Butler’s Pantry Caters St. Louis, MO VIPs

In mid-May, Explore St. Louis hosted its annual National Travel and Tourism Week luncheon in the new museum under the iconic Gateway Arch. The event gave Explore St. Louis partners and members of the region’s hospitality industry a first look at the highly anticipated venue (which received $380 million in renovations), as well as a preview of the many great events and attractions on tap for this year’s travel and tourism season.

So, how does a culinary/event design team live up to the hype of this global icon?

Butler’s Pantry, one of the largest premier caterers in the Midwest and member of Leading Caterers of America, was selected as the culinary mastermind behind each of the ‘Arch events’.

VIPs enjoyed cuisine that was inspired by each of St. Louis’ iconic neighborhoods to include:

• A life-size food truck cutout serving tacos and street corn (check, that’s Cherokee Street!)
• Local meats, cheeses, and the ever-popular Toasted Ravioli (that’s St. Louis’ Famous Italian Neighborhood, The Hill)
• The Whimsy ‘Delmar Loop’ (made famous by Chuck Berry) offered mini bites of American favorites

Here’s a look at some of the terrific fare the company created:

(photos courtesy Sara Ketterer)

STATION I | DELMAR BOULEVARD

Trolley Facade

Menu:

Waffle Fries in buckets with house made ketchup served in individual galvanized buckets (shown above)

Miniature Cheeseburger with American cheese, ketchup & gherkin skewer

Pulled Pork Slider on a pretzel bun

The Trolley set up

STATION II | SOUTH GRAND BOULEVARD

16' double sided buffet

Menu:

Sesame-Peanut Soba Noodle Salad with shredded carrots & snap peas, served in Chinese takeout box & chopsticks (shown above)

Sushi Collection served with pickled ginger, wasabi & soy dipping sauce

California Roll with crab, avocado & masago

House Smoked Salmon Roll with radish sprouts & boursin

Veggie Roll: assorted julienne veggies

Lemongrass Chicken Satay with green onion ribbon & ponzu dipping sauce (shown below)

STATION III | MARCONI STREET

16' double sided buffet

Menu:

Premium Tuscan charcuterie display with a selection of cured meats & artisan cheeses including marinated seasonal vegetables, fresh fruits & spiced nuts, smoked paprika hummus, olive tapenade, spinach & herb hummus with Greek yogurt, and seasonal crudite & flatbreads (shown above & below)

STATION IV | CHEROKEE STREET

Food Truck Facade

(2) 4' stations on either side of food truck for street

Menu:

Tacos served out of façade (see façade below)

Corn & chiles rellenos

Southwest Fajita station with tomato, seared onion, peppers, shredded jack cheese, sour cream, black bean relish, & tomato salsa

Steak Street Cantina Taco with black bean & chimichurri salsa

Cilantro Lime Grilled Shrimp in a flour tortilla

Chiles Rellenos

Mexican Street Corn 

Want more food and beverage trend ideas? Click here for a list of articles. Interested in attending the Art of Catering Food in New Orleans, February 24-27, 2019? Here's the latest information!