Wednesday, April 11th, 2012
“Brian,
Thank you so much for the fabulous flowers for our wedding! You took my vision and made it better than I could have even imagined! Your creativity and knowledge are amazing! It all was fabulous! Thank you!”
-Chris and Jenny Mabie
“The food was fabulous! We had a wonderful experience!”
-Christine Stallis
Tuesday, March 20th, 2012
Read below to hear what Brian Blasingame, our Visual Designer at Butler’s Pantry, had to say about planning a spring wedding in this article from Ladue News.
By Laura Graesser Ladue News; March 15, 2012
The visual aesthetics of a wedding are important for creating a memorable atmosphere on a bride and groom’s big day. We asked Brian Blasingame, director of visual design for Butler’s Pantry, to share some popular trends that couples can incorporate into their spring or summer weddings.
BOUQUETS
CENTERPIECES
LIGHTING
Thursday, January 19th, 2012
Still looking for the perfect wedding venue?! We’ve done all the work for you! Check out our cheat sheet for the information you need on 3 of our favorite venues…
Wednesday, June 15th, 2011
“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
Wednesday, June 15th, 2011
KEEP THE PARTY GOING BY TREATING GUESTS TO A SPECIAL EVENING SNACK
By Anna Sachse
CTW Features
From wedges of gourmet grilled cheese to an assortment of fresh donut holes, serving a late-night nosh is both a great way to fuel continued revelry and provide that “wow” factor that guests will really remember and appreciate after hours of drinking.
It’s typically best to stick with foods that appeal to most people, such as “guilty pleasures” like mini-sliders with fries, milkshake shooters, mini-tacos, and ice cream or candy stations, says Bridget Pelster, a sales & catering manager for Butler’s Pantry, in St. Louis. “You ideally want items that are small and easy to eat so that people don’t feel like they’re having a complete second dinner and can get right back on the dance floor.”
Stefanie Wright, owner of Seattle-based Forever Events, is a fan of personalization, so she suggests serving snacks that have meaning for the couple, such as the bride’s version of mac ‘n’ cheese in martini glasses, or cookies made from Grandma’s recipe paired with shot glasses of milk.
You also can have your coordinator or caterer (or assign the job to a trusted friend or relative) order an array of local favorites. “Here in St. Louis we often have servers pass trays of White Castle burgers, or we bring in Imo’s St. Louis-style pizza or Gus’ soft pretzels,” Pelster says.
Even if your style is more fruit, veggies and vegan dips (hummus, guacamole, salsa) and chips, Wright advises presenting the goods either an hour and a half or so after dinner or before the end of your party. The cost for caterer-provided food varies, but is typically a very affordable $5 to $7 per guest, Pelster adds. And because some people won’t be hungry and others will have left early, you’ll likely only need to provide enough for half your guest count.
Copyright © CTW Features
Thursday, May 19th, 2011
Thinking about having your wedding reception at The Missouri History Museum? Read this great review from The Knot’s weddingchannel.com.
“Spring Wedding at the History Museum: The History Museum is striking upon entrance. The building and front room, is what drew me to this venue to have my reception. We rented the front room, but were basically given the entire bottom level of the building. I could not have been happier with how everything turned out. The lighting, tall pillars, life size replica of the Spirit of St. Louis, and the giant monument of Thomas Jefferson all bring a regal feel to the room while also working together to make the room very aesthetically pleasing for events such as a wedding reception. The service was top notch, and I would recommend this venue to anyone looking to have an elegant, carefree wedding close to the city located in Forest Park. The fountain out front makes for amazing picture as well!”
-Michelle Myers
Wedding Reception in The Grand Hall, April 30, 2011
Wednesday, March 16th, 2011
A big thanks goes out to all of the St. Louis area brides who voted recently!
We are proud to announce that Butler’s Pantry has been rated by local brides and voted The Knot Best of Weddings 2011 Pick.
Tuesday, January 4th, 2011
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.
Tuesday, November 30th, 2010
Join our sales team at St. Louis’ premier bridal show sponsored by St. Louis Magazine.
The event will feature sparkling champagne, hors d’oeuvres and desserts, music, prizes, runway fashion show of bridal gowns and more!
You will also have access to expert advice and creative ideas from St. Louis’ most exclusive wedding vendors.
Tickets are $25 for single tickets or $40 for a group of 2. Click here or call 314.918.3033.
Wednesday, November 17th, 2010
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
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