Shares

I will never forget the day that I sat across from one of my girlfriends at a semi-decent restaurant and she was going back and forth with the waiter about the fish she ordered not being fried like at the neighborhood fish fry… complete with cornmeal batter and hot sauce. Unfortunately for her, the fish they brought her was “not on the menu” she had in her brain or what her palate was used to. I also witnessed this person put a straw in a glass of champagne; a different day, and obviously a fancier setting. I mumbled through gritted teeth to remove the straw immediately as we were in the presence of well-to-do gentlemen.

But instead of putting this person down, I loved her to death, my heart went out to her because what was simple to me was not obvious to her, simply because of upbringing. Today, it is a different story as I am proud to say that this person is now seeing the world and dining in style.

We take for granted that everyone has been exposed to fine dining, food and wine pairings or even the way food is prepared.

Although I was single and had no children at the time, I vowed that when I did, I would always expose my children to whatever “fine” samplings I could, despite whatever financial situation we would possibly be in. And when I did have children, and was a younger mother on a budget, I did just that – particularly through the original Houston Restaurant Weeks. I went back to my old “Cosby Show” days and thought about the episode when Cliff (Bill Cosby) took Rudy and her friends to a fancy French restaurant, but was defeated so much by all the kids with their “eews” and “yucks” that he ended up leaving and taking them to Circus Burger.

It may not have been a victorious day, but they at least had the experience.

My daughter trying oysters for the first – and last time. But hey, at least she got the experience! Ha ha. 🙂

I believe that is what “Restaurant Weeks” are all about — giving diners the chance to try something new, not breaking the bank, and possibly gaining more loyal customers for the future.

Black Restaurant Weeks is extra special to me, however. Not only does it give more people on budgets the opportunity to broaden their palate, it also gives more Black-owned restaurants the chance to showcase their establishments, proving that we are just as much in the culinary game as everyone else.

From the neighborhood burger and fried chicken stands, to the bistros, corner cafes, soul food kitchens and the five-star restaurants, Black chefs are continuously “putting their foot” in dishes just like their ancestors taught them to.

So my advice? Take advantage of the Creole, Caribbean, Southern cuisines and more in support of this great project, founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, whose mission is to help introduce culinary businesses and culinary professionals to the community.

Find participating restaurants here –> https://blackrestaurantweeks.com/houston-directory/

My family takes advantage of both Houston Restaurant Weeks and Black Houston Restaurant Week annually. Here we are for HRW’s Smith and Wollensky’s visit.