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  1. Event Tech & Virtual

Why This Benefit Offered Squid Dissection and Lie Detector Tests

For the Perot Museum of Nature and Science's fifth annual fund-raiser, science-based catering and activities created a unusual and educational environment.

Claire Hoffman
January 25, 2018

Museum benefit attendees don’t usually expect to be solving crimes, passing lie-detector tests, and dissecting squid. But that’s exactly what 1,000 attendees did at the Perot Museum of Nature and Science’s fifth annual Night at the Museum fund-raiser in Dallas. Held on November 11, the innovative bash used the theme of “Intrigue” to create a series of interactive, educational food stations and activities.

“We try to think of a theme that can be executed with both science and nature, that can be trend-setting, and that can have the food designed around it,” said Katie Middleton, senior events manager at the museum. “‘Intrigue’ encompasses mystery, and there’s a lot of mystery around science, so it was a good opportunity to educate attendees, too.”

Since most of the benefit’s attendees are people who have been to the museum many times, planners used the theme to transform every aspect of the event and the museum—including the decor, the entertainment, and especially the food and beverage. Drew Swanson, the regional executive chef for in-house caterer Wolfgang Puck Catering, took the opportunity to create five main science-based, interactive food stations for guests to explore. 

In one area, a large centrifuge was used to create fig-flavored “beer,” while in another a rotary evaporator created distilled apple cider. Other stations included 3-D food printing, live mirrored cake-glazing, and a blind tasting with nature-inspired items such as espresso-dusted crickets. Swanson and the Wolfgang Puck team consulted with the museum’s educators to create the experiences, and staffers were on hand during the event to explain the science behind the concepts. 

[PULLQUOTE]

The mysterious theme didn’t stop at the food. Before entering the museum, all guests had to complete a maze outside. Other activities included a crime lab, where experts helped guests solve a crime, and lie detector tests. There were also lipstick print readings, an augmented-reality station from sponsor Lockheed Martin, and cryptozoology trivia. 

“We really wanted to focus on science and mystery in every activity we did,” explained Middleton.

Early in the evening, 400 V.I.P guests were invited to a downstairs speakeasy, which transformed the children’s portion of the museum into a moody, wood-heavy space with wine barrels and leather furniture. To enter the speakeasy, guests were given edible paper with the passcode; they were then instructed to destroy the paper by eating it. 

In the speakeasy and in the other four floors of the museum, mirrored furniture and chrome finishings were used to create illusions with the reflections, further tying into the theme. Decor was also chosen to complement the museum’s 11 existing exhibits, all of which were incorporated into the event.

The event’s giveaway at the end of the night continued to surprise and delight guests. Each person was given a branded box of fortune cookies; on the paper inside was a thank-you note from the museum, as well as a series of fun science and nature facts.

Click through the slideshow to see fresh catering and activity ideas from the mysterious, science-based fund-raiser. 

