The BMW Championship at Bellerive Country Club may be four months away, but Butler’s Pantry is already organizing a gourmet experience. The innovative St. Louis food-service company will be serving breakfast, lunch, hors d’oeuvres and cocktails in an estimated 40 corporate tents for the entire weeklong event.   “We will begin actual set up four weeks before the championship,” said Kim Rhein, Butler’s Pantry Director of Business Development. “But the pre-planning for an event of this magnitude started a year ago. It is a huge endeavor, and we are honored to work with The Western Golf Association and BMW Championship to bring the best players and cuisine to the corporate clients of St. Louis.” 

Butler’s Pantry will be providing hospitality services for an estimated 35,000 guests September 2-7, and they are already making sure no one goes hungry. Their food order includes: 

• 8,000 Cab Holton Think N Juicy Burgers
• 10,000 Kosher Beef Franks
• 6,000 Johnsonville Bratwurst
• 10,000 Homemade Cookies
• 8,000 Tyson Chicken Breasts
• 500 Flats of Driscoll Strawberries
• Over 140,000 Beverages 

Butler’s Pantry not only plans to have an abundance of delicious food on hand, but will bring a staff of over 200 managers, culinary experts, bartenders and waiters. They will also require six separate self-sufficient kitchens on the course. 

This is not Butler’s Pantry’s first time on the green. They catered the 2004 U.S. Senior Open also held at Bellerive Country Club.

June 8th, 2008 | Posted in Uncategorized

Butlers Pantry Executive Chef Greg Ziegenfuss and The Art of Entertaining Owner Ann Marie Lemcke have teamed up against three other pairs of catering professionals from around the country to compete on the popular series Food Network Challenge. Lemcke and Ziegenfuss, who competed in the “Big Bash Caterers Challenge,” taped the show in Denver on April 3, 2008. The show, which currently airs Sundays at 8pm ET/PT on Food Network, is scheduled to debut the episode in Summer 2008. 

Four teams of two caterers each created and served an original menu for a cocktail party of 75 guests. The event was a production wrap party celebrating the conclusion of the Colorado Ballet’s 47^th season. Competitors were required to include a minimum of one hot appetizer, one cold appetizer, one cocktail/beverage and one sweet treat. Competitors were permitted to include more items at their own discretion.  

“It is an honor to be selected by Food Network to participate in Food Network Challenge,” says Lemcke. “Greg and I went head-to-head with some really terrific catering teams.” Ziegenfuss adds, “We are really excited to have had the opportunity to exhibit our creativity and skill against some of the country’s best caterers.” 

Every Sunday at 8pm ET/PT, Food Network Challenge brings viewers the biggest and most exciting food battles from around the world. From cake and pastry interpretations to world-class bartenders, Challenge pits masters against each other for bragging rights and a $10,000 cash prize. The best culinary specialists compete in challenges ranging from campus cook-offs to pizza battles to chocolate showdowns, and only one contender walks away a winner.

June 8th, 2008 | Posted in Uncategorized

Butler’s Pantry was proud to be part of the 2008 St. Louis Children’s Hospital tabletop Event held on April 24th at the Ritz-Carlton which raised $107,000-an event record!  This one-of-a-kind luncheon featured imaginative tabletop designs by some of St. Louis’ finest florists, decorators and vendors.  For the second year in a row, Butler’s Pantry teamed up with Brian Blasingame of Fleurish to design this year’s table. 

 With inspiration from the oldest greenhouse west of the Mississippi River, The Piper Palm House in Tower Grove Park, our garden conservatory design took shape.  Magnificent orchids, white roses and miniature palms were displayed in cloches and bell jars among beeswax candlesticks.  The entire display was set atop a runner of white painted bricks with moss and Kermit Mums tucked in between.  Tables from Premier Rentals, wicker chairs from Cafe Madeleine, speciality linens from BBJ Linen and flatware & crystal from The Aries Company were all brought in to complete the elegant and sophisticated look of the table.  For a finishing touch, antique china from our staff’s mothers, grandmothers and aunts were mixed together to create a fanciful, well dressed place setting.

June 3rd, 2008 | Posted in Uncategorized

Butler’s Pantry  is honoring several of its team members for their loyalty, commitment and service to the company. 

The very first “Zing Award” was presented to John Zingrich, Sr., a long standing employee of Butler’s Pantry for the past 18 years. The “Zing Award” is given to a team member who demonstrates professionalism, leadership, generosity and a positive attitude toward our clientele and staff. 

 Butler’s Pantry is also recognizing its employees who have been with them for 15 years or more by creating their own honor roll. The first inductees onto the Butler’s Pantry Honor Roll are Richard Nix, Sr. and Anita Nix, founders of Butler’s Pantry, Sandy Harrell, Jeana Eversgerd and John Zingrich, Sr.

