Chef EDWARD FARROW has been tapped to oversee the kitchen at the soon-to-open Panorama Restaurant in the Saint Louis Art Museum's new East Building, set to debut this summer. Farrow is a CIA grad and a member of Slow Food and is known for his dedication to local purveyors. Most recently, he served as executive chef at the cafe of the Musical Instrument Museum in Phoenix, Az.

Lots of events on the books now that the weather has (hopefully) come around:

We have more national recognition for our local culinary scene to report:

You voted, we listened! Ladue News readers know what they like; and with this year's Platinum List, you've made your voices heard. This list compiles the best of St. Louis. 

LN first reported months ago that Chef LOU ROOK of Annie Gunn's is releasing his first-ever cookbook, Rook Cooks; Simplicity At Its Finest. Well, it’s finally here! The tome is available at the restaurant, as well as such area stores as Left Bank Books and Kitchen Conservatory, for $35.

Franco in Soulard has announced that JOHN DREJA, late of Vin De Set, is the new executive chef, taking over for chef KRIS JANIK.

Yours truly was honored to be a judge at a chili cook-off, part of the annual Fall Festival at Reed Elementary School in Ladue, on Oct. 14. This was the first year for the cook-off, which took the place of the long-running pie-baking contest, and 14 chili masters stepped up to compete. Custom-carved pumpkins from CJ Sanders were given out as prizes for categories such as Best Pork Chili, Best Beef Chili and Best Vegetarian Chili. At the end of the day, JALAIN FELLMAN took the overall top honors with her creation, dubbed Blazing Saddles.

Story: Ken Haller, a pediatrician by day and versatile performer at night, has packaged an abundance of nostalgia with a bit of American history and even sociology into 90 minutes of entertainment titled The TV Show! In addition to themes from various TV series, Haller dips as well into original musicals made for TV in the medium’s ‘golden age,’ and even offers up an amusing medley of melodies for TV commercials written by one Barry Manilow “before he was Barry Manilow.”

• Chef JOHN GRIFFITHS, late of Truffles in Ladue, has joined the Washington University Dining Services/Bon Appétit team as campus executive chef. Griffiths recently returned from NYC, where he cooked at the James Beard House for members of the Beard Foundation. We’re betting students won’t be complaining about any mystery meat in the cafeteria!

Where in St. Louis can you get a better view than Forest Park? We can’t think of anywhere else but on the second floor of the Missouri History Museum, where Bixby’s takes full advantage of its location with its panoramic windows. “The first thing you get hit over the head with when you walk in is the view,” says Richard Nix Jr., president of Butler’s Pantry, which manages the restaurant.

• There have been some changes afoot at Bixby’s of late. Executive chef TODD LOUGH has left the restaurant to accept a position at a resort in Florida, and sous chef CALLAGHAN CARTER, who has been at Bixby’s since it opened, has stepped in to helm the kitchen. The restaurant also recently debuted its new spring menu, which includes dishes such as seared beef tenderloin, grilled shrimp lasagna and black forest ham and asparagus crostini.
• Oenophiles have another first-class place to pursue their love of the grape. The upper level of The Crossing in Clayton has been transformed into a wine bar. Owner JIM FIALA says the new space will focus for now on Mediterranean reds and Italian whites, as well as small plates and other adult beverages.
• Online restaurant site Opinionated About Dining (opinionatedaboutdining.com) featured six St. Louis restaurants in its Top 25 Midwest list recently: Niche, Sidney Street Cafe, Brasserie by Niche, Tony’s, Taste by Niche and Farmhaus. Congrats!
• Local purveyors Stringbean Coffee and Kakao Chocolate are teaming up to create some new chocolate and coffee confections. We’re told one of these will be a white chocolate bark topped with Stringbean’s Redeye Roast beans. The treats will be available at Kakao, which will also be offering bags of the premium coffee soon. The Maplewood Kakao location will be offering Stringbean Coffee for samples during the third annual Maplewood Coffee Crawl tomorrow from 9 a.m. to noon.
• Jilly’s Cupcakes was recently touted in USA Today as one of the 10 best places for cupcakes in the country. Well done!
• GEORGE RANDALL, owner of the three Randall’s Wine & Spirits stores in the St. Louis area, is planning to open store No. 4 in West County sometime this year. He’s currently negotiating for a location at 141 and Manchester Road, and tells us he has several other possibilities in the area if this space doesn’t work out. Plans for the new store include a tasting bar, among other amenities.
• In other local spirits news, Square One Brewery & Distillery’s J.J. Neukomm Malt Whiskey recently won a bronze medal in the Smoked Whiskey category at the American Distilling Institute’s Judging of American Artisan Spirits. And MATT SEITER, bar manager at Sanctuaria, has been invited to share his expertise in the area of cocktails on tap by leading a seminar on the subject at this year’s Tales of the Cocktail held in New Orleans, one of the premiere cocktail events of the year.

