The 2005 Interior Design Show marked the dawning of a new era in concept and style. The opening night party, which took place on the show floor of the National Trade Centre, gave design industry members a sneak peek at some inspiring looks for the coming year.
Greeters dressed in burlesque costumes welcomed guests, handing out wineglasses for the many tasting areas set up around the room. The Martini Club and other distributors supplied the booze-heavy bash with Moet & Chandon, Amarula, and Skyy Vodka. A virtual wonderland of colours, textures, and new looks filled the room, including a showstopper called the Big Frock. The 30-foot crimson gown, designed by architects from Alsop and Brown and Storey Architects Inc., hung from the rafters and actually included a concept living space at its hem complete with chandeliers and intimate decor.
A dynamic display from Chair Source presented chairs in various styles and positions, some hanging upside down within a display unit 15 feet above the ground. Nearby, the Globe and Mail lounge was a trendy space accented with chic new furnishings from Signature Rentals, including mirrored chandeliers, white shag rugs, and chrome-and-white lounge furniture. Sales staff wore custom Globe and Mail shirts.
Gala sponsors Mercedes-Benz and House and Home magazine welcomed Lady Weinberg, Anouska Hempel, founder of Blake's London, the world's first luxury boutique hotel, to the Hugo Boss-sponsored stage as the evening's guest speaker. Following the guest of honour was a live performance from Jeff Healey's Jazz Wizards, arranged through Live Tour Artists.
DJs from Piers flooded the room with ambient beats as guests visited the various food stations, including one by Marcy's Salad Dressing and Croutons serving healthful helpings in clear acrylic branded containers. Decadent Catering offered wasabi and lime-leaf sabayon, as well as nori rolls with tuna and salmon; and Gibson and Lyle created seared scallops on the half shell with grapefruit glace and pomegranate drizzle; crispy plantain club sandwiches with tomato concasse and avocado creme fraiche; and miniature tartes tatins with golden chanterelle mushrooms and truffle essence.
—Robyn Small
