SMALL PLATE STYLE

Heavy hors d’oeuvres receptions provide a lively, modern take on full dinner service

By Anna Sachse
CTW Features

From Venetian cichetti to Mediterranean meze, Japanese izakaya to Spanish, French and American “tapas,” serving small plates of delectable tid-bits has taken the nation by storm. Get in on this latest foodie trend by hosting a wedding reception that forgoes the traditional dinner in favor of a few hours of heavy hors d’oeuvres. Whether you opt to have all the trays paraded around the room or combined with stations, your guests will love the chance to DIY their own tasting menu.

But first you need to determine if serving a cascade of canapés is the right fit for your fête.

Heavy hors d’oeuvres receptions do tend to be less formal, says Michele Stump, managing partner of Boston-based East Meets West Catering. For example, instead of assigned seating at dining tables, there would likely be a variety of tall and short cocktail tables and low chairs, couches or benches scattered around the room. As a result, guests are free to eat on their own timeline and typically move around and mingle more.

Serving Options

As for the edibles themselves, be sure to provide both hot and cold items in a variety of colors and shapes that include a few protein choices as well as multiple options for vegetarians, says Bridget Pelster, a sales & catering manager for the St. Louis-based Butler’s Pantry. For couples on tight budgets, she recommends taking a lighter approach, such as offering different kinds of petite gourmet sandwiches and fresh fruit kebobs, in addition to a handful of hot appetizers. Just be sure you notify your guests on your wedding website or by word-of-mouth (not on the invitation) if the dinner won’t be substantial.

However, if you still wish to provide a hearty meal, Pelster suggests mixing a DIY salad, ceviche, antipasto, mashed potato, pizza, pasta and/or risotto station in with plates of elegant nibbles like tuna Niçoise on potato wafers, mini wild mushroom soufflés and seared Asian potstickers.

In Boston, Stump’s clients are big fans of fun American favorites, like stations for sliders and mini-hot dogs, or passed hors d’oeuvres that present fun twists on regional favorites, such as mini-lobster rolls or soup spoons of deconstructed clam chowder. Carry that style into dessert with a cappuccino station and trays of cupcakes and ice cream cones.

The options are as boundless as your imagination – and your budget. “In general, you should plan for five to 10 pieces per person for the first two hours, and five pieces per person for each additional hour,” says Stump. But pricing will vary widely depending on your venue and region, as well as what you serve and for how long.

Either way, in a world of foodies, vegans and gluten intolerants, serving a wide variety of small plates will up your chances that every guest will go home happy and well-fed.

Copyright © CTW Features

On June 10th Butler’s Pantry shot a wedding themed photo shoot.  With The Piper Palm House as our magnificent backdrop & BBJ Linens to add finishing touches, the shoot was a model of nuptual beauty. 

Even a simplistic palette of green, white and natural wood can pop in this organically lit venue.

Be sure to check back and learn in which national wedding magazine pictures from this stunning photo shoot will be published!

You can also check out our Facebook page for more pictures.

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

~Soup & Salad Station~

Chilled Zesty Gazpacho Shooter
with creme fraiche

Baby Spinach & Arugula Salad
with fresh berries, sliced duck, & sherry vinaigrette 

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.”

“We just wanted you to know that my wife and I were very pleased with everything the Butler’s Pantry staff did at our wedding in the Missouri History Museum. First of all, the food turned out just delicious, and many of our guests commented about it. In addition, we thought the working staff that evening did a great job in managing the “flip”. Service was quick, efficient, and courteous. And last but not least, we wanted to add you [the catering manager] to the list of positives: my daughter thought you were very helpful in managing all her concerns and worries that typically pop up in these kind of events.”
-Dennis
Wedding Reception at Missouri History Museum, March 27, 2010

“I just wanted to say a HUGE THANK YOU for everything on Wednesday night. You and your staff were amazing and I received so many compliments on the food and service…and this is a tough group to please. It was by far the best awards dinner…ever produced and…Butler’s Pantry played a very important role. Thank you for making me and the chapter look so good, I could not have done it without your partnership and professionalism. You all are truly the best in the business and I thank you a million times over.”
-Jeanne
Awards Dinner, February 10, 2010

“The group that served our event was very professional. When they arrived, they immediately took charge and required very little direction, which I loved. I was also wonderfully delighted to see that the food display was much more than I expected (compared to other caterers I’ve used in the past 20 years). They left the areas clear and orderly – no fuss, no muss, no mess. And, the price was very reasonable.”
-Donna
Reception, February 8, 2010

“The entire Butler’s Pantry staff was wonderful. Catering by Butler’s Pantry was a BIG hit with our guests. I am so glad that I chose Butler’s Pantry for my daughter’s wedding event. Thank you.”
-Lori
Wedding Reception, February 20, 2010

Your favorite restaurant? Ice-cream shoppe? Here’s what you need to know about bringing in fare from one of your favorite spots to share on your wedding day.

