Archive for the ‘Blogroll’ Category

5 BBQ Tips from BP’s BBQ Expert

Wednesday, July 1st, 2015


To us, the summer months mean spending more time with an outdoor grill! Our resident BBQ expert & chef at Butler’s Pantry, Chuck Friedhoff, gives a few pointers that will help elevate your own backyard creations. Just in time for Fourth of July, or any summer event where you’re itching to barbeque!

Or if you’d rather have your meat prepared for you, order the ‘Chuck’wagon for pick up, delivery or full service! Try smoked ‘dirty’ wings, smoked pork shoulder, grilled baby back ribs, dill potato salad, red pepper beans, cherry cobbler and much more. Call 314.664.7680 to order today!

Tip #1: Proper Meat Selection
Anything that is going to be cooked over an indirect heat source for an extended period of time using charcoal and wood should contain a good amount of fat. The fat will render down and keep the protein moist. This is barbeque, like brisket, pork shoulder or Boston butt and chicken thighs.

Anything that is intended to be cooked over direct heat for a shorter amount of time should be leaner and tenderer cuts. The heat source here may vary from charcoal to propane. This is grilling, like chicken breast, pork tenderloin, beef flank steak, rib eye, filet).

Tip #2: Brining
Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking. Salt is added to cold water in a container, where the meat is to soak from anywhere from 3 minutes or as long as, but not limited to, 3 days. The amount of time needed to brine depends on the size of the meat and its intended purpose. More time is needed for a large turkey than say smoked shrimp or chicken wings. Similarly the cooking time of a large roast is much greater than a thin flank steak.

Brining makes cooked meat more moist by hydrating the cells of its muscle tissue before cooking via the process of osmosis and by allowing the cells to hold onto the water while they are being cooked. The increased salinity of the brine penetrates the protein and brings with it any flavoring you add to the brine. Examples of additional flavor are: sweet tea, maple, honey, fresh herbs, garlic, chili or any combination you as the cook would like!

Tip #3: Marinating
Marination is also used to add flavor, but will also tenderize leaner cuts meats. Marinating usually includes an acidic ingredient that is always balanced with oil. The addition of other aromatics is added to for flavor. Examples include garlic, fresh herbs and spices. Marinades are added to the surface of meat and allowed to soak or marinate for a desired amount of time before being cooked. Usually marinated foods are grilled.

Tip #4: Seasoning
Seasoning is the most important part of cooking. The barbeque business is booming as of late. The market is flooded with different spice rubs from varying restaurants, competitive BBQ teams and famous chefs. Choose your favorite, just remember to use it!

Tip #5: Sauce
Again, barbeque is now big business. Some say that competitive barbeque will one day be as big as NASCAR. Trying different sauces is fun and interesting. Some families have several different sauces they like. My personal advice is to not hide behind your sauce selection. Make sure that sauce will only highlight your hard work and impressive skills on the grill!

Beautiful Shots of Rehearsal Dinner at MHM

Wednesday, July 1st, 2015

What a delight it was to provide catering for a lovely couple’s rehearsal dinner at the Missouri History Museum! We crafted the menu to suit the couple’s taste and overall vision for their event. Guests dined on Field Greens for their first course – spring mixed greens, seasonal berries, citrus, balsamic onion, crispy sweet potato hay & a honey lime vinaigrette. Second course was Sauteed Medallions of Chicken, served with a rich marsala chicken jus on a bed of spinach and rice. Dessert was a trio of sweets: traditional cheesecake topped with fresh raspberries, chocolate torte with lemon sauce & chocolate truffle with caramel sauce. Yum!

The raspberry linens were such a bright and cheery pop of color at the event! And we’re loving the gorgeous shots of the Missouri History Museum by Zach Dalin Photography. Check out the photo highlights below.
Catering: Butler’s Pantry
Venue: Missouri History Museum
Photographer: Zach Dalin Photography

Another Great Event Thanks to Our Service Staff!

Monday, June 29th, 2015

Our service staff work hard at every single one of our events, ensuring that everything runs smoothly. We appreciate them so much! Our event at the Touhill last week was a great success because of their hard work and effort.







Highlights from an Italian Wine Garden Themed Wedding

Wednesday, June 24th, 2015

We were so delighted to be involved with an ‘Italian Wine Garden’ themed wedding. A not-so-traditional venue was transformed into a beautiful & romantic wedding space. Check out photo highlights from the wedding below.
Photos by: Sara Ketterer

























Catering: Butler’s Pantry

Draping: Exclusive Events, Inc.

