Archive for the ‘Blogroll’ Category

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:

http://catersourcestore.miiduu.com/fifteen-chefs-cookbook.

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)

BP TO BE EXCLUSIVE CATERER AT THE CORONADO BALLROOM

Friday, February 20th, 2015

BUTLERS PANTRY TO BE EXCLUSIVE CATERER AT THE CORONADO BALLROOM

Weddings, Corporate Events, Galas and Social Events from St. Louis’ Premier Caterer

(St. Louis, MO.): Butler’s Pantry has announced they will be the exclusive caterer at the Coronado Ballroom beginning February 20, 2015. Located at 3701 Lindell Boulevard, the Coronado Ballroom and its Grand Lobby will receive nearly $300,000 in renovations.

Butler’s Pantry will retain the Coronado’s current Vice President of Catering and Design, Rob Schaefer. “The Butler’s Pantry and Steven Becker Fine Dining team are closely collaborating to make this transition a seamless one,” said Richard Nix Jr., President of Butler’s Pantry. “We are excited about this new venture and our top priority is to ensure all Coronado Ballroom events are executed flawlessly. At Butler’s Pantry, we pride ourselves in our attention to detail. We make sure every piece of the puzzle comes together in an exceptional, thoughtful way.”

Steven Becker Fine Dining had previously provided catering services at the Coronado Ballroom. “We enjoyed eleven years at the Coronado Ballroom,” said Steven Becker. “My wife, Kathy and I are looking forward to pursuing our St. Louis based Nadoz Bakery establishments. I trust the Butler’s Pantry team completely. In fact, they will provide the catering for our daughter’s wedding at the Coronado Ballroom in 2015!”

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Rob Schaefer – Director of Sales & Catering at The Coronado

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Coronado Team

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First Coronado Event (2.19.15)

About Butler’s Pantry Butler’s Pantry, a second-generation business founded in 1966, provides innovative and creative catering services for corporate functions, social events, NFP galas and weddings of all sizes. Located in Lafayette Square, Palladium Saint Louis is their premier event venue, accommodating up to 400 seated or 700 standing. Bixby’s, the public restaurant located on the second floor of the Missouri History Museum, serves lunch daily and Sunday brunch. With a focus on Dining with Local Influence, Bixby’s was voted one of “America’s Best” museum restaurants by Travel + Leisure. Butler’s Pantry also operates Café Madeleine, serving French-inspired Sunday brunch in the Piper Palm House in Tower Grove Park, the oldest greenhouse west of the Mississippi River. The newest brand opened in spring of 2013: Piccione Pastry is the only late-night Italian pastry shop of its kind in the St. Louis area, featuring single-serve Italian desserts and rich Italian coffees.  www.butlerspantry.com

About the Coronado Ballroom The Coronado Hotel, built in 1926, is located at 3701 Lindell Boulevard. Designed by Preston Bradshaw, the St. Louis architect not only owned the building, but also lived there with his family until he died. The Coronado is long remembered by many St. Louisans as an elegant hotel where luminaries such as Barbara Stanwyck, Harry Truman and Mae West Stayed. In the 1940’s and 1950’s many St. Lousans were married at this location. During the 1960’s and 1970’s, the Coronado was a St. Louis University dormitory popular with the school’s law students. After being closed for many years, the Coronado reopened after a lavish renovation in 2003.

Craft Bar Tasting

Wednesday, February 18th, 2015

For our last tasting (and THIRD photo shoot) of the day, we tested out products for our new craft bar service! After popular request, Butler’s Pantry will soon offer the option to serve craft beer and spirits to clients who want a more “small batch” feel to their event. Offerings will include beer and liquor from small, independent breweries and distilleries such as Pinckney Bend Distillery and Urban Chestnut Brewing Company.

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Photo by: Cassandra Lu

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Photo by: Cassandra Lu

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Photo by: Cassandra Lu

Wedding Trends

Friday, January 30th, 2015

Original article can be found on Ladue News.

Here’s to Something New

By Julia Christensen

January 2, 2015

Puffy sleeves, jumbo bowties, pastel satin as far as the eye can see… The problem with trends is the easy transition from dashing to dated. For this year’s brides and grroms, local pros weigh-in on the wedding trends of 2014; these are the ones that are here to stay—at least for another year.

