Event- Fashion – Food – Lifestyle
DINE Magazine – the leading magazine for food lovers launches its seventh issue with a spectacular party!
If you went to the launch party of DINE Magazine at the Four Seasons Hotel expecting the best in food, you were not disappointed! Arriving in the Vinci room on the sixth floor of the tower, you were greeted by a special martini that had both gin and vodka as well as the spectacular view from the floor to ceiling windows on two sides of the double height square room. Each corner of the room held a food station showcasing some of the luxury fare shown in DINE Magazine.
I started with the lobster claw brochette with a lobster bisque. My only regret was that there wasn’t a spoon on the table so I could drink up every last bit of the bisque off my plate! Hawaiian tuna poke with coconut chutney and lime jalapeno relish shared the table with a Digby bay scallop ceviche with green apple, pickled sea asparagus and sea urchin roe. Next door, Malapeque oysters were served en gelee. All seafood items were presented in a unique ice bowl. In addition to the food stations, delectable bites were passed around. Each one, venison tartar, lobster mouse on shrimp cracker, and avocado and cauliflower panna cotta with smoked duck were spectacular! Sara Waxman, publisher and Editor-in-chief of DINE explained the magazine’s premise as a traveler’s guide to the best food around the world. With the help of her son Adam Waxman, there will now be two issues available each year. The seventh issue of DINE Magazine has been released across Canada on Sep 3rd, 2013 with Mariel Hemingway gracing the cover. In this issue, readers will find the best tips on places to stay, eat and shop through Sara Waxman’s journey to Italy & Miami as well as Adam’s journey to Japan & across Toronto. DINE magazine is distributed through the Globe and Mail, and is available in hotels in major cities including Toronto, Air Canada Maple Leaf Lounges across Canada & LA, VIA Rail Panorama Lounge and more.
DINE Magazine launch party at Four Seasons Hotel