Fundraising

Hargrove incorporated photos from the past 30 years of events in the wall decor behind the check-in area.

Mercedes-Benz showcased the car on offer in the raffle outside the main ballroom, behind which Hargrove suspended the logos of the night’s top sponsors.

Event producer Julie Hanson designed the event around the nonprofit's red logo with purple accents in flowers and lighting.

The first course of seared sea scallop with mango tomato salsa came pre-plated on tables.

For the main course, guests dined on a peppercorn seared beef and citrus and herb marinated sea bass accompanied by sweet potato flan with caramelized shallots, and wilted spinach with carrots.

After canceling his appearance last year due to a last-minute television special, comedian Jim Gaffigan headlined the entertainment program from the center stage.

An all-white lounge featured accents of red in the flowers, pillows, and signage. The space provided a respite for guests waiting for the valet at the end of the evening.

Singer Andy Grammer closed out the night with a 70-minute set including his hit “Honey I’m Good.”

In the valet lounge, the Chocolate Chick set up a chocolate fountain with marshmallows, pineapple chunks, strawberries, and pretzel sticks for dipping.

The Italian Ambassador requested event planner David Tutera create a modern interpretation of Italy in the decor, rather than lean on traditional tropes, to go with the gala's theme of "Italy: Icon of Innovation." Tutera focused on a light color palette of white, light blue, and green with a large focus on light and baby's breath in the centerpieces to create an ethereal atmosphere.

Tutera used light blue linens, evocative of the night's printed program, in one of the four table designs with all white hydrangeas and candles at the center.

Tutera created four tabletop designs mixing white and blue linens, silver place settings, and four styles of chairs. The centerpieces included Italian ruscus, Italian lemon leaf, and Italian olive leaf as well as boxwoods and baby's breath, the latter of which was inspired by the clouds in paintings by Michelangelo.

Just four days prior to the event, Tutera redesigned the layout of the event space to fit an additional 10 tables. He used a mix of round and rectangular tables to accommodate the 100 guests.

Design Cuisine served three courses for dinner beginning with a porcini truffle risotto with a poached egg accompanied by horseradish foam, arugula, stuffed mussels, and foie gras snow.

The main course also incorporated foie gras in a brioche atop a petit filet to create Tournedo Rossini served with roasted baby vegetables, Madeira jus, and foie gras anglaise.

The meal ended with a traditional Italian dessert, white chocolate panna cotta, served with limoncello cremoso, raspberry foam, and biscotti crumble.