Archive for the ‘Blogroll’ Category

Gorgeous Wedding Reception at Piper Palm House

Thursday, January 23rd, 2014

MaryBeth & Shelby’s Storybook Wedding from Millennium Productions on Vimeo.

What a Rehearsal Dinner Really Costs and How to Pick the Theme

Friday, January 10th, 2014

Original article

The costs for planning your wedding includes more than just those for the day of: You have to take into account everything you might need for your bridal party, your bridal shower and bachelorette party, and, of course, your rehearsal dinner. So how much should you shell out for the night before your big night?

The average cost of a rehearsal dinner is $1,330—about one-twentieth of the price of the wedding. While some in-laws foot the bill, more couples are paying for it themselves. “You can still have a fun night. You just have to be strategic,” says Leslie Lukas, an event planner in Bozeman, Montana. “Mexican and Italian are generally bargains. So is a catered picnic at a park or in a backyard. Just don’t have it at your own house—you don’t want to spend the night before your wedding cleaning.” The most direct way of shrinking your bill, of course, is to cut the guest list. Etiquette gurus will tell you that the only people you must invite are immediate family and the bridal party. But we know plenty of brides who had a simple rehearsal dinner with just their parents—and yes, their attendants still speak to them.

And although you might want to shrink the cost of the rehearsal dinner, you still want it to be a cohesive part of your wedding weekend.

“Think of the rehearsal dinner and the reception as parts of one event—the wedding weekend,” says Richard Nix Jr., owner of Butler’s Pantry Catering & Events, in St. Louis. Having a formal wedding? Consider complementing it with a more low-key event. A huge trend is to serve up regional comfort foods, like a lobster boil or pig roast. “We threw a Vices of Virginia dinner before a Halloween wedding in The Plains,” says Maria Cooke of Ritzy Bee Events, in Washington, D.C. “There were local wines, oysters, bourbon milkshakes, and a cigar roller. It was totally sinful, and guests loved it.”

Winter Garnish Recipe

Friday, January 3rd, 2014

Pumpkin “Butter” with a mélange of Winter’s Roasted Vegetable

by Chef Chuck Friedhoff

DSC_2686

Yield: 4 servings

 

 

 

 

 

 

      • Pumpkin Butter:

        175g Roasted Pepitas (shelled pumpkin seeds)

      • 55g Grated Parmesan Cheese
      • 15g Whole Garlic
      • 150 g Extra Virgin Olive Oil
      • 30g Sherry Vinegar
      • 8g Kosher Salt
      • 1g Black Pepper
      • 30g Mirin
      • 30g Apple Cider

Combine all ingredients in food processor and puree until smooth

  • Winter’s Roasted Vegetables:
  • 2 Medium Sized Carrots
  • 1 Small Butternut Squash
  • 1 Small Head Cauliflower
  • 2 Cups Sliced Mushrooms
  • 2 Cups Chiffinade Winter Kale
  • 4 each whole dried figs
  1. Pre heat oven to 400 degrees
  2. Large Dice Carrots and Butternut Squash
  3. Cut Cauliflower in to florets – Cut each floret in half
  4. Slice mushrooms
  5. Chiffinade Kale
  6. Place vegetables in separate bowls and toss with Olive Oil, Salt and Pepper
  7. Roast Vegetables separate in oven for 20 minutes or until tender

Recipe Reveal

Tuesday, December 31st, 2013

Chef Greg Ziegenfuss joined other members of Leading Caterers of America in Miami earlier this year and brought back some delicious recipes. Feel free to try them at home!

Spicy Crawfish Cakes
Compliments of Executive Sous Chef Chad Vanderleest – Butler’s Pantry

CRAWFISH_AQ1_2013

 

Tostadas
Compliments of Chef Angelo Grasso– Jeffery Miller Catering Co.

TOSTADAS_AQ1_2336

 

Coconut Chocolate Mousse Cake
Compliments of Chef Rachanee Keovorabouth – Thomas Caterers of Distinction

CHOC_AQ3_3294

Holiday Stollen Recipe

Monday, December 23rd, 2013

Holiday Stollen Recipe

Click image to enlarge.

This is the perfect addition to any holiday party.

Testimonials – Summer 2013

Wednesday, October 30th, 2013

“The food and service were excellent. Everyone was raving! I was more than satisfied with Butler’s Pantry. Thank You!!”

