More than 1,100 guests, cocktails in hand, explored the dining rooms, located on both the ground floor and the second story overlooking the atrium. The Corcoran is one of the few museums to allow parties in its gallery space, according to Keshishian, and as a result, marble busts and Dutch landscapes were hung high on the ceiling, salon-style, to avoid any accidental damage.

After being called to dinner by trumpeters, guests dined on a meal of crab napoleons, fingerling potatoes, and a marquise of extra-dark chocolate, prepared in three separate kitchens—including one in a hallway hidden by drapes. Seated at the director’s table was Lolo Sernoff, age 91, who helped to plan the first Corcoran Ball, in 1955, and has attended every ball since. “The first one started by a group of my friends,” Sernoff said. “Guests ate dinner at home before they came to the ball.” And what did she think of this year’s ball? “Splendid.”