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Restaurant Week Debuts

By Hali Bernstein Saylor Boulder City Review
July 31, 2019 - 2:02 pm
 
Updated July 31, 2019 - 2:04 pm
(Hali Bernstein Saylor/Boulder City Review) Jose Bejar, a cook at Southwest Diner, prepares a g ...
(Hali Bernstein Saylor/Boulder City Review) Jose Bejar, a cook at Southwest Diner, prepares a grilled salmon salad, one of the specials being offered by the eatery during Boulder City Restaurant Week, which begins Sunday, Aug. 4, 2019, and continues through Saturday, Aug. 10. A portion of proceeds from meals ordered off special menus will to Boulder City Chamber of Commerce's Foundation for youth scholarships and ProStart, the National Restaurant Association Educational Foundation that teaches high school students the art of cooking and managing restaurants by training with professional chefs.
(Hali Bernstein Saylor/Boulder City Review) Jose Bejar, a cook at Southwest Diner, prepares a g ...
(Hali Bernstein Saylor/Boulder City Review) Jose Bejar, a cook at Southwest Diner, prepares a grilled salmon salad, one of the specials being offered by the eatery during Boulder City Restaurant Week, which begins Sunday, Aug. 4, 2019, and continues through Saturday, Aug. 10. A portion of proceeds from meals ordered off special menus will to Boulder City Chamber of Commerce's Foundation for youth scholarships and ProStart, the National Restaurant Association Educational Foundation that teaches high school students the art of cooking and managing restaurants by training with professional chefs.

Hali Bernstein Saylor/Boulder City Review

Jose Bejar, a cook at Southwest Diner, prepares a grilled salmon salad, one of the specials being offered by the eatery during Boulder City Restaurant Week, which begins Sunday and continues through Aug. 10. A portion of proceeds from meals ordered off special menus will go to Boulder City Chamber of Commerce’s Foundation for youth scholarships and ProStart, the National Restaurant Association Educational Foundation that teaches high school students the art of cooking and managing restaurants by training with professional chefs.

By Hali Bernstein Saylor

Boulder City Review

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