Enjoy world-class service and our extensive buffet this Mother’s Day at The Coronado Ballroom! Take a peek at our menu below, and join us this year for “Mother’s Day in Wonderland”. Call 314-367-4848 x107 to make your reservation today!

Mothers Day Brunch 2013 Menu

Big Sky Country Breakfast Station
Made –To- Order Omelet Station
Farm Fresh Eggs Your Way, Chopped Bacon, Diced Country Ham, Smoked Sausage, Shredded Cheddar, And Mozzarella, Missouri Goat Cheese, Baby Spinach, Red Onion, Tomato, Tri-Colored Bell Peppers, Sautéed Mushrooms, Scallions, Southwest Salsa
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Authentic Belgian Waffle Station
Whipped Cream, Berry Compote, Candied Walnuts, Assorted Seasonal Berries, Maple Syrup
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Crispy Applewood Smoked Bacon
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Smokehouse Sausage Patties
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Classic English Eggs Benedict
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Roasted Breakfast Potatoes
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Smoked Pacific Salmon Platter
Lemons, Capers, Egg White, Egg Yolk, Diced Red Onion, Parsley, Sliced Cucumber, Sliced Tomato
Cream Cheese, Flavored Cream Cheese and Sliced Mini New York Bagels
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Carved Watermelon Baskets Filled with
Fresh Seasonal Fruit and Assorted Berries

Lavish Seafood Display with Alice in Wonderland Ice Carving

Jumbo Gulf Shrimp, Oysters on the Half Shell, Steamed Mussels, Crab Claws
Lemon Wedges, Cocktail Sauce, Horseradish, Mignonette, Tabasco

The White Rabbit’s Garden

Bountiful Garden Display of Fresh Vegetables
Organic Mixed Greens, Baby Spinach, Romaine, Tomatoes, Cucumber, Slivered Red Onion, Dried Cranberries, Candied Walnuts, Herbed Croutons, Parmesan Cheese, Goat Cheese, Shredded Cheddar Cheese, Crumbled Bleu Cheese, Balsamic Dressing, Ranch, Apple Cider Vinaigrette, Caesar Dressing, Bleu Cheese Dressing
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Athenian Antipasto Display
Zucchini, Yellow Squash, Asparagus, Red Peppers, Artichoke Hearts, Marinated Olives
Fennel, Eggplant, Red Onion, Assorted Italian Meats and Cheeses from Italy and Greece’s Finest Regions
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International and Domestic Cheese Display
(Local Cheeses included)
Iberico, Beatje Farms Bleu, Drunken Goat Cheese, Wisconsin Cheddar, Swiss
Double Brie, Spiced Goat Cheese Logs, Dill Havarti, Gourmet Water Crackers, Dried Fruits, Assorted Dry Roasted Nuts, Honey, Preserves
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Assorted Hand Made Ethnic Breads with Middle Eastern Spreads
Roasted Red Pepper Hummus, Olive Tapenade, Baba Ghanoush, Grilled Naan, Toasted Pita, Lavosh
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Roman Caprese Pasta Salad
Garden Fresh Heirloom Tomatoes, Buffalo Mozzarella, Basil Pesto Balsamic Dressing
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Mississippi Blackened Watermelon Salad
Sugar Snap Peas, House-made Spiced Pecans, Crumbled Feta Cheese, Watermelon Vinaigrette
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Gazpacho Barcelona
Lemon Chive Cream Amore
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Israeli Quinoa Taboule

The Mad Hatter’s Station

Farmed Raised Pan Seared Chicken Breast
With Tropical Fruit Salsa
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Flame Broiled and Marinated Angus Flank Steak & Sugar Snap Peas
Tossed with Butter Herbed Pasta
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Wild Atlantic Cedar Plank Salmon
Spiced Dry Fruit Indian Chutney
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Southern Potato Gratin
Yukon Gold Potatoes Baked in Creamy Asiago and Gruyere
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Steamed Green & White Asparagus Jubilee
Sauteed Tomatoes