By Anna Sachse

Maybe you and your fiancé spent your first date devouring a messy deep-dish pie from your favorite Chicago pizza joint. Or maybe he hid your engagement ring in a box of your beloved Dunkin’ Donuts. Or perhaps your mutual love of Ben & Jerry’s Phish Food has gotten your relationship through both good times and bad. Now you can’t imagine getting married without incorporating your favorite local treat into your day of “I do’s.”

Not to worry – although the details regarding acquisition, transportation and serving may vary, there’s a good chance you’ll be able to have your favorite ice cream cake on your wedding day and eat it too.

“Customization of wedding menus is really popular and very common,” says Wendi Hroncich, a wedding planner and founder of Ethereal Events in Seattle. “I would say that 50 percent of my current couples are choosing personalized food/beverage/dessert, in comparison to 25 percent in 2006 and 2007.”

In her role as coordinator, it is usually Hroncich’s responsibility to facilitate pickup or delivery of the treat to the wedding venue, although, if it’s simple enough, sometimes the couples opt to organize this aspect themselves. One of the couples she worked with served mini Jamba Juices in their favorite flavors (which happened to match the wedding colors) as a pre-ceremony treat. Hroncich worked with the individual store closest to the wedding venue to have the smoothies delivered one hour prior to ceremony, stored in the on-site freezer and then served by the staff as guests arrived. A different couple she worked with wowed their guests by serving hot burgers and fries from Dick’s Burgers, a Seattle institution, an hour before the end of the wedding. In this case, it was preplanned that the best man would pick them up from the local Dick’s drive-thru.

Depending on the company, product and location, your caterer also might be willing to directly take care of acquiring your treasured treat. “We love to customize menus with special items and try to raise the bar of creativity,” says Sarah Glass, sales & catering manager for Butler’s Pantry Catering in St. Louis.

Butler’s Pantry clients have opted to augment their menus with St. Louis-based products like Gus’ Pretzels, Ted Drewes frozen custard or Missouri Baking Co. Italian cookies, or have simply served up crowd-pleasing standards like Jimmy John’s subs or two-packs of Krispy Kreme donuts for a late night snack as guests were leaving. Other popular treats have included warm chocolate chip cookies and milk shooters, as well as “candy bars,” where favorite sweets are served in glass cookie jars with scoops and glycine bags for the guests to take the candy home.

Having your caterer take care of these specialty items will help ensure seamless service, however, keep in mind that they will likely include a service charge for the time and additional rentals involved. “Sometimes, depending on the item, I would suggest to the client it would be less expensive for them to handle a personal treat themselves,” says Glass. “But for many, the service charge is worth not having to deal with the details.”

That said, even if you handle the ordering and delivery yourself, particular venues, especially fine hotels with in-house catering, may add additional costs onto the bill if the treat is similar to something they already provide or if they are expected to serve it. For example, it’s common for a hotel that makes cakes in-house to charge a cake-cutting fee for bringing in an outside dessert, or a corkage fee for bringing in an outside wine, says Hroncich. But if a venue doesn’t have a special menu item you’re looking for and can’t easily find it themselves, they may forgo the fees entirely, or just charge you for the additional materials and labor.

To make things even easier on you, some outside local haunts will handle transportation, set-up, service and even materials as part of the package. “Generally, all we require are two eight-foot tables; we handle everything else,” says Bruce Kaplan, owner of Ben & Jerry’s stores in the Uptown Shopping Center and Pearl District of Portland, Ore. For weddings, Kaplan’s stores frequently set up sundae bars with four to six flavors of Ben & Jerry’s ice cream, hot fudge, caramel sauce, fresh whipped cream, nuts, sprinkles, all-natural brownies and fresh chocolate chip cookies. Couples who want to make a stronger statement could even ask Kaplan for a tie-dye ice cream wedding cake, or one decorated with mini ice cream cones or cow spots.

“I think people are definitely trying to think outside of the box with weddings these days,” says Glass. “Even a small special item can make a wedding unique, and the bride and groom get to share a piece of their lives with their guests.”

By Gail Appleson

ST. LOUIS POST-DISPATCH

For the once-decaying St. Louis City Hospital, the table is being set for another tenant.

Richard Nix Jr., owner of a St. Louis catering service, is in the midst of moving his business to what served as the hospital’s laundry building decades ago.

Butler’s Pantry, one of Missouri’s largest caterers, will continue its 42-year tradition of service with a surprise on the menu: a venue that will host weddings, corporate parties and other extravaganzas. Butler’s Pantry’s new banquet hall will be called the Palladium St. Louis; Nix has been looking for such a site for the last 10 years.

“I wanted to be in the city,” he said. “I love the proximity to the highways. Our trucks are always on the move. And I really feel like this is a connector piece between Soulard and downtown.”
Butler’s Pantry, which will move from 5385 Arsenal Street to 1414 Park Avenue, currently employs about 300 part-time and 30 full-time employees. Nix plans to hire an additional eight full-time and 25 part-time employees for the Palladium at 1400 Park Place. Although the hall is not opening until the spring, Nix is already taking reservations.

