Whether you’re hiring a caterer for a board luncheon or a gala, you want the food and service to make the right impression.

Barnes-Jewish Hospital Foundation events might be large affairs or more intimate parties. Kris Marino, senior foundation and donor events coordinator for the foundation, said one way to find caterers is through local professional meeting planning groups or through referrals from others. “If someone has had a marvelous experience with a caterer, I’d like to try them,” she said.

In addition to great food, creativity, especially in presentation, is what stands out. “When a caterer can bring a little pizazz, it’s a winner,” she said. If you have a theme in mind, ask the caterer to come up with a menu around that. “Sometimes you want something safe you know people will enjoy. Other times you want to be wowed. A good caterer should be able to follow your direction,” she said.

If you’re considering two or three caterers, ask for personalized tastings to help you gauge “what the food looks like, the presentation and general style of each caterer,” she said. “Go with your gut and taste everything.”

As executive assistant to the president of Hortica Insurance & Employee Benefits in Edwardsville, Jean Hughes oversees arrangements for quarterly board meetings as well as company-hosted chamber or industry functions.

Establish relationships with a select group of caterers “so they know what you’re expecting and can produce that,” she said. “We like things done nicely, but obviously we’re looking for value.”…

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Food-drink pairings add flair to parties

by Karen Deer

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THINKING OUTSIDE THE BOX — AND IN IT

For the opening of a storage products store in St. Louis, Butler’s Pantry was asked to create buffets from the client’s products, everything from glass storage containers to file holders. Although the items used aren’t typically part of a buffet or station, Cassie Burd, vice president of sales and catering, says, “It helped us think outside the box, if you will, in how we presented the food.”
 

1 – Color and food were linked throughout the event. Earth tones displayed beef sandwiches and mini potatoes; candy-colored items were used to display desserts; clear glassware was used at the soup station.

2 – Consumer office and storage items, including CD holders (the napkins) and file holders, were put to new uses. Although it was because of the client at this event, experimenting with unusual items, or with typical items used in unexpected ways, can add excitement to an event.

3 – At the Texas Beef Station, sliders and open-face brisket sandwiches reflected the client’s home office.

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KPLR11.com
May 9, 2011

Spring is rapidly slipping into summer. It’s time to pay attention to produce. Greg Ziengenfuss from Butler’s Pantry is the executive chef and vice president of operations. He has great tips for what you can do with fresh local produce.

Martha Stewart Weddings | Winter 2011

EXPERT ADVICE FROM A CATERER

Richard Nix, Jr.
Saint Louis, Missouri

Known for  Seasonal cuisine with a focus on flavor, presentation, and quality

Where to Find Him  At Butler’s Pantry (he’s the president)

Top Tip  Don’t rush to finalize your menu. Over the course of the planning process, trends will change and you’ll develop new ideas. Wait until a couple of months before the event, and it will feel fresh and current.

How can couples find a good caterer?

Word of mouth is everything. Ask friends for recommendations, and find out which companies have exclusive arrangements at the notable venues in your area. Once you get a list of names, spend time browsing their websites. Blogs, where you can see their work in action, are another indication that they have their finger on the pulse of the industry.

Anything to look out for?

Be cautious about multitaskers who insist they can also help with the ceremony. They should be dedicated to the food and service at your party, nothing else. If they balk at providing a cost breakdown, that’s another bad sign. Also ask: Are you going to be present at my wedding? A good caterer will guarantee it. And, if they don’t offer a follow-up tasting, reconsider.

What are your recommendations for couples as they choose their menus?

Try not to fall for overly complicated food fads. A foam garnish, for example, can add a nice flavor, but it’s hard to pull off for a big crowd. What works in a dining room for four people doesn’t always translate to a crowd of 200. Your best bet is to keep things simple.

How can couples personalize their food?

Incorporate childhood favorites, things you ate on a memorable vacation or on your first date, or dishes from a beloved restaurant. Or look back even further in time. One of our brides, for instance, requested table-side Caesar salads, which her parents had at their wedding. And if two cultures are coming together, serve a dish from each one as a starter.

Any creative ways to dress up that ubiquitous chicken entree?

For winter, I like a Cornish game hen covered in a Bing-cherry and port demi-glace on a bed of toasted farro. Chicken Napoleon, layered with puff pastry, mushrooms, and goat cheese, and finished with chive veloute, is also divine.

Thoughts on waiter service versus buffet?

Sit-down meals are more traditional, but they tie guests to their seats. If you have a lively crowd, you might want to have a buffet, which lets people get up and move around. That said, it’s not necessarily less expensive than a sitdown. The savings can be eaten up in quantity.

Any suggestions for those who’d like to save money without sacrificing quality?

You can easily save 15 to 20 percent on food and service by choosing a Friday or Sunday in the off-season (usually the colder months). Dinner is the priciest meal, but it’s possible to lower your expenses with a cocktail-style set-up: heavy hors d’oeuvres and seating for only half the guests. Or serve lunch or afternoon tea instead. It’s more affordable and just as elegant. I also love a good brunch — with a crepe station and a do-it-yourself Bloody Mary bar.

Along the same lines, does serving only beer and wine save a ton of cash?

Actually, no. Depending on how many options you offer, liquor bars can be more cost-effective. There are about 25 drinks in a liter of vodka, whereas a bottle of wine has just five.

