The gala concert marking the opening of the Four Seasons Centre for the Performing Arts (the new home of the Canadian Opera Company) was a star-studded affair. Opera luminaries such as tenor Ben Heppner, sopranos Adrianne Pieczonka and Aline Kutan, and mezzo-soprano Allyson McHardy performed for a glittering crowd that included Governor General Michaelle Jean, filmmaker Atom Egoyan, rocker Steven Page, and author Margaret Atwood. But no one shone brighter than COC production administrator Lee Millikin. Following the final musical note of the concert, she orchestrated the transformation of the stage into a splendid formal dining space based on a concept from set designer Susan Benson. Working with an in-house team and staff from The Butler Did It, Lewis quickly organized the setting for the gala banquet in about the time it took dinner ticket holders to repair to the foyer for cocktails.Lewis praised Benson's design, saying it "emulated elements of the new building, with lots of glass and light." The decor included dupioni silk table linens that were hand-dyed in orchid-inspired hues. Winged glass centrepieces custom made by glass artist Tanya Lyons and orchids flanked by purple tapered candles, both from Fiori Flowers, graced the table tops. Lyons other original creations, included a series of teardrop glass sculptures that hung like mini chandeliers from the ceiling. During dinner, lighting designer Michael Whitfield lit the sculptures as pulleys lowered them closer to the stage. Silk panels with hand-painted falling leaves decorated the stage backdrop. Contemporary Furniture Rentals supplied Philippe Starck-designed Victoria Ghost Chairs, while Chair-man Mills provided the china and flatware.
Of the 2,000 guests who filled R. Fraser Elliot Hall for the concert, 500 held dinner tickets. Chef Mark McEwan of North 44 kicked off the post-performance nosh with appetizers such as variegated.phparagus salad, cold spring pea soup, and tea smoked salmon. The main course included roasted beef tenderloin with a savory crust and braised short rib ravioli with a merlot shallot reduction and Bearnaise sauce.
All departing guests received gift bags containing, among other things, the June issue of NUVO magazine—featuring an interview with COC general director Richard Bradshaw.
Of the 2,000 guests who filled R. Fraser Elliot Hall for the concert, 500 held dinner tickets. Chef Mark McEwan of North 44 kicked off the post-performance nosh with appetizers such as variegated.phparagus salad, cold spring pea soup, and tea smoked salmon. The main course included roasted beef tenderloin with a savory crust and braised short rib ravioli with a merlot shallot reduction and Bearnaise sauce.
All departing guests received gift bags containing, among other things, the June issue of NUVO magazine—featuring an interview with COC general director Richard Bradshaw.
The banquet following the Four Seasons Centre for the Performing Arts' inaugural concert took place on stage in the main concert hall.
Ceiling-hung silk panels decorated with hand-painted falling leaves formed the stage backdrop.
Orchids and purple tapered candles from Fiori Florals accented original glass centerpieces from Tanya Lyons.
Lyons also created wire-and-mesh decor pieces like this yellow Kimono.
