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!
