Sunday brunch is a popular choice for diners supporting Houston Restaurant Weeks, a charitable event founded by food radio talk show host Cleverley Stone. Award-winning chef David Grossman, owner of Branch Water Tavern, is getting rave reviews for his Houston Restaurant Weeks brunch. Today he demonstrates how to make Hollandaise sauce for Eggs Benedict.
Branch Water Tavern offers a three-course Sunday brunch for $20. Also offered are three-course lunches and dinners. The restaurant will donate $3 for each brunch and lunch sold and $5 for each dinner sold, to the Houston Food Bank. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222.
(Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit http://www.houstonrestaurantweeks.com/ .)
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)