“I think it will be a big plus for the neighborhood and the city and we’ll have another event place near downtown,” said Phyllis Young, alderman for the 7th Ward where Butler’s Pantry will be located.

“The building they are taking over is amazing since they have been refurbishing it,” she said about the former laundry that will be used for the Palladium. “It makes people stop and look at what’s going on. Think how much it’s changed in the last five years. It’s come a long way from being a hospital complex.

The company will move its warehouse, office and commissary space into a separate 18,000-square-foot building now being constructed on the former hospital grounds.

The office/commissary building and Palladium are part of the 13-acre Georgian Square mixed-use project that encompasses the hospital and its ancillary buildings, which are located in the Bohemian Hill neighborhood that sits between Soulard and Lafayette Square.

The hospital, which had originally been built in 1845 to serve the indigent of a cholera-infested city, had been slated for demolition when Gilded Age developers Chris Goodson and Trace Shaughnessy purchased the property in 2005.

The first phase of the project was the $30 million renovation of the hospital to create 104 condominiums, 86 of which have been purchased, Goodson said.

The Butler’s Pantry and Palladium section is part of the $27 million second phase that includes the renovation of the 20,000-square-foot power plant building, which the developers hope will house a restaurant and offices.

Nix’s decision to open the Palladium and office building in the Georgian Square development was the “linchpen” in getting bank financing to move the project past its initial residential phase, Shaughnessy said.

“The big thing was it put the next piece into the mixed-used development,” he said.

Young said Butler’s Pantry commitment is also helping to stabilize the first phase of residential development.

The investment by the well-established caterer serves as testimony to Nix’s faith in the area and its long-term viability, said Goodson. Nix has invested more than $3 million into the project.

Nix said he believes the investment will pay off and that the Palladium promises to become a destination spot, particularly with a growing trend by brides and grooms to have receptions at venues other than hotels.

When completed, the 8,000-square-foot structure will be able to hold 700 people. It will have two levels with the rebuilding of a mezzanine that wraps around the room and windows two stories high.

“It’s a historic building with great city views,” Nix said.

Butler’s Pantry began negotiating the deal more than a year ago, before the economy worsened and the stock market plunged, he said.

“Obviously we’re worried about the economy. Catering is a discretionary expense, but we feel confident about our brand,” Nix said. “We built this because our business is growing.”

While companies might be spending less, Nix said clients have not cancelled any holiday parties. He said bookings for Christmas are about the same as last year when the catering company did about $600,000 in business.

“It might be a little down from that this year,” he said.

“We’ve seen people be more budget conscious, but it’s made us be more creative with our menus,” Nix said. “And on the positive side, people might turn to catering at home or in an office setting instead of a more elaborate country club setting.”

Butler’s Pantry to Open Premier Event Venue in Historic Lafayette Square

Butler’s Pantry, St. Louis’ most innovative and creative catering company, is transforming the former laundry facility of the City Hospital into a premier event space—the Palladium. Built in 1937, the building had languished in Lafayette Square for years. Now restoration of this historic building is underway and the Palladium’s first event is scheduled for Fall 2009.

“The Palladium has been a dream of mine for a long time,” said Richard Nix Jr., president of Butler’s Pantry. “A venue of this caliber will make a great addition to St. Louis’ downtown scene.”

Butler’s Pantry hired architect Mark Herman to design the former laundry building’s metamorphosis into a glamorous and hip venue. His interior designer is creating a sophisticated ambiance with a sleek and modern decor.

When finished, Palladium St. Louis will be a spectacular space designed to accommodate up to an astounding 700 people. The chef’s kitchen will span three stories and will be equipped to create gourmet food for guests. Palladium guests will enjoy dining and dancing the night away in the gorgeous Palladium, with its two-story windows overlooking the historic Lafayette Square neighborhood.

The Tower Grove Landmark Contracts Butler’s Pantry as Its Exclusive Caterer Through 2010

Butler’s Pantry recently contracted to remain the exclusive caterer for the Piper Palm House and Cafe Madeleine in Tower Grove Park through 2010.  The innovative St. Louis caterer, will continue to serve dinners, cater events and host Cafe Madeleine’s Sunday brunches at the park venue.

“It has been an honor for us to have been the exclusive caterer for this historic St. Louis landmark for the past six years,” said Butler’s Pantry President Richard Nix, Jr.  “We are looking forward to two more wonderful years at the Piper Palm House.”

In 2007 alone, Butler’s Pantry served more than 15,000 guests at Piper Palm House and Cafe Madeleine, including 44 weddings.  Sales totaled nearly $400,000 for the venue’s 134 events last year.

Constructed in 1878, the Palm House is the oldest standing greenhouse west of the Mississippi River and the most historically significant building in Tower Grove Park.  With its distinctive architecture, soaring ceiling and stately stained glass windows, the Piper Palm House is the ideal venue for a wedding, engagement party, graduation or any other celebration.