After an hour of cocktails and canapés in the foyer, guests were ushered back into the Loft for a three-course seated dinner. Executive Chef Michael Robertson prepared a seasonally inspired menu highlighting the best ingredients of summer, including sweet peppers, marinated mushrooms, and garlic greens. For dessert, Chef served a beautiful stone fruit and juniper crème catalane with a cinnamon and caramel fritter, cornbread crumble, marsala, and basil.
After dinner, guests enjoyed more sweet treats from the cupcake tower before hitting the dance floor. At 11pm, servers emerged from the kitchen with late night goodies, including beef sliders, poutine with Ontario cheese curds, and fried truffle mac and cheese.