Parmesan Spring Rolls By: Executive Chef Greg Ziegenfuss (User note, at Butlers Pantry we make our own pastry for this “spring roll.” For the sake of ease I am suggesting using pre-made frozen puff pastry dough.) Ingredients: 12 ea. fresh spears of asparagus, blanched and trimmed to 5 inches 12 ea. 5inch by 2inch pieces […]
Continue ReadingArchives for January 2013
The Knot | Best of Weddings 2013
Everyone here at Butler’s Pantry is honored to have been voted into the Caterers category of The Knot Best of Weddings 2013 as an editors pick! Check out the full list of winners here.
Continue ReadingCafé Madeleine featured in 417 Magazine
The January 2013 issue of 417 Magazine in Springfield, MO highlighted a “Getaway Quick Trip” that includes a visit to our very own Café Madeleine. Get a sneak peek at the story below or click here to read the full article.
Continue ReadingCelebrate National Soup Month
National Soup Month Ladue-Frontenac Patch blog article by Richard Nix, Jr.
Continue ReadingAre you hungry yet?
Butler’s Pantry has been providing “every reason to celebrate” since 1966. Take a look at just a few of our recent creations in this short video. WARNING: It may make you hungry.
Continue ReadingSTLToday: Moroccan Pasta Salad from Café Madeleine
Q • I would like the recipe for the Moroccan Pasta Salad served at Café Madeleine at the Piper Palm House on Mother’s Day last year. It has bowtie pasta, green olives and dried fruit; the dressing is outstanding. — Lea Ann Baker, Creve Coeur A • The Piper Palm House’s tall, stately windows stream […]
Continue ReadingDecember Raves
December Raves
Continue ReadingChef Greg's Creamy Zucchini Parmesan Soup
National Soup Month started with Chef Greg Ziegenfuss on Fox 2 KTVI with Creamy Zucchini Parsesan Soup.
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