One of the biggest society draws of the year, the American Ballet Theatre's (ABT) spring gala drew a crowd of 1,200 stylish guests—among them Nan Kempner, Muffie Potter Aston and Susan Fales-Hill—to raise $1.3 million. The event began with a performance of highlights from the new season at the Metropolitan Opera House, followed by dinner under the Tent at Lincoln Center.
Behind the scenes, independent event coordinator Jane Emerson worked with ABT director of special events John Banta and events manager Katie Diamond. Emerson and co-chair Blaine Trump worked with Bill Tansey of Tansey Design Associates to create an elegant, extraordinary look. Tansey put tall green poles with exaggeratedly large fabric leaves over the tables, creating the feeling of being under a forest canopy—and helping guests forget they were inside a tent. Overhead the tent shimmered in shades of orange with round lanterns lit by Bentley Meeker Lighting & Staging and hung at different levels.
Restaurant Associates' team of black-clad waiters served guests entrees such as filet mignon with grilled jumbo prawns and pancetta tarragon beurre blanc sauteed spinach at tables set with emerald green clear plates and lemon-colored tablecloths. For centerpieces, Tansey chose to mix thing up a bit—while keeping the look graceful—with clusters of clear rectangular containers of different heights filled with multiple colors of roses and peonies and lined with leaves. Color combinations of flowers differed from table to table, with yellow, coral and white blossoms.
—Mark Mavrigian
Behind the scenes, independent event coordinator Jane Emerson worked with ABT director of special events John Banta and events manager Katie Diamond. Emerson and co-chair Blaine Trump worked with Bill Tansey of Tansey Design Associates to create an elegant, extraordinary look. Tansey put tall green poles with exaggeratedly large fabric leaves over the tables, creating the feeling of being under a forest canopy—and helping guests forget they were inside a tent. Overhead the tent shimmered in shades of orange with round lanterns lit by Bentley Meeker Lighting & Staging and hung at different levels.
Restaurant Associates' team of black-clad waiters served guests entrees such as filet mignon with grilled jumbo prawns and pancetta tarragon beurre blanc sauteed spinach at tables set with emerald green clear plates and lemon-colored tablecloths. For centerpieces, Tansey chose to mix thing up a bit—while keeping the look graceful—with clusters of clear rectangular containers of different heights filled with multiple colors of roses and peonies and lined with leaves. Color combinations of flowers differed from table to table, with yellow, coral and white blossoms.
—Mark Mavrigian