Create your own Italian Pasta Station

St. Louis Hill Gemelli and Penne Pasta
Bolognaise, Lemon Parmesan Cream, Tomato & Fresh Basil Sauce, Shaved Parmesan Cheese, Pesto, Pine nuts, Sautéed Mushrooms, Sundried Tomatoes

The Queen of Hearts Carving Station

Blackened Prime Rib
Rich Au Jus, Spicy Horseradish Cream
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Southern Missouri Brined Turkey
Cranberry Chutney, Turkey Gravy
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Sugar Dale Farms Honey Glazed Bone-in Ham
Whole Grain Mustard

Cheshire Cat Kid’s Corner

Hand Breaded Chicken Fingers
Diner French Fries
Kid’s Garden Veggies
New Jersey Boardwalk Fried Macaroni
Cardinal Ballpark Hot Dogs

This year the Coronado Ballroom will host its annual Mother’s Day Brunch on Sunday May 12th, from 10am-3pm, with seatings every half hour. Enjoy our “Mother’s Day in Wonderland” theme and give your mother the five-star treatment! The hot and cold buffet selections will include plentiful seafood, a meat carving station, made to order waffles and omelets, a special children’s buffet, homemade artisan breads and extravagant desserts.

The cost is $55 for adults and $19.95 for children ages 4-10, plus gratuity and tax. Children under 4 are free. Complimentary valet parking and a special “Mom”osa drink are included.

Call 314-367-4848 ext. 107 to make your reservation today!

