McCraw Design will be handling the branding, advertising and marketing campaigns for the TWAF 7th Annual Luncheon at the JW Marriot San Antonio Hill Country.
On Friday, July 11th Texas Wildlife Association Foundation welcomes Grady Spears, The Cowboy Cook as he shares his crowd pleasing approach to cooking wild game and preparing farm to table meals.
A native Texan, Grady Spears would rather be called a cowboy cook than a chef. He earned a meager living punching and selling cattle before turning to restaurant work and his expertise in the kitchen came about unexpectedly as he had to step up to the stove, grab a pan and feed 100 hungry patrons on the heels of the chef quitting during a busy weekend at the restaurant Grady was managing in the West Texas town of Marathon.
Grady’s culinary skills have been featured on Good Morning America, The Today Show, The Food Network including The Cowboy’s Kitchen and he has cooked alongside the culinary elite including Martha Stewart, Mark Miller, Stephan Pyles, Jean-Louis Palladin and many others. He has created countless menus and concepts in his signature cowboy style for The Reata Restaurants he co-owned in Alpine and Fort Worth, Texas and in Beverly Hills, California; The Roadrunner in Las Vegas, Nevada; The Chisolm Club in Fort Worth, Texas; The Burning Pear in Sugarland, Texas and the Nutt House in Granbury, Texas. Grady’s latest restaurant project is Grady’s Line Camp Steakhouse in Tolar, Texas. Grady also hosts a weekly show on RFD TV titled “The Cowboy’s Kitchen”, and works with Reliant Stadium in partnership with Aramark creating menus for the Houston Texans, The Houston Livestock Show and Rodeo and The Final Four. Through his multiple cookbooks, Grady offers all of us an opportunity to embrace the Cowboy Way and incorporate it in our meals.
