Pan Seared Wild Striped Bass with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes
Ingredients:
2 Tbs butter
½ cup semolina flour
4 (6oz) portions wild striped bass
12 oz fingerling potatoes
2 Tbs chopped fresh rosemary
1 lb fresh local zucchini, yellow squash and carrots
½ cup good quality mayonnaise
¼ cup basil pesto
10 cherry tomatoes cut in half
4 Tbs extra virgin olive oil
Sea salt and fresh cracked pepper to taste
Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.
On Saturday, June 5 Butler’s Pantry worked with planner Ellen Gutierrez from Bride’s Vision on a beautiful countryside wedding. The celebration took place at the Bride’s home in Ballwin, MO. With a natural color scheme of lemon yellow & lime green, flower arrangments by the Mother of the Bride, and duck provided by the Father of the Bride; the event truly was a family affair.
The Menu
~PASSED HORS D’OEUVRES~
Valentine Cucumber Cream Canape
Fresh Vegetable Spring Rolls with Peanut Sauce
Smoked Chicken, Leek & Asparagus Crepe
Plum Roasted Duck & Leeks in Wonton Petal
Petite Croque Monsieur with Country Mustard
~DINNER STATIONS~
~Seafood Station~
Large Gulf Shrimp & Split Crab Legs
displayed in a ice bowl
Sesame Crusted Tuna with Napa Slaw
Sushi Collection
*smoked salmon roll
*sesame crab roll
*california roll
with wasabi cream, pickled ginger & soy vinaigrette
~Italian Station~
Sicilian Antipasto Display
marinated vegetables, italian meats & cheeses, with hand crafted breads
Duo of Bruschetta Spreads
tomato feta & hummus served with grilled ciabatta
Three Cheese Tortellini
with asparagus, scallions, mushrooms & artichokes tossed with a basil garlic olive oil
Mexican Caesar Salad
with tortilla strips, roasted peppers, crumbled cojita cheese &jalapeno caesar dressing
Tender Chilled Asparagus
with a plum tomato & red onion relish
drizzled with basil vinaigrette
~Carving Station~
New Potato Basket with Bacon & Chive
Raspberry Marinated Chicken Breast
on brioche with brie & country mustard
Hand Carved Herb Encrusted Tenderloin of Beef
bearnaise sauce & horseradish cream
Artisan Breads
~DESSERT~
Candy Bar & Wedding Cake
Praise from the Father of the Bride
“I knew when we first talked about the wedding several months ago, that Butler’s Pantry would create the perfect backdrop and food, However, the staff added the highest level of professionalism and service to the food and setting. We have received countless rave reviews on the whole affair and I am overwhelmed when I think of how extraordinary the event turned out for [the Bride & Groom].
Thank you for all of your planning and expertise. I would love to work with you all again! To everyone who participated in the wedding, thank you so much for all you did.”
VP of Sales & Catering Cassie Burd, Chef Cat Cora and Boardroom Director Christine Hereford
Two members of our team got a chance to meet Iron Chef Cat Cora on Monday, June 7th. Chef Cat Cora was in town to promote her latest cookbook Cat Cora’s Classics with a Twist. The cooking demonstration, food tasting & book signing was presented by Sauce Magazine and hosted at Moulin.
We watched Cat prepare the following recipes live, and were able to enjoy samples of them afterwards.
Emphasis on Local Simple prep, low cost—yet great flavor
The challenge was on for Butler’s Pantry Catering in St. Louis, when it was hired to do all of the corporate catering for the BMW Championship in 2008. That meant breakfast, lunch and dinner every day for about 30 different companies, plus the BMW hospitality tent, plus evening cocktail parties and receptions.
Many of the guests, from BMW North America and BMW Germany, were “very worldly people,” says Greg Ziegenfuss. “We needed to come up with a lot of different menu items for them.”
BMW had made it clear that it wanted to highlight local products as much as possible. Using prosciutto from a St. Louis company, Volpi, and locally grown peaches, Ziegenfuss’ team created a simple but delicious hors d’oeuvre. “It’s very inexpensive and obviously very easy,” he says. “So it’s all good.”
Grilled Balsamic Peaches
Yield: 50 skewers
Ingredients
5 whole, perfectly ripe, firm, medium sized fresh peaches (the trick is the peach must be
ripe to maximize its sweetness but not too ripe where it turns to mush on the grill)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
20 slices Volpi Prosciutto (Any prosciutto can be used, however we love the Volpi prosciutto—not only because it is made in St. Louis, but we feel it is as good as any prosciutto available either imported or domestic)
50 fresh basil leaves medium in size
50 bamboo, knot tied, 4-inch skewers
Method
Halve the peaches and remove the stone with a large Parisian scoop. Cut the peach halves in thirds, toss in the olive oil and balsamic vinegar allowing to macerate for 15 minutes while the char broiler pre-heats.
Meanwhile, cut the prosciutto length wise in 1/2-inch strips.
Drain the marinade from the peaches, reserving the liquid, and grill until obtaining a nice grill mark on both sides of the peach.
When cool, cut the grilled sections into 3/4-inch pieces, wrap with the prosciutto and basil leaf and then put on skewers.
Drizzle the skewered prosciutto-wrapped peaches with reserved marinade and quickly place on the grill just prior to serving.
The peaches also may be cooled at this point and served at room temperature for off-premise functions when a grill is not available or feasible.
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
Join Butler’s Pantryat 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.
“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.
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.
Catersource Magazine – May/June 2010