I admit it. I am not a fan of buffets. I would much rather be waited on and served a multicourse meal that walk through a line and dish up my own dinner. But as a St. Louis caterer and event designer, I realize that they have an important place in our food service industry and they can be done very well. Buffets are not the most glamorous way to serve, but they are an efficient way to serve food to a large group of people. The assumption of many people is that the buffet line or food station is just like an army chow line…rush through it grabbing ridiculous amounts of unrelated food and gobble it down as quick as you can so you can run back for more. As a nation, have we lost all control when it comes to proportions and eating a balanced meal? And have we been seduced by all-you-can-eat? Please remember that buffets are a shared means to getting a meal. How you behave directly affects everyone else.
Rob’s Rule – There is one buffet line for every 50 guests! The only time there can be an exception to that rule is when the guest arrival is staggered…such as an open house. We have all been to events where the entire room is dismissed at once to go through the buffet and it is a nightmare. When buffets are the culinary style, soft openings that allow guests to mingle through gradually are your best bet. Save the speeches and introductions until the guests and noise have died down. And remember, guests are much more receptive to listening when they are not hungry. The only way that I have seen buffets work at weddings is to allow guests to begin upon arrival or dismiss tables.
Rob’s Rule – Allow two feet of space for every buffet item that you have and then when the buffet is laid out, then overlap the items and push your negative (empty) space to the ends. Visually try to create a feeling of abundance. When guests see just a few items in a pan or on a tray, they psychologically take more thinking there will be none if they come back. This results in shortage and waste.
Rob’s Rule – Every buffet utensil should have a small plate (Saucer Size) to rest on when not being used. Nothing is more unappealing than using a serving piece that is coated in sauce. Be respectful while going through the buffet line and after using, place the tong or spoon head on the accompanying plate. Remember that the entire room is going to be touching these items. If you have a cold or flu, please wear gloves or have someone fix you a plate. This is one of the easiest ways to pass on an illness to a large group of people.
Rob’s Rule – Plates are first and flatware is last! The first thing guests need is a plate. Match the plate size to the style of buffet you are having. You would never put a dinner plate on a dessert buffet or a dessert plate on a St. Louis BBQ Dinner Buffet. Cocktail buffets with hors d’oeuvre size items require a smaller plate or guests will take dinner size quantities. The eyes are often bigger than the stomach. No one wants to juggle their plate and knife and fork while going through the line. Ideally, these are in a napkin rollup at the end of the buffet or placed in small baskets.
Rob’s Rule – Keep hot food hot and cold food cold! The St. Louis heat is a challenge! Chafing dishes and hot plates are designed to keep food hot. I leave food on a buffet for no longer than two hours and even less if it is set up outside. In the summer heat, just because the food is in a chafing dish does not mean it can stay out in the heat. Always place buffets in the shade if possible and use smaller dishes that can be changed out more frequently. Sterno or the heat source cannot rest directly on the linens as it will burn them or leave a burn mark. Always rest sterno on a trivet or small plate. Bowls of Ice can keep items chilled and be very attractive. Just remember to order additional ice and be prepared for condensation.
Rob’s Rule – If the item requires a Chef in Attendance or Carver, it is not a buffet, it is a station. A buffet and a food station are two very different things. If the culinary item is made to order, it is a station with its own plates, décor, and serving pieces. Examples would be a made to order pasta station, carving station, crepe station or omelette station. You can have both buffets and stations at an event but don’t bog down the buffet line with items that need specific preparation…put it at its own station.
Rob’s Rules – Successful buffet design is based on the geometric shape of the triangle or pyramid. We stagger up the elements with the highest point or peak being the centerpiece. Realize that when you vary height, and add enhancement, it can take the presentation to a new level. Less is more with buffet design. By using table linens that enforce the theme, artwork or plants that add a dimensional or organic element and a few props for flavor, you can amp up the presentation significantly. But many times the success to a stellar buffet presentation is the coordination with the catering staff and client in choosing the right rentals and design elements. Culinary stations offer a greater opportunity for visual impact and can incorporate themed structures or tents, ice carvings and hanging items. The possibilities are endless.
Rob’s Rule – Right is Right. Guests will tend to veer right when approaching the buffet line so it you have a large round buffet, plates to left and guests will then travel counter clockwise through the buffet. Buffet signage is very effective in providing instruction without being intrusive. If the arrow points to the right, hopefully the guest will go right. If you list the buffet items, you won’t be asked all night if it is chicken or fish. “What kind of chicken?” “Is it free range chicken?” “Is it organic chicken?” “Is there spices on the chicken?” “Was it a happy chicken?”…
I am appalled at the lack of manners individuals use when going through a buffet. The buffet line is a means to get food. It is there for all guests and all guests share the utensils and culinary items. The following are pet peeves of mine concerning buffets.
*The buffet line goes in one direction. It starts at the end where the plates are and finishes at the opposite end. Guests look stupid when they go in the wrong direction or decide to skip some items and butt in front of guests to get another. In order for everyone to eat on a timely basis, keep your personal conversations at a minimum and don’t stop and chat while others are waiting behind you. It is perfectly acceptable to say, “It is so good to see you. Let me get through the buffet line and set this plate down and then we can catch up!”
*Never carry your drink through the buffet line. You have to set it down and personally it is poor hygiene to do so on a table where everyone gets their food items. GROSS! And it is inevitable that people will spill their coffee or drink in front of everyone. It really makes the individual look uncoordinated.
*Every food item has a utensil or serving spoon for you to pick up the food item. You use this utensil for that food item only. I have seen individuals use a spoon intended for one item and pick up another food item! Or use a spoon for mashed potatoes to drizzle on some gravy or sauce …yuck. Not only is that mixing culinary flavors, it is just plain unsafe with all the food allergies going on today. If you cannot be patient enough for the person in front of you to finish before grasping the next item, you should eat a small snack prior to coming to the event.
*Personal items such as your purse, notebook, briefcase or backpack are never to be placed on a buffet table or station. Even for a moment while you need to find a business card or heap your plate full. And used plates, flatware and napkins may NEVER be placed on the buffet table. It is the host’s responsibility to have servers clearing tables or have tray jacks for dirty items. Leave it your plate where it is if you don’t know what to do with it.
*You never eat from the food pans on the buffet with your fingers or nibble as you go through the buffet line. It is disgusting. I have had individuals argue with me that they are not hurting anyone by eating a cube of cheese or one item that they picked up out of a pan. I then point out that the same hand they just touched their mouth with is touching all the serving utensils down the buffet and they have successfully cross contaminated everything in the room. If you cannot control yourself enough to wait until you reach the table to eat, call Jenny Craig and get some counseling.
Rob Schaefer
Buffet Snob and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

