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In many cases, the end of the year gives you time to step back and take stock of the last 12 months. This is when many of us take a hard look at what worked and what did not, complete performance reviews, and formulate plans for the coming year. For me, it is all of those things plus a time when I u...
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Bill Esping Business News: Place at Perry's Supports Local Businesses and Sustainable Practices as a Critically Acclaimed Restaurant
Bill Esping Talks About Place at Perry's Commitment to Local Business

DALLAS, Nov. 20, 2012 /PRNewswire-iReach/ -- When Dallas business leaders and philanthropists Heather and Bill Esping founded Place at Perry's in 2001 (then known as "Perry's"), they committed to bringing the city an outstanding dining experience that benefited customers, local vendors, and the environment.  With the February 2012 reopening of Place at Perry's at the Gables Villa Rosa, Heather and Bill Esping continue to achieve these ideals in an innovatively open and stylish atmosphere. 

(Photo: http://photos.prnewswire.com/prnh/20121120/CG16955)

Protecting the Consumer and Environment with Green Practices

Out of commitment to their customers and the environment, Bill Esping ensured that Place at Perry's philosophy is to serve high-quality food that is good for the environment.  Although long-committed to sustainability, the restaurant's most widely-known effort was its 2009 switch to Niman Ranch beef – the first restaurant to do so in Dallas.  Niman Ranch beef is raised by small, family-owned farms in free-range, humane settings, without growth hormones or antibiotics, and with environmentally sustainable land and energy use.   Not only is this beef better for the environment and more healthy for the consumer, but its taste, marbling, and quality far exceeds mass-produced, environmentally detrimental meat served by most steakhouses. 

Place at Perry's commitment to environmental sustainability extends far beyond its choice of beef.  All meat, including poultry, is raised in humane, sustainable, hormone- and chemical-free ways.  They only serve fish that are not overfished or endangered.  In 2009, overfished Chilean Sea Bass and inhumanely harvested Foie Gras were discontinued from their menu. 

Bill Esping Discusses Buying Practices

Founder Bill Esping noted, "Local businesses provide ingredients that are good for the environment and the consumer.  For example, Homestead Gristmill provides stone-ground grains that are never treated with pesticides or fertilizers, and Dallas-based Talenti Gelato and Brazos Valley Cheese provide products made with only fresh and natural ingredients and hormone-free milk."

Even in-house, Place at Perry's uses commendable and highly unique green practices.  Jimmy Turner, Senior Director of Gardens for the Dallas Arboretum, designed an herb and vegetable garden in the restaurant that is used by mixologists and chef Jaime Corona – it doesn't get much more local or fresh than that!  The menus are even printed on recycled PVC pipe. 

Supporting Local Businesses

Heather and Bill Esping are Dallasites, and Place at Perry's strives to meet the needs of its customers and local businesses.  As leader of E.F.O. Holdings and BlastOff Ventures, Bill Esping knows the importance of supporting local vendors and pursues this ideal in his many business ventures.  Buying locally not only feeds the local economy, grows businesses, and employs locals, it is also more environmentally sustainable because goods only have to be transported a short distance rather than across states or oceans – saving the cost of fuel and refrigeration and decreasing the need for food preservatives.  Place at Perry's strives to buy first from companies in Dallas, then across Texas, the Southwest, and the country.  The restaurant buys from many local companies, including but not limited to:

  • Niman Ranch
  • Talenti Gelato
  • The Mozzarella Company
  • Homestead Gristmill
  • The Great One Cookie Company
  • Brazos Valley Cheese
  • Civello's Ravioli
  • Vetro Glassblowing: David Grappa designed the restaurant's glass lighting sculpture
  • Dallas couturier Michael Faircloth
  • Blackbird Studios
  • Luminous Sound Studios: Tre Nagella
  • Ridgeway Construction
  • Garrison Art Design
  • Metzger & Associates
  • Jimmy Turner, Senior Director of Gardens for the Dallas Arboretum

Community Acclaim for Place at Perry's

Place at Perry's philosophy to support local businesses and provide foods that are good for the environment and consumer has only added to its critical acclaim.  Rated as a Top Ten Steakhouse by D Magazine in 2011, Place at Perry's is a local landmark providing high-quality cuisine and a true Dallas experience. 

About Bill Esping Business News

Bill Esping Business News is the authorized source of business information about Dallas entrepreneur Bill Esping.  Heather and Bill Esping, owners of Place at Perry's, are committed to serving the community, particularly the low-income or marginalized who need help.  As part of reopening Place at Perry's, the Espings hosted a VIP tour there whose proceeds – more than $15,000 – were donated to the charter school Knowledge is Power Program (KIPP) in Dallas.   Bill Esping also chairs the PMC Esping Foundation and the Bill Esping Lawsuit and Fraud Initiative and contributes to many local charities.

Media Contact: Bill Esping Business News Bill Esping Business News, 2142679190, billesping12@gmail.com

News distributed by PR Newswire iReach: https://ireach.prnewswire.com

SOURCE Bill Esping Business News

About PR Newswire
Copyright © 2007 PR Newswire. All rights reserved. Republication or redistribution of PRNewswire content is expressly prohibited without the prior written consent of PRNewswire. PRNewswire shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon.

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