buzz-in to st. louis Part II food safari and more

The buzzies are all about FOOD and FUN and as previously described in Part One of the blog coverage, we visited Asian Markets, Global Food Market, experienced Northern Thai food at Forks and Stix Restaurant and immensely enjoyed adult beverages and late night nibbles at Planter's House, a cutting edge St. Louis Bar.

Our second buZz-in day started off early gathering in the hotel lobby, sampling mouthwatering homemade donuts brought warm from the kitchen by Julie Ridlon, our local St. Louis Guide, with complimentary coffee, and proceeded with tastebuds being tantalized by a bounty of food continuously passing our lips, mixed with steadfast stream of informative cater-centric chat, fun and friendship until collapsing in our beds late Monday night.

The St. Louis buZz-in itinerary included a visit to the Maplewood neighborhood where our buzzie group roamed around Penzey Spices, experiencing the variety of robust and subtle exotic spices and culinary scents that this "disneyland for spices" store curates. On a recommendation from CuisinEtc NYC caterer and culinary fashionista, Lisa Teiger,  Lon Lane, frequent caterBuzz forum poster, Catersource presenter, Uber generous and talented, well travelled Kansas City caterer, was introduced to and easily swayed to purchase Nigella seeds to bring back Lon Lane's Inspired Occasions  KC kitchen for his culinary staff to play with.   Nigella seeds aka black seeds or sanouj, a very aromatic dark seed, once commonly found as a  along with caraway seeds topping traditional Jewish rye, and have a variety of potential catering uses - including in homemade tomato chutney,  imbedded in cheese crisps,  as a topping for flatbreads, in vegetarian and meat stews and so on.  

OFFER OF THE WEEK LOL
Lon Lane, Inspired Occasions, Kansas City, Missouri
Regina Niece, 4 Star Village and Wedding Barn, Redfox, Kentucky
Chef Andrew Alexander-Crossan, cuisinEtc catering, NYC

Repeatedly amazing feedback on Olio St. Louis, a Med-Rim fusion inspired restaurant, created by chef/owner Ben Poremba, where the Buzzie's shared a extensive offerings of delicious classic and twisted Mediterranean offerings.  

Cater-centric discussions dominated 

the conversation every time buzzies 

sat down together for a meal 

or during the car journeys

 to the next food safari stop.

 photos: Bobby Dickens, Simply Delicious Catering, Springfield, Missouri for Caterbuzz.com

top left:  kale salad           top right : beet, chickpea and house made ricotta salad 

                   bottom right:                    chevre stuffed grilled heart of romaine wrapped in prosciutto          

                      

  

lahmanjun middle eastern lamb, vegetable and pinenut pizza
above photo: lisa teiger, caterbuzz.com

below:
Olio Egg Salad Crostini (photo: lisa teiger)
slow cooked pulled lamb with warm house made hummus (photo: bobby dickens)
smothered brussel sprout and cheddar flatbread pizza  (photo: bobby dickens)

   Salume Beddu  artisan cured meats on left, 

Olio house pickled vegetables, nuts and seasoned olives on right

the chef/owner of Olio, Ben Poremba, who is up for a James Beard Award

was a founding partner at Salume Beddu

Buzzie Regina Niece, owner of the Four Star Barn, a new wedding Barn and Redfox Kentucy Event venue, commented:

"My Favorite food experience was at Olio, the redesigned old gas station. I loved tasting and passing around all the new foods and getting a taste of everyone's dishes"

"As a Venue Operator I took pictures of Olio's and Palladium's unique chandeliers, bar and venue design decor."

Note from Lisa Teiger "we've been noticing frequent "incarnations" 
of similar unique culinary light fixtures
on our catering adventures across the USA and beyond. 
Trendstend to go global quickly these days
with the access via internet we all have.  
Caterer Lynn Buono of  Feast Your Eyes Catering, Philly, 
features a repurposed kitchen tool light fixture
in this vein in her Kensington, Pa Commissary Foyer.

Great way to repurpose, recycle 
and reuse kitchen tools
 and elements that speak 
to the culinary soul.