BY KAREN DEER – STLtoday.com
Wednesday, November 10, 2010 12:00 am

Caterers at Butler's Pantry filled a cylindrical glass vase with hydrangeas and hyacinth flowers, adding height, color and beauty to this holiday dinner table. Photo by John L. White | jwhite@post-dispatch.com

It’s early November, which means that Thanksgiving dinners, holiday cookie exchanges and open houses will be here before you know it. Now is the time to plan your menu — and your table decorations.

“It’s the time of year to utilize your treasures,” such as antiques and family heirlooms, says Richard Nix Jr., president of Butler’s Pantry catering company in Lafayette Square. “You’d be surprised how an old urn or vessel will pop as a centerpiece on your holiday table.”

Joan Long, owner of Patty Long Catering in Soulard, says: “And don’t forget to pull out your holiday ornaments, garland and holly. It’s all about presentation.”

Creating the perfect tablescape can be effortless, as long as you are prepared. First, get a head count. Once you’ve determined the guest list, choose your tables. Nix recommends mixing it up with different shapes and sizes, maybe a square table and a round table.

“Next comes the color scheme,” says Sherry Nungesser of Roy-el Catering in Belleville. “People eat with their eyes, and if it looks good, it’s going to taste good.”

Nix suggests mixing gold, silver and white accessories to achieve a timeless, elegant setting. Jewel tones such as emerald green, purple, pink and chartreuse can provide a vibrant splash of color. Or go for metallics, such as copper and gold, mixed with chocolate accents to create a rich palette. “The traditional red, green and plaid holiday colors are overdone,” he says.

HOLIDAY DINNER

1. Set up a dessert-coffee-cordials station away from the dining room. After a big holiday meal, it’s nice to be able to move about and eat dessert at your discretion.

2. Place cards are an easy way to personalize your table. Use something creative that goes with your meal or décor, such as a personalized ornament.

3. Unique favors are a great way for your friends and family to remember the evening. For example, send guests home with individually boxed coffeecakes for breakfast the next morning.

4. Choose a wine that pairs nicely with your meal. It does not have to be expensive. If you need help, ask at one of the many great wine shops in St. Louis.

5. Start (or continue) a family tradition. You’ll create memories for years to come.

Source: Butler’s Pantry, 1414 Park Avenue, Lafayette Square

HOLIDAY OPEN HOUSE

1. Prepare most of the food ahead of time. Refrigerate until needed.

2. Arrange risers under the tablecloth to elevate some of the serving dishes and add dimension. Use items you already own, such as pots, bowls or milk crates turned upside down.

3. For added color and texture, drape a variety of fabrics over the risers.

4. An open house can last for hours. Put out small amounts of food at a time, and freshen the table when needed.

5. Enjoy your own party. Consider hiring a friend or acquaintance to keep your table stocked.

6. Keep your guests mingling and moving. Standing cocktail tables are a good idea. Consider placing the desserts in another room.

Source: Roy-el Catering, 8000 Concordia Church Road, Belleville

COOKIE EXCHANGE

1. Make sure guests bring a variety of cookies with different textures. Include kid-friendly cookies such as decorated Rice Krispie treats and M&M cookies. Make sure everyone brings the same number of cookies so they will go home with as many as they brought.

2. Stick with your comfort level. If you’re not a professional baker, don’t stress out trying to prepare a complex cookie. If you don’t bake, head to a bakery.

3. Add dimension to your serving table with large reusable decorative boxes and tins. Placing them in the center of the table creates an eyecatching centerpiece.

4. Decorate with a theme. For example, mixing and matching winter-white serving pieces will create a classic style. Colorful cookies will pop on a white serving plate. Continue your white theme with an all-white centerpiece consisting of candles, snowflakes and icicles.

5. Provide your guests with take-away containers. Baskets, tins, and boxes are an easy find at the dollar store.

6. Label the cookies and place recipe cards next to each platter.

Source: Patty Long Catering, 1804 South Ninth Street, Soulard

Treat guests to a sweet – and memorable – grand finale

By Anna Sachse
CTW Features

In the past, wedding cake was the big day’s lone sweet treat. But recently brides and grooms have started capitalizing on the popularity of the bag-your-own-candy favor station by providing creative build-your-own dessert buffets in addition to the classic tiered confection.

“Couples are always looking for ways to make their wedding unique without spending a lot of money, and an interactive dessert station is a good way to accomplish that,” says Bridget Pelster, a sales and catering manager for the St. Louis-based Butler’s Pantry. “Allowing guests to customize their own dessert ensures that everyone will find something they like.”

Not only that, these colorful displays are visually appealing and add to the décor of your soirée, says Kristina Armstrong, owner of the Atlanta-based My Bride Idea Event Planning Services.

If you want a really decadent spread, Armstrong suggests creating a sundae buffet with three different flavors of ice cream, caramel and chocolate sauces, and a whole range of toppings, such as fruit, nuts, chocolate chips, whipped cream, sprinkles and cherries. Or set up a nostalgic s’mores station with jars of graham crackers, chocolate bars, marshmallows, skewers and a burner for marshmallow toasting.

At Butler’s Pantry, Pelster has whipped up BYO stations that range from providing different flavors of ice cream that can be blended with candy, cookie and fruit mix-ins and then served in fresh waffle cones, Cold Stone-style, to laying out a variety of pies that guests can top with whipped cream or multiple flavors à la mode.

Other fun options include doughnut hole, candy apple or Rice Krispie treat carts, in which guests can customize their pastry, fruit or cereal bar with melted caramel and dark, milk and white chocolate, as well as toppings like nuts, crushed Oreos, mini M&M’s and sprinkles.

Copyright © CTW Features

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!