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Dining St. Louis - A Fine Restaurant Guide
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Dining St. Louis
Restaurant News
December, 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.

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How To Reach Us:
Saint Louis Fine Restaurant Guide
P.O. Box 1354
St. Louis, MO 63188

Voice: 314-771-0200
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Dining St. Louis: Special Spotlight
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Bissell Mansion Restaurant and Murder Mystery Dinner Theatre
Presents

Murder on 34th Street Murder on 34th Street
The Trial of the Century
November Through December 2010
Kris Kringle, aka Santa Claus, has been accused of killing Reginald T. Sawyer, the famous psychologist of Macy's Department Store. This is the same Mr. Sawyer that Kris conked on the head with his cane many years ago.

Thomas Mara has been given the task of prosecuting Kringle again, only this time it's for MURDER! Mr. Mara has a formidable opponent in the defense attorney, Doris Walker Gaylee. Some time ago, Fred Gaylee, her husband, proved Kris Kringle to be the one and only Santa Claus; now it's Doris' turn to prove Kris' innocence. Who is the real murderer? Could it be Miss Candy Cane, Cindy Lou Who, or maybe Ima Shopper. There will be suspicious men at the trial, also. Have you heard of Clement Seemore, or Dingle Kringle - and we can't forget about Frosty T. Snowman.

Join us for the Trial of the Century and help bring the murderer to justice. Ask for a "starring" role or just sit back and guess "who dunnit."

This interactive murder mystery is presented with a 4-course meal to DIE for! Make your reservations now; it would be a CRIME to miss out on this much FUN! 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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Hottest Restaurant Menu Trends in 2011
ST. LOUIS, MO, (SLFP.com), December 19, 2010 - The National Restaurant Association's "What's Hot" survey of more than 1,500 professional chefs - members of the American Culinary Federation (ACF) - reveals that local and hyper-local sourcing, healthy children's meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. In addition, the chefs said that mobile food trucks and pop-up restaurants will be the top operational trend in restaurants next year.

The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids' dishes, hyper-local items, children's nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients.

"Locally sourced food and a focus on sustainability is not just popular among certain segments of consumers anymore; it has become more mainstream. Diners are requesting to know where their food comes from, and are concerned with how their choices affect the world around us," said Michael Ty, CEC, AAC, ACF national president. "Nutrition will continue to play a key role in 2011. With the results from this survey of American Culinary Federation chefs, restaurants across America will be able to tailor their menus and better serve their guests."

Rounding out the top 20 hot menu trends are artisan liquor, locally-produced wine and beer, smaller portions for a smaller price, organic produce, nutrition as a culinary theme, culinary cocktails, newly fabricated cuts of meat, fruit/vegetable children's side items, ethnic-inspired breakfast items and artisan cheese.

The Association surveyed 1,527 American Culinary Federation member chefs in October 2010, asking them to rate 226 individual food items, beverages, cuisines and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2011.

In tune with increased consumer awareness and interest in food sourcing and farm-to-fork practices, the leading culinary theme revealed by the survey is sustainability, which occupies four of the top five trends. The top two items - both with 86 percent of chefs identifying them as a hot trend - are locally sourced meats and seafood and locally grown produce. Ranked as the third hottest trend is sustainability as a culinary theme. Hyper-local ingredients (e.g. restaurants with their own produce gardens, and chefs managing the raising and butchering of their own meat) lands at number five, with nearly eight in 10 chefs calling it a hot trend.

Nutrition - children's nutrition in particular - is another umbrella trend identified by the survey. Nutritionally balanced children's dishes is ranked the fourth hottest trend on menus next year, while kid's nutrition as a culinary theme comes in at number six. Gluten-free and food allergy-conscious items are number eight in the trends survey, with nearly eight in 10 chefs agreeing it's a hot trend. Nutrition and health as a general culinary theme is number 15.

On the drink menu, micro-distilled spirits is the top item, with nearly three-quarters of the chefs ranking it as a hot trend. Other alcohol items high on the list include locally produced beer and wine, culinary cocktails, food-beer pairings and beer dinners.

Topping categories within the survey are: street food-inspired items and amuse bouche/bite-size hors d'oeuvre in appetizers; black-forbidden rice and quinoa in sides/starches; ethnic-inspired and traditional ethnic items in breakfast/brunch; house-made ice cream and bite-size items in desserts; regional and fusion in ethnic cuisines; artisan cheeses and ethnic cheeses in ingredients; sous-vide and braising in preparation methods; and specialty iced tea and organic coffee in nonalcoholic beverages.

Also included in the survey were questions about recession strategies, operational trends, promoting nutrition and using social media. The chefs said that offering value specials, simplifying menus to save on prep labor and ingredients, and increased marketing efforts were the most successful strategies for building business during the period of economic weakness.

Thirty percent of the chefs said that mobile food trucks and pop-up restaurants will be the hottest operational trend in 2011; 18 percent said restaurants with gardens will be the top trend, and 17 percent said social media marketing. In addition, 55 percent of the chefs said they are currently using social media for professional purposes, and another 16 percent said they plan to start using such channels.

The chefs were also asked how chefs and restaurateurs can best promote health and nutrition. Twenty-one percent said create diet-conscious menu selections (including lower-sodium, -calorie and -fat items); 19 percent said increase fresh produce options on menus; and 17 percent said get involved in school nutrition/children's education efforts.


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Moore Design Group St. Louis Fine Restaurant Guide is a feature of the Saint Louis Front Page. The sole purpose is to disseminate news and information about restaurants in the Metropolitan Saint Louis area. Text or graphics may not be copied, rewritten or distributed in any manner whatsoever without written permission. For more information, contact editor@slfp.com All rights reserved world wide.© 1997 - 2010 Moore Design Group.

 
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