Another highlight of our buZz-in to St. Louis was the visit to one of St. Louis' premiere catering companies, Butler's Pantry.   Several buzzies commented that this is the kind of catering company they wanted to be when they grew up.  A big catering company, yet friendly, efficient, well staffed and hospitable, with a beautiful commissary and several fabulous venues, electric car parking and a diverse variety of related food businesses under one umbrella and the leadership of Richard Nix, who took over from his parents who started the Butler's Pantry over 40 years ago.

It was fascinating to tour the commissary and storage areas,
as well as the sales and front office operations
Butler's Pantry has a clean streamlined commissary
as well as Palladium, their beautiful venue facility next door
 in the repurposed St. Louis hospital complex.

Seared Tuna on Wonton Petals with Asian Slaw, Soy Glaze and Wasabi Cream

Brie Gougere with Roasted Grape and Preserved Lemon Chutney

Deviled Egg Salad on Cayenne Toast with Blackened Chicken

Bruschetta Bar/ Trio Dips /  Toasted Breads

Mini Burgers with Cambazola Blue and Frizzled Leeks on House Made Brioche 

Mini Taro Roots Tacos with Black Beans, Mango and Spicy Pork 

photo credit:  Lynn Lampe, Wyoming

Buzzie Cynthia Creighton- Jones, 

Cape Creations Catering, Savannah Georgia 

shared these sentiments.

"That was FUN! visiting Butler's Pantry!   Whilst I found the food wonderful, what I really enjoyed was having the opportunity to poke my nose in the back of house – looking at equipment for both service and staging.

I also loved the shopping trips at the Asian Seafood Market and Global Foods Market with all the foods of the world.  There was so much product that I was not familiar with, or had not worked with in ages.

But what was truly invaluable were the Buzzie discussions on how they use things.  Especially in the market when the chefs were picking up products and describing the dishes they made for their client using the exotic ingredients.

The exchange of ideas was absolutely fantastic.  I probably will not be able to use all of these fabulous suggestions from other caterers in my market back in Savannah, but I just loved the exchange of ideas. and who knows maybe one day I will get a request that will allow me to utilize those ideas."

thanks for sampling us with so many
 delicious hors d'oeuvres Butler's Pantry!

grand entrance to Nathalie's
St. Louis farm to table experience

celebrating buzzie buddies Dianne Evans and Andrew Alexander-Crossan's birthdays with a custom designed bee hive cake courtesy of buzzie member Lon Lane and his fabulous in house bakers at Lone Lane's Inspired Occasions in Kansas City, Mo.

feedback from buzzie participant

 Kathy  Windt 

I loved meeting my Buzzie friends in St. Louis. They share the same passion for food and entertaining guests. It is my "brain trust" group. They are willing to share their ideas, experience, and opinions.

I so enjoyed the Farm to Table dinner. Not only was the food fresh, but it was prepared gluten free. We believe that gluten free food is a trend that is here to stay.

I loved touring the Butler's Pantry Commissary, they were very kind and welcoming.

I am so focused on day to day operations of our company. The class has helped me to re-focus on the marketing of our company. Thank you again Lisa for pulling this buZz-in to St Louis program together.

Turbo Charge Your Catering Sales - presented by Jon Wool and Michael Attias was an action packed one day seminar filled with creative marketing tools to reach to new markets and clients - The one that had us all giggling was sending an x-ray to hospital admins who book catering as a promotional flyer.    Michael was very forthcoming with clear information and unique systems - clever pitches, tricks + tips that reminded us of techniques that Michael Roman had shared over the years. And we walked away with many concrete examples he shared through great slides/handouts.

Having helped many many businesses over the years start catering operations - especially out of restaurants but with techniques are applicable to established caterers as well, who want to expand their sales or reach into profitable niche markets. 

Check out Mike's facebook page and restaurant + catering software website.

and stay tuned for our next buzz-in ...you never know when we will buzz into your area and have some time together to party and share like only caterers can.

