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DALLAS, TEXAS – May 20, 2015 – Father-son celebrity pitmasters Marshall and Mark Cooper will join the Fearing’s Restaurant team on June 21 to present the ultimate in Father’s Day dining. The special three-course brunch will be highlighted by several main selections prepared by the Coopers – hailed as leaders in the world of Texas barbecue.

Dallas’ Marshall Cooper grew up learning the tricks of the trade alongside his late father, Jack Cooper, and he now cooks in tandem with his son, Mark – who at 18 months was eating his first of many spare ribs in a high chair in the family backyard. Mark and Marshall have competed together on the Bar-B-Coop’s Cook Team, with the Texas BBQ Posse and also with Porky’s Revenge. They have cooked barbecue together in North Carolina, taking first place in the brisket category over 40 other teams, and Marshall Cooper competed in the brisket category at the Oak Cliff BBQ & Blues Festival, twice winning second place for brisket. In Las Vegas, both Mark and Marshall joined Porky’s Revenge once again, competing against 108 top national teams and placing fifth overall.

For this year’s Father’s Day celebration, the restaurant and father-son Cooper duo will offer barbecue entrées to include Hickory-Smoked Wagyu Brisket, Snake River Pork Shoulder, St. Louis Spare Ribs, Mesquite-Grilled Mahi Mahi and A Bar N Ranch Beef Tenderloin. Chef Dean Fearing’s best-selling Franny Fearing’s Paper-Bag Shook will also be offered, providing a taste of what Bon Appétit has ranked one of the world’s top 10 fried chicken experiences.


WHEN: Sunday, June 21, 2015, 11:00 a.m. to 3:00 p.m.

WHERE: Fearing’s Restaurant
              The Ritz-Carlton, Dallas 
              2121 McKinney Avenue, Dallas, TX 75201

PRICE: $75 for three courses ($30 for children 12 and under). Excludes beverage/tax/gratuity

RESERVE: 214-922-4848


First Course (select one)
Pit-Smoked Salmon on Gem Lettuce ‘Wedge Salad’ with Point Reyes Blue Cheese, Maple Bacon and Crispy Red Onion Rings

Chicken-Fried Lockhart Quail on Sweet Corn Purée with Keller Texas Vine-Ripened Tomato and Golden Beets

‘Biscuits and Gravy’ Jalapeño Cheese Biscuit with Elk Sausage Gravy and Poached Farm Egg

Bourbon Maple Brioche French Toast with Texas Blackberry Compote and Smoked Ham Steak

Main Course (select one)
M&M BBQ Sampler: Hickory-Smoked Wagyu Brisket, Snake River Pork Shoulder, St. Louis Spare Ribs

Mesquite-Grilled Mahi Mahi with Carolina Mustard Glaze

Granny Fearing’s Paper Bag-Shook Fried Chicken

A Bar N Ranch 7-Ounce Beef Tenderloin

Served with Campfire Barbecue Beans, Firecracker Slaw, Fried Okra, West Texas Chow Chow and Cooper Sauce

Mixed Berry Crisp with Homemade Vanilla Ice Cream

Fearing’s “The Whole Enchilada” Brunch

STARTERS (choice of)
Soup and Sandwich – Keller Texas Heirloom Tomato/Basil Gazpacho with Parmacotto Ham/Horseradish Cheddar Cheese Sandwich

Almond French Toast with Vanilla Bean Crème Anglaise, Tropical Fruit Pico de Gallo, Cajeta and Sugarcane-Glazed Ham Steak

Barbecued Chopped Brisket on Jalapeño Cheddar Cheese Biscuits with Poached Farm Fresh Egg and Poblano Hollandaise

Chicken-Fried Quail on Oatmeal/Sorghum Waffle with Jalapeño Creamed Corn and Maple/Bacon Syrup

ENTREES (choice of)
Granny Fearing’s “Paper Bag-Shook” Fried Chicken with Whipped Potatoes, All Day Green Beans and Tomato Gravy

Apricot Barbecue-Glazed Bay of Fundy Salmon on Black-Eyed Peas with Mustard Green Beans and West Texas Chow Chow

Oven-Roasted Halibut with Red Pepper Glaze on Orange Cauliflower Purée with Chanterelle Mushrooms,
English Peas and Fava Beans

Dr Pepper-Braised Short Ribs with “Loaded” Whipped Potatoes and Crispy Tobacco Onions

“The Whole Enchilada” offers a choice of Starter, Main Course and Dessert

Coopers’ Father-Son BBQ Brunch

FIRST COURSE (choice of)
Chilled Sweet Corn Vichyssoise with Lump Gulf Crab
Point Reyes Blue Cheese/Bibb Lettuce Salad, Heirloom Tomatoes with Basil Dressing, Maple Bacon and Crispy Red Onion Rings

MAIN COURSE (choice of)
Hickory Smoked Prime Brisket
Applewood-Smoked Heritage Farm Pork Rack

Served with Smoked Summer Sausage, Fingerling Potato Salad, Campfire Barbecue Beans, Fried Okra and West Texas Chow Chow

Parker County Peach Cobbler with Homemade Vanilla Ice Cream