Kerly Surprise Birthday Party, July 2, 2011

 

“It was a wonderful evening- All of the guests loved it, as did we Thank you so much!”

Lois Marshall

 

“Courtney was very helpful in coordinating our event. She was always very responsive in return phone calls and emails. We will use your service again for any catering needs! Thanks!”

Kimberly Fenberg, 6/2013

 

“The food, service and presentation was beyond exceptional. We couldn’t have been more pleased with Butler’s Pantry.”

Liz Vitale, 7/13/13

 

“Your staff was exceptional and made our event all the more enjoyable. They put the “special” in special event!”

Bob Davidson, Mercy Marketing & Communications, 9/21/13

 

“Well managed, excellent event with delicious food and outstanding staff.”

Youthbridge, 9/18/13

 

Using Molecular Techniques

Tuesday, October 15th, 2013

Chef Chuck Friedhoff had to get creative this past weekend when Butler’s Pantry was asked to develop menu items that were completely raw for a guest with dietary restrictions. He utilized “new” molecular techniques to get the job done. Raw Pear SaladXantham Gum was used as a thickening agent in this instance. It reacts via friction not heat like cornstarch or flour would need to be used as a thickener. Hydrocolloids, such as Xantham Gum are also tasteless. It is used at a rate of .03% of the total weight of final product. Here is a photo of the Double Star Farm Pear Napoleon Stack he created. It is topped with shaved apples, pea shoots, micro greens and finished with pomegranate honey and herb oil. We’re lucky to have Chef Chuck on our culinary team!

Fabulous Fall Porches & Home Decorating Tips

Wednesday, October 9th, 2013

Read the original article here.

Butler’s Pantry’s Director of Visual Design Brian Blasingame Offers Tips

The autumn months are an ideal time to easily add some light seasonal touches to one’s home. Whether indoor or outside a few simple, harvest-like accents can evoke a sense of abundance while being easy to create and maintain.

  • Porch_2On your front entry the planter urns that held summer annuals can be revived by adding an assortment of fall textures, branches, leaves and pods. The soil in the urn or pot can be reused to hold the twigs and branches in place. Place taller branches in the center and then collar around the rim of the urn with foliage, whether with natural plants like magnolia or silk maple leaf branches.
  • To dress your outdoor space further fall gourds, pumpkins and a few potted, colorful mums can be used to achieve the look of a farmer’s market. Arrange them in clustered groupings in a vignette setting. Scatter the gourds and mums on both sides of the door or elevate them on bales of hay at the base of your mailbox.  Clustered together is stronger visually than being too spread out.
  • Unlike with winter and Christmas holiday decorating, light touches of fall accents within the home are usually all that is needed. On an entry hall table for example, tucking short cuttings of preserved fall leaves and a few miniature gourds beneath a lamp or beside a framed photograph are often just enough. Fireplace mantles or dining room sideboard hutches can readily be trimmed with fallen leaves gathered on an afternoon walk and enlivened when paired with fall colored candles.
  • For a more elaborate look that is still easy to achieve add silk berry garland or preserved leaves to a foyer or dining room chandelier. The chain from which the chandelier is hung allows you to secure and tuck your materials. Doing so can redefine the space greatly and is sure to be a conversation piece for the many guests you will have between the first day of fall and Thanksgiving dinner.

For more information, or to book Brian’s team to decorate your home for the season, visit www.butlerspantry.com or call 314-664-7680. You can see more photos on our Facebook page or Pinterest.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you’d like to post a blog, go here to get started.

Be Our Guest

Tuesday, September 24th, 2013

Mr. Nix offers his advice for entertaining in this weeks Ladue News. Read the article below or click here to read it on the Ladue News website.

By Julia Christensen

It seems everyone is becoming a foodie, notes Butler’s Pantry owner Richard Nix Jr. And while a room full of people with similar interests could make for great conversation, a house filled with food experts might leave a host or hostess anxious. To fix this problem, and many others, Nix recommends allowing the professionals to assist you during your hours of entertaining guests.

LadueNewsTableShotHaving your party catered doesn’t mean skimping on freshly made or homemade food. “One of the things we’re focused on is trying to produce as much inside the home as possible,” Nix says. “The days of a truck pulling up and unloading prepared food are disappearing.” If this benefits the party in no other way, Nix notes it fills the home with cooking smells—an appropriate welcome sign to guests.

