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.
WHAT: FATHER’S DAY BBQ BRUNCH AT FEARING’S RESTAURANT
WHEN: Sunday, June 21, 2015, 11:00 a.m. to 3:00 p.m.