Butler’s Pantry

Bridget Pelster

Splendid stations. For the main course, dinner stations are a hot trend people are sticking with, as opposed to a seated dinner. You might start with some cocktails, get something to eat, go to a high cocktail table, hit the dance floor… It’s more like you’re grazing throughout the evening.

Changing the cake. Desserts are moving away from a traditional large wedding cake. They might still do a small wedding cake to do the traditional cut, but we feel brides and grooms are trying to show their personalities—maybe they’re honeymooning in Paris, so they might have Parisian desserts.

Cranberries Shine in Holiday Recipes!

Tuesday, December 16th, 2014

Original article can be found on STLmag.com

Get into the holiday spirit with some great recipes incorporating that classic: Cranberry

By 

December 15, 2014

Set Your Party Apart

Monday, December 15th, 2014

Mini Black Bean Burger

Photo by Sara Ketterer

Traditions must start somewhere; and this holiday season, Butler’s Pantry says it’s time to create a few new ones. Jeanne Whitworth and Bridget Pelster, both VPs of sales and catering with Butler’s Pantry, share fresh, fun and festive ideas that are sure to set your party apart from the rest.

First, try changing the time of your celebration—no one says entertaining is limited to weekend evenings. “Maybe you don’t do a Saturday night in December; consider Thursday- or Friday-night cocktails, or even the week after the New Year,” says Whitworth, noting that a holiday brunch or lunch can help cap cost and personal time. Additionally, more guests might be able to attend. “It seems like everyone’s calendars book up so quickly in December, so why not offer them something in January when they might have more free time?” asks Pelster.

Next, try rethinking your drinks. Wine and beer are popular at parties, but one drink stands out as the festive alternative. “Bringing Champagne back into the holidays is a great way to show that you’re celebrating,” says Pelster, adding mimosas are fun twists on the drink for daytime entertaining, while Champagne cocktails offer festive flair at night.

With the drinks comes the food, and Butler’s Pantry has a plethora of ideas for adding that unexpected element: For example, take Butler’s Pantry’s traditional cheeseburger slider with a shoestring potato fry and traditional ketchup, says Whitworth. “Our twist on that is a southwest black bean burger on whole wheat with baked sweet potato fries—it’s that comfort food with an innovative twist.”

Butler’s Pantry also can cater around dietary restrictions, Pelster says, an important aspect of any successful party that hosts and hostesses should keep in mind. “A lot of our items can be gluten-free for everyone and you wouldn’t even know it—those guests truly appreciate that extra effort.”

So, the party is set for a unique day with delicious drinks and ample food; what else is left? To extend that customized flair, look to décor. Whitworth notes a unique serveware option that’s both festive and eco-friendly: vessels made from recycled fallen leaves. “As soon as you open the door, you set the tone for the party with the décor and with what you’re greeting the guests with,” Pelster explains. The combination is sure to create a memorable experience—one that may even start new traditions to be held for years to come.

ON THE COVER: Turn to Butler’s Pantry for creative twists on classic recipes, drinks and party ideas this holiday season. For more information, call 664-7680 or visit butlerspantry.com.

Turkey Recipes from the Pros

Friday, November 14th, 2014

Extra Sauce: 3 Turkey Recipes from the Pros

November 13th 04:11pm, 2014

  

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In the hunt for all things local, the Thanksgiving turkey can be a tough bird to find,

with many already spoken for by Nov. 1. Fear not;

we tracked down which area butchers,

grocers and farmers markets are still taking orders for local gobblers.

Buttonwood Farm turkeys are available at several locations

throughout St. Louis. Members of Fair Shares CCSA can place their orders through tomorrow,

Nov. 14 and pick them up Nov. 25.

Soon-to-open Bolyard’s Meat & Provisions is taking orders until Sunday, Nov. 16 with pickup on Nov. 25.

Local Harvest Grocery and all Straub’s locations are accepting orders until they are sold out,

with pick up times varying by location.

Buttonwood Farm birds are also available through Mac’s Local Buys;

orders should be placed by Nov. 21 and can be picked up Nov. 22 and 25 at The Civil Life Brewing Co.

