This “Flashback Friday” will only be announced via Perry’s social media channels – so pork chop fans will need to follow Perry’s on Twitter at @PerrysDining or Facebook at Facebook.com/PerrysDining to find out when this “Flashback Friday” will take place.

Perry’s opens for lunch at 11 a.m. on Fridays, so on Flashback Friday, the first 100 people in line outside the restaurant at 11 a.m. will receive cards redeemable for a 79-cent Pork Chop Friday lunch. This special offer is for dine-in only and available on a first come, first serve basis. No reservations will be accepted earlier than 11:30 a.m. the day of the Flashback Friday lunch.

“Last year was the first year to introduce our statewide Flashback Friday,” said Chris Perry, owner of Perry’s Restaurants. “Our restaurants are all about honoring family traditions while bringing in modern elements that make Perry’s a unique steakhouse experience. Now going into our third statewide event, we are excited to continue this new tradition as a thank you to those who have continued to support us since 1979.”

Perry’s Famous Pork Chop is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter sauce and served with whipped potatoes and homemade applesauce. Every Friday at lunch, Perry’s serves 3,000 lunch chops company-wide across its nine locations in Texas.

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Perry’s two new cocktail creations – The Blackberry Basil Smash and the Classic Side Car draw inspiration from classics. Perfect for spring, these cocktails are kept light by incorporating fresh ingredients like lemon, lime, basil, pineapple and blackberries.

The Blackberry Basil Smash is made by muddling fresh Basil leaves with fresh pineapple and blackberries, adding Cinco Five Star Vodka (made in San Antonio) along with Amaretto and a splash of freshly pressed lemon juice. After it’s shaken to a frenzy, it’s strained into a tall cocktail glass over fresh ice and garnished with a slapped Basil leaf and a single fresh Blackberry.

Perry’s Classic Side Car is a slight twist on the classic using the classic Limoncello spirit from Southern Italy. Made by adding Hennessy VS Cognac, Grand Marnier, Limoncello, Fresh Sour Mix and Fresh Lime juice to a shaker with ice. The drink is shaken until perfectly chilled and strained into a martini glass and garnished with a long lemon twist.

“We really thought about how these new cocktails would enhance the overall experience of Bar79 at Perry’s,” said Susi Zivanovic, Corporate Sommelier of Perry’s Restaurants. “Since we’re returning to classic pre-prohibition cocktails, we chose to update cocktails that paired nicely with our own classics – like the Side Car and our homemade Polish sausage, which is a recipe that’s been in the Perry’s family since their beginnings as a butcher shop.”

Guests to Perry’s can enjoy these and 14 other unique mixology creations available on the Bar79 menu at special pricing during Social Hour. In addition to cocktails, Perry’s also offers specially priced wines and half-priced bar menu items during Social Hour every Monday-Friday, 4 to 6:30 p.m. and Sundays, 4 to 9 p.m.

Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.

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Houston (February 20, 2013) – During the annual “Retro Wishes” culinary adventure, The Bay Area Chi Omega Alumnae Chapter, in partnership with Perry’s Steakhouse & Grille, raised more than $112,000 to benefit the Make-A-Wish Foundation® of the Texas Gulf Coast and Louisiana Chapter. Held at Perry’s Steakhouse & Grille in Clear Lake, Texas, the five-course wine dinner accompanied by entertainment and a live auction attracted Make-A-Wish supporters from across the Bay Area. Since its inception, Perry’s annual event for Make-A-Wish has raised more than $400,000 and contributed to the granted wishes of more than 70 Houston-area children.

Chris and Holly Perry of Perry’s Steakhouse & Grille, pose with previous Make-a-Wish recipient Abby O. at the recent Retro Wishes event in the Bay Area. Together with the Bay Area Chi Omega Alumnae Chapter, guests at Perry’s helped raise $112,000 for the Make-A-Wish Foundation® of the Texas Gulf Coast and Louisiana Chapter.

At more than $112,000, the funds raised at this year’s Retro Wishes surpasses the amount raised at last year’s event by more than $25,000, and is the largest amount raised since the event began seven years ago. The generosity of local supporters is helping dreams come true for Houston-area children coping with life-threatening medical conditions. Among those granted, wishes include a vacation on a Disney Cruise for Benjamin, a shopping spree for Rodrigo and a trip to Disney World for Brandon and Avaya.

The event co-chairs were Holly Perry and Wendy Shaw. This year’s Magnum Sponsors included Bob and Lena Perry, Chris and Holly Perry, Glazer’s Distributing, Republic National Distributing Company, Diageo/Moët Hennessy USA, Constellation Brands, Bacardi USA, Brown Forman, Remy Cointreau USA, Chemical Process and Production Inc., Gregg and Pam Ploss, K.J. Wild, Freedman Meats, Inc., Sysco Food Services of Houston, Inc., Advantage BMW Mini of Clear Lake/Lexus of Clear Lake, Texas Emergency Care Center, Krist Foundation,
Edmonds & Nolte, P.C., Gulf Coast Pipeline Services, E&J Gallo Winery, CPI Wirecloth & Screens, Inc., and Ste. Michelle Wine Estates and The Hess Collection.
Underwriters included Marion, Montgomery, Inc., for invitations; Chemical Process and Production Inc., for decorations; Spectrum Music for entertainment; Perry’s Restaurants for table favors; Jackson Walker L.L.P., for programs; Ann Brannen and Jacquie Tugwell of State Farm Insurance for the raffle tickets; Glazer’s Distributing and Republic National Distributing Company for the raffled wine; Dr. David Gordon, D.D.S., for postage; Amici Cellars for wine; Moët Hennessy USA for champagne and Lary’s Florist for the flowers.

