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See gorgeous pictures of the Palladium Saint Louis taken by L Photographie on their blog!

by Leah O’Donnell – Healthy Planet Lifestyles Editor
March 2011

Butler’s Pantry & Bixby’s: A Menu Of Sustainable Practices & Gourmet Cuisine

Fresh, innovative, delectable, sustainable, and completely service orientated all in one. This is how I would begin to describe my experience with Butler’s Pantry, and more specifically Bixby’s Restaurant at the Missouri History Museum. If you are not familiar with Butler’s Pantry, I highly recommend trying their catering service, restaurant, or rental spaces to enjoy their creations. Butler’s Pantry is not only one of the largest full service caterers in St. Louis, but also caters for or manages the top spots for a decadent meal for you and all your guests.

Founded in 1966 by Richard and Anita Nix, Butler’s Pantry has expanded to be a service-oriented caterer that is now run by their son, Richard Nix Jr. Since Richard Nix Jr. took over in 1994, he has worked to not only grow the extremely “customer first” business, but also has taken the initiative to keep the family feel, while becoming a leader in sustainable business practices. Butler’s Pantry operates Bixby’s Restaurant at the Missouri History Museum, Palladium St. Louis, Butler’s Boardroom, and provides catering at many venues throughout the St. Louis area. All of the Butler’s Pantry brands are committed to creating a successful food event for their customers and have put sustainable practices in place everywhere you look. The list of sustainable efforts includes biodegradable, recyclable cutlery and containers, high efficiency dishwashers, event recycling, staff trained to minimize food waste, use of the ORCA Green high speed food composting machine, and the use of locally made products and locally grown foods. When I asked Richard Nix Jr. about his decision to not only purchase the ORCA Green composting machine, but to go the extra green mile throughout his business, he replied, matter of fact; “It’s the right thing to do. We don’t want to just be the biggest and the best, but a leader in sustainable practices.” A leader he is.
Bixby’s Restaurant, located inside of the Missouri History Museum, is a treasure for our town. The breathtaking views from the floor to ceiling windows that look out over Forest Park are a complimentary treat to go with the unique menu. Bixby’s is open for lunch Monday through Saturday from 11 a.m. to 2 p.m., Sunday Brunch from 10 a.m. to 2 p.m., and their Express counter daily from 10 a.m. to 4:30 p.m. Chef de Cuisine, Todd Lough creates masterpieces in each dish he prepares. “I want to prepare a wonderful product and be a versatile chef,” said Lough. He has succeeded in this effort. The Bixby’s motto is “dining with local influence.” The use of organic-sustainable seasonable produce and regional products makes this more than just a motto here. The menu here will change based on what is in season or locally available. Chef Todd Lough is dedicated to using locally produced pastas, sausages, breads and more. Bixby’s offers gluten free, vegetarian, and vegan options. They also will create a dish to accommodate any allergies. The service and attention to detail provided by the staff at Bixby’s is unparalleled. From the moment you walk in to the ‘good-bye’ as you leave from your table, the staff goes above and beyond to make your experience fantastic. Bixby’s Manager Christine Hereford is focused on providing an incredible experience that you will remember and come back for again and again. Her dedication definitely comes from being a part of the “Butler’s Pantry family.” She said you really know this is a family business, each person counts, and that the goal of each staff member is to always put the customer first. I witnessed this again and again while at Bixby’s. On my visit, I could hardly take my eyes off the food. The presentation was just so spectacular. I could not resist a bite into my Bibb & Radicchio Salad any longer. The house made dressing, Missouri pecans, and local Baetje Farm goat cheese topped with roasted beets tasted just as good as it looked. The unique combinations of flavors in this salad are a perfect match. After enjoying every last bite, I started on my Trio of Mini Crab Cakes. The bed of tomatillo black beans with orange chipotle aioli and citrus slices gives these crab cakes a sweet and rich flavor that made me savor each bite. It was like nothing I have had before. The distinctive ingredients are a pure joy. I then had the pleasure to experience the day’s dessert, White Chocolate Mousse Profite-roles. This mouth watering delight had grand Marnier mousse drizzled with chocolate and topped with candied orange zest. The description alone might say it all, but if you get the chance to try this, be sure to do so. Dessert options change daily, but based on this one, it is always worth it! Sunday Brunch is another not-to-be-missed meal at Bixby’s. The buffet selections and made to order a la carte options are expansive. Brunch is served from 10 a.m. to 2 p.m. Be sure to make your reservation today. The restaurant and the main area in the Missouri History Museum are available to rent for your event, wedding, or party as well. Butler’s Pantry is the exclusive caterer for the Missouri History Museum. Bixby’s celebrates their one year anniversary this March and will offer special discounts for Missouri History Museum members to celebrate. To learn more about Bixby’s Restaurant or how to have your next event there, visit www.bixbys-mohistory.com.

