodline across many generations prior, most notably within his father, who partnered with Kemmons Wilson to launch Holiday Inn out of Memphis, TN.

“My family and I left the little town of Ashland, KY around the time when I was in sixth grade,” Fearing said. “We traveled the Midwest to open up multiple Holiday Inn locations. We lived in St. Louis, Chicago, Milwaukee, Cleveland, Cincinnati, you name it. Every big city in the midwest, we were there.”

After a rather nomadic youth and adolescence, Fearing ventured off to Hyde Park, NY, where he studied at The Culinary Institute of America. Following the completion of his associate degree, Fearing then went off to Cincinnati, where he worked at The Maisonette. The chef for whom Fearing worked quickly noticed his work ethic and recommended that he go to Dallas to work for The Pyramid Room in The Fairmont Hotel.

“The Pyramid Room was the fanciest French restaurant in Dallas in 1978,” Fearing says. “That was a huge statement back then because, at the time, this whole city was filled with French restaurants.”

Like most things during the pre-Fearing’s era, Fearing’s stint at The Pyramid Room came to a quick close after he was convinced to pursue a larger role in a new Dallas restaurant.

“The chef at The Pyramid Room told me ‘there’s a lady named Caroline Hunt who will be opening up a restaurant called The Mansion,'” Fearing says. “I had no idea who Caroline Hunt was, but he told me ‘she’s an oil heiress, and you need to go over there and get that sauce position.’”

Hunt was immediately impressed by Fearing’s experience and work ethic, which led her to him as The Mansion’s saucier.

Fearing stayed at The Mansion for a year, until he decided to open a 54-seat restaurant in Addison called Agnus. He ran Agnus for three years until he was forced to close it, citing the recession of the mid-80s.

Luckily, The Mansion welcomed Fearing back with open arms and the promotion of a lifetime.

“I went back to the Mansion and worked as the Executive Chef,” Fearing says. “I stayed there from 1985 until about 2006.”

After working over 20 years at The Mansion, Fearing decided to bring his ultimate dream to reality and open Fearing’s.

“I partnered with John Goff to open my restaurant,” Fearing says. “He’s a real estate mogul based in Fort Worth. He helped me build my dream.”

At Fearing’s, guest can feast upon a variety of hearty pieces of what Fearing calls “Texas cuisine.”

“It’s an offshoot of Southern cuisine, which Pyles, Del Grande and I started in the ’80s,” Fearing says. “Back then, we called it ‘Southwest cuisine,” but when I opened Fearing’s, I later realized it fits more to Texas than the Southwest as a whole, so I started calling it ‘Texas cuisine.'”

Fearing’s offers vegetarian Hors D’oeurves (Via Facebook)

Fearing’s menu consists of a variety of southern classics with his signature spin. One of Fearing’s personal favorite dishes is buffalo soaked in Vermont maple syrup, served over jalapeño grits, along with a butternut squash taquito, a tangle of greens, pico de gallo, and a smoky chili aioli. Recipes like these can be found in Fearing’s cookbook, The Texas Food Bible.

“I love this book,” Fearing says. “This book has long legs. All of these recipes will be good for the generations to come. Texas Cuisine never falls short and it never dies.”

Crispy Barbecued Bluepoints served over clam (Via Facebook)

For information regarding menus, hours, and how to make a reservation, visit fearingsrestaurant.com

Weekend Happenings 5/25 – 5/28: Memorial Day, Margarita Meltdown, and More

Memorial Day Pool Party

Telos Fitness will be hosting a Memorial Day pool party this Saturday. Be sure to make your way over to the upscale gym for $6.00 cocktail specials and a $12.00 all-you-can-eat fajita buffet. Spots are filling up fast, so be sure to reserve a table by emailing Erick Robinson at erobinson@telosfitnesscenter.com 

Telos Fitness will be hosting a Memorial Day pool party this Saturday beginning at 12:00 PM

Margarita Meltdown

For the 8th year, Margarita Meltdown returns to Dallas Farmers Market this Sunday. Urban Taco, Iron Cactus, and Cafe Salsera are among the 50 restaurants facing off to win the coveted Best Margarita award. Plus, live performances by Able Delilah, Jess Spires, and Phoenix Rose, along with a set by DJ Regs. For tickets to this year’s Margarita Meltdown, click here. 

