Restaurant Week 2013 names lineup
More than 60 restaurants are slated to take part in Restaurant Week next month.
Restaurant Week will be back in Grand Rapids for its fourth year, running Aug. 14-24.
There will be at least 14 new restaurants participating and more than 50 returning.
Organizers released the 2013 list of restaurants last week. Menus from each restaurant will be announced on July 15.
This year’s event will focus on “savoring the summer harvest farm-to-fork style.”
West Michigan fare
All the restaurants have been asked to create unique menus that feature produce and products grown, produced and raised in West Michigan to showcase Michigan’s summer 2013 harvest.
Restaurant Week menus will include produce like vine-ripened tomatoes, beets, cucumbers, beans, onions, carrots, corn and artisan greens.
Fresh fruits such as watermelon, berries and peaches will be in season.
Lake Michigan perch and whitefish from the Great Lakes, as well as grass-fed and organic beef, lamb, pork and chicken, will be popular.
Chewy local artisan breads, fresh locally roasted nuts and coffees, locally harvested honeys, and homemade ice cream and gelato are expected to show up on many of the menus.
“August is a great time to dine out in the Greater Grand Rapids area,” said Doug Small, president of Experience Grand Rapids. “Not only will over 65 participating restaurants have the freshest local vegetables, fruits and meats on their menus, but many of them will be pairing great wines, brews and spirits with their menus to enhance the dining experience.”
Participating restaurants will present their menus as three-course dinners for $25 per person or two dinners (three-courses each) for $25.
One dollar from every Restaurant Week meal sold during the event will be donated by each of the restaurants to a student scholarship fund at Secchia Institute for Culinary Education.
Since 2010, Restaurant Week Grand Rapids has donated almost $60,000 to the GRCC Secchia Institute Student Scholarship Fund.