Boys & Girls Clubs Ushers in a ‘Great Future’ with $900,000 Event

Boys & Girls Clubs Ushers in a ‘Great Future’ with $900,000 Event

Kellie and Chad Motsinger

THE BOYS & GIRLS Clubs of Greater Houston serves more than 30,000 children and teens through its 23 clubs across the region, and thanks to a successful fundraiser last week, the organization is able to continue its mission of offering quality after-school and summer programming to Houston youth.


The "Great Futures"-themed evening kicked off at the Hilton Americas with a VIP cocktail hour, where a select group got a sneak peek of the silent auction items before the main event. Club participants put on a dance performance to start the show, emceed by Yve Rojas and Club member Austin J. The live auction included items like trips to ski country and wine country, and a NASCAR driving experience.

A touching moment was when Michelle Young, the wife of the late BGCGH board chairman Julius, presented the first-ever scholarship, named in his honor, to Robert Ellis, who this fall enrolled as a freshman at Xavier University.

In all, the evening garnered nearly a million dollars for the Houston Clubs.

Nicole Hattery, Kevin Hattery and Erica Hattery

Gibran Calvillo and Rikki Berruete

Robert Ellis, Julius Young Youth of the Year

Matt Khourie, Georgette and Doug Lockwood, and Carolyn Khourie

Ashley and David Bilger

Alexa Burrow, Jen Garaghty and Paula Gonzalez

Bill Goetz and event chair Greg Keller

Michael and Allie Walton

Beth and Craig Lieberman

Chris and Tiffanie Reina

Parties

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.

Keep Reading Show less
Food

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.

Keep Reading Show less