The upcoming Ontario Science Centre exhibit “Facing Mars: Would You Survive the Journey?”—opening June 9—provided the inspiration for this year’s Innovators’ Ball, held at the Don Mills facility Thursday. “Our theme is Rock the Red Planet so we’re taking people to Mars for a really cool party and it’s 2029. We've got a time tunnel that people will walk through [and on the other side] you’re having dinner on Mars,” said Cindy Ball, associate director, development.
The evening kicked off with a dinner prepared by Susur Lee (who is closing Susur tomorrow and opening a new restaurant in Manhattan this fall) in conjunction with A La Carte Kitchen, and the George Brown College Chef School. “It’s such a great event. I was invited last year...I was looking at the food and saying, ‘Wow, I want to do this.’ And Tony Cohen [vice chair of the event], who sat next to me, said, ‘Okay, you’re in.’ So that’s why I’m here,” said Lee, who created a three-course meal for the evening.Dinner began with an amuse plate including lobster salad with chipotle Parmesan and baby arugula, marinated shrimp with sumac and orange glaze, and seared scallops with preserved lemon and Indian tomato jam. The main entrée included Soya glazed filet of organic beef served with white and green asparagus and baby carrots wrapped with pancetta, and a Swiss cheese potato. Guests dined on banana chocolate tart with hazelnut mousse for dessert.
“I don’t believe [Lee] does this kind of thing on a regular basis. We’re very fortunate to have him,” said Ball, who turned to Solutions With Impact to translate the theme into the decor. “The Science Centre and our exhibit spaces are still really the backdrop for this. It’s not like we’re going into a hotel ballroom. We want people to experience the Science Centre,” she said.
The 450 dinner guests gathered in the main lobby, decorated as a white and silver departure lounge, before walking through a long hallway and a passage designed as a time tunnel (a circular black walkway) to enter the main dining area in the great hall, dressed in red and black.
The Mars-themed colour palette continued in the Weston Family Innovation Centre—the site of the all-red after-party—where an additional 800 guests joined the dinner crowd for performances by Wade O. Brown, Lindsay Ell, Tomi Swick, and Crash Parallel. Guests also had the opportunity to visit an oxygen bar. “You might have to get an extra hit of oxygen because you’re on a different planet,” Ball said.
The evening kicked off with a dinner prepared by Susur Lee (who is closing Susur tomorrow and opening a new restaurant in Manhattan this fall) in conjunction with A La Carte Kitchen, and the George Brown College Chef School. “It’s such a great event. I was invited last year...I was looking at the food and saying, ‘Wow, I want to do this.’ And Tony Cohen [vice chair of the event], who sat next to me, said, ‘Okay, you’re in.’ So that’s why I’m here,” said Lee, who created a three-course meal for the evening.Dinner began with an amuse plate including lobster salad with chipotle Parmesan and baby arugula, marinated shrimp with sumac and orange glaze, and seared scallops with preserved lemon and Indian tomato jam. The main entrée included Soya glazed filet of organic beef served with white and green asparagus and baby carrots wrapped with pancetta, and a Swiss cheese potato. Guests dined on banana chocolate tart with hazelnut mousse for dessert.
“I don’t believe [Lee] does this kind of thing on a regular basis. We’re very fortunate to have him,” said Ball, who turned to Solutions With Impact to translate the theme into the decor. “The Science Centre and our exhibit spaces are still really the backdrop for this. It’s not like we’re going into a hotel ballroom. We want people to experience the Science Centre,” she said.
The 450 dinner guests gathered in the main lobby, decorated as a white and silver departure lounge, before walking through a long hallway and a passage designed as a time tunnel (a circular black walkway) to enter the main dining area in the great hall, dressed in red and black.
The Mars-themed colour palette continued in the Weston Family Innovation Centre—the site of the all-red after-party—where an additional 800 guests joined the dinner crowd for performances by Wade O. Brown, Lindsay Ell, Tomi Swick, and Crash Parallel. Guests also had the opportunity to visit an oxygen bar. “You might have to get an extra hit of oxygen because you’re on a different planet,” Ball said.
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash