KSDK
July 9, 2009

Mustard-Crusted Flank Steak
By Greg Ziegenfuss, Executive Chef

1 flank steak
1 tablespoon kosher salt
2 tablespoons vegetable oil
1/3 cup whole-grain mustard
1/3 cup spicy mustard
1 teaspoon dry mustard
2 tablespoons brown sugar, packed
1 teaspoon freshly ground black pepper
1 lemon zested
1 orange zested

Prepare a charcoal fire. Stir together the mustards, brown sugar, pepper and zest.

Pat the beef dry, rub with vegetable oil and season with kosher salt. Quickly and carefully brown both sides of the flank steak over the hot coals. Remove from heat and allow to cool.

Coat meat with the mustard mixture and place on the grill, off the direct heat. Roast for approximately 10 minutes or until a thermometer inserted into the thickest part registers 125 degrees for medium rare.

Allow to rest for 10 minutes and slice against the grain as thin as possible to ensure tenderness.

“Farmers Market, Dinners On The Plaza”

WHAT: Join Butler’s Pantry at the Piper Palm House every Thursday in July for a celebration of Missouri’s incredible bounty. As the sustainable movement grows and people strive to eat more local produce, Butler’s Pantry is creating five delicious dinners using the harvest from the Farmers Market in Tower Grove Park.

The menu will vary each week as Butler’s Pantry’s chefs use the freshest local ingredients to create a scrumptious seasonally inspired buffet. The chefs are planning some incredible dishes, including pecan-crusted Missouri trout; local long beans and Swiss chard; and spinach Papperdelle tossed with heirloom tomatoes, Baetje Farms pumpkin and walnut goat cheese. Locally produced wine will be available to complement the savory dishes.

The Farmers Market Dinners on the Plaza will be served buffet-style and include a served dessert and a choice of coffee or tea.Outdoor seating will be available weather permitting
WHEN: Every Thursday in July
All Dinners are 6:00 p.m. to 9:00 p.m.

WHERE: The Piper Palm House in Tower Grove Park
4256 Magnolia Ave.
St. Louis, Mo. 63110
Call 314-575-5658
Seating is limited. Make your reservations today!

COST: Dinner is $28.00 for adults and $14.95 for children, plus tax and gratuity. Children under four are free. Wine not included

by Amy Peck Abraham
Thursday, June 12, 2009

Join Butler’s Pantry at the Piper Palm House every Thursday in July from 6 to 9 p.m. for a celebration of Missouri’s incredible bounty. Butler’s Pantry is creating five delicious dinners using the harvest from the Tower Grove Farmers’ Market. The menu will vary each week as Butler’s Pantry chefs use the freshest local ingredients to create a seasonally inspired buffet. The chefs are planning some incredible dishes, including pecan-crusted Missouri trout; local long beans and Swiss chard; and spinach pappardelle tossed with heirloom tomatoes, pumpkin and walnut goat cheese. Locally produced wine will be available.

View the full column here.

To see our blurb on STL Today click here.

KSDK
May 18, 2009

“It’s graduation season and many people are hosting parties for graduates. Greg Ziegenfuss is the executive chef at Butler’s Pantry, and has some great ideas for you.”

The steps to follow are not unlike the steps a professional follows;

Select a date and make a guest list.

If planning on an out side party make sure you have a rain plan.

If the party will be for an extended period of time be sure to keep food on the buffets at safe temperatures, either hot or cold as necessary.

Decide on a menu, be sure it appeals to all age groups invited

Write a shopping list, be sure to include all beverages, mixers ice etc.  Be sure there are sufficient non alcoholic choices to appeal to all age groups.  Break the shopping list down into what can be bought in advance and what is better closer to the party.

When planning on what to make ahead keep in mind the amount of refrigeration you have.  Don’t hesitate to ask the neighbors to store things in their refrigerator or freezer, just be sure they get an invitation.

Write a prep list, deciding what to do when, and keep to the schedule.  Leave as little to do on the day of the party as possible.  Be sure to enlist friends and family members who do offer to help.

Consider hiring a college student to help with the food and/or tend bar.

Do not be overly ambitious - keep in mind your limitations be they space, time or culinary ability.

When all else fails do not hesitate to call a professional caterer.

Most importantly enjoy the time with your friends and family!

RECIPES:

Grilled Chicken with Bourbon BBQ Sauce
Serves: 8

1 tablespoon kosher salt
¾ cup Hungarian sweet paprika
3 tablespoons dark brown sugar, packed
1 teaspoon white pepper, ground
1 teaspoon cayenne pepper
2 each 3½ pound fresh bone-in chickens, cut into quarters (save back bones and gizzards for stock)
45 charcoal briquettes
2 cups hickory wood chips, soaked in water one hour and drained
1 charcoal chimney
Bourbon BBQ sauce (see recipe below)

Arrange chicken in single layer on a large baking sheet. Combine first five ingredients in a bowl. Rub generously on chicken. Allow chicken to stand for one hour.

