A little itty bitty superBulous ditty about the buZz-in to St. Louis

a little bitty ditty about the St. Louis buZz-in

by Dianne Evans

our very own Ms. Bee-Actress  
and owner of Best Catered Events, 
Baton Rouge, Louisiana

oh oh oh trekking through snow ...

Had fun playing in the snow !!  A novelty for us 

southern gals, 

as most of you will know.

buzzies sharing 

potluck 

+ cater-centric chat 

buzzing in the snow with temps 

below ZER-OH,

more trekking thru snow, snow, snow 

to go to 

Fork & Stix 

Thai food that 

blew our sinuses up!

the buzzies LOVED Olio's  Med Rim Fusion
Photo Credit:  Beet by Lynn Lampe, The Geyser Brewery, Cody, Wyoming
Olio Store front by Bobby DIckens, Simply Delicious, Springfield, Missouri 

 click here for recipes courtesy of Butler's Pantry for their signature hors d'oeuvre:
"Three Little Pigs" - Barbequed Rubbed Slow Cooked Pork Belly with Bacon Jam & Sweet Barbeque Sauce topped with Crispy Bacon Crumbles on top of Jalapeño Waffle*

Summing it all up 

I will give you one (1) word

no, I am not crazy, just very silly 

and completely absurd.

So the word I give to you is 

beyond super AND fabulous...

it's "SUPERBULOUS" my friends,  

you heard it first on the caterBuzz blog

and

trust me when I tell you

to make a note of it 

and keep it in your log.

superBulous = superb, a gathering of the best!!

beyond super and fabulous... the buZz-in was SUPERBULOUS!

Be looking for you in Vegas @ #CSES2014 !!

You won't be able to miss me

for I am Ms. Bee-Actress 
and this you must see.

"Bee" seeing you at Catersource 

so buZz us up on facebook, twitter or instagram 

for sure you can find me  
and our queenBee 

if only you will stop cooking 

but for sure don't stop booking

and come to Vegas and have some fun.

The Buzzie social media correspondent team 

will be tweeting and posting and such

don't forget to come with your LOGBOOK....

Three Little Pigs by Butler's Pantry St Louis

piggy love - the three little pigs and their adventure on a jalapeño waffle.

Have you noticed lately that the pork belly and anything bacon craze has not slowed down at all ??

Thick cut, candied, chocolate dipped Bacon, slow cooked sous vide pork belly and such, continue to trend as hot items on blogs, restaurant and catering menus almost everywhere worldwide.  Even the kosher world is pushing facon.  

On our recent BuZz-in to St. Louis, caterBuzz members were treated to a marvelous facility tour and commissary visit to Butler's Pantry and their urban chic Palladium Venue, right next door.  

Richard Nix, owner and his amazing Butler's Pantry sales, operations and culinary staff put on the Ritz for our buzz-in attendees and hosted an afternoon of adult beverages, catering chat and outstanding hors d'oeuvres.

- We enjoyed it ALL - as evidenced by the veracious eating even though the buzzie tour had just come from an OUTSTANDING lunch experience at Olio, a med-rim fusion St. louis restaurant. 

However without doubt THE hands-down favorite offering that all the buzzies enjoyed was...

*** Three Little Pigs" - BBQ Rubbed Sous Vide (Slow Cooked) Pork Belly with Bacon Jam & Sweet BBQ Sauce topped with Crispy Bacon Crumbles atop a Mini Jalapeño Waffle***

Top Right:
Richard Nix, owner of Butler's Pantry
with Julie Ridlon,
the St. Louis based Buzzie
who was our tour leader
for the 2014 St. Louis buZz-in
Normally you would have to be a member of caterBuzz to have access to our private catering forum currently housed on facebook, Where you can fin awesome catering recipes, menu inspiration, catering chat and sharing like this - so what are you waiting for?  

Email queenbee@caterBuzz.com for more information on if you qualify and how you can join the global social media forum for the connected caterer

Lucky for you recently, the Chef and Management of Butler's Pantry kindly shared the recipe for the Three Little Pigs and allowed us to publish it for the online caterBuzz internet community, as well as the private forum members.   That's tremendously generous of Butler's Pantry and speaks to their belief that caterers need to stand together to improve our industry and support each other.   

Note - these are catering recipes from a professional chef's kitchen and formatted/sized accordingly.  You can save each component of the procedure as a photo either to your desktop or to pinterest.

Our good friend and avid supporter of caterers worldwide, Lon Lane, a buzzie member who drove to the St. Louis buZZ-in from Kansas City, shared these thoughts about his favorite food experience during the caterBuzz buZz-in.

My Favorite Food Experience during the St. Louis buZz-in:

“The tour of the Butler’s Pantry was amazing!!   The bar, hors d’ oeuvre sampling and tour of the facility was simply the best.  I am so grateful for colleagues who understand that sharing information with others in our industry helps us all become better at our craft and improves our industry as a whole. 

Giving comes back to the giver 10 fold and I was honored to be a part of this sharing experience.”




Lon Lane, Owner,
Inspired Occasions, Kansas City, Missouri
chats with Greg Ziegenfuss, Executive Chef,
Butler's Pantry, St. Louis, Missouri

caterBuzz get togethers in Vegas at Catersource 2014

BZzzzzz....

Heading to Las Vegas for #CSES14 aka the Catersource convention and want to join up with fellow buzzies for some local flavors and fun. Buzzie member and Las Vegas Caterer Brittney Melnick and I have put together a "join at whim" buzz-in no reservations necessary program for Sunday night after the opening party ceremonies - 

Sunday March 23, 2014 7:30/7:45 pm
Meet at "Viva Arepas" - (Venezuelan Street food)
(1616 S Las Vegas Blvd. Ste 120, Las Vegas, NV 89104)
just past East Sahara Avenue - short taxi ride, long walk.
http://www.vivalasarepas.com/#!menu

Followed by "Art of Flavors" gelato next door to Viva Arepas

Brittney is friendly with the Gelateria owner Desyree Alberganti, who is going to make and offer some of Art of Flavors' more unusual and foodie flavors such as Pears and Gorgonzola, Rosemary and EOV (Extra Olive Oil),spicy chocolate, avocado, Kidney Beans...an Italian twist of Hmong Bean ice-cream...and like Strawberries and Cream, White Coffee Bean, Almond Brittle and many others
Art of Flavors 
1616 S Las Vegas Blvd
Suite 130
Las Vegas, NV 89104
no website but here's their yelp page (sorry Susan)
http://www.yelp.com/biz/art-of-flavors-las-vegas


Then forget the slots and 
bring your quarters and join in for some fun and relaxation/chat 
at Pinball Hall of Fame from 9:30-11pm
1610 E. Tropicana, Las Vegas NV 89119

a funky slice of Americana 
http://www.pinballmuseum.org/

contact Brittney Melnick, Anil Melnick or Lisa Teiger with any questions
we are going to have a blast!

Generally speaking we usually share cabs to keep costs reasonable.
Many of us will be going to the opening party at Paris first - which is usually outdoors and by the pool (well it was last year) - so text me at 646.932.3496 to figure out where to meetup or stay tuned here on the buZzzzz...