Catersource Magazine – May/June 2010

Emphasis on Local
Simple prep, low cost—yet great flavor

The challenge was on for Butler’s Pantry Catering in St. Louis, when it was hired to do all of the corporate catering for the BMW Championship in 2008. That meant breakfast, lunch and dinner every day for about 30 different companies, plus the BMW hospitality tent, plus evening cocktail parties and receptions.

Many of the guests, from BMW North America and BMW Germany, were “very worldly people,” says Greg Ziegenfuss. “We needed to come up with a lot of different menu items for them.”

BMW had made it clear that it wanted to highlight local products as much as possible. Using prosciutto from a St. Louis company, Volpi, and locally grown peaches, Ziegenfuss’ team created a simple but delicious hors d’oeuvre. “It’s very inexpensive and obviously very easy,” he says. “So it’s all good.”

Grilled Balsamic Peaches

Yield: 50 skewers

Ingredients

5 whole, perfectly ripe, firm, medium sized fresh peaches (the trick is the peach must be
ripe to maximize its sweetness but not too ripe where it turns to mush on the grill)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
20 slices Volpi Prosciutto (Any prosciutto can be used, however we love the Volpi prosciutto—not only because it is made in St. Louis, but we feel it is as good as any prosciutto available either imported or domestic)
50 fresh basil leaves medium in size
50 bamboo, knot tied, 4-inch skewers

Method

Halve the peaches and remove the stone with a large Parisian scoop. Cut the peach halves in thirds, toss in the olive oil and balsamic vinegar allowing to macerate for 15 minutes while the char broiler pre-heats.

Meanwhile, cut the prosciutto length wise in 1/2-inch strips.

Drain the marinade from the peaches, reserving the liquid, and grill until obtaining a nice grill mark on both sides of the peach.

When cool, cut the grilled sections into 3/4-inch pieces, wrap with the prosciutto and basil leaf and then put on skewers.

Drizzle the skewered prosciutto-wrapped peaches with reserved marinade and quickly place on the grill just prior to serving.

The peaches also may be cooled at this point and served at room temperature for off-premise functions when a grill is not available or feasible.

Ladue News, May 2010

Once again Butler’s Pantry was honored on the Ladue News Platinum List.

We are pleased to have been recognized in the following Dining Scene category.

St. Louis’ Best Caterer.

“If you’re a regular at charity events or corporate parties, you’ve probably had a nibble (or two or three) of Butler’s Pantry’s signature pass-around items. From canapés and soufflés to flatbreads and open-faced burgers, the ‘just right’ bites deliver big satisfaction if our readers are to be believed. Now what we want are tips for getting the catering staff to pass our way more often!”

Runners Up:
Bistro 517
Steven Becker Fine Dining
La Chef/Catering St. Louis (tie)
Russo’s

We would like to say thank you to everyone who voted to make this happen for the second consecutive year!

Kristen Cornett for KMOV.com
Posted on May 11, 2010 at 7:42 PM

A new technology is on the market that keeps food waste out of landfills by turning it into water. Butler’s pantry in St. Louis is one of the first in the Midwest to adopt the new trend.

“We’re hoping to reduce our footprint…on the landfills and such,” says Greg Ziegenfuss, executive chef at Butler’s Pantry in south St. Louis. “But we’re also hoping to save money in doing that.”

They will save by cutting their trash-hauling costs. The machine composts up to 800 pounds of food waster per day. It’s expensive, but should pay for itself in a just a few years.

Here’s how it works. The food waste and disposable dishware get dumped into a machine, and microorganisms breakdown the organic waste into water that runs into the sewer. There is a misting of water and churning for part of every hour, but the majority of the time, the machine just sits, not using any electricity, allowing the microorganisms to go to work.

“Imagine at 9 a.m., your machine, the Orca Green, is filled to capacity, and then by 9 a.m. the next morning if you added absolutely nothing else, it would be empty,” says Jack Croghan of Green Smart Food Services.

