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"A Big Easy Murder"
January Through April 2017
Tt's Nawlins'! The Big Easy! Bitsy Jones is getting her crew together to plan their float for the Mardi Gras Parade! Bitsy's been reigning queen for three years. Of course she had to cheat, lie, and steal to do it, but she doesn't care. After all Carlos Violincello, the well known mobster and concert violinist, is paying for everything. What can go wrong? Plenty! The way Bitsy treats her crew, it's no wonder she ends up dead!
The pirates John Lafeet and his wench, Anne Bonny, try to figure out who did it. Was it Violincello, or perhaps Harry Conduit Jr, Ellen Degenerous, or maybe Marie Loveoh? Was it black magic that did her in? It could have been any one of Bitsy's mistreated crew who killed her. Join us and with you help, we can figure out who committed A Big Easy Murder.
This interactive comedy, murder mystery is served with a 4-course meal to DIE for! Make your reservations now. It would be a CRIME to miss out on this much FUN! Call the Bissell Mansion at 314-533-9830 or 1-800-690-9838.
Lucy Loves Ricky
The "I Love Lucy" TV Show premiered in October 1951.
Our Show is a tribute to that Fabulous Redhead
She tries to prove to Ricky and the owner of the club, Regis Philitan, that she can sing, dance and even do tricks.
The 'Lucy Loves Ricky' and 'Lucy Goes Cruisin' are available for private shows either at the Bissell Mansion or we can bring the show to you at the location of your choice. Call the Bissell Mansion at 314-533-9830 or 1-800-690-9838 for more details or to schedule your private show.
Eat A Sub, Help Local Shriners Hospital During March
ST. LOUIS, MO, (SLFP.com), February 22, 2017 - Shriners Hospitals for Children-St. Louis is joining forces with five Jersey Mike’s Subs restaurants in the St. Louis area for the 7th Annual March “Month of Giving” fundraising campaign. During the month of March, customers can make a donation to Shriners Hospitals for Children-St. Louis at any area Jersey Mike’s restaurant.
The campaign will culminate in Jersey Mike’s “Day of Giving” on Wednesday, March 29, when local Jersey Mike’s restaurants will donate 100 percent of the day’s sales – every single dollar that comes in – to Shriners Hospitals for Children-St. Louis.
Throughout the country, on Day of Giving, Jersey Mike’s locations will donate 100 percent of sales to nearly 150 different charities including hospitals, youth organizations, food banks and more.
“I would like to extend a personal invitation to you and your family to visit Jersey Mike’s Subs throughout the month of March, and especially on Day of Giving when 100 percent of sales – every penny – goes to help a great local cause,” said Peter Cancro, Jersey Mike’s founder and CEO, who started the company when he was only 17 years old.
For a list of participating restaurants in your area and for more information on our charity partners, please visit our charity listing (www.jerseymikes.com/mog/charities) by state. Everyone is invited to come in to a local Jersey Mike’s restaurant and enjoy a delicious sub meal.
Last year’s Month of Giving campaign raised more than $4 million for local charities nationwide. Since 2010, Jersey Mike’s locations throughout the country have raised more than $20 million for worthy local charities and distributed more than 1.5 million free sub sandwiches to help numerous causes.
Dine Out to End AIDS Restaurant Event Slated for April 27
ST. LOUIS, MO, (SLFP.com), February 19, 2017 - Dining Out For Life® hosted by Subaru® is a restaurant-based event with a truly scrumptious call to action: Dine at one of the 3,000 participating restaurants in more than 60 cities across North America on Thursday, April 27th and that restaurant will donate a generous portion of the day's proceeds to fund HIV/AIDS care, prevention, education, testing, counseling and other essential services in their city.
Volunteer spokespeople include Ted Allen, host of Food Network's Chopped, actor Pam Grier (Foxy Brown, Jackie Brown), designer Mondo Guerra, winner of Lifetime's Project Runway All-Stars, and chef Daisy Martinez from Food Network's Viva Daisy!
"I love working with (Dining Out For Life) because it's just such a cool, very low-overhead operation that raises more than $4 million for American HIV and AIDS service organizations in a single day…It also helps restaurants and chefs get new people coming in to try what they're doing. It just seems like such a win-win-win for everybody," said Ted Allen (HIV Plus Magazine).
Mondo Guerra designed unique illustrations to honor each Dining Out For Life AIDS service organization. These beautiful prints were incorporated in a stunning, kaleidoscope-inspired 360-degree video.
"As part of Subaru's Love Promise, we remain committed to supporting the causes our drivers care about, including joining the fight to overcome an HIV/AIDS epidemic that affects many in our local communities and millions around the world," said Alan Bethke, senior vice president of marketing, Subaru of America Inc. "We are proud to once again work with Dining Out for Life to spread awareness for such a worthy cause."
