CHECKING IN WITH ... President of the Newport Beach Restaurant Assn.:

Next week is Newport Beach Restaurant Week, so who best to check in with than the president of the Newport Beach Restaurant Assn. — Sheri Drewry of Wilma’s Patio on Balboa Island?

Restaurant Week started with about 50 restaurants and is now up to about 60. Have you been satisfied with the growth?

Yes, absolutely! We are very grateful to have more restaurants participating this year. Every year we have had a growth in the amount of restaurants who participate in this citywide culinary celebration throughout the neighborhood of Newport Beach. As a result of the success from our January campaign, we are already looking forward to our first ever Fall Restaurant Week in October, and we hope to have even more participation.

January’s supposed to be your slow month, right? Has this event turned that around?

Restaurant Week definitely boosts sales and has had a very positive effect on the numbers for January (just ask the city of Newport Beach). January is now the winter month that we all look forward to because of Restaurant Week. It is a fun way to promote the culinary talent and hospitality that Newport Beach is known for. It’s been a great time for locals to really get out and enjoy all of the outstanding restaurants in their own neighborhoods.

What’s the part of Restaurant Week that’s been working best and what could stand some improvement?

The best part is that all restaurants from the corner cafe to the very high-end can participate, which shows the diners just what diversity we have in Newport Beach. It really helps to brand Newport Beach as a culinary destination. The Restaurant Assn. always strives to encourage more participation and is always looking for corporate sponsors. We also want to reach out and involve the Newport Beach hotels and shopping districts in cross promotions working together to complement Newport Beach as a whole.

Are there some restaurants you haven’t had a chance to check out yet that you plan to drop in on for Restaurant Week?

Oh yes, I plan on going to Restaurant Week every day next week! I will dine at some locations I’ve never been to before, but I will never tell where. I want to be like any other diner!

What’s your restaurant doing that’s different this year for Restaurant Week?

Wilma’s Patio is concentrating on doing some dishes that we have never offered before. We are also bringing back some favorites from last year upon request. We are using this opportunity to showcase some incredible new desserts that are a must-try.

Restaurant Week will kick off about the same time as all the Inauguration activities. Got any clever tie-ins to go along with that? You know, like maybe, “pork barrel” sandwiches? Or Stimulus Stew?

Well, not for Wilma’s Patio, however, I’m sure there are some clever menus out there. We do have a barbecue pulled-pork sandwich, does that count?

Restaurant Week’s expanding this year with another one planned for the fall. Tell us how that one might be a little bit different than the January week.

Our fall restaurant week will be the first time it will go for seven days to include the weekend. One of the things the Restaurant Assn. is hoping to create are cross promotions with the retail districts. Also, we want to work more with our visitors bureau and Newport Beach hotels to create a stay-and-dine opportunity for out-of-town guests. It would be an excellent way to expose our great dining destination to foodies from all over the world. I’m sure the time of year will bring some seasonal menus too.

The economy’s really hammering every retail business, restaurants included. What are you doing to drive away the recession blues?

We have been doing what we always do. Our menu has a great price point, we have traditional dishes (comfort food), which makes everyone happy when you are feeling down, along with great service and a happy upbeat atmosphere. We are the place you can come to with your family, and have a nice glass of wine with a nice dinner while the kids are eating pancakes or a grilled cheese and watch the Laker game on big screen TV and forget about how bad the economy is.

What’s your favorite dish to order in a restaurant when cost is not a factor, and why?

One of my all-time favorite dishes is anything with crab. Crab claws, crab legs or crab cakes. Yum! I think the attraction is having someone else prepare the crab for me. It is not something I cook at home, so when I go out it is a real treat.

PAUL ANDERSON is the Daily Pilot’s city editor. He may be reached at paul.anderson@latimes.com or at (714) 966-4633.