Brought on board this week, Balaban’s new catering chef D. Scott Phillips will lead the restaurant’s expansion into the catering market and build its offerings and services in conjunction with the restaurant’s new private event space.
Phillips, a 1994 graduate of Johnson and Wales University in Providence, R.I., worked as executive chef and kitchen manager at the former Provisions Gourmet Market in Creve Coeur for eight years.
“We plan to cater every type of party or event—box lunches, hot meals, in home parties and events booked into our private space,” says Steve McIntyre, co-owner of Balaban’s with his neighbor Brian Underwood. “We plan to increase and expand our wine tastings, classes and wine dinners as well.”
As we previously reported, in late August, Balaban’s® took possession of an additional 2,046 square feet of adjacent space in the Dierbergs Marketplace at the corner of Clarkson and Baxter bringing their total square footage to more than 6,600.
In that space Balaban’s® construction carves out an intimate Wine Room for six, subtly lighted and lined with their Library Wines from the original Café Balaban® cellar.
In addition, Balaban’s® private event space now extends to banquet rooms for 80 seated, 100 for cocktails, or two groups of 40 simultaneously. The private rooms come with state-of-the-art audio video fittings.
Balaban's, 1772 Clarkson Road, Chesterfield, 636.449.6700, balabanswine.com