Soulard Farmers Market regulars can stop by the Harr Family Farms booth

now through Nov. 22 to place their orders, too.

And what to do with those hard-won local turkeys?

If anyone knows how to feed a crowd it’s catering chefs,

so we asked for their perfect recipes to wow Thanksgiving guests.

 

Charcoal-Roasted Turkey with Bourbon-Orange Glaze
Courtesy of Butler’s Pantry’s Greg Ziegenfuss
8 to 10 servings

1 gallon plus 1 cup water, divided
1 quart plus 1 cup kosher salt, divided
2 Tbsp. dry thyme
½ cup freshly ground black pepper, divided
3 lb. bag ice
1 gallon plus 2 cups orange juice, divided
12 oz. orange juice concentrate
1 quart plus ½ cup soy sauce, divided
1 quart plus ½ cup bourbon, divided
1 12- to 14-lb. turkey, neck and giblets removed
1 cup vegetable oil
4 large navel oranges, quartered
1 large yellow onion, chopped in large chunks
1 small bunch fresh thyme
½ cup honey
2 tsp. white pepper
1 stick butter

Special equipment: a large brining bag and a second grill or large fireproof metal container

Day 1: Combine the water, 1 quart kosher salt, dry thyme and ¼ cup pepper in a very large heavy-duty pot

and bring to a boil over high heat to dissolve the salt.
• Remove from heat and add the ice. Stir to cool. Add 1 gallon orange juice, the orange juice concentrate,

1 quart soy sauce and 1 quart bourbon. Stir to incorporate.
• Place the turkey in a brining bag, pour the brine over and seal.

Refrigerate overnight or at least 12 hours.
Day 2: Remove the turkey from brine. Thoroughly rinse and pat it dry.

Let the turkey rest at room temperature 1 hour.
• Meanwhile, prepare charcoal grill for high, indirect heat.
• Combine the remaining 1 cup salt, the remaining ¼ cup pepper and the vegetable oil in a bowl

and rub the turkey inside and out with the gritty paste.

Stuff the interior cavity of the turkey with the oranges, onion and fresh thyme.
• Place a drip pan filled with the remaining 1 cup water next to coals to catch any drippings.

Place the turkey breast-side up over indirect heat, cover, and grill 1 hour.
• Meanwhile, after 20 minutes of grilling, prepare another chimney of charcoal on a second grill

or within a fireproof metal container.

Let it burn until the coals are completely gray.
• Meanwhile, create a glaze by bringing to boil the remaining 2 cups orange juice,

the remaining ½ cup soy sauce, the remaining ½ cup bourbon,

 the honey and white pepper over heat high. Remove from the heat and whisk in the butter.
• Baste the turkey with the glaze. Add the fresh, hot charcoal to the grill. If the skin is getting too dark,

tent the turkey with heavy-duty foil to prevent burning. Cover and grill another hour.
• Meanwhile, after 20 minutes of grilling,

prepare another chimney of charcoal on a second grill or within a fireproof metal container.

Let it burn until the coals are completely gray.
• Baste the turkey with the glaze. Add the fresh, hot charcoal to the grill. If the skin is getting too dark,

tent the turkey with heavy-duty foil to prevent burning.

Cover and grill another hour, until a meat thermometer reaches 160 degrees in the thickest part of the breast.

Baste again before removing from the grill.
• Cover the turkey with foil and let rest 30 minutes before carving.

 

Oolong Tea-Smoked Whole Turkey with a Citrus-Tamarind Glaze
Courtesy of Hollyberry Catering’s Kristin Stegmann
10 to 12 servings

1 gallon hot water
2 quarts vegetable broth
1 cup kosher salt
2¼ cups brown sugar, divided
1½ cups oolong tea leaves, divided
1 7-lb. bag ice
1 bunch green onions, roughly chopped
1 cup plus 1 Tbsp. soy sauce
2 lemons, halved
2 oranges, halved
5 garlic cloves, smashed
9 whole star anise, divided
2 cinnamon sticks
4 Tbsp. grated fresh ginger, divided
3 Tbsp. crushed Szechwan peppercorns, divided
Vegetable oil
1 14- to 15-lb. turkey, neck and giblets removed
1 cup uncooked rice
3 cups low-sodium chicken broth
1½ cup freshly squeezed orange juice
¼ cup lemon juice
Zest of 1 orange
Zest of 1 lemon
4 Tbsp. unsalted butter, melted
3 Tbsp. tamarind paste
1 Tbsp. hot Chinese mustard

Special equipment: a clean 13½-gallon cooler (or larger)

Day 1: Combine the vegetable stock, hot water, salt, 1 ½ cup brown sugar

and ½ cup oolong tea leaves in a clean 13½-gallon cooler

and stir until the salt and sugar dissolve.

