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    Magical White Tie and Tails Soirée

    Champagne flows, music soars as Houston Grand Opera takes a Carousel ride

    Shelby Hodge
    Apr 11, 2016 | 4:03 pm

    Perhaps Houston Grand Opera should consider hiring Richard Flowers and The Events Co. for set design. His team's interpretation of Houston Grand Opera ball chair Donna Josey Chapman's desire to salute HGO's upcoming Carousel production was magical.

    As Donna and her husband, Max Chapman Jr., welcomed guests to Wortham Theater Center's Grand Foyer, flying horses circled overhead in whimsical carousels, each centered with a shimmering disco ball. Delighted first impressions were established on the red carpet leading from valet to Wortham Center. Guests, attired in their best white-tie-and-tails formality, arrived through a phalanx of topiary trees and carousel horses.

    The vibrant setting was just the beginning of an evening that deserved a standing ovation not only for the $1.4 million raised (surpassing last year) but also for the appealing entertainment and the lavish four-course dinner by Jackson and Company. And let's not forget the Perrier Jouet champagne that flowed throughout the night.

    In a tempting introduction to HGO's upcoming production, the entertainment began with 10 dancers performing the Carousel Ballet from the opera, and then moved on to a stunning original piece for eight, choreographed by Charlie Williams. The desire to secure those opera tickets was heightened even more when soprano Andrea Carroll sang the musical's signature "If I Loved You."

    Few could have been happier with the results than HGO music and artistic director Patrick Summers and managing director Perryn Leech.

    The dinner menu, exceptionally lavish for a gala, included baked New England clams for a starter; Maine lobster and foie gras brulee mousse for the second course; seared duck breast with rice pilaf, butternut squash, and haricot verts as entrée; and for dessert tiny white chocolate carousel horses prancing atop a chocolate confection and atop orange brittle mousse with caramel corn.

    Once dinner was complete the Richard Brown Orchestra, which provided heavenly back up for the earlier entertainment, switched gears into a swing time dance band that had the dance floor packed.

    The merry throng included Pat and Dan Breen, Cynthia and Tony Petrello, Diane Lokey Farb, Susan and Dr. Richard Stasney, Winell and Doug Herron, Lynn Wyatt, Isabel and Danny David, John and Becca Cason Thrash, Omana and Sam Abraham, Shawntell and Keith McWilliams, and Kendall and Chris Hanno, who chaired the after-party aimed at the young professional crowd.

    The Carousel theme brightens the Wortham Theater Center Grand Foyer.

    Houston Grand Opera Ball, April 2016 decor
    Photo by Killy
    The Carousel theme brightens the Wortham Theater Center Grand Foyer.
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    Raising the Barre

    Chris Shepherd honored as Houston Ballet wows diners at annual dinner

    Joel Luks
    Apr 28, 2026 | 11:00 am
    Houston Ballet Raising the Barre 2026
    Photo by Annie Mulligan
    Rench Soriano, Alyssa Springer, Marianne Geagea, Lenni Burke, Sayako Toku, and Saul Newport.

    A dozen diners once gathered around chef Chris Shepherd at Catalan on Washington for what felt like a charming experiment. Fast-forward to April 26, and Houston Ballet’s Raising the Barre arrived at Navy Blue in full bloom, now one of the city’s most coveted culinary tickets.

    Houston Ballet Raising the Barre 2026

    Photo by Annie Mulligan

    Rench Soriano, Alyssa Springer, Marianne Geagea, Lenni Burke, Sayako Toku, and Saul Newport.

    The sort of invitation where, once the next date is announced, seasoned regulars simply buy first and ask questions later.

    More than 150 guests in cheerful spring attire filled the chic Rice Village eatery for the annual fête benefiting Houston Ballet. Co-chaired by Lenni and Bill Burke and Marianne and Joe Geagea, the evening honored Shepherd for his longstanding partnership with the ballet and years of helping this delicious institution pirouette forward. In a sentimental gesture, Shepherd held a photo from that very first gathering.

    Because some of the best traditions begin modestly, then grow legs. Preferably in heels.

    The now-signature format paired top chefs with Houston Ballet dancers to create a four-course dinner inspired by heritage, hometowns, and personal taste. Opening the menu, Chef Chris Williams teamed with Demi Soloist Rench Soriano for lumpia with talong-style black-eyed pea relish and house-made sweet and sour sauce, a tribute to Soriano’s Filipino roots and his father.

    Chef Seth Siegel-Gardner with Soloist Sayako Toku, serving takoyaki arancini with roasted bone marrow — playful, rich, and rooted in Toku’s Japanese background. Chef Aaron Bludorn and Soloist Alyssa Springer delivered a surf and turf inspired by their shared West Coast ties. Dessert landed with a sweet wink courtesy of pastry chef Jared Adams, representing Rebecca Masson, paired with Corps de Ballet member Saul Newport. Their New Zealand-inspired Hokey Pokey Sundae was vanilla bean ice cream heaven with house-made honeycomb and honey caramel.

    The event raised more than $100,000 in support of Houston Ballet’s performances, artistic excellence, and education initiatives. While Shepherd’s wife, Lindsey Brown, one of the original architects of the event’s concept, couldn’t be there in person, a few of us managed to say hello via FaceTime.

    CultureMap seen were Sonja Kostich, Julie Kent, Kristy and Chris Bradshaw, Leigh and Reggie Smith, Susan Binney, Michelle Jeffery, C.C. Conner, Jo Furr, Terry Wayne Jones, Jane DiPaolo, Marguerite Swartz, Mary Sage, Mitchell George and Stanley Curtis, Jr., Victoria Gutierrez and Nick Pierce, Beth Muecke, Kristen Cannon, Dannika Simpson, Shawn Stephens and Jim Jordan, Ileana and Michael Treviño, Allison and Troy Thacker, Christine and David Underwood, Zoe Cadore, Gina Bahr and Anthony Bahr, Sasha Davis and Geoffry Oshman, and Akemi Saitoh.

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