Los Angeles is one of the new cities holding Dining Out For Life this year. Regions celebrating Dining Out For Life include Albany, Anchorage, Asheville, Atlanta, Austin, Baltimore, Baton Rouge, Birmingham/Mobile, Boston, Broward County, Fla., Buffalo, Central New York/Syracuse/Utica, Charleston, Chattanooga, Columbia, Denver/Boulder, El Paso, Fort Collins/Northern Colorado, Grand Junction/Western Colorado, Grand Rapids, Houston, Indianapolis, Inland Empire, Jacksonville, Kalamazoo/Southwest Michigan, Las Vegas, Lexington, Los Angeles, Louisville, Memphis, Minneapolis/St. Paul/Greater Minneapolis, Nashville, New Haven, New Jersey, New Orleans, Norfolk/Virginia Beach, Orange County, Palm Springs, Philadelphia and the Delaware Valley, Phoenix/ Prescott, Portland, Ore., Raleigh, Rochester, Sacramento, San Diego, San Francisco, Seattle, Silicon Valley, Sonoma County, St. Louis, Tacoma/Olympia, Tampa Bay, Tulsa, Vancouver/Whistler and Washington, D.C.
Please note: While most cities will hold their event on Thursday, April 27th, some have alternate dates. For more information on your area's event, visit www.diningoutforlife.com
Maplewood Twin Peaks Restaurant Opens with Sports Lodge Theme
ST. LOUIS, MO, (SLFP.com), February 15, 2017 - Twin Peaks, known for made-from-scratch food, ultimate sports lodge atmosphere, and the coldest beer served anywhere, unveiled its newest restaurant at 2351 Maplewood Commons Drive.
A perfect spot to enjoy all things sports, the 8,000 square foot restaurant features 74 high-definition flat screen TVs, an open air covered patio and a huge Man Cave fit for any function.
There is a wide variety of ice cold beer and spirits to choose from across the store's two bars. The restaurant's friendly female servers offer a variety of made from scratch American comfort food and tasty, shareable favorites. Guests can choose from such freshly-made specialties as slow-cooked Mom's Pot Roast and beer battered Fish and Chips. Other sports lodge signatures include The Hangover Burger and a delicious wing menu with more than 30 variations.
A wide selection of ice-cold drafts is available on tap from Twin Peaks' patented beer dispensing system that pours beer at 29 degrees - the lowest possible temperature before freezing - creating an icy, refreshing head experience. Twin Peaks also has a wide selection of craft beers and a full bar featuring top-shelf and signature bourbons and spirits. A dedicated 'man cave' room is perfect for private parties.
Owned by St Louis Lodge Ventures Restaurant Group, Twin Peaks Maplewood has created about 120 new jobs in the area.
"We're thrilled to serve the Maplewood community and are looking forward to sharing the excitement of this location with guests," said Jon McGee Operating Partner. "We've been working very hard to hire an engaging and talented team to serve up the delicious, made-to-order foods and ice-cold beers and drinks we're famous for."
Maplewood is the third Twin Peaks sport lodge to open in Missouri, with restaurants now operating in Chesterfield and Independence. Call 314-644-7757 for more information.
Noodles & Co. Initiative Benefits Children's Miracle Network Hospitals
ST. LOUIS, MO, (SLFP.com), February 10, 2017 - Noodles & Company, which serves classic noodle and pasta dishes from around the world, is kicking off its Bearing Kids in MindTM fundraising effort to benefit the Children’s Miracle Network Hospitals, a non-profit organization dedicated to raising funds and awareness for local area hospitals.
All local nine Noodles & Company locations in St. Louis and Columbia, Missouri, will be accepting donations, which will be used to purchase plush toy bears for young patients who need a little extra love this Valentine’s season at St. Louis Children’s Hospital and SSM Health Cardinal Glennon Children’s Hospital in St. Louis, and the MU Children’s Hospital in Columbia, Missouri.
Donations will be accepted in the boxes near the registers of any area Noodles & Company locations through July 3. During the month of February, donations will specifically be used to purchase toy bears for the Children’s Miracle Network Hospitals, courtesy of Hamra Enterprises, franchisee owner of Noodles & Company. In addition, anyone who contributes a $20 donation will also receive a toy bear to take home for free.
Along with the bear, which is 16-inches tall and features a T-shirt with the Noodles & Company logo, each patient will also receive a free coupon for a Noodles & Company Kids Meal that can be used at any area restaurant. In addition, guests in the Metro St. Louis area will be encouraged to write “Messages of Hope” to patients – part of SSM Health Cardinal Glennon’s writing campaign – which will also be delivered with the fuzzy friends.
