Eat Well, Give Back! Delicious Ways to Help Houstonians

Chris Shepherd (photo by Kirsten Gilliam)

THIS WEEK OFFERS delicious ways to give back to the community following last month's historic winter storm.

Rainbow Lodge has announced a month-long pre-fixe special menu, from which $5 will be donated to the Houston Food Bank in an effort to help the organization meet increased demand while replenishing its stock of goods. Every dollar donated to the Houston Food Bank generates three meals for community members in need, which means with each Rainbow Lodge purchase, 15 Houstonians will be fed!

Rainbow Lodge

The Houston Food Bank Rescue Menu includes an appetizer of fried Texas quail with cheddar grits and bourbon-bacon gravy; a choice between pan-seared snapper and a grilled 10-ounce bison ribeye for a main; and a dessert of either croissant bread pudding or chocolate mousse torte with toasted marshmallows. The $75 menu also includes a half-bottle of red or white wine.

Meanwhile, in Montrose, Aaron Bludorn has partnered with several nationally acclaimed chefs to launch a Collaboration Dinner series benefiting Chris Shepherd's Southern Smoke Foundation, which recently announced a new fund earmarked for winter-storm victims. The first dinner takes place on March 11 at Bludorn, and features Per Se alum Matthew Peters and Bouloud Sud's former exec chef, Travis Swikard. Both guests have solo projects set to launch in Austin and San Diego respectively; the pandemic has delayed the openings, but Houstonians will be among the first to preview the chefs' new menus. Future events in the Collaboration series will feature La Condesa's Rick Lopez and Suerte's Fermine Nunez. Reservations can be made online.

And yesterday, a special Southern Smoke Chicken sandwich, created in collaboration with Shepherd, was available for one day only at the Montrose and Rice Village locations of Shake Shack. The creation boasted hand-breaded chicken, Shepherd's bacon sausage, pickled jalapeno mustard, cherry peppers, shredded lettuce and spicy bacon jam. A portion of proceeds went straight to Southern Smoke's Winter Storm Relief Fund.

Kids’ Meals’ Beth Braniff Harp Leans into Bold Goals for 2022: ‘Imagine the Difference We Can Make’

Beth Braniff Harp, CEO, Kids’ Meals, Inc.

WHAT IS THE secret to running a successful business in times such as these? The secret is flexibility and a positive attitude, and as a leader modeling both of those attributes. A business has to accept the challenge at hand, and enlist the support and guidance of their leadership and staff, while creating a strategic plan to pivot to meet immediate needs. For Kids’ Meals, during the pandemic, the need for our services for food-secure children and their families tripled almost overnight. The challenge before us looked like climbing Mount Everest! We made a decision as an organization not to turn anyone away who applied for services. This meant adapting our model to be “Covid safe,” mobilizing more volunteers to assist when there was not enough staff, strengthening relationships with our social service partners, and literally changing all aspects of food delivery for food-insecure families.

Keep ReadingShow less

Carl Hahn, Leisa Holland Nelson Bowman and, Bob Bowman

TWO CAUSES OF utmost importance to Houston were celebrated at a single event: At its annual gala, Virtuosi of Houston, an orchestra comprised of young musicians, honored the city’s healthcare heroes.
Keep ReadingShow less
Art + Entertainment

Lisa Malosky, Kaye Lani Rae Rafko-Wilson and Aida Matic

THE 21ST BUTTERFLY Luncheon, benefiting Houston Hospice and its pediatric Butterfly Program, featured a moving testimony by Kaye Lani Rae Rafko-Wilson, a former Miss America and a hospice nurse.

Keep ReadingShow less
People + Places