Busy CTV staff got a chance to chill out at their annual Yuletide party, where they were treated to a hot performance by Kalan Porter, winner of the network's most recent Canadian Idol contest. CTV director of special events Mafalda Caruso worked closely with D?cor & More to create the event, called "Fire and Ice," at the Kool Haus/Guvernment Complex.
The entrance took on a frosty look, adorned with shimmering white organza and other fabrics, with crystal and ornamental accents in silver and white. As guests entered the reception area, they were given white cotton gloves to wear to sip cocktails served in goblets of ice, which they were later encouraged to toss into the "icebreaker" station—an alcove made of ice for discarding the frozen drinkware-designed by Ice Culture, which also created the ice bar.
The dining room also resembled an ice palace with its all-white palette, which dominated the crisp table linens and elegant crystal, glass, and floral arrangements. Chandeliers reflected the frosty blue lighting provided by Apex Sound and Light.
The meal, catered by Daniel et Daniel, was a buffet that included mesclun salad, carving stations of beef tenderloin and Black Forest ham, halibut, mixed vegetables, and wild rice pilaf. A dessert station featuring a flowing chocolate fountain and a candy buffet made of Plexiglas followed the meal.
Performers from A La Moode, including Robert Michaels and a jazz ensemble, provided after-dinner music.
Cocktail areas of the multilevel venue were each decorated with different furnishings, custom lighting, fabrics, and fresh blooms, all in warm hues like orange, red, and yellow.
—Robyn Small
The entrance took on a frosty look, adorned with shimmering white organza and other fabrics, with crystal and ornamental accents in silver and white. As guests entered the reception area, they were given white cotton gloves to wear to sip cocktails served in goblets of ice, which they were later encouraged to toss into the "icebreaker" station—an alcove made of ice for discarding the frozen drinkware-designed by Ice Culture, which also created the ice bar.
The dining room also resembled an ice palace with its all-white palette, which dominated the crisp table linens and elegant crystal, glass, and floral arrangements. Chandeliers reflected the frosty blue lighting provided by Apex Sound and Light.
The meal, catered by Daniel et Daniel, was a buffet that included mesclun salad, carving stations of beef tenderloin and Black Forest ham, halibut, mixed vegetables, and wild rice pilaf. A dessert station featuring a flowing chocolate fountain and a candy buffet made of Plexiglas followed the meal.
Performers from A La Moode, including Robert Michaels and a jazz ensemble, provided after-dinner music.
Cocktail areas of the multilevel venue were each decorated with different furnishings, custom lighting, fabrics, and fresh blooms, all in warm hues like orange, red, and yellow.
—Robyn Small