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Celebrated Chefs Wolfgang Puck and Dean Fearing join forces to host memorable dinner at Wolfgang Puck at Hotel Bel-Air

August 15, 2014 Food & Beverage No Comments Email Email

Wolfgang Puck at Hotel Bel-Air will bring together two of the world’s master chefs to host a one-of-a-kind dinner at Dorchester Collection’s iconic Hotel Bel-Air, on Wednesday, August 27, 2014.

Chef Wolfgang Puck

Chef Wolfgang Puck

Chef Wolfgang Puck and Chef Dean Fearing will curate a five-course dinner menu, showcasing signature dishes, and marrying the celebrated cuisines of California and the Southwest.

Presented as an à la carte offering with seating available from 6 p.m. until 9:30 p.m., guests will enjoy two amuse bouche prepared by each chef prior to the five courses, and depart with an autographed copy of each chef’s new cookbook: Wolfgang Puck’s ‘Wolfgang Puck Makes it Healthy’ and Dean Fearing’s ‘The Texas Food Bible: From Legendary Dishes to New Classics.’

The dinner at Wolfgang Puck at Hotel Bel-Air is priced at $110 per person, excluding beverage, tax and gratuity, and open to hotel guests and non-hotel guests. Optional wine pairing to complement the menu is available for an additional $65. For more information and reservations, please call 310.909.1644.

Master Chef Wolfgang Puck is acclaimed for his bold, innovative school of cooking that redefined fine dining in America. From the introduction of Spago, known as one of the world’s most iconic restaurants, to the creation of Chinois and CUT, and winning three James Beard awards and an Emmy, Wolfgang Puck has long set the standard for cuisine, service and style. His popular, namesake restaurant, Wolfgang Puck at Hotel Bel-Air, represents one of his newest restaurant experiences for Los Angeles and is a hotel restaurant like no other, featuring a spectacular garden setting and two distinct dining venues offering the best of indoor and outdoor California cuisine.

Chef Wolfgang Puck

Chef Wolfgang Puck

Chef Dean Fearing is renowned for the “Bold Flavors, No Borders” cuisine and seven lively dining settings of his award-winning Fearing’s Restaurant at The Ritz-Carlton, Dallas. A father of Southwest cuisine, Chef Fearing opened his restaurant in 2007, winning accolades including “New Restaurant of the Year” by Esquire and #1 hotel restaurant in the U.S. by Zagat Guide.

Newly-published author of The Texas Food Bible, Dean Fearing was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America.

He can be spotted in Fearing’s wearing a signature white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. An avid guitarist, Fearing also has an all-chef alternative country band, The Barbwires. The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest.”

Wolfgang Puck at Hotel Bel-Air

Wolfgang Puck at Hotel Bel-Air

 

 

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