Fearing's at the Ritz-Carlton, a hec-
ticworkschedule,televisionappear-
ances, and the inevitable cookbook
simmering on the back burner, he
doesn't get to spend a great deal of
time with his home's Viking.
Despite late nights at his res-
taurant, Fearing knows the impor-
tance of a good start and cooks a
hot breakfast for the boys on school
days. Saturday mornings, Fearing
is also manning the Viking making
pancakes, Cameron's favorite.
"It'saSaturdaymorningtradition.
So if he misses it, we definitely let
him know about it," Jackson said.
One more renovation, which
involves moving the washer and
dryer and adding a pantry, is in the
planning stages.
It's nice to know that even real
chefs are constantly tweaking their
kitchens and that the simplest
things are often the best. While
mixers and blenders have their
places, the two things essential to
the Fearings' kitchen are a good
peeler and a good wine opener.
"Oh, and the commercial pots
and pans with thick bottoms, not
copper. I'm tired of cleaning those,"
he said. "All you really need in a
kitchen is a great stove, a great sink,
wooden cutting board, and some
sharp knives."
Those are certainly words to
cook by.
FEARING'S FAVORITE THINGS
Henckels knives or Japanese knives
Centurion cooking pots and pans
Viking stove and a great sink
Wooden cutting board
Accessories -- Pepper grinder, wine
opener, and vegetable peeler
Fearing
Continued from Page 26
Granitecountertops,alargerstove,
andmaplecabinetswerethelatest
additionstotheFearing'skitchen.

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