Vancouver's top florists decorated the gallery.

The beautifully decorated stairs.

A canopy of roses leads to the Monet gallery.

Models with lovely floral crowns add atmosphere.

With tickets going for $1,000 each, the gala guests arrived ready for an outstanding experience.

A view of the dining tent.

Guests are greeted with a French 75--a mix of gin, champagne, lemon juice and sugar. The Culinary Capers team added a custom metallic gold sugared rim to each glass.

Hors d'oeuvre included purses of porcini mushrooms with fresh herbs and cream.

Other appetizers included a foie gras parfait with puffed black rice, green apple and walnuts; honey-roasted lamb with fennel pollen; and seared seared scallop bouillabaisse with rouille, fried toast, crispy garlic and parsley.

The lighting team neglected to install lighting in the kitchen tent, but the resourceful catering team secured its own lighting and presented the meal on time.

The meal started with vichyssoise accented with Dungeness crab, watercress, preserved lemon, and edible flower petals.

To salute Monet's farm-to-fork philosophy, the catering team offered roasted Cornish game hens with tarragon vinaigrette, cauliflower puree, pea shoots, organic carrots, haricots verts, fennel and navet.

The dessert married Monet's favorite dessert--ice cream--and gardens; it was a frozen berry parfait with blueberry sauce, candied violets and meringue.

Guests visit the Monet exhibit. Nearly 40 works were on display, on the works' only stop in North America.