Houston Ballet and its Duos “Raised the Barre” $110,000 High!

Houston Ballet and its Duos “Raised the Barre” $110,000 High!

Two hundred well-clad guests recently descended on local Galleria-area restaurant favorite Caracol. They raised the “barre” for our city’s beloved Houston Ballet at its highly successful annual “Raising the Barre” dining experience. The simplicity and beauty of this gathering revolve around partnering hometown chefs with Houston Ballet company dancers. These dancers serve as the muse for each course and the sous chef. Throughout each serving, these cuisine duos entertain the diners with stories about how these dishes were inspired and the thought behind their offerings.

The success of this lovely charitable endeavor was greatly attributed to the socially prominent husband and wife teams of Heidi & Marcus Smith and Roslyn & Derrick Mitchell, who chaired the event. Their exceptional leadership not only made the event a memorable one but also helped Houston Ballet increase its fundraising efforts by an impressive $110,000. Lending its artistic touch to the event was décor artist Bergner and Johnson, whose choices of spring arrangements and a pastel palate brought a touch of whimsy to the occasion.

Kicking things off, Chef Chris Shepherd of Southern Smoke Foundation elaborated on the wines he chose for the evening’s special four-course meal. The first course began with Chef Chris Williams, of Lucille’s fame, partnering with Soloist Eric Best to prepare a delectable Braised Lamb Stew, followed by Chef Aaron Bludorn and Corps de Ballet Dancer Zoe Lucich, whose pairing served an indulgent Nine-Herb Ravioli with a Carrot-Ginger Purée. The dish was inspired by Zoe’s love of herbs, color and her Californian roots. The entrée was created by Chef Hugo Ortega of H-Town Restaurant Group (Caracol’s owner), who partnered with Principal Skylar Campbell. Their love of the Pacific Coast and a quaint seaside Mexican town, Puerto Nuevo, inspired the offering of Pacific Halibut with Ginger Broth. Rebecca Masson, Fluff Bake Bar’s Owner and Pastry Chef, ended things on a sweet note. Partnering with Demi Soloist Kellen Hornbuckle, this duo created a special Maple Bacon Crème Brûlée dessert. Guests also left with a gift of Fluff Bake Bar’s scrumptious Cosmic Brownie Cookies.

As we look forward, it’s hard to imagine next year’s event “raising the barre” any higher than it was raised this year. But as the saying goes, a duo never knows until a duo tries! We can’t wait to see what surprises and delights the next “Raising the Barre” dining experience will bring.

In the Social Scene (not previously mentioned):  Kristy Bradshaw, Lindsey Brown, Lenni and Bill Burke, Zoe Cadore, Jane DiPaolo, Mignon and Stephen Gill, Ann Graham, Victoria Gutierrez and Nick Pierce, Jesse H. Jones II and Terry Wayne Jones, Patti Murphy, Beth Muecke, Tammy and Wayne Nguyen, Cabrina and Steven Owsley, Laura and Brannon Robertson, Helen and Jim Shaffer, Marguerite Swartz, Ileana and Michael Treviño, Stephanie and Frank Tsuru, Allison and Troy Thacker