A map of the United States made from license plates representing each state decorated the bar in the Americana-theme lounge outside the Annenberg Theater on the first floor.
Photo: Tony Brown for BizBash
Guests entered the venue on a green carpet with orangutan foot and hand prints.
Photo: Courtesy of the Smithsonian's National Zoo
An archway tying into the monkey-business theme was created with echoes of the primates that appeared on the event's invitation. Maintaining their colors, the same animals were used throughout the event's decor, and on artwork on display.
Photo: Juan Carlos Briceno
The evening featured a mix of rectangular and round tables with brightly colored linens. Projections of monkeys on the wall tied the room into the gala's theme.
Photo: Courtesy of Smithsonian's National Zoo
Linens provided by Select Event Rentals and flowers by Philippa Tarrant Floral Design added pops of color.
Photo: Courtesy of the Smithsonian's National Zoo
The evening featured food stations from Africa, North America, Central and South America, Southeast Asia, and Asia, highlighting the regions in which the Smithsonian’s National Zoo and Conservation Biology Institute work to save species. Also at the event was a photo station that included an eight-foot-tall fiberglass giant panda.
Photo: Courtesy of the Smithsonian's National Zoo
A performer stood atop the recreation of the Zoo's O-Line, a popular attraction where critically endangered Bornean orangutans cross a 50-foot-high suspended cable.
Photo: Courtesy of the Smithsonian's National Zoo
Ridgewells created chocolates with assorted animal prints, including those of giraffes, snakes, zebras, and cheetahs. Plated deserts also were served.
Photo: Courtesy of the Smithsonian's National Zoo
Guests who donated to the zoo got plush lions and zebras. In all, the gala raised $1.4 million for the zoo and its new Visitor Center.
Photo: Alain Milotti
Jewell Events Catering's dinner began with a mini iceberg wedge smeared with Green Goddess sauce. A giraffe-shaped flatbread underscored the evening's theme. The main course was filet mignon and fire-grilled prawn; guests had strawberry-lemon tarts for dessert.
Photo: Alain Milotti
After dinner, guests retreated to a "glamping" theme after-party. The custom 12-by-14-foot tents were filled with custom benches by Fragrant Design, as well as directors chairs and decorative lanterns. Each tent had a dedicated server for food and drink service.
Photo: Alain Milotti
