The Gala Marquee tent featured opulent décor created by Kehoe Designs. When strolling into the tent, guests were transported into a sophisticated environment inspired by Abraham Lincoln's Inaugural Ball. Each table featured an eclectic collection of vintage china and glassware reproductions atop a reproduction William Morris print table linen in a gold and merlot fleur-de-lis pattern with merlot lamour napkins surrounded by gilt bamboo chairs with merlot seat cushions. In the center of each table, 19th-century-inspired plant stands in black wrought iron and gold leaf classical urns filled with Victorian designs of fern fronds, pale blue larkspurs, hydrangeas and merlot-toned asiatic lilies were featured.

The elegant gourmet dinner, catered by Jewell Events Catering, began with the first course including chilled minted pea soup with crème fraiche and fresh mint, a pan-seared, farm-raised trout filet with chilled zucchini, yellow squash, asparagus and carrot fettuccini with a sweet corn, leek and vanilla bean relish and roasted red pepper coulis alongside gourment greens with corn husk and a nasturtium blossom. The entrée consisted of tenderloin of beef with a brilliant potato-and-horseradish cake and roasted garlic cloves with a red wine and butter sauce, fresh rosemary and thyme. The entrée was accompanied by crisp potato gaufrette, sautéed baby carrots, red bell peppers and haricots vert. Old-fashioned ice cream sundaes with vanilla, chocolate and strawberry ice cream as well as bananas, fresh pineapple, strawberries, hot fudge, whipped cream and mint were served for dessert along with chewy chocolate chip, oatmeal raisin and white chocolate chunk cookies. Wine was generously provided by Terlato Wines International.