Sonny Bryan’s Smokehouse announced the line-up of culinary masters who will compete on Saturday, April 5, in the legendary barbecue restaurant’s first-ever ‘It’s in the Sauce’ competition, a flavorful fundraiser to benefit four local non-profit organizations. Chefs Dean Fearing, Dexter Samuel, Kent Rathbun, and Tre Wilcox will each create a one-of-a-kind barbecue dish using Sonny Bryan’s signature barbecue sauce live during the event at South Side on Lamar from 11:30 am to 1 pm.
The participating charities include the American Heart Association, March of Dimes, North Texas Food Bank and Texas Scottish Rite Hospital for Children. Barbecue-lovers and spectators alike can purchase a ticket in advance here (https://community.tsrhc.org/its-in-the-sauce-tickets) and at the door for $20. Attendees can then sample all four creations and cast a vote by placing their ticket in their favorite’s ballot box. Each vote also adds a $20 donation to the chef’s chosen charity, but the non-profit represented by each chef will not be revealed until all votes are cast. The chef who receives the most tickets will receive an additional $5,000 from Sonny Bryan’s Smokehouse for the charity of his choice.
Clarice Tinsley, FOX 4 News anchor/reporter, will serve as emcee while live music plays and guests enjoy legendary fare from Sonny Bryan’s Smokehouse and ice cold beers from local breweries (not included in ticket price).
Dean Fearing: The creator of Fearing’s Restaurant and its “Elevated American Cuisine – Bold Flavors, No Borders,” chef/partner Dean Fearing has developed one of the hottest dining concepts in the country. Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, No. 1 in Hotel Dining in the U.S. by the prestigious Zagat Survey, and nominated by the James Beard Foundation for Best New Restaurant, Fearing’s has received countless accolades from The New York Times, Newsweek, Food and Wine, Garden & Gun, Texas Monthly, and Modern Luxury, among others.
Dexter Samuel: With a start at the Natural Gourmet Cooking School, Dexter remained loyal to his New York roots by working for 10 years at Angelica’s Kitchen. He then managed the team at Food, Stock & Purveyors and served as a personal chef to the “rich & famous”. In 2008, he left the East coast to head West working as a personal chef to friends in the Lone Star State. Most recently, Samuel shares the kitchen at The Cedars Social with Chef Julio Peraza.
Kent Rathbun: After rising through the ranks of some of the world’s finest restaurants, Chef Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his full-service catering company and newly launched line of products, Kent Rathbun Elements. Rathbun was one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre-SuperBowl Event, “Taste of the NFL” for the past ten years. He has cooked at the James Beard House in New York on several occasions and was nominated as the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003 and 2004.
Tre Wilcox: Wilcox worked his way up the culinary ranks through good old-fashioned blood, sweat and tears. By the age of 29 he earned a 5 star review at Abacus, where he served as chef de cuisine. He appeared on Top Chef (Season 3) and on Iron Chef America. Twice nominated for the “Rising Star Chef “award by the James Beard Foundation, Wilcox was also named Best Chef by the Dallas Morning News after opening Village Marquee Grill in Highland Park Village in 2011. As an award-winning chef and television personality, Wilcox began to expand on his other gift, sharing his passion for food through teaching. He used the three letters of his first name as an acronym for good cooking, Techniques, Recipes & Execution, and TRE Cooking Concepts was born.
Join us rain or shine…Parking available in the event lot located just west of
The Cedars Social for an additional $5. For more information, visit www.sonnybryans.com.
Special thanks to our sponsors: Business Express Press, Paradise Design Co. & South Side on Lamar
About Sonny Bryan’s Smokehouse
Since 1958, Sonny Bryan’s Smokehouse has served up melt-in-your-mouth barbecue and heaping helpings of hospitality. The Dallas-based family of restaurants has seven locations in the DFW Metroplex and two in Utah. Sonny Bryan’s has served U.S. Presidents, entertainers, sports legends and other famous patrons, in addition to loyal fans who can’t get enough of the company’s legendary barbecue. In addition to restaurants, Sonny Bryan’s also runs a full-service catering division for special events and corporate meetings. Sonny Bryan’s is committed to serving the community through donations of food and financial support to non-profit organizations, including The First Tee of Dallas and Brother Bill’s Helping Hand. Visit www.sonnybryans.com for a complete list of locations and menus, or to order Sonny Bryan’s products. For information about franchise opportunities, please call the corporate office at 214.350.1800, ext.224. Get the latest news and offers from Sonny Bryan’s Smokehouse on Facebook at www.facebook.com/sonnybryanssmokehouse and Twitter @sonnybryans.