you get out the door today.
Showers will be around
throughout this morning. >> Hey, I’m and I’m as and
>> Hey, I’m and I’m as and
happening right now. Houston
restaurant weeks is officially
underway. It’s the single
largest fundraiser for the
Houston Food Bank and gives
Houstonians the perfect chance to try some of the city’s
to try some of the city’s
trendiest and most acclaimed
restaurants for a fixed price.
This includes Perry Steakhouse
and Grille with 7 locations in
the Greater Houston area. Joining us now to tell us all
Joining us now to tell us all
about it. Chef Rick Moonen.
Thank you so much for joining
us.
>> Pleasure to be here and to
be thank you so much for having
us. You know, varies. Well. You said we have 7 locations.
You said we have 7 locations.
It’s a great time of year for
us because we get to create
deeper ties with our individual
communities. And that’s really
what’s most important to us for $55. You’re getting a
for $55. You’re getting a
bargain of a lifetime. You get
a choice of 3 different courses
and appetizers. That includes a case. We have our which salad
case. We have our which salad
we have a Caesar salad. We have
seasonal soup. That is a
potato. The party chose super
truffle oil and pecorino cheese
on top or French onion soup.
That’s your first course. Second course rolling in.
Second course rolling in.
We have a choice of a a 6
ounce. Ali Manion are famous. Succulent mouth watering 7
Succulent mouth watering 7
finger high Oh, yeah. This baby
up on the pedestal right here.
That is something inside that.
That’s how they refer to it as
a witch or language. You know,
her started in 1979 over 40 years ago as a bright lime
years ago as a bright lime
stake. Prying me what your
shop. And we’ve been serving
the community for that long.
And this is this is the brick and mortar, you know, it is
and mortar, you know, it is
it’s got a beautiful, sizzling,
sweet and smoky crust on the
outside. It’s cooked in a row
to reopen for 6 hours. And you
know, our peak on wood we serve
alongside with our home house,
made the applesauce because, you know, that’s typically
you know, that’s typically
savory and sweet would always
go together 100%. It’s just
tent. Tantalizing right Still
hate. >> Take a look there on your
>> Take a look there on your
screen rake. I tried that.
Fork out for the very
first time. I think around the end of July has been talking
end of July has been talking
for the first time goes and
takes part of the Fridays Yard
shot event. Right? Because
Paris is only open for lunch.
One week.
>> It’s Friday. We know known as pork chop Friday. People
as pork chop Friday. People
flood in for this. This was
just gorgeous piece of me
enjoying some. Some people just
don’t believe that just a wild
day and enjoy themselves. Listen, I went in, I tried it,
Listen, I went in, I tried it,
which is the image you saw
there on your screen.
>> And I
>> was just full after eating
a 3rd of it. This fed me for
like 2 days. That’s all I do.
We want you to have left always wanted to take it home and
wanted to take it home and
continue that Perry’s
experience. We’re known for,
you know, award-winning menu
are impeccable service. The army on says it’s very elegant.
army on says it’s very elegant.
Yet casual is. There’s no
pretense behind it. All and
again to the defeat. Figure
back to what we’re doing is
focus of that full shop is available for restaurant weeks.
available for restaurant weeks.
Houston restaurant weeks.
And so that’s that’s a bargain
right there. We’ve created the
seared scallop pasta, right?
The chilly Boston would
primavera vegetables of Alfredo sauce and a San Marzano.
sauce and a San Marzano.
So it’s not that was created
specifically for this right for
this week’s of food. The
restaurant Week menu. And then,
of course, you’ve got your over
here. Now we’re offering a 6 ounce a late, but you can
ounce a late, but you can
upgrade to an 8 ounce filet for
a little bit top of that go ask
or style, which is barren, a
sauce crab meat, asparagus.
I mean, what better way to gild
the lily and enjoy the Perry’s
experience. And finally for
dessert, that’s just one
representation of 3 different
as are. So we’re offering and
that’s our orange vanilla
cheesecake. It’s like a
creamsicle Nelson. Wow.
