Read more: http://interact.stltoday.com/pr/arts-entertainment/PR052013114213001#ixzz2TwBYHLMi

Butler’s Pantry, St. Louis’ premiere caterer, is pleased to partner with the Shakespeare Festival St. Louis for this year’s production of “Twelfth Night.” Butler’s Pantry’s restaurant, Bixby’s, located on the second floor of the Missouri History Museum, will host an intimate and elegant communal dining experience for six nights throughout the run of the show. Beginning Thursday, May 30 at 6:00 p.m. each Thursday and Friday, the festivities will begin with light hors d’oeuvres and a signature cocktail. Guests will then take their seats at a community table, under the stars, to enjoy a lavish three-course meal, focused on ‘dining with local influence.’

“Together with the Shakespeare Festival, we are creating a new experience for St. Louis art patrons,” said Richard Nix, Jr., President of Butler’s Pantry. “Communal dining brings people together over a common love of food, and in this case, art as well.”

The show, hosted at Shakespeare Glen in Forest Park, runs May 24-June 16 (excluding Tuesdays); preview performances are scheduled May 22-23. Tickets for the communal dinner are $50 and include a reserved seat for the show. They can be purchased online at www.SFSTL.com. Advanced reservations only.

“We are constantly evaluating how we can provide the best theatrical experience for our audience members and that includes not only what is happening on stage in front of them, but the services available to them both before and during the performances,” said Executive Director of Shakespeare Festival St. Louis Rick Dildine.

Butler’s Pantry will also cater the VIP Hospitality tent, available each night to Corporate Sponsors.

Read more: http://interact.stltoday.com/pr/arts-entertainment/PR052013114213001#ixzz2TwBOpwLw

May 21st, 2013 | Posted in Bixby's, Highlights, Missouri History Museum, Mr. Richard Nix Jr.

Butler’s Pantry had quite the turnout Saturday, April 13th at the Make a Wish Walk in Forest Park. Thank you to everyone who came out to walk and/or donated money. We had a blast and raised money for a good cause! Check out some photos below and click here to see more.

April 22nd, 2013 | Posted in Blogroll

The Butler’s team was thrilled to feature the newest member of the family, Piccione Pastry, at the Tenth Annual Table Tops event today at The Ritz-Carlton in Clayton! This stunning event benefitted the Friends of St. Louis Children’s Hospital Endowment Fund for Camp Rhythm, a summer camp designed for children with heart conditions.

A total of 71 elaborately-decorated table tops were created by local designers and showcased various boutiques and businesses in the St. Louis area. Brian Blasingame, our Director of Visual Design, was the talented designer of Piccione Pastry’s table top. Brian created a grand entrance for the much-anticipated Italian pastry shop, attracting an overwhelming amount of attention with displays of mouthwatering Italian pastries. An assortment of mini Italian Cannoli’s, Tiramisu Cups, Cream Puffs, Tricolor Cakes, and Italian Spritz cookies were just a few of the goodies on display (sampling encouraged!).

Elizabeth and Richard Nix, Jr. opened the doors to Piccione Pastry at the heart of the Delmar Loop this past Tuesday, April 16^th. The name Piccione, meaning “pigeon” in Italian, and was inspired by Rick’s grandmother, Grace Viviano Piccione along with his family’s history on Delmar. The late-night pastry shop features authentic Italian desserts and savory snacks made from scratch, along with premium Lavazza Italian coffees and beverages. Located at the corner of Delmar and Skinker at 6197 Delmar Ave., Piccione Pastry is open every Tuesday, Wednesday, and Sunday 11:00 am – 9:00 pm and Thursday through Saturday 11:00 am – 11:00 pm. It is the perfect spot to stop in for an afternoon treat, after dinner dessert, or late night snack!

Virginia Green, Sales & Catering Assistant

April 18th, 2013 | Posted in Blogroll, Highlights, Piccione Pastry, The Rebel Florist

© Paha_l | Dreamstime Stock Photos & Stock Free Images

Chef Greg shared the perfect make at home recipe for Mothers day because Dad can work his magic grilling the lamb while the kids prepare the “salsa “ to accompany the lamb. Serve this delicious lamb with some sautéed baby spinach, roast potatoes with fresh oregano and garlic and a loaf of crusty calamata olive bread and you are sure to make points with your wife.

