Nolan Ryan Kicks off GO TEXAN Restaurant Round-Up

HOUSTON, Texas – Nolan Ryan, Texas rancher and former Houston Astro kicked off the GO TEXAN Restaurant Round-Up along with Agriculture Commissioner Todd Staples. The Round-Up, held Sept. 28-Oct 2, is the only statewide, weeklong dine-out event in Texas, which highlights restaurants that serve locally grown or raised products. The event featured a Texas-made dinner at Spencer’s for Steaks and Chops where Nolan Ryan’s All-Natural Beef is served.

“If you think Nolan Ryan was a great pitcher, just wait until you taste his steak; it deserves to be in a Beef Hall of Fame,” Commissioner Staples said. “I am excited to see a partnership between Spencer’s and Nolan Ryan All-Natural Beef. As the leading cattle-producing state in the nation, we know beef raised in Texas is the best, and we are happy to see Spencer’s offering this product to its customers. The GO TEXAN Restaurant Round-Up has been a great medium to showcase fresh ingredients, such as Texas beef.”

“As a Texas beef producer I take pride in the product I raise,” Nolan Ryan said. “I appreciate the Texas Department of Agriculture’s efforts to connect agriculture producers like myself with restaurants, and it’s great to see those products promoted through the GO TEXAN Restaurant Round-Up. Thank you to Spencer’s for Steaks and Chops for serving my all-natural beef to steak lovers right here in Houston.”

“We’re pleased to welcome Nolan Ryan, along with Todd Staples, to Spencer’s for Steaks and Chops as we introduce our new natural menu items, including Nolan Ryan’s All-Natural Beef,” said Joe Palmieri, general manager of Hilton Americas-Houston. “Spencer’s prides itself on its move to using natural products, striving to obtain locally grown and produced foods whenever possible. We take our commitment to the environment, especially our local one, seriously, while always maintaining the highest standards for taste and quality for which Spencer’s is famous.”

Building on the success of last year’s inaugural dine-out day, the Round-Up expanded to five days in 2009. During the weeklong dine-out event, more than 400 restaurant locations – from cafes to five-star, dining establishments – will celebrate Texas food and wine. A portion of the Round-Up’s proceeds will also benefit local food banks, which are seeing heavier demand due to current economic challenges.

For a list of some of the Texas-made meals and specials being featured across the state, visit

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