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Pride Gala Disciplines Decor

In place of a rainbow of colours, organizers chose a toned-down black-and-red colour palate suited to the Fermenting Cellar's industrial decor.

July 14, 2006, 2:53 PM EDT

Pin-spot lighting from Visual FX lit the dining tables at the Fermenting Cellar during the second-annual Pride Toronto Gala & Awards.

Pride Toronto Gala & Awards Fermenting Cellar Tuesday, 06.20.06, 6 PM onwards
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For the second annual Pride Toronto Gala & Awards at Fermenting Cellar, Jeff Zoeller, associate director of Pride Toronto and gala chair, opted for understated design featuring black and red as the primary colours. “We steered away from the typical rainbow colours associated with Pride Week,” said Zoeller, adding he wanted the decor to complement the Fermenting Cellar's industrial-chic atmosphere. It's a Set Up helped Zoeller develop the sensibility of the 1930's burlesque speakeasy theme. Red satin linens and black china, glasses, and chiavari chairs from Chair-man Mills set the tone in the dining area, which encompassed the entirely of the cavernous space. Orchids in square glass centrepiece vases from It's a Set Up completed the understated yet sophisticated look.

Comedienne and host Maggie Cassella introducing the evening's entertainers, including drag comedy troupe The B-Girlz and burlesque troupe the Scandelles. Suspended Animation supplied a pair of aerialists who performed tasteful striptease routines on either side of the entrance. Visual FX lit the stage, which featured Art Deco design elements in alternating reds and blues. The presentation ceremony was the highlight of the evening's event. Awards recipients included M.A.C Cosmetics cofounder Frank Toskan, who garnered the evening's lifetime achievement award; Olympic gold medal swimmer Mark Tewkesbury, who received the sport award of excellence; and James Loney, the recently released Iraqi prisoner, and his partner Dan Hunt, who shared the fearless award.

Allison Cumming Gourmet Catering sated diners with a menu that included lobster filled crepe purse, coriander crusted bison with blueberry balsamic reduction, and duck roasted cubed potatoes and succotash of summer vegetables. Dessert consisted of portions of double chocolate tarts with roasted marshmallow ice cream and .phpberry coulis.

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