Stir in the ice, the green onions,

1 cup soy sauce, the lemons, oranges, garlic,

4 whole star anise, cinnamon sticks, 3 tablespoons ginger

and 2 tablespoons peppercorns.

Place the turkey breast-side up in the brine, close the cooler and brine 12 to 24 hours.
Day 2: Remove the turkey from the brine and dry thoroughly. Refrigerate, uncovered,

8 to 12 hours before cooking.
• Prepare a charcoal grill for high, indirect heat or preheat a gas grill to 400 degrees for indirect heat.

Rub the turkey all over with vegetable oil.
• Place 2 large sheets of heavy-duty foil on top of each other and place the tea leaves,

the remaining 5 star anise, rice,

the remaining 1 tablespoon peppercorns and ¼ cup brown sugar in the center.

Fold up the edges to make a small bowl to hold the smoking mixture.

Place the foil bowl directly on the charcoal or,

if using a gas grill,

on the metal bar over the gas flame.
• Place the turkey over indirect heat, cover and smoke 1 hour.
• Meanwhile, prepare the glaze by whisking together the chicken broth,

orange juice, lemon juice, orange zest, lemon zest, the remaining ½ cup brown sugar, butter,

tamarind paste, the remaining 1 tablespoon ginger, mustard and the remaining 1 tablespoon soy sauce.
• After 1 hour, baste the turkey with the glaze. Cover and continue to smoke, basting everything 15 minutes,

until a meat thermometer inserted into the thickest part of the breast reaches 160 degrees.

If the turkey is getting too dark,

tent it loosely with heavy-duty foil.
• Cover the turkey with foil and let rest 1 hour before carving.

 

The Art of Entertaining’s Perfect Turkey
Courtesy of The Art of Entertaining’s Ann Lemcke
12 to 15 servings 

¼ tsp. garlic salt
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried thyme
1/8 tsp. poultry seasoning
1 tsp. freshly ground black pepper
¼ tsp. dried rosemary
¼ tsp. dried sage
1 20- to 22-lb. turkey, giblets removed, rinsed and dried
½ cup (1 stick) butter
1 Tbsp. flour

• Preheat the oven to 350 degrees.
• Create a turkey rub by mixing together the garlic salt, basil, oregano, thyme, poultry seasoning,

pepper, rosemary and sage in a medium bowl. Set aside.
• Rub butter all over the turkey, inside and out, then rub the turkey down with the spice blend.
• Put the flour inside a roasting bag, close and shake. Place the prepared turkey inside the flour-coated bag

and tie closed. Place the roasting bag in a roasting pan

and cut 4 to 5 slits in the top of the bag. Roast 4 to 5 hours,

until a meat thermometer inserted into the thickest part of the breast reaches 165 degrees.
• Let the turkey rest 30 minutes before carving.

- See more at: http://www.saucemagazine.com/blog/?p=38596#sthash.NOifZN3q.dpuf

Winter Wedding: 10 New Winter Wedding Ideas

Thursday, November 13th, 2014

winter weddings - ideas

Winter Weddings: 10 New Winter Wedding Ideas

Snowflakes and pinecones are tried-and-true winter wedding motifs, but don’t feel bound to these seasonal standbys. Here are 10 ways to reinvent your winter wedding.

Photo: Rita Maas

Wedding Colors

Reds and greens certainly reflect the season, but overdo this color combo, and your wedding may seem more holiday-oriented than you intended.

What’s Hot Now: Consider a less-is-more approach to your color palette: Silver and white with crystal accents can add some serious glamour to your winter wedding. For your ceremony, try a white velvet aisle runner trimmed with white satin ribbon, or decorate the altar with a crystal curtain backdrop adorned with hanging strands of elegant white phalaenopsis orchids. If you’re exchanging vows outdoors, get your guests in on creating the ambience by giving out clear umbrellas to friends and family members as they arrive.