Meanwhile, prepare the BBQ fire using the charcoal chimney and newspaper to light. When coals are white, approximately 30 minutes, spill coals into half the BBQ pit and scatter with the hickory wood chips. Place the chicken skin side down, on the grill rack away from direct heat. Cover the BBQ pit and cook chicken until cooked through turning every ten minues and mopping with the Bourbon BBQ sauce, approximately 40 to 45 minutes. Serve hot or warm with additional BBQ sauce on the side.

Bourbon BBQ Sauce
Serves: 8

2 tablespoons olive oil
2 teaspoons minced ginger root
2 teaspoons minced garlic
2 cups bourbon
2 cups ketchup
Zest of 2 lemons
Zest of 2 oranges
Juice of 2 lemons
2/3 cup Worcestershire sauce
2/3 cup Low sodium soy sauce
4 tablespoons honey
2 teaspoons Liquid Barbeque Smoke
2 tablespoons Tabasco sauce

In a heavy medium-sized saucepan, heat the oil over medium-high setting and sauté the ginger and garlic to aroma. Add the bourbon; allow to flame and reduce by half. Add the remaining ingredients. Bring to boil stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1½ cups, about 20 minutes. Adjust seasoning with salt and white pepper to taste.

Allow to cool. Cover and refrigerate for up to two weeks.

Yield: 3 cups

Serving Ideas: A perfect sauce for grilled chicken, ribs, pork steaks, etc.

*watch the video

Join us every Thursday in July and celebrate the bounty of the Farmers Market in Tower Grove Park.

You can dine on the plaza at the Piper Palm House & enjoy seasonally inspired dishes created by the chefs of Butler’s Pantry while you savor the fruits of Missouri with wine produced by local vineyards.

The dinner buffet will include served dessert and a choice of coffee or tea for $28.00 per person.

Hours:

6:00pm – 9:00pm

Reservations:

(314) 575-5658

by Richard L. Nix, Jr.

While it is certainly far fetched to bring the mountains of Northern Italy to Saint Louis, dining “al fresco” on the cuisine of this tasty region is certainly within our reach. Planning a summer picnic should include the freshness and ease that reflects the Italian lifestyle. Simplicity is the key ingredient to your Tuscan style picnic.

Two main ingredients for an al fresco feast are a warm summer day and family and friends willing to share a blanket under a large shady tree. You don’t need a wonderful view, or a sandy beach to enjoy your al fresco meal. Whether you choose your backyard or a local park, being outdoors awakens the senses and makes everything more enjoyable under the open sky. A few simple items are all that is needed to create the décor for an al fresco meal. Italian jacquard napkins, hand crafted ceramic plates, rustic wood platters and olive wood serving utensils all add up to a casual Italian dining setting. The addition of candlelight and a bouquet of fresh garden flowers and herbs complete the feel.

The remaining ingredient to your al fresco meal is a picnic basket brimming with Italian delicacies and beverages. Welcome your picnickers with a light cocktail, or as the Italians say an “aperitif,” such as a Bellini. This classic cocktail, made famous at Harry’s bar in Venice, is equal parts fresh peach puree and champagne. An Italian Pinot Grigio can also be a wonderful start to your al fresco meal. Two examples of great Italian Pinot Grigios that can be purchased for around ten dollars are Franz Haas and Ecco Domani. These cocktails should be served with spiced almonds and cracked Italian olives.

Historically the presence of antipasto on a picnic menu was a sign of prosperity. Lavish your guests with a variety of Italian meats, cheeses and grilled vegetables. Bruschetta is another flavorful picnic pleaser. Bruschetta is simply grilled Italian breads drizzled with olive oil and rubbed with raw garlic, served with a variety of spreads, such as sautéed chopped shrimp with garlic and lemon zest or black olive tapenade.

It wouldn’t be an Italian dining experience without the presence of pasta. Your guests might enjoy farfalle with pesto and tomatoes or penne with broccoli, scallions and mushrooms in a sundried tomato cream sauce. Chicken marinated in extra virgin olive oil, whole garlic, fresh lemons and oregano is a great way to round out the meal.

Dessert, like the rest of our picnic basket is simple, chocolate biscotti and whole fresh strawberries with zabaglione dipping cream. Offering iced coffee or an Italian dessert wine, such as Moscato, is a great way to finish a warm evening dining “al fresco.”

No matter what the location, dining outside has a special appeal for hosts and guests alike; it is the sense that something is different and therefore more intriguing.

Al Fresco Sample Menu