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Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.

The redesign of Bar79 in Memorial City is the first of its kind for Houston-area Perry’s. By expanding the bar area to over 2,000 square feet, Perry’s doubled available seating in the space to accommodate over 100 guests. The bar features an open concept complete with island bar, a lounge area and views of the Memorial City skyline, plus live music six days a week.

“Each Perry’s location is unique,” said Chris Perry, owner of Perry’s Restaurants. “We always incorporate elements of the community we’re in, but this bold update will add an exciting new energy to the romantic lounge ambiance of Bar79 that Houstonians have come to expect. We really tried to make the space open and light, still casually elegant yet inviting to all.”

After its official opening at 11 a.m., the new Bar79 will host its first Social Hour at 4 p.m., offering half-priced bar menu items and specially priced cocktails and wines. Guests can enjoy Social Hour every Monday-Friday, 4 to 6:30 p.m. and Sundays, 4 to 9 p.m.

Perry’s is located at 9827 Katy Freeway, adjacent to Memorial City Mall. For more information, please visit PerrysSteakhouse.com.

Houston (January 2, 2013) – The Bay Area Chi Omega Alumnae Chapter, in partnership with Perry’s Steakhouse & Grille, invites the community to support the Make-A-Wish Foundation® of the Texas Gulf Coast and Louisiana Chapter at the upcoming “Retro Wishes” event on Thursday, January 17, 2013 at 6:30 p.m. This culinary adventure at Perry’s Steakhouse & Grille in Clear Lake, Texas marks the seventh annual event for Make-A-Wish, which includes a five-course wine dinner, entertainment and a live auction. All proceeds will go to help wishes come true for Houston-area children coping with life-threatening medical conditions. Since its inception, Perry’s annual event for Make-A-Wish has raised more than $300,000 and contributed to the granted wishes of more than 40 Houston-area children.

Tickets are $125 per person, including gratuity. Reservations are required and seating is limited so please reserve your spot by contacting Natalie Jones at 281-204-6107 or Natalie@PerrysRestaurants.com.

Perry’s is located at 487 Bay Area Boulevard. For more information, please visit PerrysSteakhouse.com.

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Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.

For those wishing to dine at 5:30 p.m. or earlier the selection is $54.95 per person plus tax and gratuity, and $74.95 per person plus tax and gratuity for 6 p.m. and beyond.

Reservations are limited, so please call or go online to PerrysSteakhouse.com to reserve your seat.

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 Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.

The holiday season can often bring traditional family recipes that warm your heart and stir up savory nostalgia. But what if you’re tired of the same old thing? Known for updated family favorites featured at Perry’s Steakhouse & Grille, owner Chris Perry serves up a few tips for a fresh palette sure to bring holiday cheer.

For some families, yams and green beans are a necessity. Surprise the family with flavor by adding apples to your cranberry sauce, blue cheese to the mashed potatoes, or add bacon to the top of a seasonal vegetable puree.

“One of my favorites, which is also featured at Perry’s Steakhouse & Grille, is our butternut squash puree, that can be made very easily at home,” Perry said. “Our recipe calls for yellow onion, garlic, bacon, maple syrup and just a dash of granulated sugar, salt and pepper. To top it off, make a crust with Italian breadcrumbs, parmesan and extra virgin olive oil and place into a broiler until golden brown.”

Seasonal veggies like cranberries, sweet peas, sweet potatoes, spaghetti squash and even cauliflower can also be easily made into a puree that is colorful, tasty, and presents beautifully by adding just a few simple ingredients. It usually takes just a bit of salt, pepper and chicken broth to enhance the natural flavor, but you can also add a variety of herbs, onions and garlic to customize to your family’s taste.

“When it comes to the holidays, it’s fun to play with traditions and create new ones,” he said. “Sharing new recipes and dishes with the ones you love is a fantastic way to make memories that last far past the holiday season.”

For more information on booking holiday parties, and a list of holiday hours for Perry’s locations, please visit PerrysSteakhouse.com

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Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.