“We are excited to launch our new fundraising campaign, ‘Bearing Kids in Mind,’ to support the Children’s Miracle Network Hospitals,” said Mike Hamra, president and CEO of Hamra Enterprises. “We believe in giving back to our local communities and, thanks to the generosity of our guests as well as our employees, we are looking forward to bringing smiles to the faces of young patients at three incredible area hospitals.”
Noodles & Company will deliver bears to the young patients at SSM Health Cardinal Glennon Children’s Hospital from 11 a.m. to 2 p.m. on Wednesday, Feb. 22, and to the young patients at the MU Children’s Hospital in Columbia, Missouri, from 1 to 3 p.m. on Friday, Feb. 24.
In addition, Noodles & Company will host a Family Night event, which will include the toy bear donation as well as a fun activity for the children, at St. Louis Children’s Hospital from 6:30 to 8 p.m. on Tuesday, February 28.
Following the bear donations, all additional proceeds collected in Noodles & Company locations will be used to benefit the Children’s Miracle Network Hospitals to expand existing programming and facilities at the three local hospitals. Specifically:
SSM Health Cardinal Glennon Children’s Hospital: Funds will be used to help renovate the inpatient hematology and oncology unit to include private bathrooms for all patient rooms as well as places for parents to stay with their children overnight.
St. Louis Children’s Hospital: Funds will be used to help enhance the programming of Child Life Services like Art Therapy and Music Therapy, which are not typically funded through insurance.
MU Children’s Hospital: Funds will help support the purchase of equipment and programmatic needs tied to the NICU as well as the Pediatric and Adolescent patient unit.
Crushed Red to Expand Chopped Salad Concept
ST. LOUIS, MO, (SLFP.com) - Dave Peacock, former Anheuser Busch President, and Dean VandeKamp, former Ernst & Young partner, are now equity partners in the St. Louis-based fast casual concept Crushed Red. Crushed Red is an emerging, artisan-fast chopped salad concept. This is Peacock and VandeKamp’s second investment in the food and beverage space after forming Vitaligent 18 months ago and acquiring 77 Jamba Juice locations on the West Coast.
Founded in 2012, Crushed Red currently has six units operating with franchise agreements for two dozen more. Crushed Red’s menu offers artisan-crafted salads and pizzas as well as the option for guests to customize their own salads and pizzas from a myriad of fresh ingredients. Each salad is chopped-to-order while you wait in line, prepared using a mosaic of colorful ingredients, and organically dressed. The pizzas are built on the foundation of a whole-grain crust that was developed by Mike Marino, the former national director of baking operations for Panera Bread. The restaurants also place a high priority on producing little to no waste. Each location uses recyclable to-go boxes, reusable dishes, LED bulbs, composts and more.
“Partnering with Dave and Dean was a perfect fit for Crushed Red because of their wealth of experience with growing brands, their financial acumen, extensive resources, collaborative approach and their overall pedigree,” said Crushed Red co-founder and CEO Chris LaRocca. “Dave and Dean are our ideal partners, and together we will achieve Crushed Red’s mission to become the leading chopped salad concept in the fast casual industry.”
With this new equity partnership, Powell Kalish, who co-founded the brand with LaRocca, is moving to Chief Development Officer. He will be joining the corporate team full time and be tasked with real estate deals and developments as well as franchisee operations. “Dave and Dean understand our culture and brand, and share our passion for building our salad and pizza concept into a national brand,” said Kalish.
As part of the equity partnership, the Crushed Red headquarters will join Vitaligent at 190 Carondelet Plaza in Clayton, just a few blocks from the Clayton Crushed Red location.
Chefs Predict "What's Hot" for Menu Trends in 2017
ST. LOUIS, MO, (SLFP.com) - Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in 2017.
According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.
TOP 20 FOOD TRENDS
1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
2. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
3. Healthful kids' meals
4. House-made charcuterie
5. Sustainable seafood
6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes)
7. House-made condiments
8. Authentic ethnic cuisine
9. Heirloom fruit and vegetables
10. African flavors
11. Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)
12. House-made sausage
13. House-made pickles
14. Ancient grains (e.g. kamut, spelt, amaranth, lupin)
15. House-made/artisan ice cream
16. Whole grain items in kids' meals
17. Protein-rich grains/seeds (e.g., hemp, chia, quinoa, flax)
18. Artisan cheeses
19. Savory desserts
20. Gourmet items in kids' meals
TOP 10 CONCEPT TRENDS
1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items)
2. Chef-driven fast-casual concepts
3. Natural ingredients/clean menus
4. Environmental sustainability
5. Locally sourced produce
6. Locally sourced meat and seafood
7. Food waste reduction
8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation)
9. Simplicity/back to basics
“Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.”
“Chefs are on an endless quest to redefine how consumers eat,” commented ACF National President Thomas Macrina, CEC, CCA, AAC. “By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.”
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