A few Dallas restaurants are gearing up to help out with Gulf oil spill.
Executive chef Blythe Beck at Central 214 starts a new fundraiser today called "We Cook While They Clean." The restaurant will donate $1 from every purchase of the chicken-fried Kobe steak dish to the Gulf Relief Foundation, a nonprofit organization that provides relief to the fishing community of the Gulf Coast. The lunch and dinner menu item will be served with slow-braised mustard greens, butter-whipped potatoes and bacon red-eye gravy.
"Being located in a Gulf Coast state, the oil spill and resulting tragedy is always top of mind for our team and our community," Beck says. "We are proud to help do our part in supporting the hardworking fishermen who we rely on every day in our restaurants."
Also helping out are all the Aw Shucks and Big Shucks locations next Tuesday and Wednesday, June 29-30. The seafood restaurants will host Oyster Aide those two days to benefit The Gulf Coast Oil Spill Fund, which is administered by the Greater New Orleans Foundation. Fifteen percent of all sales those days will be donated to the fund, which helps provide emergency grants to nonprofit organizations.
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Also going on this week...
Ricardo Avila's Mextopia will hold its grand opening this Friday through Sunday, June 25-27. The restaurant will offer drink and food specials along with live music. It will also serve the Black Tie Margarita, a tart cocktail with a hint of cherry, that weekend only. Ten percent of proceeds from the drink will go to the Black Tie Dinner. The Black Tie Dinner is a nonprofit that raises funds for the gay, lesbian, bisexual and transgender organizations.
Scardello Artisan Cheese will host Top Flight Wine Burgundy at 8 p.m. Thursday, June 24. For $35 per person, guests will enjoy five white and red Burgundy wines paired with a variety of cheeses. For more information or to make a reservation, call 214-219-1300. Meddlesome Moth will host its first beer dinner at 6 p.m. Monday, June 28. The Allagash Beer Dinner is $65 per person and will feature six beers paired with a six-course dinner from the restaurant's chef Chad Kelley. Rob Tod, owner and brewmaster of the Maine-based Allagash, will lead the tasting. For more information, call 214-628-7900 or visit www.mothinthe.net.
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