Dean Fearing

And They Said, “Let There Be Cilantro”

Jul 15, 2014 By Patricia Sharpe

Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.

Dean Fearing

Jan 20, 2013 By Evan Smith

“Here’s the thing: I was born and raised in eastern Kentucky. I wasn’t born in downtown Paris. What do I love? I love Southern food. I love soul food. I love barbecue. I learned about food in dives. ”

Where To Eat Now 2008

Jan 20, 2013 By Patricia Sharpe

Yes, the setting is ritzy and the food remarkable. But what really makes the state’s best new restaurant sizzle is something less tangible: the (Dean) Fearing factor.