ILEA Toronto’s Holiday Soiree

post1Toronto’s event industry came together in style at the ISES Toronto Gala on Nov 9th at the Eglinton Grand.

The event was produced by a committee led by Carolyn Luscombe, CSEM, CSEP, CMP Eclectic Events International and members, Simon Rayment, Pandor Productions; Julie Brunjes, Stardust; Julie Danaylov, A2D2; Carol Mair, Balloon Corporate Events and Alan Smithson, Star Productions.

Since this was a challenging year for many the team wanted to design an event that would boost spirits and raise confidence for the New Year. Mandates were to make it elegant and demonstrate ISES Toronto’s commitment to being a socially responsible organization so proceeds were committed to the Daily Bread Food Bank.

The Eglinton Grand provided great service and food and eve offered complimentary candy cane martinis as a welcome drink.  In addition to the committee, three producers from Eclectic Events International Inc. donated their time to overseeing and coordinating the gala along with  11 students from the Event & Meeting Management Program Design 1 class at George Brown College where Carolyn Luscombe is an instructor.

Guests arrived on a red carpet and into the luxurious setting of The Eglinton Grand. Upon arrival, guests were greeted by two gorgeous ladies handing out festive candies. Once guests arrived in the mezzanine, they enjoyed a complimentary candy cane martini poured through our sponsored ice martini bar and luge and were invited to partake in one of two available, sponsored photo ops as well as have their handwriting analyzed by Elaine Charal. They could also bid on several tempting items at the silent auction. As part of our fundraising endeavour, candy cane candy-grams and teddy bears were available throughout the evening for purchase in support of the Daily Bread Food Bank. In the main dining area, a red velvet setting awaited and décor sponsors ensured the atmosphere was nothing short of breathtaking.

A decadent meal was served as Bob DeAngelis entertained. Giveaways at each table included red velvet bags lined with white faux fur with Murano glass wine stoppers. After dessert, up & coming opera star Michael Ciufo took to the stage for a dazzling ½ hour performance. After the performance, guests made their way back to the mezzanine to enjoy the relaxing yet classy lounge setting and dance if they chose.

Eglington catered a vast array of delicacies including Candy Cane Martinis Seared Beef Tenderloin with grated Quail Eggs,  Alaskan Crab Cakes with Roasted Red Pepper coulis, Beef Tenderloin and Pan-seared Red Snapper with a Mango, Red Pepper and Pineapple Chutney. For desert guests dined on Trio Dessert: Petit Gateau St.  Honore, Raspberry Sorbet with cracked Sugar and Chocolate Mille Feuille Wine was provided with compliments of Château des Charmes Winery (Niagara-on-the-Lake)

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