Dining St. Louis
Restaurant News
June, 2010
St. Louis Restaurant Guide to fine dining establishments with news about restaurant openings and special events. Restaurants are listed by area for your convenience.
St. Louis Front Page
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Dining St. Louis: Special Spotlight
Bissell Mansion Restaurant and
Murder Mystery Dinner Theatre
Presents
The Field of Schemes
Through July 2010
In a cornfield in the middle of Iowa is a magical baseball field, The Field of Schemes. During the most exciting baseball season of all, disaster strikes! The baseball owners and agents make a move to own the Field. The players counter with a strike! They just want to be free to play the game for the sheer pleasure of it. The owners panic! No baseball! Lost revenue! The two sides at war! Doom for the game!
A miracle! Farmer Ray Kindfella, rumored to be the conjurer of The Field of Schemes, arranges a single contest to settle this conflict - The Grand Game! The greatest players from the past, present, and the future will compete against each other in the ultimate baseball game.
Meet Ty Clodd, Stan "The Man" Musical, Pete Pansy, and the other greats from the past team up with the future baseball stars - Pretty Mean Shirley, Ruth The Babe, and LuLu Gehrig. Throw in some superstars of today such as Mark McChoir, Sammy SoSo, and Gregg Madd Ox and you have all the makings for the game of the century!
Tragedy strikes! Death pays a visit to The Field of Schemes. MURDER! Ray Kindfella strikes out forever. Now that Ray is dead, will his wife, Annie, loose the farm? Will the Grand Game be played? Will Ray's killer be caught?
Come to the Bissell Mansion Dinner Theatre and help the legendry Sam Spud, Iowa's greatest and only detective, solve the crime and help Annie Kindfella save The Field of Schemes. Make your reservations now by calling 314-533-9830 or 1-800-690-9838. Bissell Mansion at 314-533-9830 or 1-800-690-9838.
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Restaurants to Add 428,000 Summer Jobs in 2010
ST. LOUIS, MO, (PRNewswire-USNewswire), June 14, 2010 - Restaurants are expected to add 428,000 jobs this summer season, a 4.6 percent increase over the March 2010 employment level, according to National Restaurant Association projections released today. See St. Louis Job News and Opportunities
Restaurant-Goers Have Strong Opinions When it Comes to Hygiene According to Harris Interactive
ST. LOUIS, MO, (BUSINESS WIRE), June 14, 2010 - It probably would not surprise most restaurant owners that having a dirty establishment, or one that is perceived as unhygienic, could result in a loss of business in the long run.
However, fixing a potential problem may be easier than they think - they just need to ask their customers. Research conducted by Harris Interactive on behalf of SCA Tissue's Tork brand showed that consumers have strong opinions about restaurant cleanliness, particularly when it comes to eating surfaces.
The results of the consumer poll from November 10-12, 2009, conducted online with 2,495 U.S. adults ages 18 and older, provide valuable insight and guidance to restaurant owners in terms of how to approach hygiene and cleaning. For example, 74 percent of American adults who eat at restaurants say that chefs' repeatedly using the same rags to clean food contact surfaces is a very unhygienic practice. Seventy-six percent agree that employees using color-coded cleaning products to prevent cross contamination would by very hygienic. Using disposable wiping products to clean food-contact surfaces is considered very hygienic by 77 percent of adults who eat at restaurants.
Donna Duberg, a leading authority on hygiene and disease prevention, believes that consumers have it right; and that restaurant owners need to take surface hygiene seriously if they want to avoid losing business productivity and sales.
"Public hygiene, specifically in areas where consumers eat, is top-of-mind with the American public and restaurant owners stand to lose a lot if they aren't paying attention to what is important to their customers," said Duberg, an assistant professor of clinical laboratory science at St. Louis University and Tork® Green Hygiene Council™ member. "A simple change in practice, such as using single-use, nonwoven food service wipers to clean eating and cooking surfaces, can create a healthier work environment and a more positive consumer experience."
'Chefs Move to Schools' Program to Fight Kid's Obesity
ST. LOUIS, MO, (SLFP.com), June 7, 2010 - First Lady Michelle Obama invited chefs from around the country to the White House, June 3, to launch the "Chefs Move to Schools" initiative aimed at encouraging chefs to "adopt" local schools in the campaign to eliminate childhood obesity.
Chefs Move to Schools is part of the first lady's Let's Move! campaign. The goal of Let's Move! is to solve the epidemic of childhood obesity within a generation. The program, to be administered by the U.S. Department of Agriculture, will strive to pair chefs with interested schools in their communities, so together they can create healthy meals that meet the schools' dietary guidelines and budgets while teaching young people about nutrition and making balanced and healthy choices.
"We commend the White House and First Lady Michelle Obama for engaging America's chefs in this important effort, and we are pleased to have played a part," said Dawn Sweeney, President & CEO of the Association and the National Restaurant Association Educational Foundation.
"Chefs play a critical role in influencing our diets and eating habits. They inspire trends and cooking styles, bringing out the best in our food. Chefs are leaders in their communities, helping to fight childhood obesity in schools, and in their roles as creators of America's restaurant and foodservice menus.
Sweeney said, "The National Restaurant Association is committed to providing training and education on food and healthy living. The NRAEF's ProStart program, our culinary and management training program for high school students, incorporates education on nutrition and healthy foods into its curriculum. The program operates in nearly every state and reaches more than 83,000 for the 2009-2010 academic year."
"It is exciting to see our members, who comprise nearly 40 percent of all food service sales in the nation, come together in an effort that will help our future generations make healthier choices in our restaurants," said Kevin Ryan, executive director of the International Corporate Chefs Association. "Our vision is that the Chefs Move to Schools program will work to promote healthy food choices in homes across the nation just as seat belt campaigns have helped parents to buckle up."
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Archived St. Louis Fine Restaurant News:
 Gulf Oil Spill May Have Dramatic Impact on Restaurants
Bixby's Debuts as New Restaurant at Missouri History Museum
Panera Bread® First National Restaurant Concept to Post Calorie Information on All Menu Boards
River City Casino Rolls Out New Restaurants
Restaurants Are Strong Contributors to Economy Recovery
Hard Times for Restaurants Good Times for Diners
Virginia Restaurants Urged to Go Smoke-Free
Restaurants Join Forces to Relieve Hunger and Reduce Food Waste in America
Red Kitchen & Bar Celebrates Official Grand Opening
Diners Seek 'Greener' Restaurants, Greater Value, Healthier Foods and Local Ingredients
Urban Eats Café to Support Development of New Renewable Energy Sources
U.S. Military Veteran Opens Jennings Store Under Little Caesars Veterans Program
Terrace View at City Garden to Create New Urban Dining Experience
Legendary Porter's Steakhouse in Collinsville Re-Opens with New Look and Dining Experience
Chef Trosch Joins Lumière Place from the World-Renowned Fontainebleau Resort
National Restaurant Association Calls on 111th Congress to Quickly Enact Food Safety Reforms
Restaurant Operators More Pessimistic About Sales Growth in Coming Months
Healthy Kids' Meals, Local Produce, Mini Desserts Among Hottest Menu Trends for 2009
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Bissell Mansion Restaurant and Murder Mystery Dinner Theatre
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