Eighteen hundred supporters gathered at the Metro Toronto Convention Centre (MTCC) for the 39th annual Brazilian Carnival Ball. The event raised more than $2.1 million for the Peter Munk Cardiac Centre at Toronto General Hospital. Tropical pink invitations suggested guests forgo their usual black tie for exotic apparel in hot colours to suit the evening's theme.
Brazilian Ball executive director Edna Kempster worked with event designer Sinclair Russell and a team of 60 student volunteers, to create a garden of earthly delights in the reception area, with oversize flowers and arrangements of pink feathers with ornamental glassware in large pink urns.
The ballroom was Russell's take on a tropical paradise. Hot pink chandeliers were adorned with nylon palm fronds and shimmering beads, and a black-and-white checkered dance floor zigzagged through the space. Centrepieces were faux palm trees made from pink nylon and feathers. Thirty-foot faux palms lit in pink framed the room.
Dinner, prepared by the MTCC, included seared pepper-crusted salmon fillets with jumbo prawns and baby lettuce. For dessert, tropical mango ice cream was served in decadent chocolate cups with fresh berries and mango coulis. Following dinner, a performance by 60 dancers from the Rocinha Samba School brought the crowd to its feet.
Brazilian Ball president and founder Anna Maria de Souza—recipient of the first annual BiZBash.TO Lifetime Achievement award—attended along with guests from some of the country's largest corporations—including Rolex Canada, Holt Renfrew Canada, and Hewlett-Packard—who were happy to support the cause at $1,200 a ticket.
—Robyn Small
Brazilian Ball executive director Edna Kempster worked with event designer Sinclair Russell and a team of 60 student volunteers, to create a garden of earthly delights in the reception area, with oversize flowers and arrangements of pink feathers with ornamental glassware in large pink urns.
The ballroom was Russell's take on a tropical paradise. Hot pink chandeliers were adorned with nylon palm fronds and shimmering beads, and a black-and-white checkered dance floor zigzagged through the space. Centrepieces were faux palm trees made from pink nylon and feathers. Thirty-foot faux palms lit in pink framed the room.
Dinner, prepared by the MTCC, included seared pepper-crusted salmon fillets with jumbo prawns and baby lettuce. For dessert, tropical mango ice cream was served in decadent chocolate cups with fresh berries and mango coulis. Following dinner, a performance by 60 dancers from the Rocinha Samba School brought the crowd to its feet.
Brazilian Ball president and founder Anna Maria de Souza—recipient of the first annual BiZBash.TO Lifetime Achievement award—attended along with guests from some of the country's largest corporations—including Rolex Canada, Holt Renfrew Canada, and Hewlett-Packard—who were happy to support the cause at $1,200 a ticket.
—Robyn Small
A black-and-white dance floor zigzagged through the event space at the 39th annual Brazilian Carnival Ball at the Metro Toronto Convention Centre.
Sexy Brazilian dancers paraded through the room.
Oversize pink feather-and-nylon palm trees decorated each table, helping to create designer Sinclair Russell's tropical paradise.
Large feather arrangements with collages of oversize flowers decorated the garden of earthly delights in the reception area.
