REPORT ON BUSINESS MAGAZINE'S CEO OF THE YEAR GALA DINNER 2019
Canada's Top CEOs were recognized and celebrated during a memorable evening of fine-dining and networking at the stunning Globe and Mail Centre. Against the backdrop of sweeping views of the city skyline by night, corporate leaders took to the stage to receive awards of distinction for their vision, strategy and corporate citizenship. The evening concluded with the highly-anticipated announcement of the overall CEO of the Year.
Hosted by: The Globe and Mail
Event Planner: Trish Bunnett
Number of Guests: 200
Event Timing: 5:30 PM – 11:00 PM
“The CEO of the Year event was a truly wonderful evening. From the beautiful florals provided by Jackie O, to the detailed layout with the help of Candice andAlison, no stone was left unturned. Victor Dries catered the incredible evening, providing a spectacular meal that was executed perfectly. The event was filled with a positive buzz throughout the night and the feedback poured in for the days that followed
- Luis
“The CEO of the Year event was a truly wonderful evening. From the beautiful florals provided by Jackie O, to the detailed layout with the help of Candice andAlison, no stone was left unturned. Victor Dries catered the incredible evening, providing a spectacular meal that was executed perfectly. The event was filled with a positive buzz throughout the night and the feedback poured in for the days that followed
- Luis
Venue
Venue Setup and Furniture
Round tables with Globe and Mail Centre chairs created a sleek, modern environment.
Floorplan
(click to enlarge)
Event Schedule:
- 9:00 AM - 5:30 PM – Setup
- 2:00 PM – AV Rehearsals
- 4:00 PM – Setup Complete - Photos taken of Set Space
- 5:30 PM - 6:00 PM – VIP Cocktails
- 6:00 PM - 7:00 PM – General Cocktails
- 6:40 PM – Begin to ask guests to head into Event Hall
- 7:00 PM - 9:00 PM – Dinner Reception & Awards
** South Lounge to be flipped during dinner**
- 9:00 PM - 10:15 PM – After Party in Lounge
- 10:15 PM – Last Call
- 11:00 PM – Bar Closure; Guest Departure
- 11:00 PM - 1:00 AM – Teardown
Savour
Catering by Victor Dries
MENU
Passed Hors d’Oeuvres
- Mushrooms on Toast (V+)
- Roasted local wild mushrooms, cashew mozzarella, garlic toasted baguette
- Ceviche Marinated Sweet Potato (GF)
- Jicama, avocado purée, cucumber salsa, cilantro
- Trout Gravlax
- Horseradish mayo, pickled mustard, rice cracker
- Mini Tourtiere
- Maple pork pie, potato, onion
Course 1
- Poached Beet and Leek Salad
- Feta cheese, baby kale, sunflower vinaigrette
Course 2
- Braised Short Rib (GF) sweet potato purée, roasted wild mushrooms, cippolini agrodolce, olive crumble *client requested more potato purée for the actual event
OR - Wood Grilled Sweet Potato (V+/GF) marinated chickpeas, herb salad, coconut tahini dressing
Sip
Beverage and Refreshment Highlights
- Sparkling Wine: Tarlant Brut Reserve Champagne
- White Wine: Thierry Delaunay Touraine Sauvignon Blanc 2018, Châteaude Sancerre Sancerre 2018 Sauvignon Blanc
- Red Wine: Rodney Strong Alexander Valley Cabernet Sauvignon, Wynns Coonawarra Estate Black Label Cabernet Sauvignon 2014
- Beer: Mill Street Organic, Collective Arts Rhyme and Reason, Collective Arts Life in the Clouds, Guinness
- Spirits: Absolut Vodka, Tito's Vodka, Beefeater Gin, Tanqueray Gin, JPWiser's Deluxe Rye Whisky, Jameson Irish Whiskey, Ballantine's Blended Scotch, Lot 40 Canadian Whisky, Havana Rum, Olmeca Altos Tequila
- Soft drinks, juices, still and sparkling water
Shine
Audio Visual Highlights
Corporate Evening Presentation Package with all presentation screens, podium, stage, lighting, microphones, teleprompter, lounge lighting décor rigging and digital screens.
Savvy
Specialty Suppliers
- Rentals: Event Rental Group
- Florals: Jackie O
- Décor: Candice & Alison Events Group
- Entertainment: The Idea Hunter