Recipe
Perry’s Steakhouse & Grille
Butternut Squash Puree

Makes 8-12 servings
Yield: 8 cups

2.5 lbs butternut squash
3/4 of a yellow onion (medium sized, sliced thin)
2 garlic cloves
1/4 cup granulated sugar
1/4 tablespoons ground black pepper
1 tablespoon sea salt
1 stick (8 tablespoons) butter (unsalted)
1/4 lbs bacon (cooked crisp, fat rendered)
1/2 cup maple syrup
10 cups chicken stock
1. Fry the bacon until crisp and save the fat rendered from the bacon
2. Peel and cut butternut squash, yellow onions and garlic and place in stainless steel pot with 10 cups of chicken stock
3. Place the pot over medium-high heat and bring to boil. After bringing to boil turn down to a simmer and season with sugar, salt and pepper
4. Continue cooking until butternut squash is tender (around 15-20 minutes)
5. Once butternut squash is done, strain the squash through a sieve into a stainless steel bowl and save the cooking liquid in a separate container
6. Begin pureeing the butternut squash with a pole blender
7. You can start with small batches adding the reserved liquid to help puree
8. Also begin adding butter
9. After the butternut squash is pureed with the butter add the crisp bacon, bacon fat and maple syrup
To top it off, make a crust with Italian breadcrumbs, parmesan and extra virgin olive oil and place into a broiler until golden brown.

The holiday season can often bring traditional family recipes that warm your heart and stir up savory nostalgia. But what if you’re tired of the same old thing? Known for updated family favorites and high-quality classic cuts at the original Perry & Sons Market & Grille, owner Chris Perry serves up a few tips for a fresh palette that are sure to bring holiday cheer.

Opt for a season change. How about a maple-chipotle barbecue marinated or deep-fried Cajun bird?

“Trying a new seasoning heightens the natural flavor of the turkey, but also opens up options to serve themed sides that complement the flavor,” Perry said. “Our family often opts for a Texas-themed turkey – cured and pecan-smoked, and perfectly followed by Texas peach cobbler.”

Consider a change in main course. Why not switch out traditional turkey and spiral-cut ham with beef tenderloin or a bone-in prime rib?

“Serving prime rib with the bone in adds a bit of elegance to the table, not to mention flavor,” Perry said. “We always use USDA Choice bone-in Prime Rib, which ensures the meat is extremely tender with a robust flavor that is only possible by cooking on the bone.”

Switch up your sides. For some families, yams and green beans are a necessity. Surprise the family with flavor by adding apples to your cranberry sauce or blue cheese to the mashed potatoes.

“By incorporating new flavors, you can satisfy the craving for traditional dishes, but make the meal memorable and stand out from previous years,” he said. “When it comes to the holidays, it’s fun to play with traditions and create new ones. Sharing new recipes and dishes with the ones you love is a fantastic way to make memories that last far past the holiday season.”

If you’re interested in trying some of the Perry family recipes this holiday season, Perry & Sons Market & Grille locations in South Houston and Friendswood offer options including Trimmed Whole Tenderloin; Bone-In and Boneless Prime Rib Tied and Seasoned; Fresh Turkey; Pecan-Smoked Turkey; Cajun Turkey; Turduken; and Pecan-Smoked Semi-Boneless Frenched Turkey Breast.

Perry & Sons Market & Grille is currently accepting preorders for holiday get-togethers. To place your order, call the South Houston location at 281-481-5214 or the Friendswood location at 281-482-2842. For more information on holiday offerings, visit PerryandSonsMarketandGrille.com.

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Founded in 1979, Perry’s is a Houston-based, family-owned business that operates two Perry & Sons Market & Grille locations in Friendswood and Scarsdale. For more information, please visit PerryandSonsMarketandGrille.com.

Perry’s Steakhouse locations in Clear Lake, Champions, Katy, Memorial City, Sugar Land and The Woodlands as well as Perry’s Italian Grille in Clear Lake hosted diners August 1 – September 3 to a three-course meal supporting the Houston Food Bank. Menu options included a choice of salad and dessert, and entrees such as Perry’s Famous Pork Chop, an 8-ounce Filet Perry and the Chicken Oscar. For every $35 meal sold, $5 went to support the Houston Food Bank’s mission.

“We are truly overwhelmed by the support we’ve seen in the communities we serve,” said Chris Perry, president and owner of Perry’s. “Matching our fans’ generosity with a donation to the Houston Food Bank is our honor and our pleasure. We look forward to participating next year and continuing to raise money for such a worthy cause.”

This “Flashback Friday” will only be announced via Perry’s social media channels  – so pork chop fans will need to follow Perry’s on Twitter at @PerrysDining or one of Perry’s four city-specific Facebook pages to find out when this “Flashback Friday” will take place.

Perry’s opens for lunch at 11 a.m. on Fridays, so on Flashback Friday, the first 100 people in line outside the restaurant at 11 a.m. will receive cards redeemable for a 79-cent Pork Chop Friday lunch. This special offer is for dine-in only and available on a first come, first serve basis. No reservations will be accepted earlier than 11:30 a.m. the day of the Flashback Friday lunch.

“In April we saw hundreds of pork chop fans and many new ones at our first-ever statewide Flashback Friday,” said Chris Perry, owner of Perry’s Restaurants. “We always strive to create a special experience for our guests, and want to continue the tradition of Flashback Friday so new fans have an opportunity to see what Perry’s is all about.”

Perry’s Famous Pork Chop is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter sauce and served with whipped potatoes and homemade applesauce. Every Friday at lunch, Perry’s serves 2,500 lunch chops company-wide across its nine locations in Texas.