By Robert Philpot | dfw.com Early this year, our Bud Kennedy reported on the impending return of Grady Spears, the longtime North Texas “Cowboy cook” whose resume includes Reata in Fort Worth and Alpine, the Chisholm Club and Grady’s in Fort Worth, the Nutt House in Granbury and, most recently, Grady’s Line Camp in Tolar, […]Readmore:
A Cowboy in the Kitchen
What Julia Child and Jacques Pepin have done for modern French cooking, what Diana Kennedy did for Mexican cooking, Grady Spears has done and continues to do for Cowboy Cooking. What Mark Miller is to Southwestern cuisine, what Emeril Lagasse is to modern American cuisine, Grady Spears is to cowboy cuisine. Putting his indelible brand on the genre, he is both creator and charismatic personality, enthralling cooks of all levels of expertise with his endearing, joyous approach to hearty fare. Named one of the Top Five Chefs of 1998 By Restaurant and Institutions, and Rising Star Of 1999 by Restaurant Hospitality Magazine, Grady’s work has been widely praised in such prestigious publications as The New York Times, Texas Monthly, P.O.V., Martha Stewart Living, Country Homes, Southern Living, and countless others.