Char grilled rack of lamb with golden raisin , mint and pine nut “salsa”

Recipe by: Chef Greg Ziegenfuss
Lamb:

• 3 racks of lamb, 8 bone  racks, 1.5 pounds each “frenched” by your butcher
• 2 cups extra virgin olive oil
• Zest and juice of 8 lemons
• 2 Tablespoons chopped fresh rosemary
• 2 Tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 medium yellow onion fine diced
• 2 Tablespoon minced garlic
• 2 Tablespoon sea salt
• I Tablespoon freshly ground black pepper

Combine all ingredients except the lamb in a mixing bowl. Place the lamb in a non reactive dish and pour the marinade over. Allow to marinate over night refrigerated. Remove from the refrigerator one hour before planning on grilling. Grill over a hot charcoal fire turning often so not to burn for approximately 20 minutes or until an instant read thermometer reads 125 degrees. Allow to rest for ten minutes , carve and serve with the golden raisin “salsa” (recipe follows)

Golden Raisin, mint and pine nut salsa:

• 1 cup fresh mint leaves chiffonade
• ½ cup golden raisins rehydrated 1 cup apple juice and 1 cup dry white wine heated to a boil and allow to rest for 10 minutes
• ½ cup toasted pine nuts
• 1 Tablespoon minced garlic
• Zest and juice of 1 lemon
• ¼ cup extra virgin olive oil
• Sea salt and freshly cracked black pepper to taste

In a small bowl combine all ingredients , season to taste with salt and pepper. Can be made up to 24 hours in advance. Allow to come to room temperature for an hour before serving.

April 17th, 2013 | Posted in Blogroll, Recipes, Tips

Chef Greg prepared Braised Pork Shoulder on a Citrus Risotto Cake for the Butler’s Pantry table and it was a huge hit!

stlmag.com wrote:

“One of the most anticipated charity events of the year is nearly here, and local foodies and philantropists alike are jumping at the opportunity to attend A Tasteful Affair 25, hosted by Food Outreach. This year, the local organization is celebrating 25 years of food, friends, and fundraising with a blowout party that will knock your socks off!

On Sunday, April 7, Food Outreach is pairing up with St. Louis Magazine and five other media partners—in addition to 22 sponsors—to put on a memorable festivity that will raise funds for those in need. This year, for the first time ever, A Tasteful Affair 25 will be held at the fabulous Four Seasons Hotel Ballroom in Downtown St. Louis and is co-hosted by KMOV‘s Virginia Kerr and KSDK‘s Heidi Glaus! Nearly 40 of the tastiest local restaurants will provide hors d’oeuvres, savory snacks, and delicious desserts while guests have the chance at bidding on concert tickets, get-aways, beauty products (and more!) in silent and live auctions.

Last year, the debut of the VIP lounge was a huge success, and Food Outreach plans on making this year’s lounge even more exciting. With upscale food tastings by Cielo, Chef Nick Hatfield of Food Outreach, and Orlando’s Catering, complimentary cocktails, and fun entertainment, being a VIP will be better than ever!”

Food Outreach is the only St. Louis area organization whose mission is to provide nutritional support and enhance the quality of life of men, women, and children living with HIV/AIDS or Cancer. All proceeds from the event will benefit the organization and their goals of helping those who need it most. Don’t miss out on all the fun! VIP lounge admission is $175. General admission is $75 in advance, and $85 at the door. Be sure to purchase your ticket to A Tasteful Affair 25 here.

April 4th, 2013 | Posted in Blogroll, Highlights

On this blustery Friday, March 1, 2013, go ahead and thank your receptionist, give your employees a high-five and pat yourself on the back! We worked hard this year – it’s only right we take a day to celebrate and really take time to appreciate the employees who get the job done!

In fact, why not make a month of it? We’re making it easier than ever to extend the celebration!

During the month of March, place an order of $250 or more with Butler’s Boardroom, the drop-off catering division of Butler’s Pantry, and you’ll receive a $25 gift certificate to Café Madeleine, our brunch location in the Piper Palm House of Tower Grove Park!

Call 314.664.7681 to place your order today!

March 1st, 2013 | Posted in Blogroll, Boardroom, Cafe Madeleine

Roll out the red carpet for the Academy Awards™. The Oscars are just around the corner, and this is the perfect time to throw a Hollywood party. Whether you tune in to judge the fashion, watch a leading lady steal the show, or vote for Best Picture, it’s important to have the right food and beverage for the party. Simple movie-theater popcorn just won’t do for this blockbuster occasion.

Theme your menu items from this year’s “Best Picture” nominations: Life of Pi, Argo, Zero Dark Thirty, Les Misérables, Amour, Lincoln, Beasts of the Southern Wild, Silver Linings Playbook, and Django Unchained.

In honor of Life of Pi’s adventure, we suggest making authentic Indian dishes such as grilled curried chicken satay with honey-poppy seed dipping sauce.

