The Hockey Hall of Fame (HHOF) took rink-side seating to a new level at its first annual Industry Night, designed to introduce event planners to a new 180-seat dining area on the venue's lower level. By day the space, called Rink Zone, is an interactive area where hockey fans can test their stick-handling skills against computerized greats; by night, the rink boards disappear and guests can enjoy a casual seated meal in a transformed environment.
Chair-man Mills highlighted the space by creating two distinct seating options. A conventional round table dressed in smoky taupe linens and topped with round chargers and traditional silver-framed place cards created an look appropriate to a corporate dining event, while a square table adorned with sparkly linens and charcoal square chargers suggested social gatherings.
Food stations provided by HHOF's exclusive caterers, Marigolds and Onions, Presidential Gourmet Fine Catering, and Acqua, were interspersed among the hockey exhibits. Chair-man Mills enveloped the stations with iridescent bronze and white linens.
Guests sipped cocktails and munched on hors d'oeuvres and then a taster-size meal that included seared bay scallops with chipotle aioli on baby seedling salad; black cod and miso soup; and Asian shredded barbecued pork in a mooshu pancake. Decadent white and dark chocolate desserts made to look like sushi, and dessert shooters made with lychee and sake, coconut cream and ice wine, and white cranberry and vanilla vodka were all mouthwatering.
Hockey fans in attendance had the opportunity to hobnob with right wing great Ron Ellis, a member of Team Canada '72 and a Toronto Maple Leafs Stanley Cup winner.
—Stacey Bernstein
Chair-man Mills highlighted the space by creating two distinct seating options. A conventional round table dressed in smoky taupe linens and topped with round chargers and traditional silver-framed place cards created an look appropriate to a corporate dining event, while a square table adorned with sparkly linens and charcoal square chargers suggested social gatherings.
Food stations provided by HHOF's exclusive caterers, Marigolds and Onions, Presidential Gourmet Fine Catering, and Acqua, were interspersed among the hockey exhibits. Chair-man Mills enveloped the stations with iridescent bronze and white linens.
Guests sipped cocktails and munched on hors d'oeuvres and then a taster-size meal that included seared bay scallops with chipotle aioli on baby seedling salad; black cod and miso soup; and Asian shredded barbecued pork in a mooshu pancake. Decadent white and dark chocolate desserts made to look like sushi, and dessert shooters made with lychee and sake, coconut cream and ice wine, and white cranberry and vanilla vodka were all mouthwatering.
Hockey fans in attendance had the opportunity to hobnob with right wing great Ron Ellis, a member of Team Canada '72 and a Toronto Maple Leafs Stanley Cup winner.
—Stacey Bernstein
Hockey Hall of Fame introduced a 180-seat casual dining area in the Rink Zone at its first annual Industry Night.
Marigolds and Onions created sumptuous chocolate desserts made to look like sushi with caramelized orange peel and purple sugar accents, and Presidential Gourmet Fine Catering served a flourless chocolate torte.
