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.
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Forest 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 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 […]
Continue ReadingIron Chef Cat Cora
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 […]
Continue ReadingRecipe Contest Winner
Catersource Magazine – May/June 2010 Emphasis on Local Simple prep, low cost—yet great flavor The challenge was on for Butler’s Pantry Catering in St. Louis, when it was hired to do all of the corporate catering for the BMW Championship in 2008. That meant breakfast, lunch and dinner every day for about 30 different companies, […]
Continue ReadingChef Greg Brings "Lucky Foods" to New Years Eve Brunch
Your favorite chef, Greg Ziegenfuss, appeared on Channel 11’s noon show yesterday to show us all how to make our New Years Eve Brunch “Lucky”: “New Years celebrations are normally festive, loud and usually involve a big glittery ball. However the celebrations would not be what they are without the varied culinary customs that myriad […]
Continue ReadingHoliday Magic Recipes
Watch Executive Chef Greg Ziegenfuss walk you through his recipe for Truffled Mushroom Soup on Great Day St. Louis. Truffle Mushroom Soup 4 oz. Truffle Olive Oil 1 cup diced red onions 2 tablespoons minced garlic 3 cups stemmed julienne shiitake mushroom: 3 cups sliced crimini mushrooms 3 cups sliced oyster mushrooms 1 tablespoon dried thyme […]
Continue ReadingCooking 101, Labor Day Recipes
KSDK Labor Day weekend in St. Louis is a local grown food lover’s dream come true. We have the end of the season corn, tomatoes, watermelon, summer squash, eggplant, peaches as well as some early autumn lettuces and greens. St. Louis is “normally” hot Labor Day weekend so I personally like to plan a meal […]
Continue ReadingCooking 101, Mustard-Crusted Flank Steak
KSDK July 9, 2009 Mustard-Crusted Flank Steak By Greg Ziegenfuss, Executive Chef 1 flank steak 1 tablespoon kosher salt 2 tablespoons vegetable oil 1/3 cup whole-grain mustard 1/3 cup spicy mustard 1 teaspoon dry mustard 2 tablespoons brown sugar, packed 1 teaspoon freshly ground black pepper 1 lemon zested 1 orange zested Prepare a charcoal […]
Continue ReadingEnjoy a Local!
This Spring, Enjoyalocal.com and a collection of St. Louis’s best area independent restaurants launched their 1st Annual Recipe & Coupon book. Proceeds from the cookbook will be donated to The St. Louis Area FoodBank. Butler’s Pantry and Cafe Madeleine are proud to be a part of this wonderful project. We have included a recipe for Roasted […]
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