The opening of Palladium St. Louis in November 2009 seemed to be a logical step for Butler’s Pantry President, Richard Nix Jr. Creating the ideal location to offer full service catering is exactly what he did. Located in Lafayette Square, this glamorous venue with room for up to 700, is the perfect place for weddings, corporate events, or social gatherings. Chef de Cuisine Todd Lough also handles the menu creations at Palladium St. Louis. The renovation of the building and stimulation of other projects in the area are definitely in line with Richard Nix Jr.’s dedication to sustainability. It has been designed as a unique, versatile venue with a theatrical feeling and a blank slate to create the event you want. Put on an event that your guests will remember by booking Palladium St. Louis. Butler’s Pantry also offers catering at many other venues around town and exclusively at the Missouri History Museum and Piper Palm House. The full service Butler’s Pantry catering staff, led by Executive Chef, Greg Ziegenfuss and Vice President of Sales, Cassie Burd, can handle every detail for you from janitorial to entertainment. The atmosphere, service, food, and outstanding attention to detail will create the outstanding event that is tailored to the customer’s needs. “Our team is what I am most proud of, built on individual effort,” said Butler’s Pantry President Richard Nix Jr.

“Wow, what an amazing event last Saturday! You and your staff made the St. Louis Children’s Hospital party an event to remember.  Your staff members were efficient, courteous and made everyone feel at ease. Maggie is an exceptional planner. Her patience with changes and planning expertise were amazing. You are very fortunate to have her working with you. Hopefully, we can work together again. I’m impressed and it was a lot of fun!”
- Patti, Children’s Hospital Party at the Palladium, February 5th

“All of the guests raved about the food and presentation, thank you.”

- UMB Bank meeting at Contemporary Art Museum, February 10th

“Things just couldn’t have been better last night…the desserts and fruit were almost beyond description…I also want to thank the wait staff and Barbara. They all worked so hard and were very pleasant and helpful throughout the entire evening. I’m looking forward to working with you and Butler’s Pantry on the remaining three premieres for 2011. Thanks again for everything.”

-Kathy Lee, Missouri History Museum, February 10th

“Just a short note to say what a fabulous job you and your staff did last night for MDA. The space is beautiful at night, the food and service were up to your usual high standards- and I believe we raised a great deal of money for MDA. Kudos! Encore?”

- Mike Hogan, MDA Muscle Team Bash at the Palladium, February 11th

“A big thank you from Beth and Joey, their heartfelt appreciation for everyone’s hard work. Our guests loved the meal and presentation and attention. We heard many compliments about the waitstaff and especially for the bartender!”
Beth & Joey, Piper Palm House wedding reception, February 26th

Butler’s Pantry and Palladium Saint Louis are honored to be a part of a fabulous coffee table book, The Art of Celebration Midwest. 

This publication includes all realms of the event industry throughout the Midwest region.  From caterers, to floral designers, to production companies and wedding planners, these specialists share their greatest successes and tips for the reader.  Enjoy gorgeous photography of the intimate and grand events from Saint Louis, Chicago and other Midwest cities.

