Launched last Friday, the fifth edition of Guyana Restaurant Week (GRW) promises to showcase Guyana’s “high standard hospitality,” over a ten-day long culinary celebration.
GRW starts on April 28 and will present interested persons with an opportunity to ‘Explore, Eat and Repeat,’ which is its theme. Patrons will be able to dine at some of Guyana’s leading restaurants, experiencing a variety of cuisine at a cost that reflects an average of 30 per cent off the regular menu cost.
The eating establishments participating in this year’s Restaurant Week are: Aagman Restaurant, Antonio’s Grille, Cara Lodge, Coffee Bean Eatery, Duke Lodge, New Thriving Restaurant, OMG, Palm Court, Herdmanston Lodge, Publik Wings and Burger House, Tare Mare Restaurant (Marriott Hotel) and Xie Xie Restaurant.
GRW 2017 will see some of the participating restaurants offering lunch and dinner while others will offer just lunch, or dinner only. The confirmed restaurants will offer a two-course lunch for $2,000 and three-course dinner for either $4,000 or $5,000 per person. These prices include VAT and service charges.
During the week, many restaurants will prepare menus that are not on their regular list of options, which give them an opportunity to create their best and to see what they can actually do with local ingredients and produce.
Additionally, restaurants will be offering specials on wines to accompany the meals, through a partnership with Demerara Distillers Limited (DDL), where a variety of wines will be promoted at special prices.
New to the GRW is local radio personality Surida Nagreadi, who will make her debut as co-host of the celebration alongside returning host Anita Rampersaud
Meanwhile, Director of the Guyana Tourism Authority (GTA) Indranauth Haralsingh lauded the collaborative effort of the GTA and the Tourism Hospitality Association of Guyana (THAG) in helping to grow the festival.
Likewise, Andrea de Caires, President of THAG, said GRW has over the years offered an experience that has tourists and locals wanting more.
Offering a brief history, de Caires said the culinary festival began in New York City in 1992 as a four-day event created as a goodwill gesture to the 15,000 journalists and reporters covering that year’s Democratic National Convention.
The idea, she said, was to create publicity for New York and the restaurant industry. Now, 23 years later, restaurant weeks have become a tradition in cities all over the world because they appeal to both customers and restaurant owners.
“Internationally, customers love restaurant week because they are offered a chance during that week to experience many of their own cities best restaurants at a reduced price. Meanwhile, the restaurants gain by attracting new diners, who might normally hesitate to try such restaurants because of the cost,” de Caires explained.
Head of the marketing team for GRW Kevin Daby said the team has adopted a very serious social media plan which has worked very well to market GRW. He said reviews received from previous restaurants weeks have been overwhelming.
And like last year, GRW 2017 will provide diners with a chance to win prizes through interactive social media challenges.
Essentially, patrons are encouraged to take pictures of their food, beverages or even with the chef and post to the GRW Instagram page to receive points.
The persons with the most points at the conclusion of GRW will receive prizes, including a chance to win a return ticket to any of Fly Jamaica’s destinations, compliments of Fly Jamaica.
