Guyana Restaurant Week 2017
By Gibron Rahim
EXPLORE. EAT. REPEAT.
This motto has become familiar to gourmets or even those who simply enjoy food and dining out. Food has a special place in our lives. We as Guyanese can testify to the richness and diversity of our cuisine and the quality of the ingredients that go into them. It is in this spirit that Guyana Restaurant Week is currently being celebrated.
This year’s edition of Guyana Restaurant Week (GRW), collaboratively organised by the Tourism and Hospitality Association of Guyana (THAG) and the Guyana Tourism Authority (GTA), will run from November 17 – 26 and will feature 14 restaurants. Patrons can look forward to the unique dishes prepared from fresh, local ingredients. Most of the restaurants will also have a selection of wines from Demerara Distillers Limited (DDL) on offer.

The concept of a restaurant week originated in 1992 as President of THAG, Andrea de Caires, explained to the Pepperpot Magazine. The Democratic National Convention was held in New York City in July of that year. The original four-day event was created as a goodwill gesture to the 15 000 journalists and reporters who showed up to cover the convention. The goal of that restaurant week was to generate publicity for New York City and its restaurant industry. The idea then gradually began to spread to other cities and countries.
Now, over 25 years later, the observances of restaurant week have become a global tradition with city after city having embraced the concept.

Restaurant Week appeals to both customers and restaurant owners. The tradition eventually reached Guyana’s shores. Since 2014, Guyanese have partaken in Guyana Restaurant Week even as we have placed our own stamp on it. “In Guyana, we are known for our amazing cuisine,” Andrea said. She explained that Restaurant Week seemed to be the perfect vehicle to introduce that extraordinary culinary experience to its tourists while at the same time providing local Guyanese with the opportunity to indulge in fine dining at a reasonable cost.

One of the main aims of the Guyana Restaurant Week is “to get local restaurants to up their game and to step outside the box in the way they look at what they offer to the general public.” At the same time, GRW was also created to build awareness of Guyana’s diverse fine dining experience and to drive business to local restaurants. Restaurant week also benefits Guyana’s tourism industry as a whole. It showcases our country as a tourist destination and strengthens our brand and culinary reputation. “Attracting tourists and locals to our restaurants increases business for all,” Andrea said.

The participating restaurants in GRW are always a diverse group. Their flavours appeal to a wide array of palates. Indeed, Andrea noted that, though the restaurants do not vary too much this time around, the special Guyana Restaurant Week menus are different. New participants are, of course, always welcomed. At the same time, diners have come to look forward to going to the established restaurants for a special night out. “We are delighted that we have a mix of new restaurants for people to try, as well as returning restaurants that customers look forward to visiting,” THAG said.

Diversity can also be seen in Guyana Restaurant Week’s diners. The reasonable cost of the dining ensures that everyone can partake in the dining experiences at the participating restaurants. Andrea made sure to point out that Guyana Restaurant Week is aimed at anyone who enjoys special culinary experiences. “During Restaurant Week, twice a year, everyone gets to celebrate at their favourite restaurant at truly affordable prices.” The event not only introduces new customers to restaurants, but also offers the fine dining experience that many save only for special occasions such as birthdays and anniversaries.

The delectable cuisine and the ambience of Guyana Restaurant Week’s participating restaurants will truly be a culinary celebration. That idea of a culinary celebration recollects one of GRW’s aims – to showcase Guyana as a tourist destination. Andrea noted that as tourism continues to grow and develop in Guyana and as more and more Guyanese discover the joy of dining out, it is important that all of us continue to experience and review the best that Guyana has to offer.

UNIQUELY GUYANESE
Many of the participating restaurants are also keenly aware of the importance of offering cuisine that is uniquely Guyanese. They focus on using ingredients that are local and as farm-to-table as possible and serving Guyanese cuisine with a fine dining, fusion twist. It would certainly feel like an injustice to single one restaurant out from the others, given the impeccable care in preparation and the quality of the dining experience they all attempt to create for Guyana Restaurant Week. It is enough to say that patrons, both new and existing, will not be disappointed.

There will also be the ‘Ready. Steady. Snap’ Competition for diners to also have a bit of fun and win prizes. They will collect points toward prizes by photographing themselves meeting set challenges and posting those photographs to Instagram using the hashtag ‘#officialgrw’.
GRW is upon us again. Clients, both local and visitors, can look forward to unique culinary treats. The response to the event over the years has been so positive that THAG has taken to advising guests to make reservations. It has been observed that most restaurants during GRW become inundated with customers taking advantage of the fine dining at special prices. And it is only right that they do so as Guyana Restaurant Week is “an opportunity for the restaurants to showcase their skilled chefs and their finest cuisine, their excellent service and welcoming atmosphere.”
Updates and information about Guyana Restaurant Week and menu offerings at participating restaurants can be found on GRW’s Facebook page at https://www.facebook.com/guyanarestaurantweek/