Dean Fearing has quite a story to tell. The chef came to Dallas in 1978, everything he owned packed into a brown Celica, to work in the Pyramid Room at the Fairmont Hotel. At the time, Dallas was “a French restaurant town,” he says.
In 1981, he changed all that with the opening of Agnew’s, the first five-star American restaurant in the city. Many restaurants and cookbooks and television appearances later, he’s the most lauded chef in Dallas, and he’s still making headlines and history at his namesake restaurant, Fearing’s, at the Ritz-Carlton hotel in Uptown.
In this video, the tenth in a new series called Dean’s Texas Cuisine, Fearing is joined by his chef de cuisine and longtime collaborator Eric Dreyer as they re-create a classic European meal they enjoyed during a recent visit to Switzerland.
While representing Texas at the Gourmet Food Festival in St. Moritz, the chefs devoured a late-night dinner of wienerschnitzel and black pepper spaetzle. Now they're showing us how to make this "European meat and potatoes" back at home.
Watch the video to learn the secrets of the perfect schnitzel, and then hope you get invited along on Fearing's next culinary jaunt.