The Flowers

Red roses, calla lilies, and amaryllis are decidedly winter wedding flowers, but if you step outside the flower box, and you’ll find a variety of options for winter blooms.

What’s Hot Now: Consider fuller flowers, such as white hydrangeas and soft ranunculuses. White boutonnieres can be handsome when they’re accented with greenery, but they also look great with a simple white ribbon. Add sparkle to your bouquet by wrapping the stems in ribbon embellished with crystals.

Invitations

Since winter weddings are usually held indoors (it’s an ideal time for ballroom receptions), they often call for a more formal invitations.

What’s Hot Now: A black-tie event is nicely conveyed by heavy cardstock and a navy blue, chocolate-brown, or even eggplant font with hand calligraphy. For a fresh way to achieve a formal tone for your winter wedding, use thick, frosted Plexiglas invitations in white scripted ink. Send the sturdy invites out to all your guests tucked into silver envelope liners.

Centerpieces

Go beyond glowing candles to add both warmth and romance to your reception site.

What’s Hot Now: If you want to heighten the drama, bring in the icy outdoors with ice-carved vases on your reception tables. Have your florist fill the vases with tall winter-white branches and hanging crystals to reflect the light from the tables. Surround the centerpieces with votive candles, and top your tables with white dupioni table linens and frosted glass china.

Escort Cards

Miniature sleighs and holly motifs stamped onto your escort cards would spell out the season pretty clearly, but they might not dazzle your guests.

What’s Hot Now: Leave everyone awestruck as they retrieve their escort cards by making the entire table sparkle. Have the cards hand-calligraphed in silver ink and attach them to individual crystals with a ribbon. Hang each from an oversized crystal candelabra centerpiece for a new take on the popular escort card tree.

The Music

A classical pianist playing during dinner is a sure way to create an elegant ambience, but consider a more unexpected accompaniment.

What’s Hot Now: For a twist on the tunes, consider hiring an a capella quartet to sing background music at your reception. Have the group sing your favorite jazz and pop songs to set a welcoming and festive tone for the evening. If you’re into a more classical sound, hire a cellist and ask that Vivaldi’s “Winter” be included in the repertoire.

Cocktail Hour

A winter cocktail hour calls for warm, comforting drinks. You really can’t go wrong with hot chocolate and warm apple cider, but it’s your wedding — why not take every opportunity (drinks included) to add an element of surprise?

What’s Hot Now: Serve up white hot chocolate in small espresso cups and eggnog in small punch glasses for your guests as they arrive. At the bar, offer saketinis (Japanese rice wine and sweet-flavored vodka) in glasses rimmed with sugar crystals.

The Cake

A wedding cake trimmed in red or green ribbon or topped with roses looks pretty, but bakers who are willing to push the fondant envelope can reflect the winter in totally creative ways.

What’s Hot Now: Play up the season with a white, vintage-style cake, dusted with edible silver powder. For accents, have your baker add a white sugar ribbon and crystal drops cascading down one side of the cake.

Favors

Food wedding favors are always a hit, but if cookies or truffles seem passe, try new treat ideas to send your guests home satisfied.

What’s Hot Now: Give out small packages of chocolate-covered cranberries or roasted chestnuts. An over-the-top idea that will undoubtedly impress: Have your caterer set up a hot chocolate and churros station to top off the evening.

Honeymoons

While many couples flee the blustery weather for warmer (and sandier) locales for their honeymoon, a winter wedding can segue perfectly into a snowy escape.

What’s Hot Now: Embrace the season and rent a cozy log cabin for a week in Lake Placid, or join the jet-setters at a luxurious hotel in Aspen for some serious skiing, wining, dining, and snuggling.

Special thanks to: Leslie Price and Eyal Tessler from In Any Event in New York, NY; and Kate Parker from Kate Parker Weddings in New England.

 Anja Winikka

http://wedding.theknot.com/real-weddings/winter-weddings/articles/10-new-winter-wedding-ideas.aspx

 

 

 

 

 

 

 

 

 

 

 

 

 

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