Photos by Samantha Jane Beatty
Styling by Kate Stukenberg
Grooming by Tonya Riner for Page Parkes Agency
Models Madison Johnston for Wallflower Management and Jake Atterberry for Page Parkes Agency
Photo assistance by John Lewis
Styling assistance by Molly Jodeit
Men’s styling consulting by Cody Sever
and Whitney Wiggins for M Penner
Shot on location at Hotel Alessandra in Downtown
Colleen Walker, Scott McClelland, Judy Tate
For its 45th annual gala, Communities In Schools (CIS) of Houston threw a fun and funky Alice in Wonderland-themed bash at the Post Oak Hotel. Chaired by Lauren and John Brollier and Cassie and John Milam — with honorary chairs Kirby and Scott McCool and Judy and Charles Tate — the evening kicked off with a “Drink Me” cocktail reception complete with Queen of Hearts red roses.
The 600 guests filtered into the beautiful ballroom, welcomed by emcee Lisa Malosky. After an invocation by Chapelwood’s Rev. Wick Stuckey and remarks from CIS’s Judy Tate and Rey Saldana, a video celebrating the organization’s 45 years was shown. A group of students and school staff also spoke at the gala aout ho CIS has impacted their lives. CIS places at least one full-time student-support specialist — who offers counseling, academic support and health and human services — on the campus of more than 160 schools across Houston.
Dinner was delicious (braised short ribs, grilled shrimp, a fun “Eat Me” dessert!) and energized the crowd to move onto the dancefloor. Houston go-to Klockwork had galagoers dancing the night away.
Ann and Hughes Milam
Ben and Lacey Melancon
Brian Williard, Rachel Gower, Michael Broderick, Allison Gower, Lauren Dougherty
Carmen and Chris Golden
John and Cassie Milam and Lauren and John Brollier
Katie Decker, Lisa and Evan Lee
Katrina and J.C. Clemens
Leigh-Anne McQuitty, Lacey Dalcour-Salas
Michele McClinton, Matt Garcia-Prats, Joni Hine
Martha Barrera and Natalia Araujo
The new brunch menu offers twists to some of Candente’s most popular dishes. The enchiladas con huevos are familiar cheesy goodness — but topped with two over-easy eggs. But the real showstopper is the breakfast burrito: It’s stuffed with meat, beans, cheese and covered in queso (because why not?) And no Tex-Mex brunch menu would be complete without chilaquiles or tamales! The tamales are topped with chili and fried eggs for good measure.
Pair the mouthwatering meal with one of the new brunch cocktails like the jalapeno-laced Bloody Mary, or one of Candente’s new margaritas of the month. April’s flavor is the patio-friendly spicy watermelon marg made with watermelon liquor and jalapeno.
Brunch is served Saturdays and Sundays from 10am-2pm.
Tamales con Huevos
Steak & Eggs (photo by Duc Hoang)
Bloody Mary
Pancakes
Enchiladas con Heuvos (photo by Duc Hoang)
Chilaquiles