At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE

Fearing's Fifth Anniversary Barbeque with Dean Fearing and Chris Lilly

| August 1, 2012 | Calendar

Fearing’s Restaurant will begin its extended five-year anniversary celebration on August 19 with a lively evening of barbecue, music and beer, featuring a special guest appearance by barbecue legend Chris Lilly. Joining Chef Dean Fearing from his home in Alabama, Chris Lilly is the chef/partner of Big Bob Gibson Bar-B-Q and is renowned for his competition-winning pulled pork and white barbecue sauce. Added highlights of the casual event include beer selections from Fearing’s friend and neighbor, Deep Ellum Brewing Company. The evening’s menu has been co-designed by Fearing and Lilly and will be served to the live guitar sounds of Dean Fearing and friends.

Check out the delicious lineup...

MENU
Passed Hors d’Oeuvres:
Crispy Two-Bite Chicken Tacos with Avocado Relish
Handmade Lobster Nachos
Barbecue Bacon-Wrapped Quail with JalapeƱo Ranch

Family-Style Sides:
Heirloom Tomato/Cucumber Salad with Feta Cheese
Field Pea Salad with Bacon
Corn on the Cob, Elotes-style
Campfire Beans

Chris Lilly Main Courses (served from the pit):
Char-Grilled Oysters with Wilted Greens and Pepper Sauce
Barbecued Chicken with Alabama White Barbecue
· Eight-Time World Championship Pulled Pork Sliders with Spicy Mustard Coleslaw

Dessert:
Dreamsicle Push up Pops (Orange/Vanilla)
Watermelon/Lime Popsicles
Vanilla Malt/Chocolate Ice Cream Sandwiches

Included Beverages:
Deep Ellum Beer, Dean’s Margaritas, Non-Alcoholic Beverages

fearingsrestaurant.com



Tags:

Photography by: