Following up on the Media Fallout from The Stop's Night Market 2014

Once again the Night Market has drawn to an end and designers and restauranteurs alike can take a bit of a breather before returning to the intensity of their daily routines. At the end of the final day, designers and chefs had a great opportunity to show of their skills, the general public had a great chance to take in all the great work, and most importantly, The Stop raised a great deal of money and attention towards their great cause.

From Toronto Life and BlogTO to Now Magazine and View the Vibe, the mainstream media converged on the event and had great things to say.  Congratulations to the Design Build Grow team with [R]ed[U]x Lab alumni, Margot and Sarah, on their "Best in Show" win from Designlines!

And of course, the public measure of success was the great in social media.

More PR Still Coming Through...

Kiki's BFF

"This year, I though the designers certainly work a lot harder coming up with even more creative and beautiful booths using mostly reclaimed materials.  A few of my fave booths includes Woodlot, Brockton General, Gusto 101 and Rose & Sons."

Once again, the [R]ed[U]x Lab team is pleased to see that people not only liked their booth but also appreciated the team's environmental parameters.

1LoveTO

Nice shout out from David Haman

It's always great to have clients appreciate one's work and over the years [R]ed[U]x Lab has thoroughly enjoyed working with David Haman and his Woodlot team.  It was really great to have such a collegial relationship with him and listening to him pitch the work done by our Ryerson students was a nice touch (see the 5:04 mark).

Images from the Night Market 2013

Here are some great photos taken by Remi and Ailsa at the Night Market. As you can see, the [R]ed[U]x Lab team had fun and enjoyed the evening. Fortunately the pairing with David Haman's gregarious Woodlot team made the night special for the [R]ed[U]x Lab team members as well as the general public.

 

 

 

 

 

Initial images from the first Night Market

Last was the first of two evenings at the Stop's Night Market, and if the initial evening set a standard for culinary flare and interesting design, then the second night will also be a memorable conclusion to this annual event.  Once again the [R]ed[Ux Lab Team's cart had a presence both during the daylight and evening hours.  Here are some images from the first evening - there will certainly be more images coming including highlight from each night, Canadian culinary stars, and of course the inevitable close of the event.

Making the trip to do "stakeholder research"

With the success of last year's Night Market cart project, more students from across the architectural science program have joined the [R]ed[U]x Lab's various initiatives.  Aside from the great experiential learning opportunities and portfolio skill building, the participants occasionally enjoy additional benefits  such as meeting clients and different stakeholders in the design process.

This year the team has been paired up with Cote de Boef and Woodlot as the Night Market will happen on TWO nights as opposed to the single evening last year.  With Woodlot, the [R]ed[U]x Lab team takes a great deal of pride in working with David Haman and his team for the second time in as many years at this great charitable event.  As with last year, some of the [R]ed[U]x Lab team went over to visit David at Woodlot and literally got a taste of things to come.  A quick streetcar and bike ride down from Ryerson University, the visit to Woodlot offered great insights and coordination with David in developing a stronger, more cohesive design.  A great time was had by all and the team hopes that this year's cart will complement the offerings the culinary stars have to offer!

A Form Emerges...

After careful consideration of the materials and resources available, the [R]ed[U]x Lab team has begun consolidating its design ideas under a unified concept.  Though the waffling of the structure may seem elementary, the infrastructure provides an interesting solution to how the serving units will be displayed and dispensed.  Staying true to the fundamental idea of dissemination of light and food, these renders illustrate the impact the cart design would have during the event once the sun goes down.

And Another Look from Spotlight Toronto

Here's another post about the Stop Night Market from Spotlight Toronto. Nice to see he's a fan of the work on the carts! (Images courtesy of Suresh Doss)

"Each of the food vendors at the market partnered up with a local designer to create unique cart installations that represented the chef or restaurant's brand or culinary focus. Unfortunately, due to the crowds, the cart designs were easy to miss, but it was easily the highlight for me. Typically at food events in Toronto, vendors are caged within the confines of grey tables and white tents (public health), but the night market brought a very Asian feel to the show with the unique cart installations."

Team Photos

Architects are foodies.  There are so many commonalities between architects and chefs including:

-we both are familiar with creating extraordinary things from basic ingredients

-we both create things that are necessities of life

-we both are passionate about what we do and create

-we both have to pay our dues in the industry

-we both operate well into the evening

-we both suffer from knife wounds

There are more but likely not suitable for posting...

Needless to say, many architects enjoy watching Food Network or cooking shows on their occasional free moments, so it was a special treat to not only meet and greet with notable restaurateurs and chefs but also people from from Food Network shows including various hosts and participants such as Kevin Brauch (Iron Chef America: The Series and then Thirsty Traveler) and Dustin Gallagher and Steve Gonzales (Top Chef Canada).

Woodlot Shows Well at The Stop Night Market

David Haman's team from Woodlot appeared to be in full swing last night at The Stop Night Market with (quick) lineups of foodies interested in getting a taste of his beef crudo prepared with Volte sunflower oil, balconville vinegar, egg yolk, and rye.  It was interesting to overhear conversations of the patrons lining up commenting on the [R]ed[U]x Lab team's cart design and admittedly even better to hear the Woodlot team express their pleasure with the cart they had to work with.  Not surprisingly Woodlot's savoury creations were ravenously consumed by the patrons (including many return trips!).