photos c/0 Thomas Garza Photography and the Perot Museum
Dancing in the clouds, hot air balloons, flight simulators, hair-raising experiments, dancing birds and floating foods had visitors soaring at the Perot Museum of Nature and Science’s annual fundraising gala, Night at the Museum: Elevate, on Saturday, Nov. 12. Held on all five levels of the Museum, the nearly sold-out soiree featured “play-and-party” activities, live entertainment, delicious science-infused fare and cocktails from Wolfgang Puck Catering, and dreamy décor that had patrons floating on cloud nine. “From aviation and nature’s beauty, to the future of flight, this year’s Night at the Museum will explore the many interpretations of elevation,” said Dan Kohl, the Perot Museum’s interim chief executive officer. “This event supports our mission to inspire minds through nature and science by allowing us to sponsor community outreach programs, fund research, provide financial assistance for students and bring in traveling exhibitions to our visitors.” An invitation-only VIP pre-party, presented by Highland Capital Management, kicked off the evening and in a nod to the Perot Museum’s fall traveling exhibition, Birds of Paradise, where Earth’s most flirtatious birds are visually displayed in a simulated exotic New Guinea rainforest guests got to witness a live bird show.
As guests ascend to Level 2, they enjoyed interactive experiences including flight simulators, a wind tunnel, jet photo booths and a molecular-foam air bar featuring ginger beer with tangerine air, coconut flan, citrus caramel and passion fruit air. On Level 3, party goers delighted in floating foods, an augmented reality sandbox, a Van de Graff generator, and an organic and biodynamic wine demo table. The art of elevation was explored on Level 4 with aerialists, champagne and bubble demos, feather hair extensions, feather tattoos and an oxygen bar. Foodies flipped for the inflight feast featuring grilled albacore puttanesca with zucchini noodles and mache greens, and autumn mission figs with lemon ricotta, black walnuts, lolla rossa and cracked pepper vinaigrette. My personal favorite touch of the evening was the “Donut Wall” served alongside miniature bottles of egg nog, raspberry milk and chocolate hazelnut (see photo in gallery). An inspired idea! The band Manhattan cranked it up for the after-dance-party, sponsored by Central Market. www.perotmuseum.org
