Chef Greg will be on Show Me St. Louis Friday, May 25th at the 12 o’clock hour. He’ll be offering advice on how to plan the perfect graduation party. Don’t miss it!

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

“Everything was wonderful. Thank you for making it so special!”

Cipriano Rehearsal Dinner, June 2, 2011

“Annette, Bridget & Holly- We wanted to say THANK YOU for everything you did leading up to the wedding and on June 4th. The ceremony looked beautiful- the flowers that were planted in front of the ruins looked AMAZING. And the Piper Palm House looked very nice too! All of our guests were blown away by the beauty. The food was spectacular- so many people commented on how delicious the food was, so thanks for that. All of the waiters, bartenders, and waitresses were extremely helpful as well. Joni’s vision truly came to life and we owe it to the beautiful location and service you provided.”

Brett & Joni Carty Wedding, Piper Palm House, June 4, 2011

“Several guests commented that dinner was the best they have ever had at a wedding and better than most restaurants. From the hors d’oeuvres to the main course, everything was perfect!!”

Rapley & Magner Reception, Missouri History Museum, June 4, 2011

“Bridget and all the staff were wonderful to work with. The food was delicious and we were extremely pleased with our entire event. We received many compliments! Everyone loved the cheeses and the pasta was to die for!!”

Schmitt Wedding, Piper Palm House, June 5, 2011

“Maggie, I just want to take a minute to thank you so much for everything you did for us! Everything went so smoothly and we were so, so pleased with our wedding a reception. We have received so many compliments from our guests- from the look of the space, to the efficiency of the staff, and everyone agreed that it was the BEST wedding food they have ever had! We could not have asked for a better place for our wedding and reception, or a better coordinator to hold our hands through the entire process. It was such a releif to know that we never had to worry about a thing because you were always right there to organize, help us out, and make the perfect suggestion. Thank you again!”

Colwell Wedding, Palladium Saint Louis, June 17, 2011

“We have had Butler’s Pantry many times and it is always excellent!”

Webb 25th Anniversary, Piper Palm House, June 19, 2011

“Excellend food and excellent service. You’ll be back!”

Kahn Cocktail Party, Private Residence, June 25, 2011

Music wasn’t the only thing featured at the 2011 Riverfront Times Music Showcase this past weekend. Butler’s Pantry provided a variety of the talent with delectable items from the Butler’s Boardroom, a scaled down version of signature menu items with the simplicity of a drop off catering service!

Check out the Funky Butt Brass Band chowing down on some Butler's Boardroom sandwiches!

Seared Ahi Tuna Carpaccio on Plantain Curls

Yield | 16 appetizers |

• 2 Tbsp sesame oil                                                               
• ¼ cup white sesame seeds
• ¼ cup black sesame seeds
• 1 Tbsp wasabi powder
• 2 8-oz, 1½-inch-square strips tuna loin*
• 1 Tbsp sea salt
• ¼ cup vegetable oil
• 1 green plantain, peeled and sliced thinly on a bias
• soy-rum glaze (recipe follows)
• mango salsa (recipe follows)

| Preparation | In a heavy nonstick sauté pan, heat sesame oil over medium heat. Combine sesame seeds and wasabi powder. Season tuna with salt and roll in sesame-wasabi mixture to coat. When oil is almost smoking, place tuna in pan and lightly brown all sides. Remove from heat, cool and cut into 16 slices.

In a heavy sauce pot, heat oil to 350ºF. Place plantain strips in oil and fry until crisp. Drain on paper towel. Top each plantain with tuna, drizzle with soy-rum glaze and top with mango salsa.

*Ask your fishmonger to cut these strips for you.

Mango Salsa

This salsa is excellent with grilled or seared seafood or chicken.

By Greg Ziegenfuss, Butler’s Pantry Catering

Yield | 1 cup |

• ¾ cup finely diced fresh mango
• ¼ cup sweet chile sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp fresh cilantro, cut into chiffonade

| Preparation | In medium mixing bowl, combine all ingredients and mix thoroughly.

Soy-Rum Glaze

This sauce can be prepared up to a week in advance and refrigerated until ready to use.

By Greg Ziegenfuss, Butler’s Pantry Catering

Yield | 1 cup |

• 1 cup low-sodium soy sauce
• 1 cup + 2 oz dark rum, such as Myers’s
• 1 Tbsp cornstarch

| Preparation | Combine soy sauce and 1 cup rum in a heavy sauce pot and reduce by half. In a separate bowl, prepare a slurry by whisking together cornstarch and 2 ounces rum. Whisk into the soy-rum mixture and boil until thickened. Remove from heat and cool. Place in a squeeze bottle with small tip for drizzling.

Thai Coconut Curry Prawns

Yield | 24 appetizers |

• 1 cup all-purpose flour
• 1 tsp Old Bay seasoning
• 1 tsp curry powder
• 1 tsp baking powder
• 1 large egg, beaten
• 1 cup ginger beer
• 1 cup unsweetened shredded coconut
• 1 cup panko bread crumbs
• vegetable oil for frying
• 24 large shrimp, peeled and skewered straight
• lime aïoli (recipe follows)

| Preparation | In a medium bowl, whisk together flour, Old Bay seasoning, curry powder and baking powder. Add egg and ginger beer, and whisk until just combined but still lumpy. Let stand for 15 minutes. In a separate bowl, combine coconut and bread crumbs; set aside.

Fill a medium, deep-sided heavy pot half-full with oil, and heat oil to 375ºF. Dip shrimp in the batter one at a time, allowing excess to drip back into the bowl, and then roll each shrimp in the coconut mixture. Working in batches, deep-fry shrimp until cooked through and golden-brown, about 2½ minutes. Transfer shrimp to paper towel-lined baking sheet to drain. Remove skewers; before serving, place in a 350°F oven and cook an additional 4 to 5 minutes to heat through. Serve hot with lime aïoli.