While entertaining, Nix recommends you utilize your entire home. “Whether you’re sitting at a served dinner or up-and-cocktailing, I like to move dessert out of the dining room,” Nix explains. “Having people adjourn to the living room for coffee and dessert service changes the venue, and it brings different conversation. The same works if the party grows; think about putting dessert and coffee somewhere unusual—such as on your terrace with a rolling fire.”

“I think people underestimate what goes into a party of 50 people—even a party of 20 people can be intimidating,” explains Sarah Glass, director of sales and catering. “We like to walk in and let the host be a guest at their own party.”

Prior to the event, Glass says a Butler’s Pantry team member can stop by the home to look at the layout, kitchen facilities and flow. She says set-up can often happen shortly before the event, or—should the host or hostess prefer—even earlier. “A lot of clients want to see the vision before they need to get ready,” Glass says.

As opposed to full themes, Nix advises having an element of interest to your party, such as a bubbly bar or bourbon tasting. Another aspect your guests will surely notice? Utilizing local products. “We want to keep the dollars in St. Louis, so we’re always scouring for the local artisans, the local farmers and the local producers,” Nix says. “It could be florals, it could be linens—it’s not just about tomatoes and basil, it’s every aspect. Even some of the alcohol that we’re using is crafted here in the region.”

With professional assistance, Nix says hosts and hostesses can enjoy these party aspects much like the guests. “More and more, there are two-income families. Mom works hard, as does dad. Whether it’s eight or 80 people at your house, you want to be able to sit down and enjoy the evening.”

On the Cover: Butler’s Pantry has been planning and catering events since 1966. On the cover: Sarah Glass, Courtney Ochs, Maggie Eichwald, Richard Nix Jr., Chuck Friedhoff and Melody Buckner. For more information, call 664-7680 or visit butlerspantry.com.

Fall 2013 Wedding Trends

Monday, July 22nd, 2013

By Tarina

Original article posted to STLtoday.com can be found here.

Fall is the perfect season to experiment with rich colors and décor. Brian Blasingame, Butler’s Pantry’s Director of Visual Design, and his team decorate, design and create inspirations for hundreds of weddings at numerous St. Louis-based venues.

“At weddings and events this year, expect to see subdued color palettes with simple, yet striking pops of color,” said Blasingame. “In addition, brides and grooms are adding a touch of personalization and sophistication by incorporating salvaged-found objects in the décor.”

  • Brides this fall continue to favor bouquets and centerpieces that include English garden style flower varieties like fragrant garden roses, peonies, ranunculus and hydrangea. The unifying characteristic amongst most of those varieties is their high petal count, opulent and floppy—headed blooms rich in texture and appearance. 1_1_3_370_1-1 (37)Though ivory peonies are a late spring and early summer flower, burgundy colored peonies are available in limited quantities in the fall and are a perfect complement to a fall color palette.
  • Overall wedding color palettes for fall are tending to the sublime and subdued. Strong repetitive mixes of tone-on-tone neutrals are all the rage. Playing with a mix of soft, subtle tones like beige, cream, ivory and white and accenting them with one pop of a focal color like apricot, plum, aubergine or chocolate achieves a sophisticated and contemporary look.
  • Many brides are favoring garden style bouquets and centerpieces that have the illusionary appearance that they were gathered from a field on the day of the wedding. The flowers are organically and loosely arranged in the bouquet to achieve a natural and informal look. Weathered, worn containers for centerpieces like rustic pottery or cast iron urns add a bit of a raw touch to a look that is otherwise refined and sophisticated.
  • Growing in popularity this year is the trend to add a sophisticated take on incorporating salvage-found objects that represent the bride and groom’s tastes. Unique sculptural pieces, marquee letters and obelisks simultaneously add whimsy and sophistication to reception decorations and give the appearance that you had been strolling through a European market or New York antique street fair. Buffets at receptions can be beautifully adorned and enhanced by incorporating “les objet trouves” – “the found object” or “found art” – and become a memento of the wedding day that is sure to be displayed in the home the couple will share.

“We’re always on the lookout for what’s trending in the event industry,” says Blasingame. “Creating a personalized space and weaving individual tastes for wedded couples is our specialty.”

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866