To enter the speakeasy, guests were given edible paper with the passcode; they were then instructed to destroy the paper by eating it. The papers were made from rice starch and potato starch, causing them to dissolve with moisture.
To enter the speakeasy, guests were given edible paper with the passcode; they were then instructed to destroy the paper by eating it. The papers were made from rice starch and potato starch, causing them to dissolve with moisture.
Photo: Antonio Diaz
Before entering the museum, all guests had to complete a maze outside, which was constructed by Bayer Brothers Sets. Music, lights, and models dressed in mirror-covered body suits set the tone for the surreal evening.
Before entering the museum, all guests had to complete a maze outside, which was constructed by Bayer Brothers Sets. Music, lights, and models dressed in mirror-covered body suits set the tone for the surreal evening.
Photo: VIM Studio
At the beginning of the night, V.I.P guests were directed to a downstairs speakeasy, which transformed the children’s portion of the museum into a Sherlock Holmes-inspired space with wine barrels and leather furniture. Glamorous snacks from Wolfgang Puck Catering were on hand, including a “Golden Egg” made from butterscotch pudding and milk chocolate cream, as well as mimosa cupcakes with gold liners.
At the beginning of the night, V.I.P guests were directed to a downstairs speakeasy, which transformed the children’s portion of the museum into a Sherlock Holmes-inspired space with wine barrels and leather furniture. Glamorous snacks from Wolfgang Puck Catering were on hand, including a “Golden Egg” made from butterscotch pudding and milk chocolate cream, as well as mimosa cupcakes with gold liners.
Photo: Antonio Diaz
The main event took over all five floors of the museum. Furniture by AFR and decor by Shag Carpet were chosen to complement the existing exhibits.
The main event took over all five floors of the museum. Furniture by AFR and decor by Shag Carpet were chosen to complement the existing exhibits.
Photo: Antonio Diaz
On-theme activities were available throughout the event. In one area, the cocktail attire-clad guests could dissect squids and sharks. Other activity highlights included a crime lab, where experts helped guests solve a crime, as well as lie detector tests, optical illusion and augmented-reality stations, and cryptozoology trivia.
On-theme activities were available throughout the event. In one area, the cocktail attire-clad guests could dissect squids and sharks. Other activity highlights included a crime lab, where experts helped guests solve a crime, as well as lie detector tests, optical illusion and augmented-reality stations, and cryptozoology trivia.
Photo: Courtesy of Perot Museum of Science and Nature
On the museum's second floor, Wolfgang Puck Catering presented a series of science-based food stations. One memorable highlight was a large centrifuge: Chefs put fresh figs inside and then turned on the machine, and the force of the spinning caused the seeds and denser part of the figs to separate from the juice. The juice was then served as a carbonated “beer” with lime. Educators from the museum were on hand to explain the science behind the concept.
On the museum's second floor, Wolfgang Puck Catering presented a series of science-based food stations. One memorable highlight was a large centrifuge: Chefs put fresh figs inside and then turned on the machine, and the force of the spinning caused the seeds and denser part of the figs to separate from the juice. The juice was then served as a carbonated “beer” with lime. Educators from the museum were on hand to explain the science behind the concept.
Photo: Antonio Diaz
The fig beer was served out of test tubes, further tying into the science theme.
The fig beer was served out of test tubes, further tying into the science theme.
Photo: Antonio Diaz
A rotary evaporator also figured into a memorable drink option. The machine boils liquid at a low temperature, causing it to turn into a vapor before cooling back into a liquid. Chefs put in apple cider, reducing it over time so that guests could open a vial and smell natural apples in the vapor.
A rotary evaporator also figured into a memorable drink option. The machine boils liquid at a low temperature, causing it to turn into a vapor before cooling back into a liquid. Chefs put in apple cider, reducing it over time so that guests could open a vial and smell natural apples in the vapor.
Photo: Antonio Diaz
Wolfgang Puck Catering also offered 3-D food printing throughout the evening. Blinis were topped with the catering company's logo, along with smoked salmon and dill crème fraîche. “It was a fun play on science and engineering,” explained chef Drew Swanson.
Wolfgang Puck Catering also offered 3-D food printing throughout the evening. Blinis were topped with the catering company's logo, along with smoked salmon and dill crème fraîche. “It was a fun play on science and engineering,” explained chef Drew Swanson.
Photo: Antonio Diaz
Designers incorporated the theme of “intrigue” into all aspects of the event decor and entertainment, including the bars.
Designers incorporated the theme of “intrigue” into all aspects of the event decor and entertainment, including the bars.
Photo: Antonio Diaz
Throughout the event, mirrored furniture and chrome finishings were used to create illusions with the reflections, further tying into the theme. The Garden Gate provided flowers in rounded, clear vases.
Throughout the event, mirrored furniture and chrome finishings were used to create illusions with the reflections, further tying into the theme. The Garden Gate provided flowers in rounded, clear vases.
Photo: VIM Studio
In a blind tasting sponsored by Texas-based Revolver Brewery, guests with given face masks embroidered with the word “Intrigue.” They then tasted everything from puffed Korean spiced shrimp chicharrones to espresso-dusted crickets, trying to guess what they were eating.
In a blind tasting sponsored by Texas-based Revolver Brewery, guests with given face masks embroidered with the word “Intrigue.” They then tasted everything from puffed Korean spiced shrimp chicharrones to espresso-dusted crickets, trying to guess what they were eating.
Photo: Antonio Diaz
Every half hour, Wolfgang Puck pastry chefs hosted a live cake-decorating session. Mirror glaze was poured on the cakes, and finished with intricate decorations. The cakes were then displayed on a vertical display wall, and guests were given smaller versions to taste.
Every half hour, Wolfgang Puck pastry chefs hosted a live cake-decorating session. Mirror glaze was poured on the cakes, and finished with intricate decorations. The cakes were then displayed on a vertical display wall, and guests were given smaller versions to taste.
Photo: Antonio Diaz
For the rest of the catering, Swanson and his team opted for a series of seasonal small plates. “We’ve found over the years that it’s an easier way to provide variety, serving everything in a small two- to three-bite portion,” he said.
For the rest of the catering, Swanson and his team opted for a series of seasonal small plates. “We’ve found over the years that it’s an easier way to provide variety, serving everything in a small two- to three-bite portion,” he said.
Photo: Antonio Diaz
One of the tray-passed dessert options was a chocolate-dipped toasted marshmallow with graham cracker dust and chocolate-filled pipettes.
One of the tray-passed dessert options was a chocolate-dipped toasted marshmallow with graham cracker dust and chocolate-filled pipettes.
Photo: Antonio Diaz
The evening ended with an after-party featuring a performance by Taylor Pace Orchestra, where guests were invited to don 'disguises' such as fedoras and spy glasses.
The evening ended with an after-party featuring a performance by Taylor Pace Orchestra, where guests were invited to don "disguises" such as fedoras and spy glasses.
Photo: Antonio Diaz
Projected tessellations—geometric patterns found in nature—were displayed at the museum's entrance and exit.
Projected tessellations—geometric patterns found in nature—were displayed at the museum's entrance and exit.
Photo: Antonio Diaz
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