Pomegranate Sparkler One of this year’s Signature Holiday Cocktails Serves 1 2-3 oz. of chilled sparkling wine 1 oz. pomegrante juice dash club soda lemon twist and / or pomegrante seeds to garnish Combine ingredients. Serve chilled in champagne flute.
Continue ReadingForest Mushroom Fricassee
Try this great Fall recipe from our Executive Chef Gregory Paul Zigenfuss. He demonstrated it live for KSDK’s Show Me Saint Louis. Forest Mushroom Fricassee over a bed of hearty greens and sherry vinaigrette “A perfect autumn salad served warm balancing the earthy mushrooms, the sweet sherry vinaigrette and the hearty, bitter greens.” Serving […]
Continue ReadingFall Food Flavors
September 13, 2010 KPLR 11 Watch Chef de Cuisine, Todd Lough, talk about the flavors of Fall at Cafe Madeleine. You can also learn how to make our delicious Roasted Acorn Squash Soup with the easy to follow recipe. Roasted Acorn Squash Soup Serves 8 2 tablespoons olive oil 1 cup diced yellow onion 1 tablespoon […]
Continue ReadingFEAST Magazine
Written by Matt Sorrell Photography by Rob Grimm FEAST, September 2010 Chefs usually have no problem weighing in on culinary subjects, and knives are no exception. We asked four local chefs about the blades they use to ply their trade, and what you should consider when choosing your own. CHEF’S KNIFE Fujiwara 8-inch Gyuto – […]
Continue ReadingCustomer Feedback – August 2010
“It was a wonderful event. Thanks for all!” -Diane Wedding Reception at the Piper Palm House, August 13, 2010 “Bridget was fantastic to work with! So helpful & sweet.” -Casey Wedding Reception at the Piper Palm House, August 14, 2010 “Bridget was wonderful to work with; she was accomodating to our ever changing needs & made […]
Continue ReadingCamp Hope 2010
Once again, a team of Butler’s Pantry volunteers traveled to Potosi, MO for Camp Hope. On Saturday, August 14, Butler’s Pantry donated a jungle themed birthday party for 250 members of Camp Hope. Fourteen of us ventured to the YMCA’s Trout Lodge and served a fanciful meal including: Safari Salad, Jungle Fruits, Monkey Bites, King Cobra […]
Continue ReadingWhat our Customers are Saying
“What another wonderful Farmer’s Market dinner at the Piper Pam House. I can’t tell you how much we enjoyed the food and the service on Thursday, July 8. From the time we walked in, Tim, our host, immediately recognized us and showed us to our table. Our server Stephanie was attentive, friendly and her service […]
Continue ReadingCustomer Feedback – July 2010
“Barb was a delight to work with. Your service & food & drink exceeded expectations. My guests were delighted too!” -Angela Wedding Reception at the Piper Palm House, July 3, 2010 “I can’t say enough about how pleased I was with Barb, Bianca & the entire staff at Butler’s. Everything exceeded expectation. It was magical!” […]
Continue ReadingFarmer's Market Dinner Menu – July 29
Join us for the final Thursday in July to celebrate the season’s bounty in Tower Grove Park. 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 – […]
Continue ReadingA Tasty Summer Recipe
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 […]
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