KSDK May 18, 2009 “It’s graduation season and many people are hosting parties for graduates. Greg Ziegenfuss is the executive chef at Butler’s Pantry, and has some great ideas for you.” The steps to follow are not unlike the steps a professional follows; Select a date and make a guest list. If planning on an […]
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This Easter Brunch Can Serve Two, Eight or 24
By Joe Bonwich St. Louis Post-Dispatch 04/08/2009 Whether your Easter brunch will be an intimate affair or a crowd scene, the recipes that make up this menu can be just the right size. We asked Greg Ziegenfuss, chef and vice president at Butler’s Pantry catering, for recipes that can stretch or shrink. After all, caterers […]
Continue ReadingMardi Gras Recipes
Frontenac Jerky Servings: 20 1 # lean bacon, cut crosswise 1 cup brown sugar ¾ cup pecans, ground Cut the bacon in half, crosswise, and place on a baking sheet lined with baking paper Cook in the oven at 350 degrees until cooked half way. Remove from the oven, generously top with brown sugar […]
Continue ReadingNational Soup Month
In honor of National Soup Month our Executive Chef, Greg Ziegenfuss, demonstrated how to make two warm and healthy soups for Great Day St. Louis and for KSDK Channel 5. For recipes an to watch the video segments click on the links.
Continue ReadingGreat Day St. Louis – Cranberry Bread Pudding
Butler’s Pantry Executive Chef Gregory Ziegenfuss appeared on Great Day St. Louis on December 10th, 2008. He showed the audience how to make a festive cranberry bread pudding dessert for the holidays. Cranberry Bread Pudding 1/4 cup grand marnier 2/3 cup dried cranberries 1.5 pounds day – old bread, cut into one inch cubes 3 cups […]
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