April 29th, 2008 | Posted in awards

THE BUTLER CLEANS UP AT THE 9TH ANNUAL LOUIE AWARDS GALA

Butler’s Pantry was honored in three categories at the 2008 Louie Awards Gala Friday, March 7th at Lumen Private Event Space. Presented by the St. Louis Chapter of the International Special Events Society, the 9th Annual Louie Awards Gala celebrated the best events of 2007. Butler’s Pantry was recognized for “Best Table Top Design (Budget $500 and over per table)” for their design at the St. Louis Children’s Hospital’s 2007 Table Tops Event. They were also recognized for “Best Off-Premise Catered Event (Budget under $200 per person)” for the 2007 Mayor’s Ball and “Best Off-Premise Catered Event (Budget $200 and over per person)” for a private event. The Annual Louie Awards recognize the artistry of creating amazing events of magnitude, prestige and inspiration. To enter, event specialists complete a rigorous award entry submission process. Entries are sent out of state to another ISES Chapter to be judged on an unbiased, anonymous basis outside of our region.

April 10th, 2008 | Posted in awards

Butler’s Pantry was recently selected as one of 24 finalists from across the nation for the Achievement in Catering Excellence Award sponsored by Catersource Magazine. The ceremony was held for 3000 attendees in Las Vegas.

Some of the following criteria used in the finalist selection were:

* maintain the highest standard of ethical and moral behavior

* demonstrate innovation in sales and marketing strategies, operational management, human resource programs, service standards, menu design, food quality and presentation ideas

* illustrate a lasting impact on their catering marketplaces

* charitable giving and contributions to the community

Congratulations to Butler’s Pantry and the extrodinary team that continues to provide “5 Star” service and innovative menu design.

March 27th, 2008 | Posted in awards

By Richard L. Nix, Jr.

Does entertaining for large or even small groups seem daunting? If the thought of inviting the neighbors, your boss, or even your in-laws over for dinner sends you into a state of panic, then please read on. No, this is not another shameless plug for a reason to hire a caterer, but a sincere offering on how to organize a dinner party for ten or more without losing control.

Rule #1 of avoiding a daunting dinner is that the host must be able to enjoy themselves. A great way to achieve this goal is to choose a menu, or even a theme, that will be fun and easy to orchestrate. Strapping yourself down with complex recipes collected from the internet or a theme that takes hours of research is a sure fire recipe for disaster. As the old saying goes, “stick to what you know” or more importantly “know your limitations”. Don’t be confused, I am not suggesting that you throw a party to highlight your great aunt’s “chicken surprise,” but merely that creativity should be tested before premiering it at your dinner party.

Rule #2 of avoiding a daunting dinner is to make things easy by outsourcing the things that are not your strengths. For instance, if baking is not a skill you possess, order something delicious from the neighborhood bakery. Chances are it will be far more rewarding and less expensive than anything you will attempt to make at home. This theory should also apply to service; by hiring someone to assist you with the details. You cannot be the life of the party while chained to the stove. It will certainly be money well spent, especially when you wake up the next morning to a spotless home.

Rule #3 is easy; plan your work and work your plan. Never assume that you can whip up a spirited dinner for ten or more by starting to plan the morning of the party. Begin as far ahead of time as possible by detailing how your home will look, how the dinner will be served, what cocktails will be offered, and think about the selection of music that will accompany the festivities. The menu must also be included in your planning. Every successful chef begins preparation for a great dinner days before the actual event. Preparation includes shopping for the ingredients, preparing sauces, marinating meats and even freezing various items. Remember, the more you are able to complete ahead of time the more you will enjoy entertaining.

Hosting a party in your home does not have to be a daunting experience. A realistic evaluation of resources and skills along with preparation and your own unique style will reward you and your guests with a night to remember. Of course, when all else fails feel free to call The Butler’s Pantry at 314-664-7680.

Party Preparation Timeline Suggestions

July 11th, 2007 | Posted in tips

By Richard L. Nix, Jr.

For our parents and grandparents, the champagne reception was a fairly typical way to celebrate the nuptials of families and friends. In fact some might say it was not only a stylish but also an elegant way to entertain. Somewhere between ice carvings bearing the likeness to the bridal couple and table linens that match the bridesmaid’s dresses, the champagne reception format may have been forgotten.

A champagne reception is generally defined as a party that serves champagne and non-alcoholic beverages. These functions usually offer light hors d’oeuvres and often occur during the mid to late afternoon. The Butler’s Pantry likes to expand on the typical definition and believes that the champagne reception is a versatile way to entertain. Here are some of the ways to make your celebration unique and festive.