Hi, I'm Lisa Teiger, founder and Queenbee  of the caterBuzz hive, owner of CuisinEtc Catering and Special Events,  a boutique NYC catering concern,  food stylist, culinary fashionista and roving caterBuzz catering reporter, coming to you from NYC but **always** going beyond !!!  

team caterBuzz  #teamcaterbuzz
Chef Andrew Alexander-Crossan - Chef-E-Bee - Culinary Director
Lisa Teiger - Queen Bee, Founder + Moderator
Dianne Evans - Bee-Actress + Marketing Director

We hope that you will consider caterBuzz as your traveling eye for the inquisitive professional catering guys and gals around the globe.  Sharing and learning from each others as only like minded professional caterers can do, through pictures, stories, questions and answers, available here on  www.caterBuzz.com and also on our facebook caterBuzz group page, a private forum for the catering community.  Look at the about section of our facebook page for instructions on how to join the group as well as a bit about what the culture of caterBuzz and ground rules we play by.

Encore New Jersey Bar Miitzvah Catering - your Simcha Specialists

When it comes to Bar Mitzvah Catering and Bat Mitzvah Catering - Encore Catering NJ are the "Simcha Specialists".  Clients throughout the Northern Jersey area and beyond clamour to have Encore NJ cater their child's event and dates fill up quickly.

Earlier this month, Encore Catering was scheduled to produce an over the top New Jersey Bar Mitzvah but Superstorm Sandy happened and the event had to be postponed.   A considerable degree of details had to be reorganized, yet, one week later the professional Encore catering team and vendor associates created a show stopping and Uber-delicious Bar Mitzvah Celebration, rocking New Jersey just as intended.

Encore NJ Catering worked closely with the Bar Mitzvah family and their event designer Pat Glenn Productions, along with a slew of other vendors to produce yet another dazzling and divinely delicious Bar Mitzvah celebration at the Sports Academy in Milburn, New Jersey.

Join us for a peek at some of the spectacular food, off the hook tablescapes and serving ideas.

The Sports Academy was completely transformed with white "pipe and drape" curtains that creating clean white walls and sectioning off the large sports arena into various areas.  The adults entered via a grand entrance to the cocktail lounge and bar area where the  main adult dining room was hidden behind a backdrop of white curtains.  Attendants ushered the  young adults along a long corridor where young adult cocktail food awaited them as well as several areas to enjoy games, bumper cars, food, photo boothes, personalized sweatshirts and MORE!

The very masculine yet elegant lounge area with rustic brown leather couches and ottomans, was complimented by a matching three tier leather surround bar offering cocktails and beverages.  It later become the young adult buffet space when the adults were seated at their assigned tables.

Encore staff lined the entrance offering trays of alluring hors d'oeuvres and signature libations as the guests filtered into the cocktail lounge.

A soaring fall accented floral display anchored
a table displaying seating cards on mini wood rounds
echoing the natural woodsy theme of the evening.

Waiter Passed Hors D'oeuvres

* Grandma Millie’s Potato Latkes
   offered with 
   Apple Sauce + Sour Cream

* Tuna Tatare Taco

* Buffalo Chicken Lollipops

* Grilled Vegetable Tower Skewer

* Encore Signature Franks in a Down Quilt

* Rosemary Encrusted 
  Baby Lamb Chop  
   ..Papaya Mint Chutney
* Butternut Squash 
  Soup Shooter
* Fried Pickle Burger 
 ..Spicy Ranch Dressing

* Spicy Shrimp Taco 
  ..Cilantro Crema

A large kitchen tent +  box truck with ovens and fryers meant Encore was able to produce restaurant quality food fresh on site.

The white pipe and drape walls offered a neutral background for  uplighting that changed the tone and mood of the room depending on what was happening.  Blue uplighting accented the crisp navy blue linens in the elegant lounge area during the 
cocktail hour.  The curtains were pulled back, revealing the adult dining area and the double sided bar was accessible from either side .

Encore NJ Catering's
"off da hook" mozzarella station
everything from hand pulled warm mozzarella made in front of guests to buffalo mozzarella, fried mozzarella balls, marinated mozzarella and all manner of complimentary roasted, marinated and grilled vegetables, olives, salamis, and MORE~!

Complimenting the passed hors d'ouevres guests enjoyed an array of international delicacies from five signature stations.  From freshly pulled mozzarella and antipasto to a sushi bar, a traditional molcajete mashed guacamole bar and smoked mojo chicken with rice + black beans,  a chef attended Italian pasta station and a modern red and white lacquered Asian dim sum station.

As beautiful and delicious as the lounge area and bar mitzvah hors d'oeuvres and cocktail stations were, it was just a prelude for what was to come...   