The microorganisms last for one year, and they live in black chips, or biochips, once the food waste has been composted. The Orca Green has made its mark at Butler’s Pantry. Chef Ziegenfuss has even started to experiment with the Orca’s byproduct in his herb garden.

“I’m hoping to see some positive results,” he says. “It’s very nutrient rich, evidently, so we think that it’ll produce bigger, better basil.”

“I wanted to thank you for a beautiful party. The food was fabulous! Everyone talked about how you could cut the meat with a fork! It was delicious!!! The service was perfect and the organization was perfect. You were great with all the details and keeping me informed on all the issues. The room was beautiful and thanks so much for turning the lights down when I forgot the candles. The atmosphere was glorious!”
-Nancy
Wedding Reception, May 1, 2010

“Once again I would like to thank you as well as congratulate Butler’s Pantry on the excellent service and food you provided twice in the last few weeks!…As usual the service and our experience with Butler’s Pantry were outstanding. The food was excellent and plentiful on both occasions, very impressive…As always Cassie is a pleasure to work with and both serving crews were excellent. We appreciate the consistency, reliability, promptness, service and quality of the food. These events were no different and matched the quality we have come to expect, our visitors rave about the food, and our athletes and staff always look forward to Butler’s Pantry meals.”
-Joe
Banquet, April 23, 2010 & May 3, 2010

“Before it slips into distant past I wanted to tell you how PERFECT the lunch was. Everything about the day was blessed and charmed. And all were tickled by the pretty and delicious lunch. Hats off. Or on. Depending.”
-Mary
Luncheon, May 6, 2010

“Our part was great! The food was wonderful and the Butler’s Pantry staff was outstanding. The is our 2nd event with you and we will definitely use Butler’s Pantry in the future. Thank you (especially Barb) for a terrific, fun evening!”
-Maureen
Dinner Party, May 8, 2010

“I wanted to thank you and your whole Butler’s Pantry family. We were truly thrilled with our event, your staff, food, service were excellent. Thank you.”
-Maureen
Cocktail Party, May 8, 2010

“Christine was wonderful to work with. The food was awesome. Everyone enjoyed lunch. We will definitely use your company again.”
-Kim
Butler’s Boardroom, May 11, 2010

“Very pleased with outcome of our Open House event.”
-Susan
Cocktail Party, May 13, 2010

“…The last, and LARGEST thank you goes to Indra and the Butler’s Pantry staff for all their hard work. The quality and taste of the food was beyond compare. Everything from the room schematic to the presentation to the wait staff was exceptional. I’m still thankful we left the menu exactly as it was designed because it just could note have been more perfect.”
-Vicki
Dinner Party at the Missouri History Museum, May 14, 2010

“Butler’s Pantry did an elegant job with our party – every one had a great time (including the host & hostess)!”
-Pat
Graduation Party, May 15, 2010

“Multiple people told us this was the best wedding food they had ever had.”
-Rebecca
Wedding Reception, May 15, 2010

“Your team was delightful and took the initiative throughout the evening to make sure our guests were comfortable and having a nice experience. Thanks.”
-Joe
Dinner Party, May 17, 2010

“Thank you guys for helping us put on a great event yesterday. I have heard so many great comments from our team members about the event and how great the food was. The wine and beer gardens were a hit as well. You guys make it look easy!”
-Debbie
BBQ for 3000 guests, May 20, 2010

“Butler’s Pantry knows how to through a great party! Everyone in the company showed the utmost in professionalism. Great food, family & friends.”
-James
Wedding Reception at The Piper Palm House, May 22, 2010

“I want to let you know what a great job your entire staff did for the reception last night. The client thought everything was spectacular and it was…the #1 BP team did a super job, thank you.”
-Ellen
Wedding Reception at the Missouri History Museum, May 22, 2010

“Thanks so much for your help.”
-Gary
Cocktail Party, May 23, 2010

“Your company always delivers the same, excellent service.”
-Debra
Corporate Function, May 24, 2010

