Palais d'Hiver
A dark and seductive evening at Hart House
by Cecily Milne

Maybe it’s me, but typically the words "dark", "seductive" and "circus" do little to conjure an image of social responsibility. Yet, on the evening of February 20, 2009, Hart House demonstrated that green has never been more glamorous.
For one night only, the Great Hall was transformed into Palais d’Hiver—touted as "a dark and seductive circus for the senses," replete with aerial artists, fire breathers and a burlesque peep show. An undulating sea of revellers filled the hall to its brim, as stilt-walking illusionists swayed above the crowd to the tunes of DJ Nondoctor.

The event was unlike any other unfolding in Toronto that night, and Hart House wasn’t about to call on big brand suppliers or cookie-cutter caterers for their palatial winter spectacle. Instead, event organizers looked to the community for local vendors who would provide sustainable sustenance for the two-hundred-plus crowd. From hors d’oeuvres and petits fours to cocktails and Canadian lager, the culinary stage was set to showcase the front-runners in eco-chic food and beverages.

Upon arrival in the Great Hall, it was obvious that this was no ordinary affair. Gorgeous trays of canapés welcomed guests at every turn, displaying the efforts of Hart House Executive Chef Marco Tucci. These delicacies, prepared with locally grown, sustainable ingredients, set the tone for the evening. Of course, where there is organic food, there must be organic beverages! I wasted no time acquiring my drink of choice, prepared with Square One Organic Vodka (www.squareonevodka.com). Of course, if beer is more your style, Big Rock Brewery (www.bigrockbeer.com) was on hand with frothy craft ales made from local ingredients. From production to packaging, both Square One and Big Rock aim to uphold the mantra that a social life and social responsibility need not be mutually exclusive.

With my good-as-green cocktail in hand, I set off to have my appetite appeased and senses seduced. A curiously long line turned out to be freshly shucked oysters, courtesy of Oyster Boy (872 Queen St. W.; www.oysterboy.ca). Steps away, one of the hot-dog pros from Buddha Dog (163 Roncesvalles Ave.; www.buddhafoodha.com) was poised to make me "one with everything". As Zero Gravity’s fire breathers thrilled the crowd and weightless aerial artists dazzled onlookers from above, delectable wafts of herbs and roasted vegetables floated toward me from the Magic Oven table. Voted "Best Pizza" by readers of Now Magazine, Magic Oven (six locations, plus delivery; www.magicoven.com) has discovered how to make a healthy, organic pizza without compromising flavour.

My eyes next fell upon a site so decadent that my heart skipped a beat. Chocosol (www.chocosoltraders.com) has cornered the Toronto market for fair trade chocolate produced with the environment in mind.

Feeling sufficiently satiated, I reflected on this budding relationship between smaller, sustainable vendors and large-scale, high-end events such as Palais d’Hiver. Such occasions offer the perfect platform for vendors whose culinary offerings follow the road less travelled. Concurrently, venues such as Hart House can seize the opportunity to demonstrate social responsibility without compromising the social scale of their events. The term "eco-chic" itself reflects the merger between environmentally conscious alternatives and the trendy zone where the spotlight falls. The unique sophistication of Palais d’Hiver was only enhanced by the array of local, organic offerings, and the evening served to remind that both appetite and the environment can be accommodated by earth-friendly producers reinventing the hospitality industry.

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Tara Nychkalo, Communications Manager, Big Rock Brewery:
www.bigrockbeer.com

"Since day one Big Rock has been committed to community investment, supporting arts and culture and the long-term sustainability and health of agriculture and the environment. Our founder, Ed McNally, was a farmer and rancher and he realizes that it's our responsibility to reduce our impact on the environment, which is why we have started our Sustainability Team to help implement better energy and material management practices; last year we were able to reduce our waste water at the brewery by 35 percent. At a more grassroots level, we are involved in countless special events across the country where we now use 100 percent compostable cups to further reduce our footprint."

Allison Evanow, founder Square One, ultra-premium organic spirits:
www.squareonevodka.com

"Square One is committed to broader goals than conventional spirits companies. That’s why the business is committed to organic production, maintaining its female majority ownership and preparing to donate a target percentage of its annual after-tax profits to non-political environmental causes."

Andrew Hunter, co-founder Buddah Dog:
www.buddhafoodha.com

"The carnival-inspired theme of this event was a fun and obvious fit for us. The unique and ideal aspect of this night was really around using local vendors whether they be organic or not...At Buddha Dog™, we think of ourselves as fast 'Slow Food' as we try to showcase the best regional flavours by bringing together exceptional local suppliers."