Archive for January, 2012

Cafe Madeleine has a new look!

Tuesday, January 31st, 2012

Come in and see Cafe Madeleine’s new look. Last sunday was the first brunch since we’ve rolled out the updates for Cafe. Come on in this Sunday and let us know what you think!

Carry On Cake!

Monday, January 23rd, 2012

Our pastry department has been busy designing and baking this travel themed cake for an upcoming event. Rich, Laura and Jen have really outdone themselves with this tiered cake, made to look like suitcases stacked on top of one another. Watch out Cake Boss, there are new cake masters in town!!

Looking for a wedding venue?!

Thursday, January 19th, 2012


Still looking for the perfect wedding venue?! We’ve done all the work for you! Check out our cheat sheet for the information you need on 3 of our favorite venues…

THE FEED: Bixby’s Serves Up Civil War-Era Eats

Tuesday, January 17th, 2012


Bixby’s, located in the Missouri History Museum, has unveiled some Civil War-inspired dishes on its winter menu to complement the museum’s current Civil War exhibit.

Chef de cuisine Todd Lough has created a savory Southern chicken pot pie and a hearty Northern beef stew, each served with a hardtack biscuit. Lough says that while dishes hearken back to the era, they’ve been made a bit more palatable for modern diners.

“That era wasn’t known for its fine cuisine,” Lough says. “But there were things we picked up on, like the hardtack biscuit, which a lot of the soldiers carried with them. Our version is a soft, savory, moist drop biscuit. We also came up with some one-pot comfort food, like the chicken pot pie, that could have been made over a camp fire if need be.”

This isn’t the first time Bixby’s kitchen has created menu items to complement an exhibit. Lough says he normally ties the menu into what’s on display at the museum.

“One of our most successful ones was the Napoleon exhibit, which made for a natural play on French cuisine,” he says. “We had three or four dishes that were French-inspired.”

Lough says he usually gets his ideas for these specialty menu items from the local purveyors he frequents.

“I visit their fields, their shops, and that’s where I get my inspiration for what we can use that’s available locally that will tie into whatever the exhibit is,” he says.

The Civil War specialties will be available through mid-March.


THE FEED: Bixby’s Serves Up Civil War-Era Eats.

How To: Choose a Caterer

Tuesday, January 17th, 2012

Ideal Caterer Will Offer Creativity Within Your Budget
Diana Barr

Whether you’re hiring a caterer for a board luncheon or a gala, you want the food and service to make the right impression.

Barnes-Jewish Hospital Foundation events might be large affairs or more intimate parties. Kris Marino, senior foundation and donor events coordinator for the foundation, said one way to find caterers is through local professional meeting planning groups or through referrals from others. “If someone has had a marvelous experience with a caterer, I’d like to try them,” she said.

In addition to great food, creativity, especially in presentation, is what stands out. “When a caterer can bring a little pizazz, it’s a winner,” she said. If you have a theme in mind, ask the caterer to come up with a menu around that. “Sometimes you want something safe you know people will enjoy. Other times you want to be wowed. A good caterer should be able to follow your direction,” she said.

If you’re considering two or three caterers, ask for personalized tastings to help you gauge “what the food looks like, the presentation and general style of each caterer,” she said. “Go with your gut and taste everything.”

As executive assistant to the president of Hortica Insurance & Employee Benefits in Edwardsville, Jean Hughes oversees arrangements for quarterly board meetings as well as company-hosted chamber or industry functions.

Establish relationships with a select group of caterers “so they know what you’re expecting and can produce that,” she said. “We like things done nicely, but obviously we’re looking for value.”…

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Town & Style | Restoring History

Tuesday, January 17th, 2012

Building on Success: Business Milestone Anniversaries

Tuesday, January 17th, 2012

By Laura Graesser

In 1966, stay-at-home moms and one-income families made catering largely unnecessary, so Richard and Anita Nix were taking a risk when they opened Butler’s Pantry, a café and catering company. “They were a little ahead of themselves,” says their son and current owner, Richard Nix Jr.

With Anita’s talent in the kitchen and Richard Sr.’s restaurant experience, Butler’s Pantry was able to endure. “Our focus remains on the clients and giving them what they want,” Nix says. “We tailor and design our events around our clients’ needs and budgets.”

After growing up with the business, Nix took over the Butler’s Pantry in 1994. However, Richard Sr. remains active in a consulting role to “make sure we’re still on the straight and narrow,” Nix jokes.

The company continues to grow, with the opening of the Palladium Saint Louis event space and Bixby’s at the Missouri History Museum, which Butler’s Pantry operates. “Reaching this 45-year anniversary lets people know that this is a strong company,” Nix says. “I’m looking forward to celebrating 50 and 75 years!”

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Chef Greg in Saint Louis Bride Magazine

Tuesday, January 17th, 2012

Chef Greg with his featured chicken dish

Chef Greg and his chicken recipe were featured in The Best of the Bird section of this months Saint Louis Bride Magazine! See the sneak preview below…

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