Brian Blasingame has done it again. This time he has created a gorgeous Carnation Ornament out of carnations, foam, a spray paint lid and some wire. The best part is, the middle is filled with water so the carnations will stay alive as they suck up the water inside. It’s an easy affordable christmas decoration you can make in a few minutes. I don’t know how he does it… he is so creative.
photo by: Sara Ketterer
We were voted a Five-Star Workplace by Small Business Monthly for having a Family-First Environment. Read what they had to say below:
“When Butler’s Pantry catered the grand opening of the Nordstrom in the Galleria, 215 of its employees worked the event. “Everyone knew one another, our company’s systems and what our clients expect,” says Richard Nix, the second-generation owner of Butler’s Pantry. “Our No. 1 benefit is the quality of individuals we have on our team. We have very low turnover.”
Recognizing the importance of his team, Nix continues what his parents started 45 years ago by breaking the mold of catering companies. “We try to build careers in our company,” he says. “To do this, we offer competitive salaries because we want to treat our employees as the professionals they are. Our employees are creative, dynamic and important to the economy.”
Despite the demands and odd hours of the industry, Butler’s Pantry makes sure it maintains a family atmosphere. “We make sure our employees know that they can take a day off on the weekends and enjoy life or take time off to travel,” Nix says. “Going back, people were expected to work seven days a week in this industry, but we make sure to provide solid vacation time and flexibility.”
Greg Ziegenfuss, vice president of operations and executive chef, says the family-first environment makes Butler’s Pantry a standout company. “The owner of Butler’s knows the employees’ wives and children – everyone from the top down,” says Ziegenfuss. “If there is a team member with a financial, health or personal problem, we work together to fix it.”
On on everyday basis, Ziegenfuss says, the flexible hours and vacation time are great compared with the industry norm. “There are days that I work from 6 a.m. to 8 p.m. and others I come in at 11 a.m. and leave at 2 p.m.,” he says. “We all make sure to get the job done. For this reason, no one ever asks why you weren’t there for eight hours one day.”
-written by Julia Paulus
“Dear Ricky,
Just a note to say thank you to you and your team for another beautiful, well organized, and fantastic party for our Duchesne Dinner on Friday. Everyone was exceptional – from the set-up, to the planning, the manu and food, but especially your team. I so enjoy the opportunity to work with you and your team. They are such professionals and always client centered. I wish you all a blessed holiday season and thank you again
Sincerely,
Debbie”
Duschene Dinner Fundraiser, Venue, November 18, 2011
“Butler’s Pantry did an amazing job catering our cocktail party. The staff was courteous and helpful throughout the event. We will use you for future events.”
Cocktail Party, Office, November 16, 2011
“Butler’s Pantry is always a dream to work with. Our events are flawless because of your team. Thank you!”
Barnes Jewish Hospital Foundation, Office, November 15, 2011
“Ricky, when organizing events, my favorite quote has always been three words, “Whatever it takes” and it’s clear to see that you and your staff feel the same way: “Whatever it takes!”
I can’t tell you how happy we were with the event last Friday. And it made me smile to see what a talented bartender you were when offering to accommodate our early arrivals. You pitched right in to do “Whatever it takes.”
My second favorite quote is “Trifles make perfection and perfection is no trifle.” The extra touches you provide (the trifles) DO NOT go unnoticed. Thanks again for everything. Looking forward to working with all of you for the Mammoths premiere on December 8.”
Civil War Premiere, Missouri History Museum, November 11, 2011
“Everyone at the law school was extremely pleased with the delicious food and the excellent service your company provided. My boss said it was a “home run” and another comment from one of our Directors was that is “felt like the event was elevated 3x from last year”. Many of our important donors commented on how much they loved the food. I know the logistics were a little challenging and Bianca and Cassie handled them beautifully. I am so grateful for their dedication to the event and the professional service they provided.
I look forward to a long working relationship between Butler’s Pantry and Washington University Law.
