OLYMPIA — Some 15,000 pounds of food, four bands and thousands of people last night greeted new Gov. Christine Gregoire at her inaugural ball.

But you couldn't find a single salt or pepper shaker.

"We won't need them," said Richard Devine, as he set up for the Governor's Inaugural Ball. "The food is flavored to perfection."

The road to Gregoire's inauguration wasn't perfect, and Republicans are still fighting her election. But last night even a few Republicans were spotted at the ball, and no one seemed bothered by the months of turmoil surrounding the election.

"I was more excited to come because of the controversy," said John Danielson of Mercer Island.

His date, Carole Goetshel, said she wanted to support the other elected officials who were being honored in what is a nonpartisan celebration.

"I'd still come even if Rossi won," she said. Last night was Olympia resident Kandy Bruesch's sixth governor's ball. She was 14 at her first. Though she said last night's affair didn't top 1989's Centennial Ball, "They're all fun. Every one in its own way."

As to whether the controversy was dampening spirits, Bruesch pointed to the crowd.

"Look at everybody," she said. "I don't think so."

The nonprofit Inaugural Ball Committee had been planning the gala since May.

Under 24,000 square feet of white tents from the Legislative Building to the Temple of Justice that houses the Supreme Court, 350 volunteers scurried to convert campus pavement into a gourmet-food-sampling extravaganza.

There were five giant ice sculptures, a fountain that oozed chocolate fondue and live bands set to keep the party going until 11 p.m.

Twelve culinary schools from around the state sent students. Each school featured two appetizers and displayed them decoratively. In all, they whipped up 24,000 hors d'oeuvres.

Aspiring chefs from the Bellingham Technical Institute, for instance, required 60 pounds of pork, 60 pounds of salmon and more than 200 pounds of carved fruit to create Hoisin BBQ lumpia and sake lemon grass gravlax.

Christina Siderius: 360-943-9882 or csiderius@seattletimes.com