Alanna Flores, Fayez Sarofim, Meredith Flores Barker, Gillian Sarofim
Guests entered through a clear, chandelier-bedecked tent into the museum’s Cullinan Hall, whose walls were covered in dozens of masterworks from Fayez’s personal collection. At the event, it was announced that 125 of the pieces will be placed on an extended loan to the MFAH beginning early next year.
The decorative floral walls and accents of navy- and peach-colored linens throughout, executed by The Events Company, were reflective of Fayez’s personal taste. His favorite dishes — from lobster salad to risotto Milanese — were whipped up by City Kitchen and beautifully served to galagoers during the seated-dinner portion of the evening. Another one of his faves? Whataburger, which inspired the late-night bites at the conclusion of the event.
DJ Chris Szenberg and Revel Arcade provided the soundtrack for the night, which raised nearly $2.4 million.
Will Denton and Sara Dodd-Denton
Albert and Anne Chao, with Lily and Hamid Kooros
Veronika and Marc Adler
Anne Duncan and Gary Tinterow
Bobbie Nau and Marc Grossberg
Thad and Sarah Smith
Stephanie and Frank Tsuru
Chris and Kristy Bradshaw
Christy Cham and Phillip Sarofim
Sheridan and John Eddie Williams, with Laura and Mike Sweeney
David Anders, Liz Anders and Hunter Bell
Robert Sakowitz
Isla and Tommy Reckling
Rich and Nancy Kinder
Elyse Lanier and Eva Robins
Evan and Nicole Katz
Herman and Aliyya Stude
Reggie Smith, Terry Wayne Jones, Bill Baldwin and Jay Jones
Joan Schnitzer and Susan Sarofim
Payson and Susie Tucker
Patrick Seabase and Allison Sarofim
Nicole Rose
Mona and Andrew Sarofim
Jim and Whitney Crane
Max and Lauren Barrett
Margaret Alkek Williams;
Lily and Johnathan Schnitzer
Keefer Lehner, Alex and Ali Weaver, and Laura Lehner
From Your Site Articles
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- MFAH's Lively Latin American Experience Weekend Brings in a Record $2 Mil — Olé! ›
- MFAH’s Kinder Building Hosts First Gala — and It Was Truly ‘Grand’ ›
- From Paris with Love: Inside MFAH's $1.2 Mil Grand Gala Ball ›
- With Custom Tapestries and Jeweled Archways, MFAH Transforms Into Indian Palace for Glam Gala - Houston CityBook ›
- Beautiful New Galleries Open This Weekend at MFAH, Showcasing the Art of Historical Islamic Lands - Houston CityBook ›
- 'Havana Nights' Bash Benefiting Be An Angel Brings Drinks, Dancing and Tropical Vibes - Houston CityBook ›
- Hip-Hop, Trill Burgers, Lynn Wyatt and Warhol! Go Inside MFAH’s $2 Million Gala Night! - Houston CityBook ›
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Cooking teacher and newly minted cookbook author Marcia Smart has some, well, smart ideas. Her kitchen mantra is “don’t stress,” two magic words everyone wants to hear this holiday season. Dinner is Done: Simple Weeknight Meals from Smart in the Kitchen has plenty of practical, delicious dinners. Read more about Smart here, and check out her recipe for honey-hoisin pork tenderloin below.
Honey-Hoisin Pork Tenderloin (servings: 4)
Ingredients:
2 green onions, chopped (white and green)
¼ cup hoisin sauce
¼ cup low-sodium soy sauce (sub tamari or coconut aminos)
¼ cup honey
2T water
3 garlic cloves, minced
¼t kosher salt
1 (1-pound) pork tenderloin, trimmed
Avocado oil, for the grill
Steamed sushi or jasmine rice, for serving
½t sesame seeds
- In a small bowl, combine the sliced green onions, hoisin, soy sauce, honey, water and garlic. Pour half the marinade into a large plastic bag; cover and refrigerate the bowl with the remaining marinade. Salt the pork and add it to the bag. Seal the bag and marinate the pork for at least 30 minutes at room temperature or overnight in the refrigerator, turning the bag occasionally.
- Preheat the grill to medium-high. Once it's hot, brush down and oil the grates with avocado oil. (Tip: It’s easier to clean the grill grates once they've heated. To oil the grill, pour about 2 tablespoons avocado oil onto a paper towel or old kitchen towel and quickly wipe down the grates.)
- Remove pork from the bag and use a paper towel to pat it dry; discard the marinade from the bag. Grill the pork for 12 minutes, rotating every couple minutes to sear all sides, until an instant-read thermometer registers 145 degrees. Transfer the meat to a cutting board and let it rest for 5 minutes, tented with foil to keep warm.
- Meanwhile, warm the reserved marinade in the microwave for 30 to 40 seconds, or in a small pot on the stove.
- Slice the meat and arrange It on a large plate or platter. Drizzle it with the warm marinade and sprinkle with the sesame seeds and thinly sliced green onions. Serve with rice.