Many thanks,
Gina”
Washington Law School dinner, November 9, 2011
“We have not stopped receiving compliments on our wedding. The food, the venue, service, etc. has gotten rave reviews. Stunning, classy, beautiful & best wedding ever are just some of the things we’ve heard. thank you for all your hard work. You were great to work with.”
Missouri History Museum, Wedding, November 2011
“Guests raved about the food. Everyone who worked on this event was pleasant, helpful and professional. Butler’s Pantry made this event memorable. Thank you!”
City Museum, Wedding Reception, November 5, 2011
“Hi Indra: Just a note to share some of the sentiments we heard over and over from our guests at our Bixby’s dinner party Friday night and these were people who have gone to some really elaborate affairs. ‘Best appetizers I have ever had.’ ‘The dinner was just outstanding.’ ‘The servers were fantastic.’ ‘How great of you and Ann to bring people back to the City.’ ‘Loved the desserts’ (and did they ever). They cleaned house on those.
It was a great party thanks to all your thoughtful planning. It could not have been better. You’re the best… Sue Voorhees.”
Bixby’s “After Hours” Event, November 4, 2011
“I received numerous comments on how good the food was. Bridget and staff were very helpful and professional.”
Office Cocktail Party, November 3, 2011
by Karen Deer
Whether you’re planning a cocktail party, intimate dinner party or Thanksgiving feast, matching the food and the drinks can be a key to success.
For maximum impact at a cocktail party, pair each food with its own drink, and display each combo on its own table. Arrange the plates and glasses around a simple centerpiece or use a two-tiered tray or cloth-covered box or cake platter to elevate the beverage above the food or the food above the beverage.
“Pairings are great for holiday cocktail parties,” says Cassie Burd, vice president of sales and catering at Butler’s Pantry, 1414 Park Avenue in Lafayette Square. Placing the tables in different locations will encourage mixing and mingling, she says, and offering small portions will allow people to sample everything without becoming overwhelmed.
Pairing food and drinks can seem intimidating, but it can be simple. “Start with the basics,” Burd says. Choose a food or drink you like, then think about what you would normally eat or drink with that. Finally, figure out a fun spin on the traditional.
For example, start with a classic margarita. Margaritas are often served with Mexican food, so pair them with tacos. For a fresh twist, make them miniature fish tacos, and serve the margaritas in airplane-size tequila bottles with straws.
“Pairing is just as simple for desserts,” Burd says. Perhaps you’d like to serve small ramekins of crème brûlée, which is basically cream and sugar (plus eggs). What goes with cream and sugar? Coffee. Espresso martinis or coffee spiked with a favorite liqueur would make perfect accompaniments.
Suggested food-and-drink pairings:
Paté, tangy dips or cheese logs • “Jolly Pumpkin Noel De Calabaza is a Belgian-style, strong dark ale with surprising tartness from wild fermentation in oak barrels,” says Phil Wymore brewmaster and co-founder of Perennial Artisan Ales in St. Louis. “I like this beer as a pairing with multiple appetizers prior to Christmas dinner. This beer is complex, full-bodied and mildly acidic, which makes it a nice candidate to pair with multiple offerings.”
Shrimp cocktail • “Try a sparking wine, such as Ruffino Prosecco. It’s a sweeter wine that will complement a spicy appetizer,” says Tyler Maddox, sous chef at Bravo Cucina Italiana in West County Center.
Turkey • “A classic pairing for a traditional turkey Thanksgiving meal is Beaujolais, a light, fruity red wine,” says chef Lauren McCabe of MealThymes Personal Chef Service in St. Charles.
Ham • “Schwarzbier is a black German lager, smooth, malty and mysterious. It has only a hint of roastiness and a great balance, leaning towards malty more than hoppy, and goes superbly with the rich character of hams in all fashions, especially from the grill,” says Stephen Hale, Schalfy’s chief brewer.
Lamb • “Choose a merlot, something that doesn’t have a lot of tannins or oak in it,” says Paul Hayden, wine manager at The Wine and Cheese Place in Clayton.