It’s $6 of that. 55, those goes
towards the food bank that what $6 doesn’t sound like a lot.
$6 doesn’t sound like a lot.
But we encourage that people
make reservations. Asked
specifically for this man.
You are right. And then the $6
turns into a teen meal. So if
you and I were to have, you know, the to these menus
know, the to these menus
together, 36 people, 36 people
get the job because of that.
And that is just that is that
means so much to us. And that
is the point that I wanted to
meet. I mean, you guys have
been serving the community for so long. if teen years of
so long. if teen years of
those, yeah, you’ve been part
of Houston restaurant weeks and
I just want to know why.
>> It’s so important for
parents to keep participating year after year. Well, again,
year after year. Well, again,
like I said it, that helps us
to connect with our
communities. It’s a great,
great, great way to, you know,
just to support those in need
of the people that are. >> Food dependent. You know,
>> Food dependent. You know,
now you do that. This is the
largest food bank in America
right here in Houston.
Something to be proud of.
You know, I really feel I’m a
super excited to be able to participate in it. Whether
participate in it. Whether
you’re and you know, Baybrook
or Katie Year Sugar Land or
Memorial City Woodlands or River Oaks.
River Oaks.
Same menu, same quality food.
The culture is consistent.
You can have this winds that
we have that we have to make
their own wines ago
specifically with those. But these different dishes,
But these different dishes,
it’s absolutely so much fun.
I I love my job. Yeah. Well,
listen, this is a lot
of people’s.
>> Favorite time of the year.
I mean, we started off August
1st will run through September 5th. That’s right. So people
5th. That’s right. So people
still have time to take part in
this fun second and also give
back to the community, which is
the most important part.
And Philip, now, what was about
to mention with that? We want people to take this on that.
people to take this on that.
They go on to our Web site.
They can make reservations at
Perry’s steakhouse dot com.
What imbedded in there also
were leftover recipe. So things
that you can do with your port shop.
>> We have all kinds of ideas
and they’re why Dean poor Chile
to a lasagna, all kinds of
wonderful things to keep that
person experience. Roland Road. >> You’re like part to leave
>> You’re like part to leave
because I know it’s very
important to you.
>> Well, it’s an award-winning
porch. Yes, we would put the
rest in and our Web site and then we are participating as
then we are participating as
arrests. We have a location in
Coral Gables, Florida, and
Miami. Food and Wine Festival.
Every year is huge of 20
different fronts participate in one particular swine and
in one particular swine and
wine. I forget the exact name.
I would support focus. Cuban
themed, you know, kind of the
crazy time it’s also a competition. And we won the
competition. And we won the
came in first place. The
restaurants like they should
go. That’s 2 years You can have
that award starting in September, sometime in
September, sometime in
September. We’re going to roll
it out yet. We brought it here.
First races of thank you so
much for joining us. I mean,
the community really needs to
take part in this event over
300 restaurants are
participating in Houston
restaurant weeks.
>> And Perry says one of them
and you get to you know, part of this delicious food, maybe
of this delicious food, maybe
try some food that you don’t
get to do day to day, you know, try some of these nicer
try some of these nicer
restaurants and more a fixed
price. We have all these
toppers we’ve lost or stolen.
Just 1, 1, of the items we can
make a big blue point. Oysters.
>> That you roasted and Boeing. When she’s on top lobster
When she’s on top lobster
tails. You can get a bigger
wrapped shrimp.
What we’re trying to say is you
have so many different options.
So many ways of not only
supporting the community, but also have been one of the most
also have been one of the most
delicious meals you’ll ever
have.
>> All right. Well, thank you
for joining us. Thank you,
everybody. Chef Rick Moonen
with Perry stake, Housing Curl.
Thank you so much for being here. Remember, Houston
here. Remember, Houston
restaurant weeks is underway
right now running through