McCormick & Schmick’s a Houston Restaurant Weeks participant

Chef David Hernandez from McCormick & Schmick’s Seafood & Steaks shows food radio talk show host Cleverley Stone how to make stuffed salmon. This dish is served with lump crab, bay shrimp, brie cheese, mashed potatoes and vegetables for dinner during Houston Restaurant Weeks, benefiting the Houston Food Bank.

All three McCormick & Schmick’s Seafood & Steaks locations will extend Houston Restaurant Weeks through Labor Day, September 3, 2012:

The Pavilions (downtown); Uptown Park (610 & Post Oak Boulevard) and Town & Country (Katy Freeway & Beltway 8).

McCormick & Schmick’s Seafood & Steaks offers a two-course lunch for $20 and a three-course dinner for $35 per person during Houston Restaurant Weeks.

The restaurants will donate $3 per lunch sold and $5 per dinner sold to the Houston Food Bank. The food bank turns each $1 into 3 meals for a Houstonian who is food insecure. 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/ .)

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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!)