food

Here’s How to Assist Struggling Restaurants and Bars in the Aftermath of Beryl — and Eat Well, Too!

Here’s How to Assist Struggling Restaurants and Bars in the Aftermath of Beryl — and Eat Well, Too!

Chris Shepherd, left, is hosting a dinner at Four Seasons next month and, on right, wine from Robert Mondavi Wines that will be served at a dinner in Napa for Southern Smoke Foundation

MANY RESTAURANTS, COFFEE shops, and bars across H-Town are still closed due to power outages from Beryl. Others, who have since opened, are struggling with staff displacements as well as wasted food, property damage and loss of consistent revenue.

Enter the Southern Smoke Foundation, a nonprofit that provides emergency relief for food and beverage workers nationwide in crisis. No surprise, the Foundation is receiving many applications from workers in need of assistance right now. These requests for help will only continue to climb in the coming weeks.

On average, food and beverage workers lose $1,175 in income during a natural disaster. After the Derecho storm in May, Southern Smoke granted 363 food and beverage workers a total of $321,000. Patrons can make donations here any time of the year, but another way to contribute is to attend the annual Southern Smoke Festival in October.

If you find yourself in the Napa Valley, Calif., this July, the Foundation will conduct an industry roundtable event July 24 at Robert Mondavi Winery and a Farmstead Live Fire x Southern Smoke Foundation benefit party July 26. The latter event takes place at beautiful Long Meadow Ranch in St. Helena and will include food, wine, cocktails and live music.

Getting hungry and thirsty? The Four Seasons Houston has collaborated with Southern Smoke co-founder Chris Shepherd for a Celebrity Chef Pop-up Series, which benefits the Southern Smoke Foundation. Mark your calendars for a quarterly dinner featuring Shepherd’s choice of award-winning chefs from around the country from his personal network. Reservations are required for the two seatings (5pm and 8pm).

“I’m thrilled to partner with Four Seasons in creating this ongoing pop-up series, featuring some of my friends and favorite chefs from around the country,” says Chris Shepherd. “Bringing these exciting culinary experiences to H-Town is a great way to have some fun and share great connections over amazing food and wine.”

The first dinner is August 4 and stars Shepherd himself as he presents Sunday Supper at Mr. C’s, a tribute to his favorite childhood restaurant in Omaha. The setting will have holiday lights, checkered tablecloths, and Rat Pack-era live music. Chefs for the fall and winter dinners will be announced soon. Reservations are required, as the two seatings (11pm and 8pm) are limited.

From Your Site Articles
Food
promoted

Leadership in Action: CEO Theresa Roemer Credits Mother, Mentors and Mindset for Accomplishments

Leadership in Action: CEO Theresa Roemer Credits Mother, Mentors and Mindset for Accomplishments

How did you get to where you are today? My journey to where I am today is built on a foundation of hard work, dedication, and perseverance. Every step along the way, I faced obstacles, but I approached each one with determination and a “never give up” mindset. Instead of being discouraged by challenges, I used them as opportunities to grow and improve. Consistency was key—I committed to showing up and giving my best effort every day. I also learned not to take “no” as a final answer. Instead, I saw it as a chance to push harder, adapt, and find another way forward. It’s this combination of persistence, resilience, and unwavering focus that has brought me to where I am today.

Keep Reading Show less
promoted

Leadership in Action: John Kuykendall Traded Newcaster Dream for Success in Luxury Retail

John Kuykendall, Showroom Manager, Sub-Zero, Wolf and Cove

How did you get to where you are today? Growing up I had envisioned myself as a news anchor, living in NY and enthusiastically saying into the camera “Good Morning America!”. To this day, I am still a news/political junkie. My mother owned fur salons so specialty retail, luxury retail was in my blood through the family business. Eventually, mom shuttered the stores and I was recruited to a large specialty retailer. Over the next 30 years, I was in commissioned sales on the sales floor, became a department manager, worked my way up to buyer and store manager. Although I never became a newscaster, I did live in NYC for a few years. But Texas is home and with aging grandparents, I felt the pull to come back to my roots. A headhunter approached me. I never envisioned myself in the high-end appliance market, but there are so many similarities. Clients want a memorable experience; whether shopping for diamonds and fur or remodeling their kitchen.

Keep Reading Show less
promoted

Leadership in Action: Clothiers Murry and Karen Penner Celebrate Family Business’ 50-Year Anny

Al Torres

Murry & Karen Penner, Owners, M PENNER

How did you get where you are today? We’ve stayed true to the vision of the store’s founder, Morris Penner, who relentlessly sought out unique product, with exceptional quality being a key element. Morris always used to say, “The fastest way to lose a customer is to bore him” and we agree. A percentage of every season’s budget is allocated to something new and unique. While product is key, it’s not enough. Having an excellent staff and discipline in business practices is also critical.

Keep Reading Show less