Both Argo and Zero Dark Thirty are set in the Middle East, where there’s no shortage of tasty plates. Butler’s Pantry’s roasted red pepper hummus with sliced English cucumber, jicama, and carrot is the perfect accouterment for this Middle Eastern delight.

Les Misérables is a rousing tour de force set during the French Revolution. Amour is a heartbreaking French film focusing on the different flavors of love. Enjoy French bites to please any crowd such as crepes, croissants, and more.

Lincoln, Beasts of the Southern Wild, and Django Unchained shine a light on American history. In that spirit, consider making American classics the theme of your Oscar party this year. Serve fried chicken or Lincoln’s favorite’s—chicken fricassee with biscuits and oyster stew—finished with hot apple pie.

Play with fun cocktails such as “The Starlet” champagne spritzer with raspberries, or the “Leading Man” Manhattan with whiskey, sweet vermouth and bitters. Your guests will enjoy the diverse selection of menu items and the red-carpet themed event.

We’ve even created a “Play-At-Home” ballot that can be downloaded here. Gather your friends this Sunday and celebrate in true Hollywood style while watching the Oscars.

-Cassidy Cleveland

February 19th, 2013 | Posted in Blogroll, Downloads, Free Printables, Party Tips, Tips

Executive Chef Greg Ziegenfuss talked this morning with Tim Ezell on KTVI Fox 2 about romantic foods for Valentine’s Day.  Get Greg’s suggestions now!

Oysters for Valentine’s Day

From the often mentioned oysters and chocolate to lesser known items including asparagus, honey, pomegranates and even strawberries, expand your search for the perfect gift for your Valentine!

February 14th, 2013 | Posted in Blogroll

The Rebels have added a new member to their creative team, and he is quite the hit! Although he is only a few weeks old, Hubble has already made a huge impact over in the design studio. He makes up for his lack of floral experience by providing inspiration and unrivaled affection (which goes a long way). Being able to walk from Butler’s Pantry across the parking lot to go visit him, offers the perfect mid-afternoon recharge we need to muscle through to 5:00.

Hubble has already made himself at home in the “mini” apartment the Rebels have set up for him in the corner of their design studio. Of course the word “mini” is used loosely here because once Hubble is full grown, he is expected to weigh somewhere around 200lbs!

Everyone here at Butler’s Pantry is so excited to welcome Hubble into the family and we’re grateful to Brian, Robert and Julie for putting up with our constant unannounced visits to the studio!

February 6th, 2013 | Posted in Blogroll, Highlights, The Rebel Florist

“Thank you.  The experience was fabulous and we would use you again!!”

Mary Coonan

“Food was fabulous!  Everything went like clockwork.  This is the best Christmas present I give myself each year!”

Carrie Hackett-Woolsey

“Truffle Fries = Yum!”

Gem Investments

“Great job!”

Washington University – Gastroenterology

“Once again they made a stressful event easy, thanks again.”

Elizabeth Sauer

“Cassie, Sarah, Richard, John & Brian,

Thank you for making the Good Samaritan Regional Health Center a huge success!  Your team went above, beyond & then some.  We have heard nothing but great comments.  Your organized & professional efforts made this a seamless event.”

Rachel Hall

St. Mary’s Good Samaritan

“To the Butler’s Pantry Staff

What a beautiful reception on December 29th!  The Butler’s Pantry staff went out of their way to make this event super special in all areas.  We received many compliments on the excellent dinner and the quality of service.  Thanks so much for making our special day even more grand!”

Mary Birkenmeier (Mother of the Groom)

“Tam & Sarah,

I just want to say how very satisfied we all were with the event we hosted this morning at the Danforth Center.  I found you both extremely helpful and engaging and even had enough patience to deal with myself and our group!!  Sarah, the food was hot, delicious, fresh and the waitstaff exceptionally efficient and friendly.  KUDOS!  Tam, you were great to work with and I appreciated your ideas.  The tech group were fun to work with, patient and not afraid of doing new things…AWESOME.

I additionally appreciated both of yours time and energy taking care of the little things that make an event great!”

Fred Moroni

YP Manager – CXG | Customer Experience Group

“Dear Ricky,

Thank you for the amazing experience you provided for members of the St. Louis Children’s Hospital Youth Council this past Sunday.  The kids all had a great time baking in a professional kitchen, enjoyed a delicious lunch, left with a great t-shirt, and were productive and efficient in preparing cookies to be sold as a fundraiser to benefit Children’s Hospital.

The Butler’s Pantry staff were so kind and helpful.  Martin was a great leader and was wonderfully patient with our group.”

Julie Reinke

Children’s Hospital Foundation

February 1st, 2013 | Posted in Blogroll, Raves