The Date and Time: Wednesday, August 29, 2012 6PM to 9PM
The Event: re-launch of Tundra Restaurant
The Venue: Hilton Toronto
The Target Audience: food, wine and lifestyle media
The Availability/Catalogue: beers, wines and cocktails were from the
bar.
The Quote/Background: Tundra has been through a makeover, with new
décor, menu, and ambience. Kevin Prendergast, Executive Chef (since
2006) was around us for chats – he was unmistakable with his presence.
The Montreal-based design firm Lemaymichaud had enhanced the entrance
with a sphere fashioned from Vancouver Island red cedar. The new
centerpiece features glass panels etched with a satellite image of
Ungava Bay. Earth tones dominate, especially at the horseshoe-shaped
bar.
The Wines: we were served Giovello Blu Prosecco (spritzy, party-like),
Lailey Vineyards Chardonnay 2009 VQA Niagara (full, ripe, nuances of
oak and tropical fruit, 90 pts), and Peninsula Ridge Merlot A.J. Lepp
Vineyard Reserve 2010 VA Niagara Lakeshore (nose a bit closed at this
point but red fruit prevailed on the palate, 89 pts). There were
cocktails from Diageo (Grand Marnier, Ketel One) which I did not have,
and beers (such as Sam Adams lager) which I did not have. Additional
drinks were poured with desserts in the 32nd Floor Executive Lounge.
The Food: The new menu features reindeer carpaccio, venison, elk, BC
black cod, and more, to be seasonally adjusted four times a year.
Everything, of course, is sustainable and locally sourced. Wild and/or
organic ingredients come from a Quebec-based forager (fiddleheads,
ramps, berries, mushrooms). Cheeses come via the Cheese Boutique. We
were served via four stations: house cured salmon gravlax (with ramps,
mustard cream cheese, dill), buffalo mozzarella (with charred leeks,
pea shoots, pickled fiddleheads, and pine nut shards), pan-fired
scallops, and beef slices. Passarounds included bison sliders, mac and
cheese lobster, sushi rolls. There was so much food…
The Downside: I wore myself out talking, drinking, and eating savouries
– I passed on the invite to the Executive Lounge.
The Upside: I had a very good time talking to a lot of people and other
media folk, plus Michael Howell from Tempest in Nova Scotia. The food
was terrific, excellent matches to the wines (and vice versa).
The Contact Person: renee@thesirengroup.com
The Event's Marketing Effectiveness and Execution (numerical grade):
94.
The Event: re-launch of Tundra Restaurant
The Venue: Hilton Toronto
The Target Audience: food, wine and lifestyle media
The Availability/Catalogue: beers, wines and cocktails were from the
bar.
The Quote/Background: Tundra has been through a makeover, with new
décor, menu, and ambience. Kevin Prendergast, Executive Chef (since
2006) was around us for chats – he was unmistakable with his presence.
The Montreal-based design firm Lemaymichaud had enhanced the entrance
with a sphere fashioned from Vancouver Island red cedar. The new
centerpiece features glass panels etched with a satellite image of
Ungava Bay. Earth tones dominate, especially at the horseshoe-shaped
bar.
The Wines: we were served Giovello Blu Prosecco (spritzy, party-like),
Lailey Vineyards Chardonnay 2009 VQA Niagara (full, ripe, nuances of
oak and tropical fruit, 90 pts), and Peninsula Ridge Merlot A.J. Lepp
Vineyard Reserve 2010 VA Niagara Lakeshore (nose a bit closed at this
point but red fruit prevailed on the palate, 89 pts). There were
cocktails from Diageo (Grand Marnier, Ketel One) which I did not have,
and beers (such as Sam Adams lager) which I did not have. Additional
drinks were poured with desserts in the 32nd Floor Executive Lounge.
The Food: The new menu features reindeer carpaccio, venison, elk, BC
black cod, and more, to be seasonally adjusted four times a year.
Everything, of course, is sustainable and locally sourced. Wild and/or
organic ingredients come from a Quebec-based forager (fiddleheads,
ramps, berries, mushrooms). Cheeses come via the Cheese Boutique. We
were served via four stations: house cured salmon gravlax (with ramps,
mustard cream cheese, dill), buffalo mozzarella (with charred leeks,
pea shoots, pickled fiddleheads, and pine nut shards), pan-fired
scallops, and beef slices. Passarounds included bison sliders, mac and
cheese lobster, sushi rolls. There was so much food…
The Downside: I wore myself out talking, drinking, and eating savouries
– I passed on the invite to the Executive Lounge.
The Upside: I had a very good time talking to a lot of people and other
media folk, plus Michael Howell from Tempest in Nova Scotia. The food
was terrific, excellent matches to the wines (and vice versa).
The Contact Person: renee@thesirengroup.com
The Event's Marketing Effectiveness and Execution (numerical grade):
94.
Chimo! www.deantudor.com
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