Lime Aïoli

This sauce can be prepared up to a week in advance and refrigerated until ready to use.

Yield | 1 cup |

• ¾ cup mayonnaise
• 2 tsp soy sauce
• 1 lime, zested and juiced
• ½ tsp sriracha sauce

| Preparation | In a small mixing bowl, combine all ingredients and mix thoroughly.

Caramelized Bacon-Wrapped Pineapple

Yield | 24 appetizers |

• 12 slices thick-sliced bacon, halved crosswise
• 1 pineapple, peeled, cored and cut into 24 one-inch cubes
• 24 bamboo skewers
• ¼ cup dark brown sugar
• sweet and sour sauce (recipe follows)

| Preparation | Preheat oven to 375ºF. Wrap one piece of bacon around each pineapple chunk and secure with skewer. Place on baking sheet and bake for 5 minutes, turn and bake additional 5 minutes. Remove from oven and sprinkle generously with brown sugar. At this point, the dish can be refrigerated for up to 48 hours, if desired. When ready to serve, return to oven and cook for 5 minutes, until caramelized. Serve warm with sweet and sour sauce.

Sweet and Sour Sauce

By Greg Ziegenfuss, Butler’s Pantry Catering

Yield | 1 cup |

• 1 Tbsp vegetable oil
• ½ cup finely diced red bell pepper
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 cup pineapple juice
• 1/3 cup honey
• ¼ cup rice wine vinegar
• 1 tsp sriracha sauce
• 1 pinch salt
• 1 Tbsp cornstarch
• 1 lemon, zested and juiced

| Preparation | Heat oil in heavy sauce pot over medium heat. Add red bell pepper, and sauté until wilted. Add garlic and ginger, and sauté until aromatic. Add pineapple juice, honey, rice wine vinegar, sriracha sauce and salt. Bring to a boil and reduce by ¼. In a separate bowl, make a slurry by whisking together cornstarch and lemon juice. Whisk into sauce pot and boil mixture until thickened. Remove from heat and stir in lemon zest.

Classic Crab Rangoon Petals

Yield | 24 appetizers |

• 2 Tbsp minced red onion
• 1 Tbsp sesame oil
• 1 Tbsp minced garlic
• ¼ tsp freshly ground white pepper
• ½ tsp low-sodium soy sauce
• ½ tsp Worcestershire sauce
• 6 oz crab meat, drained and flaked
• 6 oz cream cheese, softened
• vegetable oil for frying
• 1 pkg won ton wrappers
• 1 Tbsp bias-cut chives
• Blood Orange and Smoked Paprika Sauce (recipe follows)

| Preparation | Sauté red onion in sesame oil over medium heat until wilted. Stir in garlic and quickly sauté until aromatic. Remove from heat and add white pepper, soy sauce, Worcestershire, crab meat and cream cheese. Stir to completely blend.

Fill a medium, deep-sided, heavy pot half-full with oil, and heat oil to 375ºF. Cut won ton wrappers in half, forming two triangles, and then place one half between two small ladles to form a “petal.” Lower into hot oil and fry until crisp. Drain and cool. Repeat with remaining wrappers. Won ton petals can be prepared up to one week in advance and stored in an airtight container at room temperature, if desired. When ready to serve, fill won ton cups with cream cheese filling and any additional crab meat, if desired. Bake rangoon at 350ºF until heated through, 4 to 5 minutes.

| To Serve | Garnish with chives and serve with Blood Orange and Smoked Paprika Sauce.

Blood Orange and Smoked Paprika Sauce

By Greg Ziegenfuss, Butler’s Pantry Catering

Yield | 2 cups |

• 2 blood oranges, juiced
• ¾ cup orange marmalade
• ¼ cup rice wine vinegar
• ½ cup sweet chile sauce
• 1 Tbsp smoked paprika
• 2 tsp white pepper
• 1 Tbsp kosher salt

| Preparation | Combine all ingredients in a medium mixing bowl and whisk to blend. Taste, and adjust seasoning if necessary.

 Executive Chef Greg Ziegenfuss crafted some tiki themed treats for the June issue of Feast Magazine. Click  here to check out some behind the scenes action!

Sous Chef Chad Vanderleest taught Villa Duchesne Oak Hill School’s second grade class the basics of sushi. Check out a few of the students thank you notes highlighting their favorite parts of the demonstration!

Hail Damages Buildings at Tower Grove Park

ST. LOUIS (KMOX)-While most of the St. Louis area escaped serious damage as yesterday’s storms roared through, the Palm House at south St. Louis’ Tower Grove Park was not so lucky.

Park Director John Karel tells KMOX that 26 panes of glass on the Palm House roof were either cracked or broken by hail. He says some of  the hail stones were larger than golf balls.

Karel watched the damage being done from the director’s residence behind the Palm House, “”I could hear a faint ‘pop’ as each pane broke. It was like watching some sort of newsreel, very strange. I felt helpless.”

Karel says damage to the greenhouse behind the Palm House and the Plant House, was even worse. It’s estimated 80 panes were broken there.

The damage comes before a busy weekend for the park and the Palm House. Karel says the house is scheduled to host five wedding events, including rehearsals, weddings and receptions.  Plus there’s the weekly Sunday brunch and Monday’s Memorial Day concert.

He says American Door, Glass and Mirror has made the Palm House a priority. Crews were at the park early Thursday morning. They will use plywood and plastic to make temporary repairs, then return next week to replace the glass.

Karel says they expect to have the preliminary repairs completed by noon Friday, so the weekend’s events can go on as scheduled.

He says a damage estimate has not been completed yet. The park does have insurance, but Karel says it has a “large deductible”.

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.