Alice in wonderland

Nearly 1,800 people attended the event, which had an Old Hollywood theme for its eighth edition.

Chicka Chicka Boom Boom lined the walls of the museum's main entrance with crooked black-and-white doors, recreating Alice's fall through the rabbit hole.

Chicka set up a four-sided main bar atop the museum's fountain. This year, planners moved DJ Chris Laich's perch above the bar and used grass-covered bar tops that incorporated mirrors and playing cards.

The 3,600-square-foot Big Maze, which took over a third of the event's footprint, remained open throughout the party and provided an additional interactive element.

New sponsor Celebrity Cruises served the red "Drink Me" cocktail—made from Patron tequila, ginger beer, and lime and boysenberry juices—in potion bottles with cork stoppers.

The publisher's reception remained on the second floor within two gallery spaces. Chicka used a vibrant color palette to create the Mad Hatter's Tea Party atmosphere with blue and white draped walls and table linens, and signage printed on a top hat.

Within the Mad Hatter's Tea Party, Chicka set up the Mad Hat Shoppe for guests to choose their favorite hat—each with a Washingtonian button on it—to wear at the event and take home.

Occasions Caterers served hot tea with pink, yellow, green, and blue iced cookies for dessert in the publisher's reception.

AT&T focused on guest interaction with a branded photobooth from Booth-o-rama, as well as charging stations and an interactive card game on iPads. Winners of the matching game received a wine-carrying bag.

In addition to its car displays, BMW had Chicka create an on-theme lounge with white sofas and sitting chairs with red accent pillows surrounded by black-and-white draping and faux-grass hedges to create privacy.

Alexandria-based Haute Dogs created a kimchi dog with spicy pickled radish and cucumber specifically for the event. The eatery also served its signature Duck, Duck Dog with hoisin sauce, cucumber, and scallions.

BLT Steak served deviled eggs topped with Maryland crab meat and shaved summer truffle.

Del Campo chef Victor Albisu served spoons of salmon ceviche atop an avocado puree.