In 2010 we are excited to host Easter Brunch at Two Historic Saint Louis Locations:

Café Madeleine in the Piper Palm House
This Easter enjoy Sunday Brunch in Tower Grove Park surrounded by palm trees and vibrant foliage.

&

 Bixby’s in the Missouri History Museum
Reopening this Spring – experience panoramic views of Forest Park.

Easter Brunch Sample Menu

Spinach Salad

  Hearts of Palm Salad

  Deviled Eggs

  House Smoked Salmon

 Ruby Grapefruit, Blood Orange & Jicama Salad

 Spring Chicken Salad

Chilled Asparagus Salad

 Potato Leek Soup

  Omelet Station

  Individual Egg Frittatas

  Sliced Beef Tenderloin
with shallot demi glace & roasted potatoes

 Arugula, Smoked Gouda, & Roasted Pepper Stuffed Chicken Breast

 Seafood Orrienchiette

 Shrimp & Oyster Display

  Biscuits & Gravy

  Mixed Berries, Muffins & Scones, Assorted Cakes, Madeleines, Bread Pudding & Fruit Tarts

 Make your brunch reservation today!
314.664.7680

“Richard Nix Jr. of Butler’s Pantry will open Bixby’s restaurant in the Missouri History Museum in Forest Park in mid-march after a $500,000 renovation and redesign of what had been Meriwether’s restaurant. Nix worked with architect Mark Herman of Mark Inc., general contractor BSI Constructors, and the museum’s Karen Goering and Harry Rich. Nix expects first-year revenue of $2 million in restaurant sales and catering. Bixby’s, named for a St. Louis philanthropist and museum patron, will be open for daily lunch and Sunday brunch, and will be available for evening events for groups of 30 to 100.”

-Greg Edwards, St. Louis Business Journal February/March
Visit The St. Louis Business Journal Website for the entire SHOPTALK section.

BUTLER’S PANTRY NAMED BEST CATERER AT ST. LOUIS WEDDING AWARDS
Inaugural St. Louis Wedding Awards Celebrate the Best Service in St. Louis Weddings

Butler’s Pantry, an innovative St. Louis catering company, was recently named “Best Caterer” at the Inaugural 2009 St. Louis Wedding Awards, presented by Saint Louis Bride Magazine. The purpose of the awards is to celebrate and acknowledge the achievements of the wedding industry professionals in the metropolitan St. Louis area.

“We are thrilled and honored to be recognized by Saint Louis Bride Magazine for this award,” said Richard Nix, Jr., president of Butler’s Pantry. “From our culinary staff to our sales directors to our service personnel, every member of our team is committed to planning and executing a flawless and memorable event.”

To qualify for the 2009 Wedding Awards, all entries submitted must have occurred between January 1, 2009 and December 31, 2009 in the St. Louis metropolitan area. A panel of wedding industry experts selected by Saint Louis Bride Magazine judged the entries for the Inaugural 2009 St. Louis Wedding Awards. The awards were presented on Wednesday, February 24, 2010 at a dinner gala in the Coronado Ballroom.

Butler’s Pantry, a second-generation business founded in 1966, is a St. Louis food-service company that provides innovative and creative catering services for corporate functions, social and special events, and wedding of all sizes. Butler’s Pantry has provided catering services for some of the most notable St. Louis events, including the 2008 BMW Championship, the Mayor’s Ball, the visit of Pope John Paul II and the U.S. Senior Open. Mayor Francis Slay and the St. Louis Development Corp. recently named Butler’s Pantry a 2009 “Business of the Year”.

-Vicki
RACE Exhibit Premiere, January 20, 2010

Purple is king in 2010.
“Greg Ziegenfuss at Butler’s Pantry in St. Louis says many clients are going the less-is-more approach when it comes to decor but when they do decorate, they want either earth tones or jewel tones. ‘Browns and grays are immensely popular,’ he says. ‘And purple seems to be THE color.’ In an event universe where earthy, natural colors abound, try injecting a dash of purple. There’s a reason it was considered the royal color.”

Simplicity will be the rule in 2010.
“‘Both corporate clients and private clients are asking for less decor and spending the money where it counts: food  and beverage,’ says Bianca McCann, catering manager at Butler’s Pantry.”

Spicing up the menu.
“Caribbean flavors. Todd Lough, chef d’cuisine at Butler’s Pantry, says taro root, plantains, tamarind, Scotch Bonnet peppers, jerk spices, guava & mango can spice up any menu.”

Getting ’Back to Basics’ with booze.
“‘It’s all about back to basics,’ says John McGuire of Butler’s Pantry. ‘The days of Cosmopolitans with their high sugar content and unnaturally pink hue are over. These days the trendiest bars are serving up traditional favorites like Manhattans and champagne.’”

“Education: De Smet Jesuit High School, University of Missouri – St. Louis

Family: wife of 19 years, Elizabeth, and five awesome kids

What is your mission?
Every day we focus on providing our clients with value by offering creative and innovative cuisine. My goal is to make sure our clients receive five-star products and service. We believe that a successful party goes far beyond the cuisine that is offered. It is important to remember that you are there to serve the client and make the event memorable for them. Look for as many ways to say yes as you possibly can.

What was your first job?
Working at Butler’s Pantry as a kid. But my first paying job was working at the old Arena Club as a busboy.

What was your worst job?
Wearing the blue and gold Pope’s cafeteria uniform while serving vegetables on the cafeteria line, but I must admit the training and experience were invaluable.

What led you to your industry?
My parents, Richard and Anita, who started the business over 43 years ago. It was their desire to provide the most creative and innovative catering company known to St. Louis. Their vision and the commitment of our team have continued to make us a leader in our field. As one of Missouri’s largest and finest full service catering companies, Butler’s Pantry is dedicated to creating successful food events. I imagined playing professional hockey or baseball as a kid but I can honestly say that running Butler’s Pantry was always my dream. Hospitality and cooking just seems to run through our veins.

What’s the hardest part of your job?
Choosing the right team members.

What’s the best part?
Working on challenging events, working with awesome clients and working with our talented team members.

What’s the best advice you’ve ever received?
Always expect criticism. Just make sure it is not justified.

What book is on your nightstand?
“My Life in France” by Julia Child.

What has made you successful in your industry and in St. Louis?
Listening and being patient.”

For the complete article please visit the Small Business Monthly Website.

We are so honored to be included on the February Best In Business List for Best Customer Service in St. Louis!

Each month, Small Business Monthly polls their readers and asks them to help identify the best in the area in a particular industry. As the February issue of the publication will focus on the Best Customer Service in St. Louis, Small Business Monthly asked readers to nominate companies with outstanding customer service. More than 200 nominations were received.

Watch for this issue to hit the streets on February 1st.

BP’s own Cafe Madeleine is up for the Metromix STL Best Brunch of 2009. Please VOTE now!