Catering

The TEDMed Conference kicked off its first D.C. event with a reception on Tuesday, April 10, for 1,000 guests at the National Portrait Gallery.

On April 11, the conference brought guests to the Library of Congress’s Jefferson Building, where Atmosphere Lighting provided dramatic red lighting for the historic venue.

A band played Latin music as guests arrived at the Jefferson Building.

In a surprise flash-mob-style performance at Wednesday's dinner, the Gay Men's Chorus of Washington (wearing TEDMed T-shirts under sport jackets) assembled on the Jefferson Building's staircase to sing a three-song medley that began with "Let It Be."

A custom black-and-red bar that spelled out TEDMed served as the focal point on the first level.

The menu at the April 11 reception was intended to showcase modern takes on healthy options, like vegan ceviche with tofu, hearts of palm, tomato avocado, red onion, and oyster, shiitake, and crimini mushrooms. The ceviche was blended with agave nectar and unpasteurized shoyu, then served in martini glasses with crispy plantain chips.

Arrangements of red carnations by Philippa Tarrant Custom Floral Design sat atop the buffet stations and bars, where even the specialty drinks leaned toward the healthy side, with VeeV Açaí Spirit lemonades and mojitos.

Upstairs, a dessert buffet included blueberry, coconut and lemon tartlets, budino bites with fleur de sel, and dark chocolate-covered grapes.

Fiat provided transportation vehicles marked with TEDMed brand signage for the April 11 reception.

For the dessert and drinks celebration at the National Building Museum on April 12, fabric panels suspended over the atrium and furniture in amoeba-like shapes added a contemporary look to the atrium.

The menu from Occasions Caterers highlighted high-tech cooking methods, like the chill grill station, where a chef prepared Popsicles with flavors like coconut piña colada, mango, peppermint, and kahlua.

Using two tall poles on the stage, acrobats from show Traces climbed and jumped from pole to pole, then slid down and caught themselves right before they hit the stage.

Another performer from the Traces spun in a Hula-Hoop on the stage at the center of the atrium.

Two conveyer belts at sponsor G.E.'s dessert station rotated plates of treats including a semifreddo of chocolate ganache, fruit sushi bento, and chocolate cherry terrine.

Mixologist Derek Brown created specialty cocktails for all 12 sponsors, including a cacao-infused vodka with lemon, maple syrup, and benedictine.

A chocolate fountain station included doughnut holes, strawberries, pineapples, and Rice Krispies treats.