30. June 2011
“I just wanted to take a minute to thank you so much for everything you did for us! Everything went so smoothly and we were so, so pleased with our wedding and reception. We have received so many compliments from our guests- from the look of the space, to the efficiency of the staff, and everyone agreed that it was the BEST wedding food they have ever had! We could not have asked for a better place for oue wedding and reception, or a better coordinator to hold our hands through the entire process. It was such a relief to know that we never had to worry about a thing because you were always right there to organize, help ut out, and make perfect suggestions. Thank you again!”
Meredith, June Wedding
17. June 2011
Making the effort to abandon the negative effects of industrial agriculture, Palladium Saint Louis is committed to using locally grown products whenever possible.
A handmade mozzarella and cave aged tomme cheese from Marcoot Jersey Creamery are the newest additions to Palladium’s menu.
The fresh mozzarella will be used in a tomato stack and paired with a basil pesto, which will use fresh basil from Double Star Farms. The tomme cheese will be used in antipasto platters.
The Marcoot family dates back seven generations of raising cattle; however in March of 2010 they decided to expand their endeavors and open the Morcoot Jersey Creamery. There they offer a variety of cheese curds, cheese blocks and cave aged cheeses all made from solely from the milk of their hormone-free grass-fed cattle.