Pumpkin pie • “Two great local beer options to pair with pumpkin pie are Schlafly Pumpkin Ale and O’Fallon Pumpkin Beer,” says the Post-Dispatch’s beer columnist, Evan Benn. “This year’s version of Schlafly Pumpkin Ale is big on the spices you typically associate with pumpkin pie — clove, cinnamon and nutmeg. And O’Fallon Brewery uses lots of real pumpkin puree in its fall seasonal, which really gives it that pumpkin-pie-in-a-bottle flavor.”
read full article here
“Excellent event. Bridget and John Z. were awesome! Thank you.”
Wedding Reception, Piper Palm House, October 22, 2011
“Hi Sarah,
Thank you for helping to make our fall gala at Laumeier a great success! Everyone has been raving about the food – and these folks have attended a lot of events! We are so grateful to you and your staff for taking great care with every detail.
Thank you,
Marie”
Laumeier Sculpture Park Fall Gala, October 15, 2011
“Everyone told us it was probably the ‘best wedding food’ they had ever had! Thanks for all – our daughter had a wonderful wedding.”
Montgomery Wedding, Piper Palm House, October 2011
“Bridget was excellent! She helped me in the planning and answered all my questions (which were a lot), timely and in a professional manner.”
Flynn Rehearsal Dinner, Piper Palm House, October 2011
“Dear Rick,
I just wanted to let you know that this past Saturday, Butler’s Pantry came through with flying colors as they always do. This time it was the banquet for our conference round robin tournament. As I had promised the coaches, the players did not leave hungry as there was plenty of food and the quality was excellent. I would like to compliment the servers who were able to keep the buffets fully stocked as people went through them the entire evening.
I would also like to compliment Bridget for picking up the event on short notice and adjusting to all the requirements, including a couple food allergy situations. Bridget was great on site and got everything set before she had to leave for another event. Everything worked out great!
I appreciate the consistency, reliability, promptness, service and quality of the food. From our visitors, we heard nothing but compliments regarding the quality of the food. I appreciate you making me look good. I’m looking forward to working with Butler’s again soon!
sincerely,
Joe”
Washu Volleyball Dinner, October 2011
“Thank you for your hard work on our reception. Everyone enjoyed their meal & we could not have asked for a more stunning back drop for our special day. We appreciate the staffs professionalism and great service. It truly was a night to remember. All the best!”
Rammes Wedding Reception, Missouri History Museum, October 2011
“Working with Butler’s Pantry was a phenomenal experience! Not only was the staff professional and provided excellent service, but the presentation of the food was exquisite! Thanks so much, Bridget, for coordinating our wedding reception, the set-up was amazing! I look forward to working with Butler’s Pantry again!”
Black Wedding, Piper Palm House, October 2011
“Everything was perfect! It was even more beautiful than we imagined. The special attention Bianca and staff gave us was fabulous. I can’t wait to work with you all again!”
Streiff Wedding Reception, City Museum, September 2011
“Indra was absolutely fabulous!! I didn’t have to worry about anything because I knew she’d take care of everything!!”
Braun Wedding Reception, Missouri History Museum, September 2011
“Thank you so much for making Adrienne and Garrett’s wedding such a wonderful celebration. It has been a pleasure working with you.”
Lange Wedding, Piper Palm House, September 2011
“Hope to see more of you at the Arch Bishop’s residence. 10 stars!! Thanks so much!”
Dinner, Private Residence, September 2011
“Bridget and staff were awesome!! I am still hearing rave reviews from our executives.”
Corporate Lunch, September 2011
Butler’s Pantry is proud to be associated with Team Cfx!!!
Mayor Francis G. Slay presented the Mayor’s Spirit of St. Louis Award to Cfx ad agency and Marian Middle School today in recognition of their revitalization of the former Holy Family Catholic church and school.
Founded in 1898, Holy Family parish was closed by the Archdiocese of St. Louis in 2005. In March 2006, Cfx owners Chris and Megan Frank purchased the former church located at 3221 Oak Hill Ave. in the Tower Grove neighborhood and relocated their company from Rock Hill. The entire church from altar to choir loft now serves as state-of-the-art creative office space for the full-service advertising agency.
