1960 product launch party

One area was inspired by a 1960s London nightclub and was flush with neon hues. Buffets in the area were swathed in stretch patent vinyl.

Ten-foot fringe lampshades added thematic flair to the lounge areas, where lava lamps glowed on end tables.

The focal point of the nightclub-inspired space was a 12-foot, 3-D peace sign that rotated slowly throughout the evening.

The area's 40-foot bar was backed with a translucent rendition of Robert Indiana's famous "Love" sculpture.

Lounge groupings surrounded two raised go-go cages where dancers in miniskirts and boots shimmied throughout the evening.

A 200-foot split-rail fence lead to an area dubbed "Rough Luxe Circa 2012." Inspired by the lifestyle of a modern-day rancher, the area had a sculpture of battling wild stallions as its focal point. The dramatic pieces were 14 feet tall and had bases embossed with sponsor Georgia Bio's logo.

The Rough Luxe area had rustic wood seating at wagon-wheel tables. A wall of cowboy hats backed a 48-foot wooden bar.

The "Shogun-Era Japan Circa 1600" area had a garden of oversize Bonsai trees.

The Japan-inspired area had low tables alternating with raised dining platforms surrounded by tatami mats. Raw woven silks, Shogun armor, kimonos, and Asian antiques decorated the food stations and bars.

A 36-foot wide stone colonnade was the entrance to an area inspired by ancient Babylon circa 604 B.C. The space housed a 40-foot square garden lined with a stone wall perimeter, trellises covered with plants and mosses, bronze lanterns, and an eight-foot carved fountain.

In the Babylonian space, a 40-foot stone wall was crested with a 32-foot golden-winged crest. In front of the wall, bartenders doled out drinks at a 42-foot rustic wooden bar.

The event is being held in a custom dome—known as the Sensorium—that's stationed on King Street West. The event was open to the public, and tickets quickly sold out. Each dinner holds 80 guests.

360-degree projections change throughout the evening and are designed to enhance certain elements of the courses that are being served.

The Stella Artois chalice, which inspired the event, is bathed in cinematic lights during the dinner.

The first course of raw petite vegetables is planted in a plot of mushroom soil that runs down the tables. Servers dig out the vegetables with trowels. Chef Richie Farina created the menu.

A course called "Sea Flavour" contains seared and dehydrated scallops, poached halibut, and young coconut puree. Dry ice with a briny scent accompanied the dish.

The "Hot Sounds" course includes vegetable broth paired with crispy rice noodles. During the course, a live drummer plays; speakers underneath each table cause the dishes to shake to the beat of the drums.

The course called "Nature's Textures" has a "bird's nest" made out of braised beef and served with caramelized cauliflower puree, mushroom leaves, salsify branches, succulent greens, and cauliflower soil. The dish was served under a glass dome that held the aroma of a campfire.

The final course, called "Touch Light," offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.