Archive for the ‘Recipes’ Category

BP in September/October Issue of Catersource!

Tuesday, September 15th, 2015

We’re so proud to have one of our holiday drinks photos (taken by our Director of Marketing Sara Ketterer) featured on the front cover of the September/October Issue of Catersource magazine, Hello, Holidays! We’re equally excited to have, in the same issue, a feature showcasing an appetizing recipe by Chuck Friedhoff, Butler’s Pantry’s chef de cuisine. The recipe Three Little Pigs Appetizer features waffles, bacon & bourbon, “three trendy food items wrapped into one tasty and beautifully presented bite”! It’s a standout appetizer for the holidays and has received numerous rave reviews.

Click below to view the cover page & “Triple Treat” feature/recipe. Read the entire Catersource Hello, Holidays! issue here: Catersource Hello, Holidays!

Catersource Cover

Catersource Front Cover

Catersource Chuck's Recipes_Page_1

Simple 4, 3, 2, 1 BBQ Seasoning Recipe

Thursday, August 27th, 2015

For your next outdoor grilling session, try this wonderfully simple & flavorful BBQ Seasoning by Butler’s Pantry’s chefs. It’s a 4, 3, 2, 1 rub – easy to remember & easy to make! It’s perfect for adding some spice to chicken or whatever your favorite BBQ protein is!

Basic BBQ Seasoning (4, 3, 2, 1 Rub)

4 Tablespoons Kosher Salt

3 Tablespoons Light Brown Sugar

2 Tablespoons Paprika

1 Tablespoon Cayenne

1) Combine all & store in air tight container.

Executive Chef Greg Weighs In On His Favorite Protein-Packed Dish!

Tuesday, July 28th, 2015

Butler’s Pantry Executive Chef Greg Ziegenfuss discusses one of his favorite protein dishes in Catersource July/August 2015 issue: Mushrooms! Check out the article & his recipe for Fricassee of Forest Mushrooms below.


“Mushrooms can provide more than great taste and texture in meals,” Ziegenfuss says. “They actually have surprisingly high nutritional value.” Mushrooms are naturally low in fat, carbs, sodium, cholesterol and calories, while boasting a healthy dose of antioxidants, dietary fiber, essential minerals, vitamins and unique proteins.

Over the past five years, Ziegenfuss notes that vegetarian cuisine and related dietary requests have increased greatly in the catering world. “We have to be creative while getting in front of trends and dietary needs to present delicious, as well as ‘eye’ appealing meals. Mushrooms fit nicely in the delicious category and only require a small amount of a healthy, flavorful fat for cooking. Try adding extra virgin olive oil, herbs, garlic, wine, or fortified wine to maintain the nutritious element while still tasting great.” For an eye-appealing dish, the chef suggests selecting mushrooms with different shapes and textures, such as with his recipe below.

Speaking to the increased interest in vegetarian options, the chef noted, “We have improved our kitchen and catering menus to incorporate seasonal, veggie-friendly meals.” For example, Butler’s Pantry recently launched a seasonal vegetarian tasting menu that includes options such as herb gnocchi with arugula pesto, spring peas, tendrils, and shaved parmesan; eggplant roulade with goat cheese, arugula, peppers, mushrooms, and Israeli cous cous; and butternut ravioli with lemon garlic butter and shaved parmesan. The mushroom dish can be served as a first course for vegetarians and non-vegetarians alike. It can also be made vegan by omitting the butter and substituting extra virgin olive oil. With the addition of grain, rice, or legumes, the dish can also be served as a fulfilling entrée for vegetarians.

CLICK HERE for the full article & recipe for Fricassee of Forest Mushrooms!

Original article in Catersource.

Cranberries Shine in Holiday Recipes!

Tuesday, December 16th, 2014

Original article can be found on

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


December 15, 2014

Winter Garnish Recipe

Friday, January 3rd, 2014

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

by Chef Chuck Friedhoff


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



Compliments of Chef Angelo Grasso– Jeffery Miller Catering Co.



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


Holiday Stollen Recipe

Monday, December 23rd, 2013

Holiday Stollen Recipe

Click image to enlarge.

This is the perfect addition to any holiday party.

Celebrate the 4th of July in style!

