The Royal Ontario Museum's new Michael Lee-Chin Crystal not only served as the venue for the annual fund-raiser hosted by the museum’s Young Patrons’ Circle on Saturday—it provided the inspiration for the event's "PROM: Crystalized" theme, too. The organization’s third annual fund-raiser was its first in the Crystal. In honour of the occasion, organizers dressed the venue in silver metallic decor, served crystal-inspired drinks, and showcased Swarovski jewels.
“This event is an effort by the Young Patrons’ Circle to significantly contribute to the ROM and launch a dynamic party unlike anything else,” said Sarah Bywater, the development officer for the organization of more than 450 members. “Having a party in this space is special. We get to blow the dust off the old feelings often associated with a museum and have an unbelievable party.”A black carpet led guests past event sponsor Hyundai’s 2009 Genesis, which was lit by spotlights outside the museum's Bloor Street entrance. Inside, a metallic balloon archway created the entrance to a cocktail space accented by silver bars, ice sculptures, and showcases of Swarovski's newest crystal pieces. Tables circled by silver chairs, topped with metallic tablecloths, and centered with elegant crystal vases holding white rose bouquets dressed the dining area in the Hyacinth Gloria Chen Crystal Court.
The ROM's executive chef, Caesar Guinto, prepared hors d'oeuvres for the 200 guests, who dined on a meal created by Ted Corrado, the much-watched chef de cuisine of the museum’s new C5 restaurant. The menu included paella, potato-crusted vindaloo, eggplant masala, and spiced Dorset lamb tenderloin.
Guests moved into the adjacent Samuel Hall Currelly Gallery following the meal to allow for the dining area to be transformed into a lounge. There, makeup artists offered touch-ups and fortune tellers revealed the future. Canadian singer-songwriter Kyle Riabko performed at the after-party and dance.
“This event is an effort by the Young Patrons’ Circle to significantly contribute to the ROM and launch a dynamic party unlike anything else,” said Sarah Bywater, the development officer for the organization of more than 450 members. “Having a party in this space is special. We get to blow the dust off the old feelings often associated with a museum and have an unbelievable party.”A black carpet led guests past event sponsor Hyundai’s 2009 Genesis, which was lit by spotlights outside the museum's Bloor Street entrance. Inside, a metallic balloon archway created the entrance to a cocktail space accented by silver bars, ice sculptures, and showcases of Swarovski's newest crystal pieces. Tables circled by silver chairs, topped with metallic tablecloths, and centered with elegant crystal vases holding white rose bouquets dressed the dining area in the Hyacinth Gloria Chen Crystal Court.
The ROM's executive chef, Caesar Guinto, prepared hors d'oeuvres for the 200 guests, who dined on a meal created by Ted Corrado, the much-watched chef de cuisine of the museum’s new C5 restaurant. The menu included paella, potato-crusted vindaloo, eggplant masala, and spiced Dorset lamb tenderloin.
Guests moved into the adjacent Samuel Hall Currelly Gallery following the meal to allow for the dining area to be transformed into a lounge. There, makeup artists offered touch-ups and fortune tellers revealed the future. Canadian singer-songwriter Kyle Riabko performed at the after-party and dance.
Designing Trendz dressed the main dining area in the Hyacinth Gloria Chen Crystal Court.
Photo: Gary Beechey for BizBash
Crystal beads and tealights decorated tall tree branches placed throughout the room.
Photo: Gary Beechey for BizBash
Tables topped with metallic tablecloths and crystal vases holding white rose bouquets dressed the dining area.
Photo: Gary Beechey for BizBash
Servers circulated with hors d'oeuvres created by Caesar Guinto, executive chef for ROM Restaurant Associates.
Photo: Gary Beechey for BizBash
The ROM's Michael Lee-Chin Crystal served as the venue for the annual fund-raiser.
Photo: Gary Beechey for BizBash
