Chef Brian Evans cooks for charity at the new The Tasting Room in Kingwood, Texas. His Houston Restaurant Weeks dinner menu features nine dishes including: Champagne & Mushroom Paté (house-made mushroom paté with champagne and chicken livers); and Texas Peach Cobbler (buttermilk biscuit bottom and Texas peaches served in a jar with a chevré crust). He shows food radio talk show host Cleverley Stone how to make an entrée from his Houston Restaurant Weeks menu: Adobo Marinated Pork Tenderloin with Fresh Corn & Poblano Sauce.
Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012.
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.
For more information about Houston Restaurant Weeks, 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!)