Oliver & Bonacini Event @ Toronto Region Board of Trade

Last Wednesday I was invited to an Oliver & Bonacini Event (@OB_Events) at the newly renovated Toronto Region Board of Trade (@TorontoRBOT). The Toronto Region Board of Trade is located on Adelaide inside the First Canadian Place – offering a grand scale City Ballroom with two levels of reception and breakout rooms. It it said to be one of the most affordable cosmopolitan event venue in downtown Toronto. Since 2008, Oliver & Bonacini became the exclusive venue management and food & beverage provider to the Board of Trade.

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Their catering menu packages includes lunch time menu selections is inspired from different neighbourhoods and districts in Toronto. Their dinner is a collection of regionally inspired menus, including fresh Maritimes seafood, hearty Stampede cuisine from Alberta and bistro tastes from Quebec.

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Right after checking in and dropping off our coats, we were welcomed with samples of different cheeses. I really enjoyed the one on the far left – the cheese was literally wrapped in a light coated layer of maple syrup!

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The Table of Cotton Candy Champaign! (At least that’s what I liked to have called it :))

Cantina Produttori Cormons: Prosecco (Product of Italia) 12%vol

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That evening, practically all sections of the venue were opened in particular the grand ballroom where there was a live DJ and 4 different O&B stations serving different canapes plus a lot more that were being passed around!
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Each of the canapes items were printed on the mirrors beside each station:

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Representing Toronto Region Board of Trade, Alan Van Heerden, Chef de Cuisine: 

Poached Salmon Sliders – Citrus Slaw & Lemon Dill Aioli

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Champaign’s being offered in different parts of the venue

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Cave Red 2011: VQA Niagara Peninsula 

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Representing O&B Caters, Jamie Meireles, Corporate Chef, O&B Events:

Korean Flank Stank – Kimchi Slaw, Spicy Mayo, Scallions, Peanuts & Glass Noodles

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  • The Korean Flank was probably one of the most welcoming canapes of the evening. Each were served in its own cute mini container with chopsticks.

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DJ in the middle of the room.

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Representing Arcadian, Michael Robertson, Executive Chef, Arcadian:

Smoked Lake Huron White FishMaple Mustard, Celeriac, Rutabaga, Green Apple & Grilled Bannock

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Representing Malaparte, Guillermo Russo, Chef de Cuisine:

Seared Rice Cakes and Pork Belly  Gojuchang, Napa Slaw & Black Sesame

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{Left} 2011 Riesling VQA Niagara Peninsula {Right} Alexander Keith’s: Galaxy Hot Ale 

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Roasted Eggplant with Sundried tomatoes and Goat Cheese Filling

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Beef Tartare on a Salt & Vinegar Chip

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Falafel on top of a Tabule Mousse

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Chicken Pouri Pouri – with Chine and Avocado 

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Ham Hock & Farm House Cheddar Fritter on top of a Spicy Ketchup

photo 4There were quite a few meeting / conference rooms located on the lower level. This one below is the Ketchum Room

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As you  walk through the long corridor, you’ll reach the Ridout Room that is fully decorated with red furnitures and spot lights with a live band entertaining us!

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In different corners of this room – there was a Latte Station and Ice Cream Station. Being the foodie that I am – I marched through the crowd and ended up staring at the galore of desserts!

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For every cup they let us try 2 flavours: I opted for the Coffee Cardamom and Chocolate Brownie.

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When we were heading out from all the meeting room explorations, we passed by a final station. A station with a lot of different types of toppings for… 

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Caramel Popcorn with Liquid Nitrogen

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I honestly had a great time exploring the Toronto Region Board of Trade. Peeking through all the different meeting rooms with literally a trail of food stations leading you to room after room. The Canapes that were passed around were quite good especially the Korean Flank Steak noodles that were served in its cute little box!

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This meal was complimentary but Foodinthecitytoronto.com remains unbiased in our content

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