TORONTO Guests donned aprons over their evening wear at a private event for real estate firm Colliers International the night of July 13. Beginning in Cirillo’s Culinary Academy, 40 of Colliers’ top clients received a cooking lesson from Toronto chef Michael Bonacini, owner of restaurants Canoe, Auberge du Pommier, and Luma, among others. Guests were each assigned to a cooking station where, after a quick demonstration, they helped make one of four courses. The meal was served downstairs at winery Vintage One, and each course was paired with its wines.

Colliers hosts events such as this one for clients on a quarterly basis, offering unique experiences, from sailing to Scotch tasting. “Our goal was to do something really intimate and provide an experience that [our clients] could never have on their own. Anyone can go golfing,” said Chrystal LeBlanc, marketing specialist at Colliers International. LeBlanc has noticed a shift away from branding and a renewed focus on client experience within professional service events. In keeping with this observation, the entire evening was devoid of sponsorship and branding. “It’s really all about the client experience instead of the brand,” she said.  

Another important goal for Colliers was to develop stronger relationships with their clients. “We have the chance to sit beside them for an entire dinner,”  LeBlanc said. Guests and Colliers agents also cooked side by side before the meal.

After dinner, guests could fill and cork their own bottle of wine from Vintage One. Each guest also received a signed copy of Bonacini’s newest book, Three Chefs: The Kitchen Men, and recipes for the meal. Latin jazz band Lady Son y Articulo Veinte played in the winery.