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BOLD, BOLD magazine, events, Events Toronto, Filipino, Filipino Ball, Four Seasons, Fundraiser, Gala, Javi Yébenes, Jeff Rustia, Marlon Moreno, Toronto
The Kol Hope Foundation For Children proudly presented the Most Glamorous Philippine Presidential Ball in North America Hotel in Yorkville. Over 400 of Toronto’s brightest starts, fashionistas, prominent members of the Filipino community, attended the red carpet soirée held on Friday November 11, 2001 at the Four Seasons Hotel in Yorkville. The Filipino Ball is a charity dinner and dance to help reaise funds for Children with disabilities. It is truly the first of its kind, all out Extravagant Cultural Showcase of the best in Filipine Culture, Fashion, Dance, Performance and Gastronomy.
The stellar line-up for the evening included from the country’s top Philippine Cultural Dance troupes in Canada, including award winning Fiesta Filipina and PCO, that performed their award winning Singkil and Tinikling and performance by Award Winning Filipino Opera Singer, Lilac Cana, and also Ballroom dance champ, 12 year old Filipino Colin Petierre!
The evening also featured An Haute Couture and Ready to Wear Philippine Fashion Show presenting fashions by Joy Couture, one of the star designers in Fashion. Arts. Toronto, and Filipino-Canadian Designer, Amanda Lew Kee, the darling and main buzz of Toronto’s Fashion Week, and JP Rangel, NYC-Based Manila Designer, from Parsons Fashion Design.
The soirée began at p.m. and amongst the Who’s is Who: Toronto’s Former Mayor of Toronto Barbara Hall, Fashion Designer Baby Steinberg & Louie J. Manzo, Stephen Lynch make up artist for the acclaimed TV series Queer As Folk, Actress and Singer Ma-Anne Dionisio from the musical Miss Saigon, casting Director Karyn Fine, Kelechi Achonu Fashion Editor for RGM, Bradley K Schmale Head of Leading International Bank for HSBC.
And for the very first time ever in Four Seasons Hotel history, the hotel has launched an exclusive Filipino Fusion Menu, comprised of a three course meal starting with a Kalabaza Soup, followed by Traditional Adobo Chicken in a delicate Calamus Jus and finished with a Guimaras Mango Mousse.