July 29th menu selections include:

Dinner Buffet

• Arugula Salad – roasted beets, goat cheese, Missouri black walnuts + housemade balsamic vinaigrette
• Fingerling Potato Salad - shaved fennel, sweet basil + charred peppers
• Chicken Salad - on a bed of boston bibb leaves
• Local Tomato Caprese Salad - fresh mozzarella, basil pesto, frisse
• Grilled Local Vegetables - garlic roasted portobello mushrooms + balsamic baked bermuda onions
• Display of Sweet Watermelon Wedges – local berries
• Crudite of Local Vegetables – honey lime dip
• Local Peach + Sweet Basil - with G&W prosciutto
• Assorted Cheeses, G&W + Volpi Meats - rich’s flatbread, breadsticks + crostinis
• Mangia Penne Putenesca 
• Sesame Encrusted King Salmon- with baby bok choy, shitake mushrooms, sweet peppers + ginger soy glaze wasabi aioli
• Cider Spiked Smokey Pork Loin- medley of local vegetable saute
• Roasted Beef Tenderloin- with trio of roasted potatoes + cabernet demi glace
• Black Bear & Companion Breads – amish jam, whipped butter & roasted garlic bulbs

Served Dessert

Sweet Summer Corn Blini - with black berry creme fraiche

Price: $28.95 per person
(includes the dinner buffet, served dessert & a choice of coffee or tea)

Hours: 6:00pm – 9:00pm

Reservations: 314-575-5658

Pan Seared Wild Striped Bass
with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes

Ingredients:

2 Tbs butter

½ cup semolina flour

4 (6oz) portions wild striped bass

12 oz fingerling potatoes

2 Tbs chopped fresh rosemary

1 lb fresh local zucchini, yellow squash and carrots

½ cup good quality mayonnaise

¼ cup basil pesto

10 cherry tomatoes cut in half

4 Tbs extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.

Thanks for watching Show Me St. Louis!

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

Join us every Thursday in July and celebrate the season’s bounty in Tower Grove Park.

You can dine on the plaza at the Piper Palm House & enjoy seasonally inspired dishes created by our chefs while you savor the fruits of Missouri with wine produced by Bethlehem Valley Vineyards, and handcrafted beers from Charelville Vineyard & Microbrewery.

The dinner buffet menu will vary each week.  We are planning some incredible dishes, including:

Melon & Peach Salad with G&W Black Forest Ham
Grilled Flank Steak with Watermelon Salsa
Pan Fried Trout with Roasted Corn Relish

The dinner buffet will include served dessert and a choice of coffee or tea for $28.95 per person.

Some of our lacal farmers & vendors include: Claverach Farm, Deep Mud Farm, Double Star Farms, Mangia Pasta, Serendipity Ice Cream  & Three Rivers Community Farm.

Hours:
6:00pm – 9:00pm

Reservations:
314-575-5658

by Meredith Bush

Thursday, June 17, 2010 11:07 PM CDT

The Donald Danforth Plant Science Center has named Butler’s Pantry its exclusive caterer for special events and programs.

“Our party was a big success thanks to Butler’s Pantry. The food was wonderful, the staff – delightful, and the whole experience was fantastic. We will use you again soon!”
-Laurie
Barbeque, June 3, 2010

“Your dedication and the dedication of your staff to making certain our event was a success is very much appreciated. You and the entire Butler’s Pantry team are real pros and I see it in everything that you do. The food was fantastic, service great and attitude – well we know, attitude is everything! Many, many thanks for being a huge part of the success of our event. Please let your entire team know how appreciative we are.”
-Jim
Cocktail Party, June 4, 2010

“Our physicians raved about both the food and the service. A very classy presentation! Wonderful options for vegetarians!”
-Jane
Cocktail Party, June 10, 2010

“Bridget was super helpful & the food was fantastic!”
-Francoise
60th Birthday Party, June 12, 2010

“Barb & the others at Butler’s Pantry made our experience perfect in every way from start to finish!”
-Kathleen
Wedding Reception at the Piper Palm House, June 19, 2010

“The event could not have been more perfect – the food was phenomenal – no detail was missed – the presentation was lovely & creative – servers worked SO hardand were very friendly and helpful. It was the best ever – Thanks!”
-Emily
50th Birthday Party, June 19, 2010

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.

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.”

VP of Sales & Catering Cassie Burd, Chef Cat Cora and Boardroom Director Christine Hereford

Two members of our team got a chance to meet Iron Chef Cat Cora on Monday, June 7th.  Chef Cat Cora was in town to promote her latest cookbook Cat Cora’s Classics with a Twist.  The cooking demonstration, food tasting & book signing was presented by Sauce Magazine and hosted at Moulin.

We watched Cat prepare the following recipes live, and were able to enjoy samples of them afterwards.

Grilled Chile-Lime Flank Steak Soft Tacos

Grapefruit and Cherry Ambrosia with Honey Cream