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DALLAS, TEXAS – May 23, 2016 -- Father-son celebrity pitmasters Marshall and Mark Cooper will join the Fearing’s Restaurant team on June 19 to present a true Texas version of Father’s Day Brunch. The bountiful three-course dining experience will feature several menu selections prepared by the Coopers, who are widely 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, as well as with the Texas BBQ Posse and the award-winning 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 has 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 to compete against 108 top national teams and place fifth overall.

For this year’s Father’s Day celebration, the restaurant and father-son Cooper duo will offer barbecue entrées to include barbecued Snake River Farms Brisket, St. Louis Spare Ribs, Hickory-Smoked Chicken, Mesquite-Grilled Mahi Mahi and Texas Mopped Beef Tenderloin. Chef Dean Fearing’s best-selling Franny Fearing’s Paper-Bag Shook Fried Chicken 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 19, 2016, 11:00 a.m. to 3:00 p.m.

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

PRICE:                  $85 for three courses ($30 for children 12 and under). Excludes beverage/tax/gratuity

RESERVE:            214-922-4848


First Course (select one)

Mesquite-Grilled Shrimp ‘Cocktail’ on Mango/Avocado Salad with Chipotle Cocktail Sauce

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

‘Biscuits and Gravy’: Berkshire Pork Belly ‘Strand’ with Jalapeño/Cheddar Cheese Biscuit,

German Sausage Gravy, Poached Farm Egg and Texas Pete’s Sauce

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

Main Course
(select one -- each entrée served with campfire barbecue beans, firecracker slaw, fried okra, bread & butter pickles and Cooper Sauce)

M&M BBQ Sampler: Snake River Farms Brisket, St. Louis Spare Ribs, Hickory-Smoked Barbecue Chicken

Mesquite-Grilled Mahi Mahi with Carolina Mustard Glaze

Granny Fearing’s Paper Bag-Shook Fried Chicken

Texas Mopped Beef Tenderloin


Summer Berry Crisp with House-Made Vanilla Bean Ice Cream