Houston's Dancing with the Stars
When Becca Cason Thrash opens the doors to her Memorial area home Thursday night for Houston Ballet's Dancing With the Stars fundraiser, guests will be treated not only to the riotous dance competition but also to a bona fide culinary event.
Four of the city's top toques will spin their culinary magic for the chichi crowd that populates this playful fundraiser. La Fisheria's celebrity chef Aquiles Chavez will work up the passed hors d'oeuvres as in tuna tostadas, fish croquettes and the like. Up Restaurant serves the first of three courses — yellowfin tuna crudo with American sturgeon caviar.
With a kitchen larger than that of most restaurants, the Cason Thrash home is ideal for the chefs to prepare their four-star dinner.
For the main course Etoile Cuisine et Bar proprietor/chef Philippe Verpiand takes the stage with his mouthwatering, signature braised short ribs, cooked sous vide style. Dinner closes with Americas chef David Cordúa's dessert offerings, a choice of guava and cheesecake macarons, hazelnut/chocolate brulee and tres leches Twinkies.
With a kitchen larger than that of most restaurants, the Cason Thrash home is ideal for the chefs to prepare their four-star dinner. Likewise, the indoor swimming pool, when covered, makes the perfect platform for the Dancing With the Houston Stars fete.
Putting their best feet forward are Tootsies' Fady Armanious dancing with Houston Ballet's Rosemary Ruths, Frank Billingsley with Krissy Richmond, Jo Furr with Nicholas Leschke, Jay Jones with Dawn Scannell and Claire Cormier-Thielke with Charles Yoshiyama.
A few places at the table are still available and can be reserved through Houston Ballet's Suzie Cadey, 713-535-3230 or firstname.lastname@example.org.