Top Houston Chefs and Ballet Dancers Heat Up the Kitchen Together
Talk About an En Pointe Party
By Sophia Anderson //
An elegant and electric night that mingles wine and top-shelf food is in sight with the Houston Ballet preparing to host its annual Raising the Barre presented by BB&T. The Ballet challenges its dancers to act as sous chefs for some of Houston’s best chefs on this night. The dancers assist in the preparation of “A Dinner in Four Acts” alongside top chefs.
The Houston Ballet dancers will act as inspiration for the creations served during the dinner. Guests will enjoy a four-course meal from Artisans chef Jacques Fox, Uchi chef Chris Davies, One Fifth chef Nick Fine and Fluff Bake Bar’s Rebecca Masson. The chefs will work with Houston Ballet soloists Tyler Donatelli, Monica Gomez, Hayden Stark and Harper Watters to prepare the big meal.
Now, that’s dancing around a kitchen.
What: Houston Ballet’s Raising the Barre: “A Dinner in Four Acts”
When: Sunday, April 29, 6 pm to 9 pm
Where: Artisans, 3201 Louisiana Street
Who: Co-chairs Elizabeth & Charlie Leykum and Elisa & Cris Pye; honorees Kristy Bradshaw and Lindsey Brown
Tariff: Tickets from $350; tables from $3,000 to $3,500; private room from $5,000
Contact: Devon Antonetti, 713-874-5448, dantonetti@houstonballet.org
For more info and to purchase tickets, click here.
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