Location is very important to a wedding ceremony, however, most champagne receptions can be held anywhere. The gardens of the family home, a shady area of a local park, an unusual art gallery or your place of worship could set the backdrop for your celebration. A romantic champagne reception could take place in the Piper Palm House on the grounds of Tower Grove Park surrounded by reflecting ponds, exotic plants, and horse drawn carriage rides. The newly renovated Culver Pavilion at The Muny in Forest Park is certain to be another dynamite setting. It is essential to select a location that will allow guests to comfortably mingle and yet provide the attendees an intimate setting.

Time is another crucial part of the champagne reception. In a relaxed wedding world, a champagne reception may be held at anytime of day. Starting late in the morning, through the midday and into the late afternoon, the champagne reception can be designed to suit any celebration. The evening champagne reception will be both elegant and glamorous. Whether the ambiance is dictated by candlelight, twinkling lights strung in the trees, fireworks, a string quartet, fragrant floral arrangements, or the sound of a waterfall an evening champagne reception will amaze your guests.

Once the time of the reception is chosen, work can begin on the menu. A wedding reception held in the mid-afternoon might include a variety of passed hors d’oeuvres accompanied by caviar or fresh seafood. A reception held in the late afternoon might want to add lavish food stations. The addition of hand carved meats or sautéed pastas can lend more substance to a meal without blowing the budget.

Finally, the champagne and beverages that are selected can really set the tone. Smaller intimate gatherings might appreciate such quality champagnes as Tattinger or Dom Perignon. Other fine champagnes that offer a quality taste but are more reasonably priced for a larger gathering would include Billecart-Salmon, Moet, Clicquot or Perrier Jouet. But, let’s not be limited to just champagne. Adding a wine bar with several different varietals can allow your guests choices other than the typical chardonnay or merlot. If providing unusual non-alcoholic beverages is important think about flavored waters, exotic teas, or a coffee bar with assorted condiments and toppings.

Remember, the locations, timing, cuisine, and spirits may change through the years, but the traditions of our parents and grandparents can live on through the champagne reception.

Sample Champagne Reception

July 11th, 2007 | Posted in wedding

by Richard L. Nix, Jr.

While it is certainly far fetched to bring the mountains of Northern Italy to Saint Louis, dining “al fresco” on the cuisine of this tasty region is certainly within our reach. Planning a summer picnic should include the freshness and ease that reflects the Italian lifestyle. Simplicity is the key ingredient to your Tuscan style picnic.

Two main ingredients for an al fresco feast are a warm summer day and family and friends willing to share a blanket under a large shady tree. You don’t need a wonderful view, or a sandy beach to enjoy your al fresco meal. Whether you choose your backyard or a local park, being outdoors awakens the senses and makes everything more enjoyable under the open sky. A few simple items are all that is needed to create the décor for an al fresco meal. Italian jacquard napkins, hand crafted ceramic plates, rustic wood platters and olive wood serving utensils all add up to a casual Italian dining setting. The addition of candlelight and a bouquet of fresh garden flowers and herbs complete the feel.

The remaining ingredient to your al fresco meal is a picnic basket brimming with Italian delicacies and beverages. Welcome your picnickers with a light cocktail, or as the Italians say an “aperitif,” such as a Bellini. This classic cocktail, made famous at Harry’s bar in Venice, is equal parts fresh peach puree and champagne. An Italian Pinot Grigio can also be a wonderful start to your al fresco meal. Two examples of great Italian Pinot Grigios that can be purchased for around ten dollars are Franz Haas and Ecco Domani. These cocktails should be served with spiced almonds and cracked Italian olives.

Historically the presence of antipasto on a picnic menu was a sign of prosperity. Lavish your guests with a variety of Italian meats, cheeses and grilled vegetables. Bruschetta is another flavorful picnic pleaser. Bruschetta is simply grilled Italian breads drizzled with olive oil and rubbed with raw garlic, served with a variety of spreads, such as sautéed chopped shrimp with garlic and lemon zest or black olive tapenade.

It wouldn’t be an Italian dining experience without the presence of pasta. Your guests might enjoy farfalle with pesto and tomatoes or penne with broccoli, scallions and mushrooms in a sundried tomato cream sauce. Chicken marinated in extra virgin olive oil, whole garlic, fresh lemons and oregano is a great way to round out the meal.

Dessert, like the rest of our picnic basket is simple, chocolate biscotti and whole fresh strawberries with zabaglione dipping cream. Offering iced coffee or an Italian dessert wine, such as Moscato, is a great way to finish a warm evening dining “al fresco.”

No matter what the location, dining outside has a special appeal for hosts and guests alike; it is the sense that something is different and therefore more intriguing.

Al Fresco Sample Menu

June 28th, 2007 | Posted in summer menu