Initial Stop Night Market Coverage

The response from the general public and media has been extremely positive and we are glad to see that the Ryerson University, Architectural Science Department's two booths were so well received.  Here are a sample of a few online reviews and postings about last evening's Night Market event (images courtesy of the respective media outlets).

The Grid

 “But the night just wasn’t about the food and booze, as each vendor was also outfitted with cool booths created by local design firms and students; Brockton General‘s cardboard pegasus (courtesy of Fugitive Glue) and Woodlot‘s LED/wood structure (built by a group of Ryerson students) were incredible.”

“Woodlot’s beef crudo served from a beautiful wooden booth built by architecture students from Ryerson.”

BlogTO

“…[R]ed[U]x Lab's sculptural wooden creations also showcased the creative innovation behind some very talented designers. It almost made you forget that you were walking into the everyday alleyway you always pass by.”

Postcity

“The impressive cart was the work of [R]ed[U]x Lab, a collective from Ryerson’s Architectural Science Program.”

FoodPr0n

(Congrats to our colleagues in RhombicD!)

"Neptuno – Oysters. What a great booth! They had a custom tray to display for their oysters too. Did not eat (long line) but appreciated the workmanship of the booth."

[R]ed[U]x Candids

The [R]ed[U]x Lab team had a great time last night; whether it was mingling with celebrity chefs, drinking and eating to their hearts' content, getting interviewed by the media, or deploying and transporting the cart, they thoroughly enjoyed the evening's energy and ambiance.

 

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).

A Pan of the Preparation Day

This is a nice panorama of the Honest Ed's parking lot where the festivities of The Stop's Night Market took place.  It is quite incredible to see the difference between the space without the activity of the evening's crowd and the slowly populated parking lot in the day.

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!).

[R]ed[U]x Lab Cart at Night

There were many great carts at the Stop Night Market and despite the fact that the event was held on one of the longest days of the year, the [R]ed[U]x Lab cart was designed to gently illuminate in the evening hours as the event went on until 11pm.  Here are some images of the cart illuminated during the latter part of the evening.

Congratulations to Everyone Involved in The Stop Night Market

Let us be perfectly clear - The Stop Night Market was a monumental success.

Everyone who participated and contributed to The Stop Night Market should be commended on a well-executed event! From the legions of volunteers running the operations to the chefs who had to cook in the sweltering heat, this charitable event would not have been possible without every person's input.

Every single person in attendance, whether a restaurateur, a designer, a foodie, or a member of the general public, must have been pleasantly overwhelmed by tonight's inaugural event.  Here are a few snapshots which do not do justice to the complete ambience, experience, and energy of this evening.