Butler’s Pantry is highlighted in the “Eat, Drink & Be Merry” section of the book.  We describe the 44 year history of our company and give insights as to how we make Saint Louis’ most fabulous catered affairs come to life!

Our newly opened venue, Palladium Saint Louis, is featured in the “Location, Location, Location” chapter.  Learn how we renovated this historic site and transformed it into the state of the art venue it is today.

You can now find this inspiring resource in bookstores and online!

Butler’s Pantry Received Two Awards from International Special Events Society. Our innovative and creative catering, was honored at the 2010 Louie Awards Gala Friday, March 5th at the Palladium Saint Louis. Presented by the St. Louis Chapter of the International Special Events Society (ISES), the 11th Annual Louie Award Gala Celebrates the best events of 2009. Butler’s Pantry and Palladium Saint Louis were recognized with awards in the following categories:

Best Food Presentation for a Private Bithday Party Celebration

Best On-Premise Catered Event (Budget Under $200 Per Guest) for the Landmark’s Association 5oth Anniversary Gala

The Annual Louie Awards recognize the artistry of creating amazing events of magnitude, prestige and inspiration. To enter, event specialists complete a rigorous award entry submission process. Entries are sent out of state to another ISES Chapter to be judged on an unbiased, anonymous basis. The mission of ISES is to educate, advance and promote the special events industry.

It may be hard to imagine that a one-time hospital laundromat could be turned into an elegant events venue, but that’s exactly what has happened at Palladium Saint Louis in Lafayette Square. The space’s dramatic floating mezzanine and soaring, two-story windows with cityscape views are a long way from its previous incarnation as part of City Hospital.

“Palladium Saint Louis is a modern revitalization of a historic 1937 building, and we’ve pulled out all the stops,” says Richard Nix, president of Butler’s Pantry, the catering company behind the new venue. “The space has a sophisticated ambience and sleek contemporary design. It’s not the usual chandeliers-and-tufted-walls look that you find in most hotel ballrooms, but it doesn’t seem like a bar or disco, either. It’s elegant and unique.”

The venue officially opens Saturday, Nov. 7, appropriately with a benefit gala celebrating the 50th anniversary of the Landmarks Association of St. Louis.
by Tony DiMartino

For the entire article visit Ladue News and be sure to check out all that Palladium Saint Louis has to offer!

Butler’s Pantry joined forces with Fleurish for the third time to design an outstanding tabletop at the 2009 St. Louis Children’s Hospital Tabletop Event.  This year’s event was held on April 21st at the Ritz-Carlton and raises more than $100,000 annually.  This one-of-a-kind luncheon featured imaginative tabletop designs by more than 50 of St. Louis’ finest florists, decorators and vendors.

 This year Butler’s Pantry was inspired by our newest venue, Palladium Saint Louis.  This new venue is located downtown, near Lafayette Square, and draws its style from its mix of modern finishes and traditional architecture.  The focal point of our table was a handmade lightbox topped with frosted plexiglass.  Fleurish helped Butler’s Pantry to design floral arrangements of mini calla lilies, coffee break roses, and cymbidium and aranthera orchids.  Placed in varied sizes of glass cylinders, these arrangements were laid out in concentric circle to mimic the logo of Palladium Saint Louis.  The whole table glowed from within atop the lightbox.

Silver Bengaline tablecloths from BBJ Linen and stainless steel chairs created the framework for the outer rim of tables and reflected the silvery-white nature of the Palladium.  Glass tiles in a cool green and metallic color scheme sat atop of the tablecloths and acted as modern placemats.  Contemporary place settings were created with sleek, recti-linear chargers, along with flatware and glassware from Premier Party Rentals and The Aries Company.  Each guest was given a glass gift box, adorned with a hand wired orchid and filled with silver jordan almonds as a keepsake.