Florals: Thorn Studio

Coordination: Cosmopolitan Events

‘Chuck’wagon Is Rolling Into Butler’s Pantry!

Thursday, June 18th, 2015

Butler’s Pantry introduces The ‘Chuck’wagon, the 2015 summer BBQ menu that is sure to please guests of all ages. Enjoy a variety of starters, sides, salads, specialties, BBQ sauces, relishes, sweets and more from Butler’s Pantry’s BBQ expert, Chuck Friedhoff. Try smoked ‘dirty’ wings, dill potato salad, red pepper beans, smoked pork shoulder, grilled baby back ribs, cherry cobbler and much more. The ‘Chuck’wagon is available for pick up, delivery and full service. Restrictions apply. For more information or to view The ‘Chuck’wagon menu, please visit

“Every Dad deserves a savory BBQ for Father’s Day without the work,” said Richard Nix Jr., President of Butler’s Pantry. “Butler’s Pantry is honoring his wishes with some incredibly diverse and delicious options. The ‘Chuck’wagon menu selections will satisfy everyone on Father’s Day and throughout the entire summer!”

This Father’s Day (Sunday, June 21), Butler’s Pantry will host brunch at two distinctive locations. Café Madeleine, located in the Piper Palm House in Tower Grove Park, will host brunch in the oldest standing greenhouse west of the Mississippi; Bixby’s, located on the second floor of the Missouri History Museum, will offer award-winning brunch with panoramic views of Forest Park. Each brunch will feature a hearty Dad-inspired menu and Dad will receive a special gift to take home. Or, stay home, relax and let Butler’s Pantry bring The ‘Chuck’wagon’ to you. Butler’s Pantry’s 2015 Summer BBQ menu, The ‘Chuck’wagon, is available for delivery, pick up or full service this Father’s Day.
Photos by: Cassandra Lu

















Stunning Highlights from Buddha Ball

Tuesday, June 16th, 2015

It was so delightful being a part of Buddha Ball, an absolutely gorgeous debutante ball complete with whimsical decor, colorful flowers & beautiful dresses! Take a look at some of the highlights at this lovely event:























Read Real Brides’ Testimonials about Piper Palm House!

Wednesday, June 10th, 2015

We’re so happy to be the exclusive caterer at Piper Palm House! We’re dedicated to listening to our brides’ complete vision so their expectations are not just met, but exceeded. It’s always wonderful to hear lovely feedback from our brides (recent testimonials below). Thank you for including us on your special day!

Posted 6/9/2015 by Knottie23312433. Rating: 5 stars

The staff (especially Samantha) was outstanding at keeping me calm and stress-free the entire process. The venue was simply breathtaking and moderately priced (although we had a Friday morning ceremony so that helped…). I can’t say enough great things about the venue and staff – everything went without a hitch. The staff were so caring – leaving us some of the hor d’oeuvres to eat (as we were busy taking pictures) and making sure everyone was well fed and comfortable. If you have any reservations about holding your wedding ceremony or reception (or both!) at the Piper Palm House, DON’T, they are amazing.

Posted 6/13/2015. Rating: 5 stars

As parents of the bride, we cannot say enough good things about our daughter’s wedding at the Piper Palm House. Both the wedding and reception were held there and it was truely a night of dreams come true. i have never been to a wedding with a more relaxed atmosphere which is what our daughter and son-in-law wanted. We had a tent set up on the patio with tables of all sizes and lounge furniture . Kim from the PPH was a true “godmother” making things come true and such a wonderful person to work with…always there for me. The food was spectacular…and we served station style. This was new for me but worked so well for our guests and Samantha from Butlers Pantry made it all happen. I would highly recommend Sam and Kim for any event you are thinking of having. This event was the night of our dreams. Thanks to everyone from set-up to take down. I would highly recommend this venue.

  Read our reviews on The Knot.


Original review posted on The Knot.

27 Hot Catering Trends For Summer 2015

Thursday, May 14th, 2015

As far as color goes, did you know blue is the new black for event design? Take a look at these 27 hot catering trends that are being incorporated into weddings and parties more and more (via Social Tables)! Below are some of our favorites from the article! What trends pique your interest? We’d love to hear from you!


Trend #2: Blue is the New Black as Color Reigns

“Caterers are including a focus on color in the entire event design. This includes the floral arrangements, linens, lighting, furniture, china, silverware, decor items, as well as food. We are seeing creative ideas with color. For 2015, blue is the new black. You will see much more incorporation of blue into events.”

No matter what your color choice is, let us help you brainstorm not just what to cater, but how to stylize your event!


