HOUSTON, May 30, 2013 /PRNewswire/ -- What has turned into a month-long food odyssey, Houston Restaurant Weeks (HoustonRestaurantWeeks.com) returns August 1 and runs through September 2nd.
Founded in 2003 by Cleverley Stone, Houston Restaurant Weeks raised over $1.22 million for the Houston Food Bank from the over 253,000 meals served at the 169 participating restaurants. The result: The 3.66 million meals provided for those who are food insecure, made Houston Restaurant Weeks 2012 the largest single fundraising event for the Food Bank and the largest restaurant weeks of its kind in the United States.
For thousands of Houstonians and visitors to the bayou city, Houston Restaurant Weeks provides a month-long passport to the city's top restaurants and award-winning chefs. Recently Food & Wine magazine tapped Houston as "America's newest capitol of great food," coming as no surprise to locals who crowd some of the most popular dining rooms in the city.
Houston Restaurant Weeks is run by volunteers and 100 percent of the proceeds raised from area restaurants go directly to the Food Bank. For 33 days, diners get to taste prix-fixe menus specially priced at $20 for lunch and $35 and $45 for dinner. A $20 two or three-course lunch generates a $3 donation from the participating restaurants to the Houston Food Bank. A $35 three or four-course dinner generates a $5 donation, while a $45 three or four-course dinner generates a $7 donation.
In addition to the ever-expanding contribution made to the Houston Food Bank, Houston Restaurant Weeks has grown to include not only the trendiest eateries in Uptown Galleria, bustling downtown and vibrant Midtown, but also popular eateries in outlying communities such as The Woodlands, Sugar Land and Galveston, Texas, among others.
The estimated economic impact of HRW 2012 on the area totals more than $13 million, not including the exponential impact on salaries and wages, vendor income and service provider revenue for businesses associated with the restaurant industry.
"As one who reports on all the exceptional restaurants and top chefs in our city, I am overwhelmed by the out pouring of industry support for Houston Restaurant Weeks," said founder & chair Cleverley Stone. "Houston Restaurant Weeks has become one of the most anticipated times of the year for local foodies and visitors to our city.
With all the recent accolades bestowed on our culinary scene, summer visitors can take advantage of the prix-fixe menus and wide range of offerings. From prime steak to lobster ceviche, Gulf redfish, duck confit, shrimp and grits, beef barbacoa enchiladas, chicken tikka masala and more, Houston Restaurant Weeks showcases the diversity of our city's culinary prowess."
A complete listing of participating restaurants and their respective Houston Restaurant Weeks menus will be announced and posted on www.HoustonRestaurantWeeks.com on July 15, 2013. Reservations are required for diners seeking to take advantage of Houston Restaurant Weeks, however participating restaurants may take walk-ins at their discretion.
For more information: www.HoustonRestaurantWeeks.com
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About Houston Restaurant Weeks
Houston Restaurant Weeks was established in 2003 by restaurant correspondent and philanthropist Cleverley Stone, host of "The Cleverley Show," a talk show about food, wine and dining on CBS Sports Radio 650/KIKK-AM and contributor to Fox 26/KRIV Morning News in Houston. To date, the event has raised more than $2.9 million to fight hunger in Houston. Visit www.HoustonRestaurantWeeks.com for more information. Follow HRW at www.Twitter.com/HouRestaurantWk and www.Facebook.com/HoustonRestaurantWeek.
About the Houston Food Bank
Now operating from a new, 308,000 square-foot facility, the Houston Food Bank is the nation's largest size Feeding America food bank and source of food for hunger relief charities in 18 southeast Texas counties. They have been named one of 10 Top-Notch Charities across the nation by Charity Navigator. A network of 500 food pantries, soup kitchens, senior centers and other agencies, feeding a total of 137,000 people each week, provides 50 million nutritious meals annually. Fresh produce, meat and nonperishables are distributed from the new warehouse at 535 Portwall, and hot meals are prepared and distributed from Keegan Center, a 15,000 square-foot industrial kitchen. Additional community services range from nutrition education to assistance with food stamp applications and hands-on job training. Red Barrels offer a convenient way for grocery shoppers to donate nonperishables for their neighbors in need. The Houston Food Bank, founded in 1982, is a certified member of Feeding America, the nation's food bank network. The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018. Visit HoustonFoodBank.org for more information. Find us on Facebook at facebook.com/theHoustonFoodBank or follow our news on Twitter at twitter.com/HoustonFoodBank.
SOURCE Houston Restaurant Weeks