Party at the Phillips: The 2014 Gala is All 'Glitter and Glam'

Gala table design at the Phillips Collection 2014 Gala

More than 400 cultural, political, diplomatic and business leaders attend the black-tie event. The 92-year-old Phillips is America's first museum of modern art. Linder and Associates handled event management; decor by Design Foundry, Eric Michael and Jack H. Lucky Floral Design. Jack H. Lucky also oversaw floral.

Gala table design at the Phillips Collection 2014 Gala

A closer view of the Bargello linen. Linens and rentals were supplied by Perfect Settings, with lighting overseen by Atmosphere Inc.

Gala table design at the Phillips Collection 2014 Gala

Diners enjoy the stunning artwork as they dine; catering was provided by Occasions Caterers.

Gala table design at the Phillips Collection 2014 Gala

A closer view of the blue table.

A long view.

Gala table design at the Phillips Collection 2014 Gala

A modern look with modern art.

Gala table design at the Phillips Collection 2014 Gala

A closer view.

Gala table design at the Phillips Collection 2014 Gala

A cool palette of violet and blue.

Gala table design at the Phillips Collection 2014 Gala

A closer look.

Gala table design at the Phillips Collection 2014 Gala

The centerpiece is a sly nod to the artwork.

Gala table design at the Phillips Collection 2014 Gala

A classic tabletop.

Gala table design at the Phillips Collection 2014 Gala

A long view.

Gala table design at the Phillips Collection 2014 Gala

Again, the table design is a clever interpretation of the artwork.

Gala table design at the Phillips Collection 2014 Gala

Dining tables are artfully intergrated into the museum.

Gala table design at the Phillips Collection 2014 Gala

Lighting from Atmosphere enhances the experience.

Gala table design at the Phillips Collection 2014 Gala

Another view.

Gala table design at the Phillips Collection 2014 Gala

Another view.

Amuse-bouche from Occasions and Todd Grey

Occasions Caterers and Todd Grey, chef/owner of Equinox and executive chef for Salamander Resorts, oversee the menu, which begins with an amuse-bouche of Parmesan-Onion Custard with Oregon Morels and Spring Asparagus.

First course of lobster

The first course: Maine Lobster "Boil" with Baby Corn, Pearl Potatoes, Baby Clams and a Pilsner Emulsion, served with a mini stein of Dales Pale Ale.

Main course of bison

The main course: Herb-crusted Strip Loin of Pennsylvanian Bison with Sausage Bread Pudding, Grilled Ramps, Spring Vegetables and Sweet Garlic Jus

Dessert is a medley of coconut marshmallows, white chocolate blondies and chocolate peanut butter truffles--a salute to the Phillips Collection's focus on Americana.

Gavel and Grand oversaw the auction; Production Resource Group provided AV services.

Dance floor at the Phillips Collection Gala

Guests take a spin on the shiny dance floor.

After-party at the Phillips Collection Gala

The glowing after-party.

Tips on where to spend, where to save on gala decor.