Chairs Austin & Holly Alvis, Rachel & Sebastien Solar
Elliott Kelly, Katharine Precourt, Chef Robert Del Grande
Nicole Routhier, Jacquelyn Long
Chef Lance Gillum, Chun Wai Chan
Chef Rebecca Masson, Derek Dunn
Phoebe Tudor, Jim Nelson, Allison Thacker
Lindsey Brown, Chef Chris Shepherd
Mary Patton, Mike Mahlstadt
Dr. Devinder & Gina Bhatia
Elizabeth & Charlie Leykum
Hallie Vanderhider, Charles Dishman
Ken & Alice Yang
Brad & Melissa Juneau
Kristy & Chris Bradshaw
Caroline Poarch, Candance Mullervy, Beth Zdeblick
What: Houston Ballet‘s “Raising the Barre — A Dinner in Four Acts”
Where: Cafe Annie
PC Moment: Four of Houston’s top chefs, joined by key Houston Ballet dancers, manned the kitchen to create an unforgettable for more than 160 guests. Uchi’s Lance Gillum was joined by soloist Chun Wai Chan to prepare a King salmon crudo for the first course. Soloist Jacquelyn Long worked beside Le Colonial’s Nicole Routhier in preparing a papaya salad with cold summer roll. Host chef Robert Del Grande was assisted by first soloist Katharine Precourt in the cooking of red snapper “fisherman style,” with creamy cheese polenta and tomato broth. Who better to whip up dessert than Fluff Bake BAr’s Rebecca Masson, joined by soloist Derek Dunn, served pistachio pound cake, which Masson accentuated with caramelized white chocolate namelaka, strawberries, and basil.
Guiding guests through the culinary evening was former Houston Ballet principal and current ballet master Barbara Bears. Event chairs Holly and Austin Alvis and Rachel and Sebastien Solar led the tasty night to $80,000 in proceeds.
Who: Stacy and Jason Johnson, Brittany Sakowitz and Kevin Kushner, Allison and Troy Thacker, Kristy and Chris Bradshaw, Phoebe Tudor, Gina and Dr. Devinder Bhatia, Christine and Bill Gutknecht, Melissa and Brad Juneau, Joella and Steve Mach, Beth Zdeblick, Karina Barbieri, Holt McNair, Hallie Vanderhider, and Elizabeth and Charlie Leykum.