The 61st Annual Museum Ball took place at the Birmingham Museum of Art. Inspired by landscape paintings from the Museum’s collection, the evening’s theme was Southern Splendor, and the Museum’s galleries were transformed into lush, elegant dining spaces embellished by floral arrangements of magnolias, gardenias, and hydrangea, and decorated with silver accents and delicate porcelain table settings. Alex and Jill Garmon of A.G. Events designed and produced the Ball’s decor.

Chef James Boyce and his staff from Galley and Garden treated guests to a four-course menu of Southern cuisine that included a gulf jumbo lump crab cocktail, stuffed quail, a main dish of braised angus beef short rib with classic sides of collards, grits, deviled eggs, field pea succotash, and peach bread pudding. All were masterfully paired with wines that included Steelhead Pinot Noir, Felino Chardonnay, and Gloria Ferrer Blanc de Noir.

After dinner, guests were invited to the outdoor terrace for dancing with entertainment by the Surround Sound Band.