While it’s highly unlikely, there were a few weeks this year when it seemed like our St. Louis winter would last until June. But spring is definitely on the way and that calls for a celebration. What better way to celebrate than a gala?
With a catering team offering almost 90 years of combined experience, the Hyatt Regency St. Louis at the Arch can make any special event just as jaw-dropping as the view from the 18th floor terrace. “The Gateway East ballroom is a magnificent venue,” says Lisa Sabin, director of catering and convention services. “The dance floor is lit from below, and the view of the Arch is simply breathtaking.”
The hotel has hosted some of the city’s most famous parties, including the Veiled Prophet and Fleur de Lis balls, the Herbert Hoover Boys & Girls Club gala and Doorways’ RED 2011 event. An upcoming dinner auction for Friends of Wings will welcome spring with a special light show starring the season’s most delightful visitors. “The theme of the evening is butterflies,” Sabin explains. “Fifty-five butterfly sculptures, created by local artists, will be displayed and auctioned off to benefit Wings, BJC’s pediatric hospice program. A projection system will illuminate the ballroom with butterflies ‘flying’ around the walls. It’s going to be simply spectacular.”
In addition to providing the venue for nonprofit galas, the Hyatt has a long history of giving back to the St. Louis community. “We take our philanthropic responsibility very seriously,” says Sabin. “Last year we hosted a trivia night for nonprofit organizations, and we awarded a $10,000 event to the winner, Food Outreach. Hyatt Hotels also donated $15,000 to the Demetrious Johnson Charitable Foundation and sponsored an event for inner city youth.” The Hyatt Hotel Corporation’s Global Loyalty program allows organizations to use their points as credit for future events, or donate them to Make-A-Wish Foundation of America or Make-A-Wish International.
The local emphasis also is apparent in the Hyatt kitchen, where executive chef Michael Barber works his culinary magic. “Chef Barber has been delighted that amazing local products are available,” says Sabin. “He works with a St. Louis distributor to get fresh produce from local growers. He also likes to highlight products like fresh honeycomb from a beekeeper in Ballwin, and hometown favorites like Gus’ Pretzels, Ted Drewes frozen custard and Billy Goat chips.”
And if your party wish-list includes the perfect vino, the experienced catering team also includes a certified wine sommelier. “Our food and beverage director, Edan Ballantine, works closely with the executive chef to offer wine pairings for his customized menus,” notes Sabin.
The hotel can accommodate a guest list anywhere from 50 to 1,200 people. “Creativity is our strength!” Sabin says. “We work with many vendor partners who pass along savings and discounts to the organizations hosting their events at the Hyatt. Our goal is to work with all budgets to create an unforgettable evening for your guests.”