Thursday, August 13, 2009
Harry’s Tap Room to donate $5 to DC Central Kitchen for every $35.09 dinner purchased during DC’s Summer Restaurant Week, August 24-30, 2009.
"Restaurant Week is such a great celebration of the tremendous restaurants in our region and we get so busy that week, we decided we should do something to celebrate our patrons this year. As thanks for choosing Harry’s, we will provide our guests with the opportunity to do good while dining well. For every Restaurant Week menu sold, Harry’s will contribute $5 to DC Central Kitchen,” commented Michael Sternberg, co-founder, Harry’s Tap Room.
“DC Central Kitchen was selected by Harry’s Tap Room not only for their contribution to feeding the homeless of DC and training men and women for careers in foodservice, but also for DCCK’s initiatives to provide fresh, healthy meals to those in need,” said Michael Kaufman, co-founder, Harry’s Tap Room & chairman of the National Restaurant Association.
“ DC Central Kitchen has always relied on strong partnerships, especially with our friends in the restaurant industry who have helped us become what we are today. Through creative programs like this, we are able not only to provide healthy nutritious meals but to train men and women who are looking for a second chance and to live a life of self-sufficiency. Our programs, especially the work we are doing with local growers and farms, very closely mirrors the sustainability work that Harry’s has been doing for many years, long before sustainability was hip. We see this program as just another opportunity for businesses, nonprofits and the community to work together in a very simple way to create tremendous change” commented Michael F. Curtin, Chief Executive Officer. DC Central Kitchen & The Campus Kitchens Project.
As Restaurant Week approaches, the DC Restaurant Week Menu selections for both the Clarendon and Pentagon City locations will be posted on Harry’s Tap Room’s Web site.
About Harry’s Tap Room – www.harrystaproom.com, 703-778-7788
Harry’s Tap Room buys organic or naturally-raised products, drawing seasonally from the local farms of the rich countryside of Virginia, Maryland and Pennsylvania – including Tuscarora Organic Growers, Old Meadow Farm, Help From Above Farm, Hares Valley Growers, Jubilee Organic Farm, New Morning Farm, Shoestring Acres, Lil’ Pond Farm and Next Step Farms. Produce is free of pesticides and other chemicals. Beef is naturally-raised and hormone-free. Chicken is free-range (and naturally-raised hormone-free). Their organic eggs and hand-churned butter come from Trickling Springs Creamery in Pennsylvania .
Harry’s has two locations in Arlington , VA -- The Fashion Centre at Pentagon City Mall and The Market Commons in Clarendon -- and two locations at Dulles Airport – Main & B Terminal.
About DC Central Kitchen - www.dccentralkitchen.org, 202-234-0707
DC Central Kitchen began its first phase of operations on January 20, 1989, redistributing the excess food from the Presidential inauguration. The Kitchen is founded on the premise that when fighting poverty, one must fight to win by using every resource available. Be it food, money, or people, we at the Kitchen hate to see wasted potential. Since its inception, DC Central Kitchen has used the kitchen as a central location to recover unused food, prepare and deliver meals to partner social service agencies, train and employ homeless men and women for the food service industry, and intellectually engage volunteers.
About DC Restaurant Week - http://washington.org/restaurantwk/
Nearly 180 of metropolitan Washington , DC 's finest restaurants offer awe-inspiring, multi-course meals prepared especially for this gourmet event. Destination DC and the Restaurant Association Metropolitan Washington are proud to present the 15th Washington , DC Restaurant Week from August 24-30, 2009.
Lunch: $20.09 for a three-course fixed-price meal. Dinner: $35.09 for a three-course fixed-price meal
Beverages, gratuity and tax are not included.