Butler’s Pantry was proud to be a part of this great event to benefit St. Louis Children’s Hospital.

By Gail Appleson

ST. LOUIS POST-DISPATCH

For the once-decaying St. Louis City Hospital, the table is being set for another tenant.

Richard Nix Jr., owner of a St. Louis catering service, is in the midst of moving his business to what served as the hospital’s laundry building decades ago.

Butler’s Pantry, one of Missouri’s largest caterers, will continue its 42-year tradition of service with a surprise on the menu: a venue that will host weddings, corporate parties and other extravaganzas. Butler’s Pantry’s new banquet hall will be called the Palladium St. Louis; Nix has been looking for such a site for the last 10 years.

“I wanted to be in the city,” he said. “I love the proximity to the highways. Our trucks are always on the move. And I really feel like this is a connector piece between Soulard and downtown.”
Butler’s Pantry, which will move from 5385 Arsenal Street to 1414 Park Avenue, currently employs about 300 part-time and 30 full-time employees. Nix plans to hire an additional eight full-time and 25 part-time employees for the Palladium at 1400 Park Place. Although the hall is not opening until the spring, Nix is already taking reservations.

“I think it will be a big plus for the neighborhood and the city and we’ll have another event place near downtown,” said Phyllis Young, alderman for the 7th Ward where Butler’s Pantry will be located.

“The building they are taking over is amazing since they have been refurbishing it,” she said about the former laundry that will be used for the Palladium. “It makes people stop and look at what’s going on. Think how much it’s changed in the last five years. It’s come a long way from being a hospital complex.

The company will move its warehouse, office and commissary space into a separate 18,000-square-foot building now being constructed on the former hospital grounds.

The office/commissary building and Palladium are part of the 13-acre Georgian Square mixed-use project that encompasses the hospital and its ancillary buildings, which are located in the Bohemian Hill neighborhood that sits between Soulard and Lafayette Square.

The hospital, which had originally been built in 1845 to serve the indigent of a cholera-infested city, had been slated for demolition when Gilded Age developers Chris Goodson and Trace Shaughnessy purchased the property in 2005.

The first phase of the project was the $30 million renovation of the hospital to create 104 condominiums, 86 of which have been purchased, Goodson said.

The Butler’s Pantry and Palladium section is part of the $27 million second phase that includes the renovation of the 20,000-square-foot power plant building, which the developers hope will house a restaurant and offices.

Nix’s decision to open the Palladium and office building in the Georgian Square development was the “linchpen” in getting bank financing to move the project past its initial residential phase, Shaughnessy said.

“The big thing was it put the next piece into the mixed-used development,” he said.

Young said Butler’s Pantry commitment is also helping to stabilize the first phase of residential development.

The investment by the well-established caterer serves as testimony to Nix’s faith in the area and its long-term viability, said Goodson. Nix has invested more than $3 million into the project.

Nix said he believes the investment will pay off and that the Palladium promises to become a destination spot, particularly with a growing trend by brides and grooms to have receptions at venues other than hotels.

When completed, the 8,000-square-foot structure will be able to hold 700 people. It will have two levels with the rebuilding of a mezzanine that wraps around the room and windows two stories high.

“It’s a historic building with great city views,” Nix said.

Butler’s Pantry began negotiating the deal more than a year ago, before the economy worsened and the stock market plunged, he said.

“Obviously we’re worried about the economy. Catering is a discretionary expense, but we feel confident about our brand,” Nix said. “We built this because our business is growing.”

While companies might be spending less, Nix said clients have not cancelled any holiday parties. He said bookings for Christmas are about the same as last year when the catering company did about $600,000 in business.

“It might be a little down from that this year,” he said.

“We’ve seen people be more budget conscious, but it’s made us be more creative with our menus,” Nix said. “And on the positive side, people might turn to catering at home or in an office setting instead of a more elaborate country club setting.”