Margarita Meltdown will offer margarita samplings from 50 restaurants in the DFW Metroplex

State & Allen

State & Allen is celebrating all weekend long. Brunch with a special Mimosa and Bloody Mary Bar will be available from 10 a.m. to 3 p.m. Saturday, May 26 through Monday, May 28. The popular neighborhood restaurant will also have several drink specials throughout the weekend, including an “All American Dog & Pony Show” with a shot of Bird Dog Whiskey and a Budweiser Pony for just $6 and $3 Smirnoff Red, White and Berry Pop Shots. Exclusively on Memorial Day, State & Allen will be offering half-price pizza and $6 drink specials – Hendricks Cucumber Lemonade and Three Olives Rose Pink Diamonds all day on Monday. (Via Brooke Johnston at Champion Management)

State & Allen will be offering Memorial Day specials all weekend long

 

Happy Goat Yoga at Ferris Wheeler’s 

Yoga and goats? Sounds like a strange combination; however, meditation and animals have been psychologically proven to lower stress levels in humans. This Monday, Ferris Wheeler’s Backyard & BBQ will be hosting Happy Goat Yoga. For $35.00, you can enjoy a full-length yoga class, followed up with playtime with some adorable furry friends. For tickets to Happy Goat Yoga, click here.

Happy Goat Yoga will take place this Memorial Day at 10:00 AM at Ferris Wheeler’s Backyard & BBQ

Ryan Carbery Details Journey to Farmbyrd

Over off of Ohio and Parker resides one of Plano’s hidden gems. At Farmbyrd Rotisserie & Fry, guests can enjoy a variety of southern style chicken recipes and cocktails based with beers and spirits from local breweries. Since Farmbyrd’s opening, the farm-themed eatery has been oft-regarded as a fresh, modern concept that allows the team to cook high-quality food and focus on serving the best food possible.

Hot off the rotisserie (Via Facebook)

“I moved to Dallas from Los Angeles about ten years ago,” Co-Founder Ryan Carbery said. “I was going to work with a chef to open a restaurant. It was around the time of the recession and unfortunately, the economy caught up with Dallas and the restaurant didn’t end up opening.”

While most people in this situation may opt to return to where they had previously been living, Carbery embraced the new city in which he found himself.

Carbery and crew later opened a restaurant called Lazare in West Village. From there, Carbery went on to make contributions to several high-end restaurants throughout the metroplex, including Nosh by Avner Samuel. Through Samuel, Carbery connected with Edward Bailey and worked as the Executive Chef and the Director of Operations of Bailey’s Prime Plus & Patrizio.

Carbery has been honing his restaurant industry skill set since his single digits.

“I started bussing tables in one of my dad’s restaurants when I was in second grade,” Carbery said. “I remember some guests would ask my dad if I had a work permit. He would laugh and say ‘he’s my son, that’s permit enough.’”

Carbery is a fourth-generation restaurant owner, having come from a family of chefs and connoisseurs of food.

“My dad owned 10 restaurants throughout the time I was growing up,” Carbery said. “These restaurants ranged from Italian pizza and pasta places to steakhouses. They were mostly high-end, full-service restaurants.”

With the skills he had been reinforcing since his childhood, along with the help of longtime friend and Chef Tim Mclaughlin, owner of Lockhart Smokehouse, the pair opened Farmbyrd Rotisserie & Fry in January of last year.

Country-fried ribeye with southern fixings (Via Facebook)

“Tim and I both could see that there was a void in the casual dining scene where the food shined and was the main attraction,” Carbery said. “We believe in simple food done well and in letting the ingredients speak for themselves.”

Farmbyrd offers a variety of chicken, prime rib, catfish, and constantly rotating chef features.

“We locally source our ingredients as often as we can,” Carbery said. “We also support various local breweries, including Tupps, Revolver, and Deep Ellum.”

Farmbyrd offers a selection of beers from local breweries (Via Facebook)

Apart from supporting local farms and breweries, Carbery and crew also support many local educational organizations.

“We try to raise funds for as many schools as we can,” Carbery said. “We host a lot of school spirit nights, and we also support Plano Sports Authority.”

Farmbyrd is located at 3308 Preston Road, Suite 380 in Plano, TX. They are currently nominated for Best Southern/Homestyle Cooking in Plano Magazine’s Best of 2018 category. To vote for Farmbyrd, click here. Polls close May 28.

(Featured image courtesy of Plano Magazine)