appetizer,moist wild sea bass for the My final large-venue site tour occurred at though,leaps beyond mere creative
entree,and a yummy lavender terra cotta the Metro Toronto Convention Centre morsels like most others; Chicken
as a sweet ending. I then tour the grill’s (www.mtccc.com),a complete operation samosas with asiago and sage have a
adjoining club with its big-ticket feel,bot- - Canada’s #1 events site,boasting 600,000 Medi-bent; Beef Carpaccio is ruby velvet
tle service aplomb and serious night-out
square feet that includes 64 meeting toothsomeness,and a miso black cod
potential.
rooms,two multi-purpose ballrooms and with subtle sweetness amplified along
a spectacular amphitheater,all beneath the fish’s tender canvass of crisp skin.
For as happy as I may be,I admit to not
the CN Tower,and in the very aorta of it
laughing very much these days. The
all in this big city. I’m bar-side at Kultura,a lounge-y and
economy,laid-off-friends from work,
alluring space. The second floor has an
money stress issues - well,things have
Going far beyond the typical,this con- equally sublime environ,a mÉlange of
been tough. Which is why it feels to darn
vention center takes on reduction,recy- metals and woods; floor three is an inti-
good to bust a gut and guffaw at Second
cling and clean aspects -“Green”respon- mate private dining room. While I’m seat-
City (www.secondcity.com),the up-north
sibilities within a decidedly attractive ed on my stool,mixologist extraordinaire
breeding ground of the Chicago original
and refreshed palette. Elan Marks muddles fresh sage and elder-
which has spawned the likes of Bill
Murray,Tina Fey and so many chuckle
LATER...
flower with Kettle One vodka,making a
refreshing elixir for me.
meisters of our age.The setting is cabaret
comfortable; six hilarious performers,
Kultura:This global,Trans-ethnic eatery Other restaurants may feign cool and
and I laugh more than I have all year.
inside one of Toronto’s oldest buildings is pose contemporary flare - the food,the
a three-floor ode to the modernity of vibe,the alchemy of the alcohol make it
The next morning,I meet my man Bruce
Bell once again and he tours me through
food. I have dined at many fine restau- all so real,so appealing.Another“Best of
the famed St.Lawrence Market,which is
rants throughout this year,especially the Year”is achieved here at Kultura -
not only the premier marketplace in the
tapas-themed ones. Executive Chef “Most Innovative Meal”
city,it is also the starting point for
Roger Mooking’s take on the plate, (www.kulturarestaurant.com).
Toronto’s storied history.
In a place where you can find most any
food,its situation along the lake is where
the city began.
It reminds me of Chelsea Market (NYC), WE HAVE THE BEST
and also going through my mind is
Philly’s Reading Terminal Market.
Hawkers of freshly ground beef,baked
breads,confections and untold other
DRESSED BOOTHS
foods are laid out and sold - a colorful,
caloric paradise under one roof
(www.stlawrencemarket.com).
IN TOWN!
Bruce walks me by old St.James Church
once again,and I depart,heading
TRADE SHOWS, TRADE SHOW MANAGEMENT,
through Chinatown (the most populous
Asian area in North American),and on to
SPECIAL EVENTS, CONFERENCES AND CONVENTIONS
see something beautiful.
COVERING DELAWARE, NEW JERSEY AND PENNSYLVANIA
I treat myself to the exclusive King Tut
exhibit,which was being held at the time
at the Art Gallery of Ontario
(www.ago.net). Though I had caught the
Boy King in Dallas last year,this featuring
is no less compelling.
Main Line
Lunch occurred at Epic,the mainstay
restaurant at the Royal York - a lush salon Expo
- I expected to see Holly Golightly there.
The Wild Alaskan Coho Salmon was one
of the best pieces of fish.The strawberry 610-265-6200
shortcake wasn’t too shabby,either!
Mid-Atlantic EVENTS Magazine 53
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