Toronto's second annual Winterlicious celebration, which offers residents two weeks of discounts at a wide range of restaurants, is slowly becoming a staple on the event scene. Among the more than 80 venue and restaurant participants this year was the Liberty Grand, which opened its doors to event industry members and guests for a gastronomic experience.
The space was transformed from a conservative, regal room into a dynamic, modern supper club atmosphere. Spectacular lighting in electric blue, hot pink, and canary yellow highlighted distinct shapes and images on the walls of the long, narrow hall. The Anita Rossi Band performed soft medleys in the background as guests filtered in for the main event. The seating plan was a creative blend of tables from high-tops for two to large tables, in square and round shapes, for 10, each treated with lighting ranging from opulent candelabras to mini beaded candle lamps.
On the Grand's menu was a selection of regional foods, presented at stations. The "Scent of India" station offered tandoori chicken, saag paneer (Indian cheese with spinach), basmati rice with yogurt and peas, and avail (vegetables and curry). The Pacific Rim-themed station boasted a variety of sushi, sashimi, Peking duck rolls, sui mai dumplings, and Chinese pot stickers. A "Touch of Tuscany" presented seared salmon, fennel, and fresh peas. Piri shrimp, marinated legs of lamb with chimichuri sauce, and traditional paella represented South America. For the finale, the dessert station offered "Sweets of Switzerland," featuring white and dark chocolate fondue and decadent pastries.
—Robyn Small
The space was transformed from a conservative, regal room into a dynamic, modern supper club atmosphere. Spectacular lighting in electric blue, hot pink, and canary yellow highlighted distinct shapes and images on the walls of the long, narrow hall. The Anita Rossi Band performed soft medleys in the background as guests filtered in for the main event. The seating plan was a creative blend of tables from high-tops for two to large tables, in square and round shapes, for 10, each treated with lighting ranging from opulent candelabras to mini beaded candle lamps.
On the Grand's menu was a selection of regional foods, presented at stations. The "Scent of India" station offered tandoori chicken, saag paneer (Indian cheese with spinach), basmati rice with yogurt and peas, and avail (vegetables and curry). The Pacific Rim-themed station boasted a variety of sushi, sashimi, Peking duck rolls, sui mai dumplings, and Chinese pot stickers. A "Touch of Tuscany" presented seared salmon, fennel, and fresh peas. Piri shrimp, marinated legs of lamb with chimichuri sauce, and traditional paella represented South America. For the finale, the dessert station offered "Sweets of Switzerland," featuring white and dark chocolate fondue and decadent pastries.
—Robyn Small
Unique shapes and bold lighting helped create a dynamic atmosphere at the Liberty Grand during the Winterlicious industry night.
Subtle table decor included intimate candelabras for the larger tables set in the centre of the room.
