It’s time to make your plans for Easter Brunch!

In 2010 we are excited to host Easter Brunch at Two Historic Saint Louis Locations:

Café Madeleine in the Piper Palm House
This Easter enjoy Sunday Brunch in Tower Grove Park surrounded by palm trees and vibrant foliage.

&

 Bixby’s in the Missouri History Museum
Reopening this Spring – experience panoramic views of Forest Park.

Easter Brunch Sample Menu

Spinach Salad

  Hearts of Palm Salad

  Deviled Eggs

  House Smoked Salmon

 Ruby Grapefruit, Blood Orange & Jicama Salad

 Spring Chicken Salad

Chilled Asparagus Salad

 Potato Leek Soup

  Omelet Station

  Individual Egg Frittatas

  Sliced Beef Tenderloin
with shallot demi glace & roasted potatoes

 Arugula, Smoked Gouda, & Roasted Pepper Stuffed Chicken Breast

 Seafood Orrienchiette

 Shrimp & Oyster Display

  Biscuits & Gravy

  Mixed Berries, Muffins & Scones, Assorted Cakes, Madeleines, Bread Pudding & Fruit Tarts

 Make your brunch reservation today!
314.664.7680

Fries with that history?

“Richard Nix Jr. of Butler’s Pantry will open Bixby’s restaurant in the Missouri History Museum in Forest Park in mid-march after a $500,000 renovation and redesign of what had been Meriwether’s restaurant. Nix worked with architect Mark Herman of Mark Inc., general contractor BSI Constructors, and the museum’s Karen Goering and Harry Rich. Nix expects first-year revenue of $2 million in restaurant sales and catering. Bixby’s, named for a St. Louis philanthropist and museum patron, will be open for daily lunch and Sunday brunch, and will be available for evening events for groups of 30 to 100.”

-Greg Edwards, St. Louis Business Journal February/March
Visit The St. Louis Business Journal Website for the entire SHOPTALK section.

“We had a fabulous event thanks to…the staff! Everything was just great and delicious too! And the whole staff was so patient while we tried to figure out the snow storm’s path!”
-Kathy
Holiday Party, January 7, 2010

January’s Issue of Catersource Magazine dabbles in the biggest trends to come in 2010. When asked, Butler’s gladly laid out expectations for trends in food, drink & decor…

Purple is king in 2010.
“Greg Ziegenfuss at Butler’s Pantry in St. Louis says many clients are going the less-is-more approach when it comes to decor but when they do decorate, they want either earth tones or jewel tones. ‘Browns and grays are immensely popular,’ he says. ‘And purple seems to be THE color.’ In an event universe where earthy, natural colors abound, try injecting a dash of purple. There’s a reason it was considered the royal color.”

Simplicity will be the rule in 2010.
“‘Both corporate clients and private clients are asking for less decor and spending the money where it counts: food  and beverage,’ says Bianca McCann, catering manager at Butler’s Pantry.”

Spicing up the menu.
“Caribbean flavors. Todd Lough, chef d’cuisine at Butler’s Pantry, says taro root, plantains, tamarind, Scotch Bonnet peppers, jerk spices, guava & mango can spice up any menu.”

Getting ’Back to Basics’ with booze.
“‘It’s all about back to basics,’ says John McGuire of Butler’s Pantry. ‘The days of Cosmopolitans with their high sugar content and unnaturally pink hue are over. These days the trendiest bars are serving up traditional favorites like Manhattans and champagne.’”

Februrary’s issue of Small Business Monthly devotes their “Time with the Boss” to our very own Richard Nix Jr:

“Education: De Smet Jesuit High School, University of Missouri – St. Louis

Family: wife of 19 years, Elizabeth, and five awesome kids

What is your mission?
Every day we focus on providing our clients with value by offering creative and innovative cuisine. My goal is to make sure our clients receive five-star products and service. We believe that a successful party goes far beyond the cuisine that is offered. It is important to remember that you are there to serve the client and make the event memorable for them. Look for as many ways to say yes as you possibly can.

What was your first job?
Working at Butler’s Pantry as a kid. But my first paying job was working at the old Arena Club as a busboy.

What was your worst job?
Wearing the blue and gold Pope’s cafeteria uniform while serving vegetables on the cafeteria line, but I must admit the training and experience were invaluable.

What led you to your industry?
My parents, Richard and Anita, who started the business over 43 years ago. It was their desire to provide the most creative and innovative catering company known to St. Louis. Their vision and the commitment of our team have continued to make us a leader in our field. As one of Missouri’s largest and finest full service catering companies, Butler’s Pantry is dedicated to creating successful food events. I imagined playing professional hockey or baseball as a kid but I can honestly say that running Butler’s Pantry was always my dream. Hospitality and cooking just seems to run through our veins.

What’s the hardest part of your job?
Choosing the right team members.