 April

• Restaurateur ZOE PIDGEON, the force behind such popular eateries as Bobo Noodle House and I Fratellini, is planning a new project. Pidgeon has taken over the space across the street from I Fratellini, formerly the longtime home to Wydown Shoe Repair, and plans what she calls a petite cafe/bar with a French accent. The new eatery is still unnamed, but plans are currently in place for a summer opening.
• It’s already time to start planning that Easter brunch. Cafe Madeleine at the Piper Palm House in Tower Grove Park will be serving an array of locally inspired favorites on Easter Sunday, April 8, and will offer three seatings: 10 a.m. to noon; noon to 2 p.m.; and 2 p.m. to 4 p.m. Reservations can be made by calling 575-5658. At Vin de Set, chef IVY MAGRUDER and staff will be preparing some classic brunch dishes and some French fare, as well. Call 241-8989 for reservations and info. And Bixby’s in the Missouri History Museum will be featuring a varied brunch menu, a complimentary glass of Champagne, and as always, a grand view of Forest Park. Three seatings will be available for this brunch, as well: 10 a.m. to noon; noon to 2 p.m.; and 2 p.m. to 4 p.m. For reservations and info, call 361-7313 or visit online at bixbys-mohistory.com.
• Gastronomes who’re interested in getting an up-close view of what goes on in a professional kitchen can now dine at the chef’s table at Cielo in the Four Seasons. For $125 per person, diners get a five-course, wine-paired dinner prepared by chef FABRIZIO SCHENARDI, personal service from restaurant manager ALEC VAN MEIJEREN and a birds-eye view of all the behind-the-scenes action.
• Congrats to chef JOSH GALLIANO of the recently shuttered Monarch in Maplewood. He’s been named People’s Best New Chef-Midwest by Food & Wine Magazine. Another popular Maplewood chef, CASSY VIRES of Home Wine Kitchen, also was in the running.
• Oenophiles interested in exploring Missouri wine country can now download apps for their iPhone and Android devices, courtesy of the Missouri Wine and Grape Board. Links to the apps can be found at missouriwine.org. Old-schoolers also can download a hardcopy of the 2012 Missouri Wine brochure at the site, as well.

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◆ Chef BRIAN HARDESTY, who took over the kitchen at Nosh a few weeks ago, has announced he’s dropping the Nosh name in favor of Root. The name is reflective of the new culinary direction Hardesty is pursuing: original takes on classic American cuisine that span the years from the founding of the country until roughly the Great Depression era. Hardesty says to expect lots of game, roasted meat and whole fish preparations. The restaurant (co-located with Starr’s in Richmond Heights) is closed during the transformation, and is scheduled to open for business on Tuesday, Jan. 10.

Opening a business is never easy. Then, the money, sweat equity and the stress of trying to establish a profitable endeavor is enough to discourage anyone from keeping their doors open. That’s why we are celebrating the history and secrets to success of several local companies who have reached milestone anniversaries in 2011.

St. Louis may not be considered a food mecca, but its culinary recognition is moving beyond just toasted ravioli and gooey butter cake. We asked local foodies for their dining tips, and the variety of answers showcases all that St. Louis has to offer.

What are you having? We put that question to some of St. Louis’ top chefs and asked them about their favorite menu item.