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Restaurant Impossible to take over Heather's Country Kitchen

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Posted: Tuesday, October 8, 2013 9:07 pm

A call for volunteers:
 
The Food Network is taping an episode of Restaurant: Impossible on Tuesday, October 15th and Wednesday, October 16th at Heather's Country Kitchen in Plains. The show is currently looking for individuals to help with the renovation of the restaurant over the two days.
 
Design volunteers will be painting, crafting, doing construction, remodeling, cleaning and decorating among other things (depending on the volunteer's skill set). The show is also looking for skilled contractors in their fields to help and are looking for electricians, plumbers, painters, etc.
 
The volunteer shifts are as follows:
Tuesday, October 15th: 1 to 8 p.m.
Tuesday, October 15th: 8 p.m. to 2 a.m.
Wednesday, October 16th: 10 a.m. to 6 p.m.
 
The open positions are volunteer positions, but meals will be provided.
The show says the opportunity is a great way to meet people in your field and contribute to a good cause in the area.
 
Volunteers should be comfortable with being on camera and should wear comfortable clothing, sneakers/boots with no logos. The weather is expected to be cold so dress appropriately.
 
Assistants are not limited to one shift. If interested, please email Nick (nick@shootersinc.com) with your preferred shift or shifts, full name, email address and cell number. SUBJECT LINE: FN PLAINS VOLUNTEERS
 
There will be a grand re-opening on Wednesday, October 16th starting at 7 p.m. The general public can call to make reservations for the night by calling Heather's Country Kitchen at 826-3648.
 
 THE SHOW: Restaurant Impossible is hosted by Chef Robert Irvine. Robert's Challenge: Save America's most desperate restaurants from impending failure in just two days with only $10,000. The show airs on Wednesday nights on the Food Network. (PR Photo attached - credit: Chris Potter)

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1 comment:

  • ragodan posted at 11:35 pm on Sun, Oct 27, 2013.

    ragodan Posts: 2

    Love Plains, and the show. I'm worried about the menu though, tasty food but I don't think it fits the demographic. What works in Boston or Seattle doesn't necessarily fit here. "sharpied" corrections on a 25 cent/per copy menu was tacky, shows a lack of style. I believe the only way this restaurant will survive is to change it's menu.
    Roland Godan