Museum Debuts Exhibit With Sky-High Decor

Servers from Thierry's Catering were dressed in aviation costumes, airplane gobos flew across the walls, and 728 "passengers" boarded the second floor of the Museum of Discovery & Science (MODS) on a warm Saturday night for a reception and gala in honor of the museum's new 4,000-square-foot Aviation Station exhibit."We created a wonderful evening following the theme, complete with a starry-night effect in the tent and waitstaff dressed as pilots and aviators. The most challenging part was keeping the event on-site to show our guests what their donations are supporting," said Shannon Stout, MODS' special events and corporate relations coordinator.

The reception was held inside the museum, but a tent was erected on the street in front of it to make room for the large sit-down event, said Stout.

The evening began with a cocktail reception at 6 PM. Auction tables lined the room's perimeter, while cocktail tables with shimmering linens and simple orchid centerpieces contrasted with the otherwise industrial-looking space. MODS' in-house lighting specialists, in cooperation with Everlast Productions Inc., lit the walls with sponsor logos and moving airplane gobos in just about every color—from purple, orange, and pink to light blue, dark green, and yellow. In The Mix Productions' DJ Joe made toes tap as he spun pop music from the second-floor stairway.

Guests sipped drinks from one of two open bars from Southern Wine & Spirits of America, both sponsored by Wachovia. Butlers passed hors d'oeuvres consisting of meaty bresaola (Italian dried beef) antipasto with arugula and herbed chevre cheese; curried chicken medallions with shaved coconut and crushed peanuts; a cheesy vegetarian dish of rice paper spring rolls with julienne of vegetables; and grilled shrimp with tamarind on sugarcane.

During the reception, a select group of guests went to MODS' Blockbuster IMAX Theater to view Fighter Pilot: Operation Red Flag, which was specifically chosen for this event. Major Robert G. Novotny, an F-15C pilot and star of the movie, gave a brief introduction and hosted a question-and-answer session immediately afterward.

The dinner gala moved guests from the museum to a tent. Here, they were able to enjoy fine dining, a musical performance courtesy of Castle Talent, and a live auction hosted by auctioneer Gordon Latz.

Tables were decked in silver or black tablecloths with matching napkins and chairs. A Tablescape Rental Corporation arranged elegant centerpieces using simple glass vases and all-white hydrangeas and lilies. Rock 'n' roll band Tremors performed on a 20- by 30-foot stage made of interlockable steel decks set up in the tent's center. Audio Logistics' plasma screens displayed sponsor logos, live auction items, and a live feed of award presentations.

The night's three-course menu started with a bed of fresh greens tossed in a passion fruit vinaigrette and served in a mariquita (or plantain) ring, garnished with jumbo shrimp prawns and an avocado duo of orange-cilantro mousseline and melon salsa. For the entree, guests had three options: an herb-rubbed filet mignon topped with a red port wine sauce; a grilled portobello mushroom; or a broiled filet of red snapper topped with fresh mango chutney. All were paired with a celeriac-potato cake, and leek and spinach soufflé pyramids on a bed of julienne carrots.

Dessert was inspired by the theme. In a pure Belgian chocolate cylinder, guests found a roasted hazelnut mousse with chopped candied pecan craquelin and three chocolate cigarettes in a pyramid, which held a Boeing 727—a much smaller version made out of chocolate, of course. Accompanying the dessert was a lemon-honey cup with mango, kiwi, and pineapple, and Grand Marnier-perfumed chantilly cream "landing strips" adorned with fresh raspberries and blueberries.

—Albert del Toral