Trend #3: Creative Food Presentations

“It is more important than ever for caterers to make their food displays and plates look more attractive to the guests. The presentations can range from casual to formal, from outdoor picnics to formal galas. Food arrangements with the addition of props on the plates and/or displays, allow caterers to bring the themes to life for the guests. Through these creative components, caterers can make the guests feel more involved in the specialness of the event.”

Talk with us and The Rebel Florist about how to make your vision for the look of your event come to life!


Trend #15: Spice Up the Supporting Actors

“Embrace the creativity that homemade ingredients bring to surprise your attendees. Homemade ketchup, zippy salsa, stone ground mustard, and sriracha-based everything are a good start. Elevate the experiential aspect of dining by offering interactive pickling stations, or display the various stages of fermentation with hand crafted kimchi and kraut.”

Take a look at what inspired, tasty sauces our chefs at Butler’s Pantry partner with hors d’oeuvres and main courses!


 Trend #16: Innovate the Classical Favorites

“Our signature dishes will always be requested and enjoyed; we may never remove them from our offerings. Instead, tweak their presentation and pairings to flex your guest’s culinary imaginations. Mini burgers, tuna cones, pork belly bao, individual poutine cast-iron skillets, hamachi with toasted rice, chicken and grits on a spoon… the sky’s the limit with reinventing traditional favorites.”

Ask us about our unique takes on classical favorites, like our Pork Belly BLT or Mini Adult Grilled Cheese with tomato vodka sauce.


Read the whole article HERE.

Butler’s Pantry Featured in “Fifteen Chefs” Cookbook

Tuesday, April 14th, 2015

Butler’s Pantry Featured in “Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America” Cookbook

By Tarina

April 13, 2015

Butler’s Pantry, St. Louis’ premier caterer, is featured in the inaugural cookbook from Catersource, which features a collection of enticing recipes from fifteen of the country’s most well respected chefs. Following the official book launch in March, Catersource in partnership with the Leading Caterers of America (LCA) debuted “Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America,” at the world’s largest catering and events conference in Las Vegas, NV.

Over the past year, Chef Greg Ziegenfuss, Executive Chef at Butler’s Pantry, and fourteen chefs from the U.S. and Canada were flown to either Miami, FL. or Portland, to discuss, and then cook their recipes on the spot. Fresh out of the oven or off grill, each dish was then plated, photographed and critiqued. “This was an incredible experience,” said Greg Ziegenfuss, Executive Chef at Butler’s Pantry. “Butler’s Pantry is delighted to be considered a Leading Caterer of America. We hope readers will find these unique recipes tasty and inspiring.”

Now available for online purchase, Fifteen Chefs provides a collection of large-yield recipes straight from the kitchens of top catering chefs. A compilation of the premier appetizers, entrées, desserts, and other tasty delights that perform best when made in large quantities, Fifteen Chefs features recipes from a wide swath of cuisines and styles. The book also includes unique plating options, as well as guidance on how to develop in smaller portions first – both yields for 10 and 50 are included with each recipe.

“After a successful launch, we are incredibly excited to extend the availability of Fifteen Chefs,” said Kathleen Stoehr, Publisher & Executive Editor of Catersource magazine. “The cookbook offers caterers the opportunity to learn from some of the most talented chefs in the industry. Members of the LCA represent the top catering businesses across the country, delivering not only outstanding cuisine, but also highly attentive service and creative presentation.”

Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America is available for $49.99 in the CaterSourceStore. To purchase a copy, please visit:

Original article posted here.

Caterers Share Their Chicken Favorites

Thursday, March 12th, 2015

Poultry With Pluck: Caterers Share Their Chicken Favorites

With more consumers making health-conscious choices when selecting meals for large crowds, and chicken becoming a more popular entrée for corporate galas and award dinners at BUTLER’S PANTRY, Greg Ziegenfuss often is challenged to design “delicious, visually pleasing and affordable” chicken dishes. When a cultural institution hosting an autumn gala as a “thank you” to donors requested a gluten-free seasonal dish featuring local ingredients, he used chicken to conjure up a Mixed Grill that’s both healthful and hearty. To make it, he marinated skin-on Amish boneless breast in olive oil, low-sodium soy sauce, white balsamic vinegar, fresh thyme, rosemary, basil, and salt and pepper; paired it with chicken-apple sausage; and complemented the combination with a risotto cake, braised red cabbage, “angel hair” squash and a light whole-grain mustard sauce, made from chicken stock, mustard, cream, salt and white pepper. The “angel hair” actually was zucchini and yellow squash, cut on a mandolin to resemble pasta.

See the full article online at Catering Magazine (January/February 2-15 Issue)

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