Houston Snapshots

Korea, Cuba and a Steak Inspired the Four-Course Offerings at Houston Ballet “Raising the Barre”

Event Date:  May 4, 2025
Location:  Caracol
Event:  Gala
Beneficiary:  Houston Ballet
No. in attendance:  160
Monies raised:  $110,000
Chairpersons:  Duyen and Marc Nguyen and Dr. Tatiana Sorkin and Michel Coret
Chefs:  Aaron Bludorn, Chris Williams, Hugo Ortega and Rebecca Masson
Ballet Sous Chefs:
  Soloist Danbi Kim, Demi-Soloist Estheysis Menendez, Principal Chase O’Connell and First Soloist Gian Carlo Perez
Florals:  Bergner & Johnson
Photography:
Melissa Taylor

Korea, Cuba and a Steak Inspired the Four-Course Offerings at Houston Ballet “Raising the Barre”

Chairs Duyen and Marc Nguyen and Dr. Tatiana Sorkin and Michel Coret were glowing at the “Barre,” as 160 diners gathered at Caracol to celebrate Houston Ballet’s “Raising the Barre” event and exceeding its goal by raising $110,000 for the Ballet’s mission. The garden party theme was accentuated with florals, designed by Bergner and Johnson, which featured hydrangeas, dahlias, and accents of smaller florals in vibrant hues of coral, pink and peach.

This clever and inspired annual four-course dinner is a collaboration with four top Houston chefs and Houston Ballet company dancers who serve as both muse and sous chef. Stepping up to the barre with inspiration was Chef Aaron Bludorn who partnered with Soloist Danbi Kim. Bludorn, moved by Danbi’s Korean childhood, served Sesame Crusted Hamachi, accented by Gochujang Vinaigrette, Marinated Cucumbers and Nori Rice. Chef Chris Williams was accompanied by Demi-Soloist Estheysis Menendez. Her Cuban background and love of seafood rounded out the appetizers with a decadent Lobster Stew. Chef Hugo Ortega (owner of Caracol) was assisted by Principal Chase O’Connell for a steak entrée, known as Picanha a las Brazos with Black Beans. Chase’s pre-show ritual is enjoying a steak dinner and Chef Hugo put his own creative twist on it. Ending on a sweet note, Pastry Chef Rebecca Masson, owner of Fluff Bake Bar, and her helper, First Soloist Gian Carlo Perez, created another superb Cuban offering. Their contribution of Pastelilos de Guayaba, was a decadent dessert featuring a rich cream cheese ice cream topped with a honey drizzle.

Throughout the evening, the chef and dancer duos entertained guests with stories about the inspiration and thought behind each of their creations.

After the sumptuous meal, guests were not leaving empty-handed. Fluff Bake Bar gifted them with Polovorónes Shortbread Cookies to enjoy later.

In the Social Scene (not previously mentioned) Anne and Albert Chao, Jo Furr, Deborah and Edward Koehler, Kristy Bradshaw, Kelley Lubanko, S. Shawn Stephens and Jim Jordan, Laura and Brannon Robertson, Beth Muecke, Ann Bean, Dr. Patrick Benge, Susan Binney, Jennifer Kushner, Lindsey Brown, Andrea Medina, Lenni and Bill Burke, Mitchell George and Stanley Curtis, Jr., Paula Whitten-Doolin, Victoria Gutierrez and Nick Pierce, Carey Kirkpatrick, Liliana Soltero and Mike Hawkins, Yana and Warren McFatter, Kris and Richard McGee, Teal and Jeffrey Reamer, Julie Kent, Jim Nelson, Melissa Reihle

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