To celebrate the New England Aquarium's renovation and expansion of the main tank, donors were invited to the Wrecking Ball and afterparty recently. Chef Ming Tsai, of Blue Ginger in Wellesley, led a cooking demonstration and designed the evening's menu. Guests enjoyed passed selections and strolling stations featuring sashimi, sustainable seafood, and a Blue Ginger Gimlet. Music was provided by House Red. Other guests included aquarium president and CEO Bud Ris, Board of Trustee members Bill and Barbara Burgess, and aquarium overseer Michael Lorber.