Restaurant Bits and Bites

die-press-releaseFrom the copy and paste press release department.

Hi Nancy. Would it surprise you to know that if we all ate out just one more time a week, we’d pump $118 million [ed. note: billion] back into the economy over the course of a year?  We learned that, and a lot of other surprising info about the connection between the restaurant industry and the overall economy – which led our agency down the path of creating a video that we’re just crazy enough to think might encourage a few folks to change their perspective on eating out. We’re calling it Eat Out for a ChangeHere’s a link to the video.

Côtes du Coeur Society. The Trinity River Chef Showdown on Thursday, October 29 6:30 – 9:00 PM at the Milestone Culinary Arts (4531 McKinney Avenue) Join us for great food, wine and a friendly cooking competition between the celebrated Chefs of Dallas and Tarrant Counties! Featuring Chef Richard Chamberlain as Master of Ceremonies and a surprise panel of judges. Chefs of Dallas: David McMillan and George Brown vs. Chefs Tarrant: Brian Olenjack and Jon Bonnell. Wine generously provided by Grailey’s Fine Wine benefiting the American Heart Association. Here is a link to tickets and more information.

Fish City Grill. Did you know that October 25th is National Pasta Day? To honor that delicious, versatile dish, and to help out our local food banks during a time when the depressed economy has greatly affected their donations, Fish City Grill is partnering with the North Texas and Tarrant County Food Banks to give back to the community in celebration of National Pasta Day! October 25th through October 31st, at participating Fish City Grills and Half Shells locations, customers bringing in a donation of mac & cheese, pasta, or pasta sauce will receive $3.00 off of their purchase of the new Shrimp Mac ‘n Cheese or any of the new Hearty Item Menu offerings. So while helping to fill local food bank pantries, participants can fill their bellies at the same time!

Stone Crabs at TJ’s. Sweet, Succulent Claws Avail Every Weekend In Season. Florida Stone Crab Claws are one of the most delicious treats from the sea. The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup). SUPPLIES ARE LIMITED Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.) Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season. 214-691-2369.

The Cultured Cup in The Plaza at Preston will be featuring work from local potter Ginny Marsh.  Ginny specializes in handmade Wabi Sabi style pottery, a form of pottery that draws from the traditions of the Japanese tea ceremony.  They will be demonstrating how to make matcha (Japanese powdered green tea used in the Japanese tea ceremony) in some of her bowls and she will be available to talk about the process of making them and present them in beautiful wood boxes. Saturday and Sunday (Oct. 24-25) from 1-5 p.m.

Gordon Biersch Brewery Restaurant. Set to open its doors to the second Texas location on November 9 at Park Lane and Central Expressway – 8060 Park Lane Suite 125 Dallas, TX 75231. The restaurant will feature an on-site brewery that adheres to the 500-year old German purity law Reinheitsgebot (Rine-HEIGHTS-ge-boat), which states that beers are made from only four ingredients—barley, hops, water and yeast.  Gordon Biersch will offer the definitive culinary experience with its universally inspired, but uniquely American, menu and award winning signature, hand-crafted beers.  A patron can enjoy a Märzen Barbecue Burger while sipping a crisp lager that has been brewed on site or engage in a cocktail from the full service bar while noshing on a Grilled Chilean Sea Bass. Jump for more.

Gordon Biersch Brewery Restaurant will be open for lunch and dinner seven days a week. Hours are Sunday through Thursday, 11 a.m. to midnight; Friday and Saturday, 11 a.m. to 2 a.m. Reservations and private parties are accepted and encouraged.  Kelly Skinner will lead the professional team at the Dallas location as General Manager.  Fort Worth native, Ian Salavon, is the Executive Chef; prior to this position he was the Sous Chef at Gordon Biersch’s Plano location.  Ian attended culinary school at New England Culinary Institute in Montpelier, VT.  Raymond Plasek, who was born in Houston, is the on-site brewer; before joining the Gordon Biersch team, he was the brewer at Big Buck Brewery and Steakhouse in Grapevine, TX.

Couple of key facts we discovered – and found quite persuasive:
•    For every $1 we spend, we put $2 back into the economy
•    More than 130 million people eat out daily, which puts more than $3 billion into the economy – every single day
•    The demand created by everyone eating out once more each week could help create nearly 2 million jobs, which is enough to employ 96% of the people who lost their jobs in Q1 2009

Take a look – would love to hear your thoughts.  If you think it’s worth a go, would love to have you guys post it on the blog.  Not looking for a mention of the agency, we really just want people to see the video.  We think it’s pretty inspiring.

Florida Stone Crab Claws are one of the most delicious treats from the sea.

The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.

RIP’EM AND DIP’EM!
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup).

ENVIRONMENTALLY FRIENDLY
Did you know Stone Crab Claws are a 100% renewable resource? The claws can regenerate in as little as one year!

SUPPLIES ARE LIMITED
Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.)

CATER A STONE CRAB PARTY
Want the fun of stone crabs without the hassle of cleaning up afterwards? Let TJ’s serve you.  We’ll bring crabs, sauces, sides, utensils and more…prepare, serve and clean everything up. Like a trip to the Florida Keys without the airfare!

Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season.

5 comments on “Restaurant Bits and Bites

  1. nancy, 1st bit there about everyone eating out 1 more time a week…that should be 118 Billion w/ a “B”, not “M”.

    much bigger impact than described.

  2. This video will be on my blog, homepage, and a regular tweet…PLEASE spread the word, people need to know how much restaurants impact the economy!!!

    Even in trendy Bethesda, Md , people are eating out less and less, and probably (not proven) less apt to try new places!