Brunch Action

Chef Marcus Samuelsson throws down brunch and acrobatics at Fearing's

Chef Marcus Samuelsson throws down brunch and acrobatics at Fearing's

Dean Fearing, Marcus Samuelsson, Stephan Pyles
Dean Fearing, Marcus Samuelsson, and Stephan Pyles Photo by Marc Lee
Marcus brunch
Marcus Samuelsson's marrow dumplings with charred broccolini and chiles. Photo by Marc Lee
Marcus brunch
Marcus Samuelsson's "Obama" short ribs on killer collards. Photo by Marc Lee
Marcus brunch
Dean Fearing's "paper bag" chicken with mashed potatoes and green beans. Photo by Marc Lee
Dean Fearing, Marcus Samuelsson, Stephan Pyles
Marcus brunch
Marcus brunch
Marcus brunch

Dallas food-lovers were in for a treat when renowned chef Marcus Samuelsson, of New York's Red Rooster Harlem restaurant joined chef Dean Fearing for a special brunch on February 19. The experience was part of a new initiative at Fearing's, showcasing the best of local and national/international chefs appearing in side-by-side collaboration with Fearing's culinary team.

Samuelsson's appearance was an especially festive one: To celebrate Black History Month, he's been taking his newly released The Red Rooster Cookbook: The Story of Food and Hustle in Harlem on a multi-city tour, preparing dishes from his Harlem restaurant plus live performances by jazz-funk act Rakiem Walker Project, unofficially dubbed the Red Rooster house band.

The cookbook goes beyond recipes, offering a close-up look at the neighborhood with photography, music, and essays by other Harlem icons like Bevy Smith, Thelma Golden, and more. 

The brunch was a rowdy event, allowing diners to enjoy cocktails and menu selections by Samuelsson and Fearing. Rakiem Walker Project delivered more than just music, spinning out effortless gymnastics including total body flips right in the middle of the dining room.

Samuelsson's menu included marrow dumplings with charred broccolini and chiles; deviled eggs with chicken-skin mayo; "Obama" short ribs on collard greens; and peanut-bacon pork chops on creamy grits. Cocktails included a Michelada and a spicy-hot margarita.

Fearing's contributions included smoked salmon flatbread; Jaxson and Campbell-style pancakes, named for Dean's sons; migas; a Buffalo chili Benedict on jalapeño-cheddar biscuits; and Granny Fearing's "paper bag shook" fried chicken with whipped potatoes and green beans.