At this year’s Solomon R. Guggenheim Museum’s Young Collectors Council (YCC) Artist’s ball, event producers Bureau Betak and the YCC’s Cecilia Wolfson transformed the museum’s Ronald O. Perelman rotunda with gold glitter, gold furniture, and soft lighting. The event, sponsored by Christian Dior, honored artist Matthew Ritchie, and featured a silent auction of 10 pieces of artwork. The artwork from Assume Astro Vivid Focus, Chiho Aoshima, Nigel Cooke, Sam Durant, Barnaby Furnas, Brad Kalharner, David Muller, and Ritchie had been on display between December 1 and 15 at the Christian Dior flagship store.
Using a gold disco ball, a gold-glitter dance floor, candles, lighting designed by Philippe Cerceau, pillows, and ottomans from the House of Hardesty, the rotunda became a cozy lounge for members of the YCC. Bartenders served drinks provided by event co-sponsors Moet & Chandon, Belvedere Vodka, Casa Lapostolle chardonnay, and Voss water, from behind a gold bar. Even guest DJ Jeremy Healy had a gold booth.
The passed hors d’oeuvres from Abigail Kirsch, served on gold-colored serving dishes, included chevre and roasted yellow beet salsa on red wine biscuits, peppered sirloin of beef with caramelized onion jam and horseradish arugula sauce, and griddled tortillas filled with truffled wild mushrooms, tarragon quesa fresca, and caramelized shallots.
—Anna Sekula
Using a gold disco ball, a gold-glitter dance floor, candles, lighting designed by Philippe Cerceau, pillows, and ottomans from the House of Hardesty, the rotunda became a cozy lounge for members of the YCC. Bartenders served drinks provided by event co-sponsors Moet & Chandon, Belvedere Vodka, Casa Lapostolle chardonnay, and Voss water, from behind a gold bar. Even guest DJ Jeremy Healy had a gold booth.
The passed hors d’oeuvres from Abigail Kirsch, served on gold-colored serving dishes, included chevre and roasted yellow beet salsa on red wine biscuits, peppered sirloin of beef with caramelized onion jam and horseradish arugula sauce, and griddled tortillas filled with truffled wild mushrooms, tarragon quesa fresca, and caramelized shallots.
—Anna Sekula
The Solomon R. Guggenheim Museum's rotunda sparkled with gold for this year's Young Collectors Council Artist's ball.
The lounge furniture was designed by Bureau Betak and created by House of Hardesty.
Abigail Kirsch's catering for the event included peppered sirloin of beef with caramelized onion jam and horseradish arugula sauce.
