Hospitality icons Ink Entertainment and Oliver and Bonacini hosted over 1000 guests last Thursday for the Official Grand Opening of AMERICA Restaurant on the 31st floor and the Calvin Bar on the main floor of the Trump Hotel Toronto.

The launch of America Restaurant was hopping with stars and star seekers: From the world of media Jennifer Valentine, co-host of Breakfast Television was spotted with husband Greg dancing at a table, while CHUM Radio legend Roger Ashby, Cosmo TV and Edge 102 host Josie Dye, and media personality Steve Sabados, all sipped cocktails and worked the room. Guests also spotted include Jake Boyd of Toronto-based band Hollerado, actress Tattiawna Jones of CBC’s Strange Empire stunning in a lace cocktail dress, and Toronto Maple Leaf Phil Kessel, who arrived at America to celebrate his 27th birthday. Several other notable guests included Adam Vaughan, Velvet and John Haney, international fashion designer Tony Ward, Ink Entertainment partners Charles Khabouth and Danny Soberano, TIFF’s Cameron Bailey, Vawk designer Project runway winner Sunny Fong, Marcus Doyle, Laney Lui, Tracey Melchor, Steve Anthony, Mike Bullard, and many more.

Party goers and media alike snacked on a variety of canapes and small plated dishes – all from America’s uniquely lux menu of whimsical twists on regional Americana fare. Hawaiian-inspired Ahi Tuna Poke Sticks and Kushi Oysters with California Sturgeon were passed along side platters of Southern Fried Chicken with Coca-Cola honey and rogue creamery smoke, and small plates of smooth and fragrant Heirloom Grits with Smoked Gouda and Carrot Puree.

Guests were overheard noting that the Foie Gras Buckwheat Flapjack was the best they’d ever tasted, including Oliver & Bonacini Restaurants Co-Founder and MasterChef Canada host Michael Bonacini, who drank Negronis in celebration of the opening, alongside his MasterChef Canada counterparts Chef Claudio Aprile and Chef Alvin Leung. The highlight of the evening’s American culinary journey was the Beef Shin BBQ Station,where Chef de Cuisine Bill Osborne shaved off mouthwatering cuts of beef topped with his own signature birch bbq sauce, accompanied by O&B Corporate Executive Chef Anthony Walsh who dished out Trumped Mac & Cheese.

 

 

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