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Wining and dining at the ACC: A dinner party for 18,000 people

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While recent years have done much to lower our expectations when it comes to the athletes who call the Air Canada Centre home, there is a group of people who happen to work in the same building who put in a remarkable effort every single Leafs and Raptors game (not to mention Toronto Rock games and all the concerts).

Don Cherry and Ron MacLean: Toronto’s happy hockey couple

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The NHL hockey season is underway, as is the 60th anniversary season of Hockey Night in Canada — the longest-running sports show on television. And that also means a return to Coach’s Corner and the blustery brilliance of Don Cherry along with his broadcast partner Ron MacLean. Post City caught up with the puck-loving pair at the CBC’s recent launch event.

The ACC’s Hot Stove Club is getting a complete redesign

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As the original restaurant at Maple Leaf Gardens, the members-only Hot Stove Club is steeped in history. First opened in 1963, the venue was moved to the Air Canada Centre in 1999. It’s since lost some of the allure of its halcyon days, though, which is probably why it’s now getting a complete rebuild. Rik Ocvirk, director of restaurants and catering at the ACC, is calling it “the revitalization of a legend.”

Happy not SAD

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If you had Dr. David Goldbloom, physician-in-chief at the Centre for Addiction and Mental Health, cornered for 10 minutes, what would you ask him?

The return of Dion Phaneuf?

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In his first game after being traded to the Maple Leafs, Phaneuf logged more ice time than any other player and ended the game with some fisticuffs. Leafs fans swooned. They had a new hero. Now, in his first season as team captain and on the shelf following a gruesome cut, the rock solid defenceman sounds off on the team’s fortunes and his frightening encounter with a skate blade.

Jamie Kennedy to dish out fries at the ACC

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Starting Thursday, a kiosk on the 300 level of the Air Canada Centre (ACC) will offer Chef Jamie Kennedy’s locally-sourced, gourmet French fries. The fries, made from local Ontario yellow-flesh potatoes, will be sprinkled with two different kinds of sea salt and thyme.