"Raising the Barre" is the third annual Ballet Barre fundraiser aimed at gathering support from Houston young professionals with a penchant for the arts.

The evening begins with a cocktail reception and a silent auction followed by a four-course dinner with wine pairings showcasing the cuisine of Underbelly's Chris Shepherd, Haven's Randy Evans, Fluff Bake Bar's Rebecca Masson and Sparrow Bar + Cookshop's Monica Pope, alongside Houston Ballet dancers Christopher Coomer, Karina Gonzalez, Nao Kusuzaki and Charles-Louis Yoshiyama as sous chefs.