The Granary ‘Cue & Brew will present its summer Chef Collaboration Dinner Series with acclaimed chefs from various culinary backgrounds. Hosted by The Granary Chef and Owner Tim Rattray, the three-part dinner series will focus on collaborative menus with nationally and internationally ranked chefs. The first dinner is expected to be a steak house takeover by Chef John Tesar of Knife Dallas. The seven-course menu will focus on Texas-sourced ingredients including a bacon tasting, venison tartare, oxtail ravioli, dry-aged rib eye, and more. 

Chef Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and Top Chef contestant who specializes in modern American cuisine prepared with authentic European techniques. As the chef and owner of Knife Dallas, he has mastered creating a sophisticated destination to find in-house dry-aged steaks sourced by local farms. The dinner will be $85 per person (excludes tax and gratuity) and reservations can be made via The Granary’s Open Table at www.thegranarysa.com.