What’s the best part?
Working on challenging events, working with awesome clients and working with our talented team members.

What’s the best advice you’ve ever received?
Always expect criticism. Just make sure it is not justified.

What book is on your nightstand?
“My Life in France” by Julia Child.

What has made you successful in your industry and in St. Louis?
Listening and being patient.”

For the complete article please visit the Small Business Monthly Website.

We are so honored to be included on the February Best In Business List for Best Customer Service in St. Louis!

Each month, Small Business Monthly polls their readers and asks them to help identify the best in the area in a particular industry. As the February issue of the publication will focus on the Best Customer Service in St. Louis, Small Business Monthly asked readers to nominate companies with outstanding customer service. More than 200 nominations were received.

Watch for this issue to hit the streets on February 1st.

Your favorite chef, Greg Ziegenfuss, appeared on Channel 11’s noon show yesterday to show us all how to make our New Years Eve Brunch “Lucky”:

“New Years celebrations are normally festive, loud and usually involve a big glittery ball. However the celebrations would not be what they are without the varied culinary customs that myriad cultures bring to the party.

In Asian cultures, noodles represent long life. Tangerines and oranges represent luck and wealth.

In Spain and Portugal, people eat 12 grapes, one for each month as the clock counts down to midnight.

In Brazil, lentils are a symbol of prosperity so lentil soup or lentils and rice are prepared for the first meal of the new year.

In Central Europe, the tradition was to hunt a wild boar on the first day of the year which has carried over to the preponderance of pork products and ham. Another thought is that a pig roots forward indicating progress in the new year.

Cabbage is another good luck food because it is believed cabbage is representative of paper money and thus is eaten with the hope of a prosperous New Year.

In Northern European countries, a New Years tradition is eating Pickled Herring for luck in the new year.

The following menu for a New Years brunch was created with these culinary traditions and foods in mind.

Orange salad with grapes, spinach and Asian Vinaigrette
Black Eyed Pea Salad (see recipe below)
Rice salad with lentils
Asian pasta salad
Sliced Pork Tenderloin with red cabbage and apples
Smoked Salmon with classical garnishes (since no one likes pickled herring)
Corn Bread Madeleine’s

RECIPE: Black Eyed Pea Salad

1.5 gallons salted water
2 cups dried black eye peas
1/2 red bell pepper medium diced
1/2 yellow bell pepper medium diced
1 cup chopped green onions
1/2 minced jalapeno pepper
2 Tablespoons chopped cilantro
1 Tablespoon cumin
Zest of 1 lime
1/4 cup lime juice
1/4 cup extra virgin olive oil
Kosher salt and white pepper to taste

In a heavy sauce pot bring water and peas to a boil. Lower to a simmer for 20 minutes or until tender. Drain and rinse with cold water to cool. Drain peas thoroughly then toss with the remaining ingredients. Season with kosher salt and white pepper to taste. Prepare up to 24 hours in advance and a minimum of 2 hours for all flavors to blend.”

Meriwether’s will become Bixby’s
By: Byron Kerman

The best thing about eating at Meriwether’s in the Missouri History Museum – the sweet view of Forest Park from the top-floor cafe – will stay the same. Soon, though, everything else will change.

After 10 years of using Patty Long Catering at Meriwether’s, the museum will switch to Butler’s Pantry, close its restaurant for a time, and open a remodeled and renamed eatery in March.

“The restaurant will be known as Bixby’s, after philanthropist William Bixby, ” explained Richard L. Nix Jr., president of Butler’s Pantry. “In the early 1900s, Bixby helped fund the original Missouri History Museum and served as its president. He collected a lot of valuable artifacts and left them to the museum, too.”

Bixby’s will serve lunch on weekdays and Sunday brunch. “It will be a destination restaurant,” Nix said. “Our chef de cuisine, Todd Lough, who was the executive chef at Busch’s Grove before he came to Butler’s Pantry, will be working seasonally on menu changes and featuring local products, including local food, wine and spirits.”

Besides furnishing a new menu for the main space, Butler’s Pantry will operate a secondary express area with extended hours. Between the Dec.31 closing of Meriwether’s and the early-spring opening of Bixby’s, a kiosk will provide food service at the museum.

For the full article visit the Sauce Magazine website.

“Many, many thanks to you for all that you did to make our party a truly spectacular event!! It was an incredible experience and all was simply perfect!! We have had so many glowing notes and guests continue to rave about the food and service!! Our thanks, again, and I’m thinking that my days of home cooking are officially over!! Look forward to the next one.”
-Ginger
Dinner Party, November 11, 2009

“The food was amazing – very fresh with wonderful presentation! The staff went above and beyond the call of duty!”
-Jeana
Cocktail Party, November 6, 2009

“As usual, everything was perfect.”
Reception, November 3, 2009