DFW Restaurant Week

Posted by Misty Martin on October 5, 2016

The Texas Beef Council (TBC) recently served more than 800 beef samples during the Food and Wine Festival kicking off the 19th Annual DFW Restaurant Week. Throughout the week TBC hosted three Central Market Cooking Schools for more than 300 participants. In conjunction with restaurant week, Beef Loving Texans radio spots aired on all CBS radio stations in the DFW area. Restaurants participating in DFW Restaurant Week offer three-course prix fixe dinners for a set price. The annual culinary event supports the North Texas Food Bank in the Dallas area and Lena Pope in Tarrant County, with proceeds from each meal benefiting the charities' work to help local children and families in need.

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The Texas Beef Council (TBC) conducts the $1 per head national checkoff program for Texas beef producers and is also the contractor for the Beef Promotion Research Council of Texas (BPRCT), which administers the $1 per head Texas state checkoff program. TBC’s mission is to increase beef demand in the state through programs of beef promotion, research and education. TBC also helps fund national and international beef checkoff programs to increase marketing opportunities around the globe. The BPRCT’s mission is to improve Texas producer profitability by strengthening and expanding beef demand. The TBC and the BPRCT are directed by a 20-member board of cattlemen and women representing the state’s beef producers. For more information on this and other checkoff-funded programs, please visit TexasBeefCheckoff.com or call 800- 846-4113.

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