“Thank you – event went off without a hitch!”
-Jennifer
Reception at Missouri History Museum, May 26, 2010

“Thank you for everything you did last Saturday. The wedding was an amazing experience for all of us! We are still basking in the glow and recounting every detail. In particular, thanks for everything you did to make it such a success. We had so many compliments on the food, and we expected it to be good. But what made it really fantastic was your wonderful staff, and the way everyone quickly responded to all last minute details and requests. The timing of everything was perfect, from the serving of the first drink and on through the night. So kudos to everyone connected to Butler’s Pantry. If you ever need a good recommendation, tell them to call us.”
-Barb
Wedding Reception at The Piper Palm House, May 29, 2010

“Food and service was outstanding.”
-Tara
Graduation Party, May 29, 2010

“Great experience – would definitely recommend you to others!”
-Caroline
Anniversary Party, May 29, 2010

“Our wedding was truly perfect! I’m so thankful that you cancelled the tent. It was wonderful to dance under the stars.”
-Jessica
Wedding Reception at The Piper Palm House, April 10, 2010

“The staff were absolutely wonderful – a plus to Butler’s Pantry – in fact several people commented on them! Thank you!!”
-Susan
Engagement Party, April 10, 2010

“As always, Butler’s Pantry was exceptional.”
-Nicole
Butler’s Boardroom, April 14, 2010

“Loved my wedding & working with Bridget!”
-Anna
Wedding Reception at The Piper Palm House, April 23, 2010

“Every guest that I spoke with commented on the quality of the food and the exceptional quality of the event as a whole. I could not have been more pleased and felt that way before the wedding day. Seeing it all come together so perfectly warmed my heart. Special thanks to Indra. I literally never worried about a thing after our meetings. I had every confidence in the world that she would make things right and she did! Working with her made the experience less stressful.”
-Katherine
Wedding Reception at the Missouri History Museum, April 24, 2010

“Everything was wonderful! Thank you!”
-Amy
Cocktail Party, April 26, 2010

“Always the best!”
-Gayle
Cocktail Party, April 26, 2010

“I never have to worry about anything with you. It is always perfect!”
-Jerri
Meeting, April 28, 2010

“Today was one of the best lunches I’ve had at the center. Was this the new caterer? Way to go!! Table setting was also very pretty and napkins under plate was a nice colorful touch. I noticed it all.”
-Robyn
Lunch, April 28, 2010

“The event Wednesday night was wonderful–the food and service was awesome! We hope to use your services in the future…Thank you for your help.”
-Mary
Fundraiser, April 28, 2010

“Thank you so much for lunch today. The food was amazing and it was great to get a recap of your services…Thanks again. It was lovely.”
-Allison
Lunch, April 30, 2010

St. Louis Business Journal – by Kelsey Volkmann
May 7, 2010

The Donald Danforth Plant Science Center has hired Butler’s Pantry as its exclusive caterer for special events and programs.

The center previously used French multinational company Sodexo for all its external and internal events but made the change to save money and to hire a local company, said Tam McGuire, the Danforth’s manager of special events.

The center considered six other local companies before picking Butler’s Pantry because of its commitment to using Missouri farmers and environmentally friendly practices, including the Orca Green composting machine, McGuire said.

Sodexo had handled all of the center’s external and internal events but now the center will run its own internal events and use Butler’s Pantry for external events, she said.

The state-of-the-art research building is available for rent for corporate and private events including luncheons, galas, receptions, meetings, conferences, workshops and seminars. The center has accommodated groups from 12-250 guests.

The center has 30 events planned for May.

“We hope to generate additional revenue through events,” McGuire said.

The Butler’s Pantry, led by President Richard Nix Jr., has provided catering services for some of the most notable St. Louis events, including the 2008 BMW Championship, the Mayor’s Ball, the visit of Pope John Paul II and the U. S. Senior Open. It has 300 part-time and 55 full-time employees and expects to report more than $5 million in revenue in 2010.