“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. […]
Continue ReadingThe Riverfront Times Reviews Bixby's
Bite at the Museum: The Missouri History Museum Exhibits a Trove of Lunches and Brunches By Ian Froeb RFT, Thursday, Jun 16 2011 I take my smoked salmon like I take my whiskey: straight, no chaser. You can have your capers and onion, your everything bagel. In my dream restaurant, the smoked salmon would be […]
Continue ReadingMore Wedding Tips…
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 […]
Continue ReadingFresh New Fare For Bixby's Sunday Brunch
This Sunday’s brunch features chicken a’ la orange served with double star gingered sugar snap peas and a delicious orange glaze, a brined smoked pork loin with a coriander honey glaze served with roasted garlic potatoes, and for those desiring a vegetarian option the menu will include a cheesy pasta con broccoli. The various salad options […]
Continue ReadingBixby's Makes Alive Magazine's 2011 Hot List
It doesn’t matter if you’re in fourth grade or forty, secrets are something that everyone desires to be “in the know” about. In this year’s annual issue of Alive Magazine’s “Hot List,” readers were filled in on some of St. Louis’ “best kept secrets!” Bixby’s was awarded with Best Unexpected Dining Spot as Alive acknowledges the […]
Continue ReadingButler's Pantry Showcased at RFT Music Festival
Music wasn’t the only thing featured at the 2011 Riverfront Times Music Showcase this past weekend. Butler’s Pantry provided a variety of the talent with delectable items from the Butler’s Boardroom, a scaled down version of signature menu items with the simplicity of a drop off catering service!
Continue ReadingGreat Summer Recipes by Chef Greg Featured in Feast!
Seared Ahi Tuna Carpaccio on Plantain Curls Yield | 16 appetizers | 2 Tbsp sesame oil ¼ cup white sesame seeds ¼ cup black sesame seeds 1 Tbsp wasabi powder 2 8-oz, 1½-inch-square strips tuna loin* 1 Tbsp sea salt ¼ cup vegetable oil 1 green plantain, peeled and sliced thinly on a bias soy-rum […]
Continue ReadingBehind the Scenes at Chef Greg's Feast Photoshoot
Executive Chef Greg Ziegenfuss crafted some tiki themed treats for the June issue of Feast Magazine. Click here to check out some behind the scenes action!
Continue ReadingChef Chad Gives Second Graders Sushi Demonstration
Sous Chef Chad Vanderleest taught Villa Duchesne Oak Hill School’s second grade class the basics of sushi. Check out a few of the students thank you notes highlighting their favorite parts of the demonstration!
Continue ReadingKitchen Insiders
Cheff Todd Lough discusses his favorite menu item with Laura Graesser from the Ladue News. CHEF’S CHOICE by laura graesser Since Bixby’s opened at the Missouri History Museum in March 2010, the smoked salmon has been a fixture on the menu. Flown in from Scotland, the Shetland salmon is cured, smoked and sliced in-house, then […]
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