parties

Honoring Texas History, Heritage Society Lunch Was a 'Big, Wonderful Thing'

Priscilla Dickson
Honoring Texas History, Heritage Society Lunch Was a 'Big, Wonderful Thing'

Phoebe Tudor, Mark Sullivan and Minnette Boesel

HOUSTONIANS WERE CAPTIVATED by beloved Frank Billingsley's recounting of his family history at the Heritage Society's annual luncheon, where Billingsley was the event emcee.

He told the tale of how his 11-generations-great grandfather Captain Jesse Billingsley led his men into the Battle of San Jacinto and originated the battle cry "Remember the Alamo." And this story was followed up by author Stephen Harrigan's onstage appearance, giving an insight into the pages of Big Wonderful Thing, Harrigan's latest book about Texas' struggle and triumph in a land of extremes. In conversation with podcaster Ken Wise, Harrigan discussed the Spanish explorers, Comanche warriors, Tejano activists and Texas wildcatters who have made our state so great.

Chaired by Gwen and Ed Emmett and Angela and Will Cannady, the event also honored Gary White, who is retiring from the Heritage Society after 30 years.

Jo Furr and Harriet Latimer

Donna Vallone and Kristina Somerville

Carleta Sandeen and Fran Callahan

Carol Brooks and Steve Lucchesi

Alison Bell, Gary White and Carolyn Johnson

Jean Wilson, Tim Richey and Carla Bisong

Barry Mandel and Frank Billingsley

Nancy Willerson, Jane Wise and Caroline Hassell

Will and Angela Cannady and Gwen and Ed Emmett

Mary Maxey, Nancy Willerson and Ginger Blanton

Stephen Harrigan and Ken Wise

C. C. and Duke Ensell

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Symphony's Sold-Out Wine Dinner Serves Up a Foodie Feast, Draws Nearly $1M for Community Programs

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Chairs Elia and Michael Gabbanelli

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Fried Chicken, Fancy Bubbles, and a Side of Glamour: Sundays at The Marigold Club Just Got Fun

Chef-owner Austin Waiter of The Marigold Club, now serving fried chicken and Champagne on Sunday nights.


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This isn’t your average comfort food situation. We're talking a shareable fried chicken dinner for two, made with farm-raised birds from Deeply Rooted Ranch, and served alongside buttery whipped potatoes, minted peas, aged cheddar scones, and some over-the-top sauces — including a foie gras sauce supreme that’s as extra as it sounds.

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Food