Headed by President Maureen A Herrmann, Marian Middle School – a Catholic middle school serving approximately 70 economically disadvantaged girls to advance them to college prep high schools and beyond – upgraded the adjacent former parish school into a wireless learning environment with a culinary arts center and other programs serving the girls and their families.
The Mayor’s Spirit of St. Louis Award recognizes businesses that make major expansions or improvements to their existing locatiuons, open or relocate to the City, and certain major City projects. The Spirit Award program is administered by the St. Louis Development Corporation (SLDC), the economic development agency for the City of St. Louis.
“Bianca was great to work with – she pade planning so easy and offered great ideas along the way! The staff at the event were great and the place looked amazing after!!”
NPPC Summer Interns BBQ, August 11, 2011
“I couldn’t have enjoyed a better experience than I had with EVERYONE at Butler’s Pantry. We received raves from our guests on the fabulous food and the personable attentive staff. Thank you – Thank you!!”
Kowalczyk Surprise Party, August 12, 2011
“This was our third event with Butler’s Pantry. As before, everything was done with great class. We’re looking forward to our next event.”
St. Louis Sports Health Open House, August 24, 2011
“Dear Mr. Nix,
On August 26, 2011, Butler’s Pantry serviced our post-wedding party for my daughter and her husband at Piper Palm House. Your team was directed by Ms. Bridget Pelster.
The entire affair was absolutely perfect and it was all due to the incredible product provided by Butler’s Pantry. Ms. Pelster was wonderful to work with and made the planning and execution so very easy and effortless. The food and service were beyond any expectation we could have had, and I have never been at any reception which was as nice. The guesxts are still calling us to relate how fabulous the food and service were.
Ms. Pelster is a true gem for Butler’s Pantry and your entire organization performed flawlessly. Martha and I thank you and Bridget for making an important life event truly memorable.
We are so very grateful to you and Ms. Pelster.
Sincerely,
Steve Smith”
Smith Post Wedding Celebration, August 26, 2011
“Third event we’ve done with [Butler's Pantry], and I haven’t been disappointed yet! Thanks!!
Walcott Bridal Luncheon, August 26, 2011
“Your food far exceeded my expectations in all areas. I would definitely refer Butler’s Pantry to my friends. It was the hit of the party!!”
Lorberg 50th Anniversary, August 27, 2011
“…Mr. Lough, th
e chef de cuisine at Butler’s Pantry, didn’t have to look far for inspiration. Local pecans, Missouri black walnuts, and fall-ripened pears highlight the homegrown menu. “The weather is everything for local produce,” he says, adding a final dish to the evening’s bread course—stained-glass potatoes with homegrown dill—as the guests move into the dining room.
Place settings comprise bittersweet and alstroemeria flowers floating in tiny glasses with the name of each guest painted in gold. Lilies, sunflowers, and cream-colored roses glow at the table’s center as guests remain standing at their seats.
“You can sit down!” Mrs. Mellanby exclaims as she enters.
“We’ll wait until the queen sits—you’re the hostess!” a guest laughs.
Mr. Lough’s feast begins with a “very savory, hot shrimp appetizer,” followed by a “lighter and refreshing” pear salad meant to cleanse the palate before the main entrée—a rich lamb course complemented by expertly sautéed morels…”
read full story here
We’ve heard that storing a tomato with its stem end facing down can prolong shelf life. To test this theory, we placed one batch of tomatoes stem-end up and another stem-end down and stored them at room temperature. A week later, nearly all the stem-down tomatoes remained in perfect condition, while the stem-up tomatoes had shriveled and started to mold. Why the difference? We surmised that the scar left on the tomato skin where the stem once grew provides both an escape for moisture and an entry point for mold and bacteria. Placing a tomato stem-end down blocks air from entering and moisture from exiting the scar. To confirm this theory, we ran another test, this time comparing tomatoes stored stem-end down with another batch stored stem-end up, but with a piece of tape sealing off their scars. The taped, stem-end-up tomatoes survived just as well as the stem-end-down batch.
read the full story here
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