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!!

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.

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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BUTLER’S PANTRY, 45 years
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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Butler’s Pantry was recently selected as one of 20 finalists from across the nation for the Achievement in Catering Excellence Award sponsored by Catersource Magazine.  As 1of 4 companies chosen to represent the Midwest Region we are truly honored.

We were voted a Five-Star Workplace by Small Business Monthly for having a Family-First Environment. Read what they had to say below:

“When Butler’s Pantry catered the grand opening of the Nordstrom in the Galleria, 215 of its employees worked the event. “Everyone knew one another, our company’s systems and what our clients expect,” says Richard Nix, the second-generation owner of Butler’s Pantry. “Our No. 1 benefit is the quality of individuals we have on our team. We have very low turnover.”

Recognizing the importance of his team, Nix continues what his parents started 45 years ago by breaking the mold of catering companies. “We try to build careers in our company,” he says. “To do this, we offer competitive salaries because we want to treat our employees as the professionals they are. Our employees are creative, dynamic and important to the economy.”

Despite the demands and odd hours of the industry, Butler’s Pantry makes sure it maintains a family atmosphere. “We make sure our employees know that they can take a day off on the weekends and enjoy life or take time off to travel,” Nix says. “Going back, people were expected to work seven days a week in this industry, but we make sure to provide solid vacation time and flexibility.”

Greg Ziegenfuss, vice president of operations and executive chef, says the family-first environment makes Butler’s Pantry a standout company. “The owner of Butler’s knows the employees’ wives and children – everyone from the top down,” says Ziegenfuss. “If there is a team member with a financial, health or personal problem, we work together to fix it.”

On on everyday basis, Ziegenfuss says, the flexible hours and vacation time are great compared with the industry norm. “There are days that I work from 6 a.m. to 8 p.m. and others I come in at 11 a.m. and leave at 2 p.m.,” he says. “We all make sure to get the job done. For this reason, no one ever asks why you weren’t there for eight hours one day.”

-written by Julia Paulus

Butler’s Pantry is proud to be associated with Team Cfx!!!

Mayor Francis G. Slay presented the Mayor’s Spirit of St. Louis Award to Cfx ad agency and Marian Middle School today in recognition of their revitalization of the former Holy Family Catholic church and school.

Founded in 1898, Holy Family parish was closed by the Archdiocese of St. Louis in 2005. In March 2006, Cfx owners Chris and Megan Frank purchased the former church located at 3221 Oak Hill Ave. in the Tower Grove neighborhood and relocated their company from Rock Hill. The entire church from altar to choir loft now serves as state-of-the-art creative office space for the full-service advertising agency.

Headed by President Maureen A Herrmann, Marian Middle School – a Catholic middle school serving approximately 70 economically disadvantaged girls to advance them to college prep high schools and beyond – upgraded the adjacent former parish school into a wireless learning environment with a culinary arts center and other programs serving the girls and their families.

The Mayor’s Spirit of St. Louis Award recognizes businesses that make major expansions or improvements to their existing locatiuons, open or relocate to the City, and certain major City projects. The Spirit Award program is administered by the St. Louis Development Corporation (SLDC), the economic development agency for the City of St. Louis.

Butler’s Pantry is excited to be catering Nordstrom’s Sept. 21st gala two days before the grand opening of their new store at the Saint Louis Galleria! Read the full story here.

Butler’s Pantry is one of St. Louis’ largest full service caterers and event planning companies; however the expertise does not end there. Exclusively catering at some of the city’s most cutting edge venues, Bixby’s at the Missouri History Museum is one of the most popular. Dedicated to providing fresh, nutrient rich and delicious cuisine Bixby’s achieves this standard by actively endorsing the restaurant motto, “dining with local influence.” Making the effort to abandon the negative effects of industrial agriculture, Bixby’s is committed to using locally grown products whenever possible. Chicken entrees, a plethora of salads, soups and flatbreads grace the menu and boast ingredients within a 200 mile radius. Chef de Cuisine, Todd Lough understands the importance of utilizing local resources when preparing his menu. “Sustainability is the biggest factor when driving the decision to purchase locally. The products we receive from Double Star Farm are high quality and extremely fresh.” Bixby’s allegiance to sustainability ensures a fresh menu that is updated as seasons and product availability change. The distinctive ingredients create delectable dishes where bold presentation is complimented by rich flavors and leaves guests anxiously awaiting their next visit. For more information please call Bixby’s at 314-361-7313 or Butler’s Pantry at (314) 664-7680. www.butlerspantry.com.