With Marching Band — and Bobby and Phoebe Tudor as Honorees — SPA Gala Fetes Org at Time of Change

Jeff Gremillion

FESTOONED IN SPRING pastels — not just the floral centerpieces, but also the shades on the massive chandeliers overhead in the soaring grand foyer of the Wortham Center — the Society of Performing Arts (SPA) gala was a colorful A-List bash, dubbed the Kaleidoscope Ball.

‘Women of Distinction’ Honored at Downtown’s Glittering Winter Ball

Jeff Gremillion

A TRADITION CONTINUED when some of Houston’s most notable women were honored in grand style at the 35th Winter Ball, delayed from its usual cold-weather schedule. raising funds for the Crohn’s & Colitis Foundation.

MFAH's Lively Latin American Experience Weekend Brings in a Record $2 Mil — Olé!

THE MUSEUM OF Fine Arts, Houston’s groundbreaking Latin American Art Department celebrated 20 years in style. Its ninth biennial Latin American Experience took place over four days, drawing scores of international gallerists, artists and collectors to the Museum District for lectures, tours and a fabulous fiesta.

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food

Live Music and Caviar Flights: Tony’s Has a New Groove

Caviar — chef Kate's favorite condiment — at Tony's

SITTING WITH TONY’S chef Kate McLean, she muses “caviar is my favorite condiment.” It’s a statement proven by the fact that that’s no shortage of caviar on her revamped menu at fine-dining stalwart Tony’s; there’s even a caviar flight with three piles of the savory fish eggs served with all the accoutrements and a shot of chilled vodka. The decadent dishes pair well with another new addition at Tony’s: live music in the middle of the dining room.

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Food
food

Spring Over So Soon? Not at Le Jardinier, Where Seasonal Produce Is Still the Star Ingredient

Spring Expression

WHILE SPRING CAN seem fleeting in Houston, chef de cuisine Felipe Botero at Le Jardinier inside the MFAH is making the most of the season’s freshest ingredients. French for “the gardener,” Le Jardinier is helping to extend Springtime sensations, even if it’s just through the extra-fresh ingredients Botero has used to craft the seasonal menu.

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