Thursday, June 20th, 2013

Watch and learn as Chef Greg shows you how to make the perfect salad for your 4th of July celebration:

Red, White & Blue Caprese Salad

Butler’s Pantry’s Executive Chef, Greg Ziegenfuss, prepares his Red, White & Blue Caprese Salad.


Red White and Blue Caprese salad:

  • 2 pounds blue “b” potatoes cut 1/8
  • 2 pints red cherry tomatoes
  • 1 quart ciliegene , small round fresh mozzarella balls drained
  • ½ cup fresh basil chiffonade
  • 1/2 cup extra virgin olive oil
  • ½ cup white balsamic vinegar
  • Kosher salt and freshly ground black pepper

Boil potatoes in salted water until just tender. Drain thoroughly and toss with the oil and vinegar while still hot , as potatoes cool they will absorb the oil and vinegar.

Toss with remaining ingredients, season with salt and pepper to taste.

May serve immediately or hold for up to 24 hours refrigerated.

Allow an hour out of the refrigerator before serving.

Serves 6-8.

This is a great dish to serve at a fourth of July picnic as it is light , fresh and bursting with red , white and blue colors.

Treat Mom Right on Mother’s Day

Wednesday, April 17th, 2013


© Paha_l | Dreamstime Stock Photos & Stock Free Images

Chef Greg shared the perfect make at home recipe for Mothers day because Dad can work his magic grilling the lamb while the kids prepare the “salsa “ to accompany the lamb. Serve this delicious lamb with some sautéed baby spinach, roast potatoes with fresh oregano and garlic and a loaf of crusty calamata olive bread and you are sure to make points with your wife.

Char grilled rack of lamb with golden raisin , mint and pine nut “salsa”

Recipe by: Chef Greg Ziegenfusslamb with salsa_smaller

  • 3 racks of lamb, 8 bone  racks, 1.5 pounds each “frenched” by your butcher
  • 2 cups extra virgin olive oil
  • Zest and juice of 8 lemons
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 medium yellow onion fine diced
  • 2 Tablespoon minced garlic
  • 2 Tablespoon sea salt
  • I Tablespoon freshly ground black pepper
Photo by: Sara Ketterer

Combine all ingredients except the lamb in a mixing bowl. Place the lamb in a non reactive dish and pour the marinade over. Allow to marinate over night refrigerated. Remove from the refrigerator one hour before planning on grilling. Grill over a hot charcoal fire turning often so not to burn for approximately 20 minutes or until an instant read thermometer reads 125 degrees. Allow to rest for ten minutes , carve and serve with the golden raisin “salsa” (recipe follows)

Golden Raisin, mint and pine nut salsa:

  • 1 cup fresh mint leaves chiffonade
  • ½ cup golden raisins rehydrated 1 cup apple juice and 1 cup dry white wine heated to a boil and allow to rest for 10 minutes
  • ½ cup toasted pine nuts
  • 1 Tablespoon minced garlic
  • Zest and juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • Sea salt and freshly cracked black pepper to taste

In a small bowl combine all ingredients , season to taste with salt and pepper. Can be made up to 24 hours in advance. Allow to come to room temperature for an hour before serving.

Asparagus Parmesan Spring Rolls Recipe

Tuesday, January 29th, 2013


Parmesan Spring Rolls

By: Executive Chef Greg Ziegenfuss
(User note, at Butlers Pantry we make our own pastry for this “spring roll.” For the sake of ease I am suggesting using pre-made frozen puff pastry dough.)
  • Ingredients:
  • 12 ea. fresh spears of asparagus, blanched and trimmed to 5 inches
  • 12 ea.  5inch by 2inch pieces of thawed puff pastry dough
  • 1.5 cups shredded parmesan cheese
  • Egg wash

1. Egg wash each piece of puff pastry, lay one asparagus on each piece of dough.

2. Sprinkle generously with parmesan cheese and roll up like rolling a cigar.

3. Repeat with all pastry and asparagus.

4. Egg wash the outside of each spring roll and again sprinkle generously with parmesan cheese.

5. Place on a parchment lined baking sheet and bake in a pre-heated 350 degree oven until browned and crisp, approx. 10 – 15 minutes depending on your oven.

6. Cut in half and serve immediately. Serve with your favorite aioli

Note: May be made up to 6 hours in advance and reheated for service.

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