Archive | March, 2011

3.19.11 Wedding

19. March 2011


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Photographs by: Darin Hartlieb of Dear Hart Photography

The Knot | Best of Weddings 2011 Pick

17. March 2011



A big thanks goes out to all of the Saint Louis area brides who voted recently!

We are proud to announce that Butler’s Pantry has been rated by local brides and voted
The Knot Best of Weddings 2011 Pick.


Ladue News | Featured Appetizer

10. March 2011


Try this yummy recipe by Chef de Cuisine, Todd Lough!








Popular Pass-Arounds | Pass Them Here!

by Meredith Bush | March 10, 2011

Whenever you see that tasty appetizer tray floating your way, you’re bound to halt any conversation in order to grab one of those yummy treats before they pass you by. Why not try your hand at preparing them yourself, and you will never need to knock over your host in a rush to grab the last one.


Asian slaw:

1/4 c napa cabbage, julienned   
1 scallion, thinly sliced
1/4 c red bell pepper, julienned   
1 t cilantro, chopped

Slaw dressing:

2 T soy sauce   
1 t fresh ginger, grated
1 T lime juice   
1 T sesame oil
1 T sweet Thai chili sauce

    Combine slaw ingredients. Set aside. Whisk together dressing ingredients.
    Pour into slaw mixture. Mix well.

Wasabi aioli:

2 T wasabi powder
2 T mayonnaise
1/4 t water

    Combine wasabi powder and water. Whisk in mayonnaise.

Ginger soy glaze:

1/4 c low sodium soy sauce   
1 t cornstarch
1 T fresh ginger, grated   
1/4 t water
2 T sugar

    Combine soy sauce, ginger and sugar in a small sauce pan and bring to a simmer.
    Combine cornstarch and water. Whisk into soy sauce mixture.


4 oz. sushi-grade yellowfin tuna   
1 t chopped cilantro
1 t whole mustard seeds   
1/2 t kosher salt
1 t cracked coriander seeds

    Combine seasonings. Sprinkle over tuna. Sear each side of the tuna briefly. Leave rare.

1 baguette loaf

    Cut into 8 slices. Brush with sesame oil and toast. Place sliced tuna on the crostini.
    Top with slaw, and drizzle with wasabi aioli and the ginger soy glaze.

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