Pat Glenn Production's  motto is
Life is short...
     have an affair

Just take a peek at how the floral decor and design transforms the polished Sports Academy into a opulent steakhouse dining room,

creating a rich fall toned natural setting brimming with earthy tones of floral and fauna, layered with burlap, moss, fabulous succulents, soaring branches and a multitude of exotic florals.   Lush earthy floral displays were filled with copper toned cala lilies, coral pin cushions, jade succulents, branches and oversized deep rusty colored orchids running the length of the farm style long tables and in a echoing square display on the large square dining tables.  The long farmhouse style wooden tables were centered with a rich burnt orange fall colored tree spiraling above the guests. Contrasting square tables enjoyed glass columns that formed a platform for flickering candles above the level of the guests view.  Thick beveled glass shelves held up by vases of submerged exotic florals would eventually stage the burled wood shared family style side dishes, and also held white pillar candles complimenting the lush florals below.  

fabulous decor + lush floral design by Pat Glenn Productions

Once the candles were lite and the adults guests seated, the steakhouse dinner created by Encore's talented culinary team commenced the first course, a baby romaine caesar salad.  

Encore Catering NJ Executive Chef
and Co-Owner Lisa Epstein
prepares Truffled Mac  and Cheese

Classic Steakhouse Surf and Turf – served for every two guests

presented on bark edged smoked wood platters

Both Encore Owners, sisters Karen Epstein-Chioccariello and Lisa Epstein 

were on site and hands on, to ensure the Bar Mitzvah Catering ran smoothly.

Encore is renowned for offering Chef prepared fresh five star quality food in any setting. On events like this Bar Mitzvah, held in a facility with no kitchen,  Encore Catering NJ brings the kitchen to the event, along with an army of chefs and equipment, cooking and serving amazing food to serve their clients and guests.

Grilled Bone in Filet of Beef with Crispy Frizzled Onions Flanked by 

Two 9 oz Lobster Tails with Drawn Butter, Fresh Lemon and Sea Salt.

An earthy natural decor theme was echoed by the natural wood slabs that the main course was presented on as well as the burled wood bowls that Encore Catering offered family style side dishes in, purchased especially for this event.

steakhouse surf and turf for every couple
with family style sides for each table

Each table was also served

family style side dishes:

Steakhouse Creamed Spinach

Herbed Shoestring French Fries

Truffle Porchini Mac and Cheese

Housemade Beer Battered Onion Rings 

Oven Roasted Brussel Sprouts 

scented with Roasted Garlic + Citrus EVOO

Desserts Galore
...continuing the party atmosphere, the bar mitzvah guests were offered a bevy of fun and delicious desserts.   

Waiter Passed Desserts

Mini Bouchon Cupcake

Glittery Petite Homemade Cannoli 

Bite Sized Apple Tartlet

Cheesecake Lollipops Adorned with Fun Decorations

Encore's Signature S’Mores Station - fun for the kid in all of us!

Make Your Own Chipwhich 

Chocolate Chip * Oreo * Triple Chocolate Cookies

Chocolate Chip, Banana + Strawberry, and  Hazelnut Gelato

Dramatic  Dry Ice Presentation

Takeaway Stations offering fresh donuts.
chocolate dipped candied apples, logo water,
coffee, tea and hot chocolate to go
wrapping up an awesome evening
of bar mitzvah celebrations!!

Hi, I'm Lisa Teiger, founder and forum moderator of caterBuzz, owner of cuisinEtc Catering and Special Events,  a boutique NYC catering concern, a food stylist, culinary fashionista and roving caterBuzz catering reporter, coming to you from NYC but always going beyond !!!  

We hope that you will consider caterBuzz as your traveling eye for the inquisitive professional catering guys and gals around the globe.  Sharing and learning from each other as only like minded professional caterers can do, through pictures, stories, questions and answers, available here on www.caterBuzz.com and also on our facebook caterBuzz group page, a private forum for the experienced professional catering community.

EVENT CREDITS

Bar Mitzvah Catering:    Encore Catering NJ

Bar Mitzvah Venue:       The Sports Academy, NJ

Bar Mitzvah Event Planner

and Floral Design:          Pat Glenn Productions, NYC

Catering Photographer

and Blogger:                  Lisa Teiger, Caterbuzz.com