The Coronado Ballroom will host its Annual Easter Sunday Brunch on Sunday April 24th, from 10:00am-3:00pm with reservations accepted every half hour. There is just nothing quite like it – our Easter Sunday Brunch is truly spectacular!

Multiple buffets offer an array of Coronado favorites you love – Made to Order Waffles and Omelets, Homemade Artisan Breads and Extravagant Desserts, Peel and Eat Shrimp, Sushi Rolls, Wild Mushroom Risotto Cakes, Roasted Vegetables, and Assorted Pastas. Also prepare for new items – Dry Rubbed Roasted Prime Rib, Pineapple Glazed Ham, Rosemary Scented Leg of Lamb, Lavender Honey Turkey Breast, and Old Country Strata.

And just for the kids – “The Bunny Patch” featuring Chicken Fingers and Fries, Mac and Cheese, Spaghetti, Mini Kids Crudités, Ants on a Log, and PB&J.

The cost is $48 per adult and $22 per child (ages 4-10) plus gratuity and tax. Complimentary valet parking and a mimosa drink are included.

Reserve your table today for one of the most decadent brunches in St. Louis by calling 314-367-4848 ext. 100!

From the beginning, Shannon had a vision of her dream wedding and with the help of amazing vendors and coordination from Ellen and Kristen with Bride’s Vision; we were all able to pull it off for her and Chris on June 5th.

Early on, Shannon decided upon the beautiful summer tones of turquoise, purple, and silver. Now, those that are familiar with the Coronado may at first wonder how that would look in a mostly gold-toned Ballroom. However, with the help of our friends at Millennium Productions and a little uplighting, they transformed the traditional Ballroom into a purple palace. To finish the look, a turquoise glow was projected on the cove of the Ballroom along with the couple’s monogram, and pin spots illuminated the floral centerpieces.

Shannon wanted to keep her guests guessing all night, so the cocktail hour in the Grand Lobby provided one look: purple bengaline linen provided by BBJ Linen, turquoise and cream florals provided by Festive Atmospheres, a signature cocktail named the Blue Hawaiian (both the bride’s favorite drink and the locale of their engagement), and flat screen TVs provided by Millennium Productions displayed the couple’s beautiful engagement portraits by Sal Cincotta.

As guests moved into the North Ballroom for dinner and dancing, a new look was unveiled: turquoise organza and sequin custom-made linens provided by BBJ Linen, silver chiavari chairs provided by Premier Rentals, centerpieces of vibrant turquoise and purple dendrobium orchids, purple hydrangea, and roses created by Festive Atmospheres, and an intimate sweetheart table with a silk back drop provided by Millennium Productions. A draped lounge area in the South Ballroom provided by Millennium Productions offered the perfect get away from the packed dance floor – Elite Pro DJs kept guests dancing all night!

The custom wedding cake by Steven Becker Fine Dining mimicked the silver scroll design of the wedding invitations with edible silver dust and the groom’s cake by Kreative Kakes was an ode to Chris’ hometown – a large New Orleans Saint’s fleur de lis and football helmet.

At the end of the evening, Shannon surprised her groom with the Funky Butt Brass Band to lead a traditional New Orleans Second Line Dance with custom handkerchiefs as a take-away for each guest and Millennium Productions’ videographer was there for every moment of when St. Louis met New Orleans.

Pictures by Sal Cincotta will be added to our Facebook soon!

Jaci Burgess, Catering Sales Manager for Steven Becker Fine Dining and the Coronado Ballroom