Flavors in Motion: Inside Houston Ballet’s Spring Soirée

IT WAS AN evening of style, flavor and celebration as guests filled Caracol for Houston Ballet’s signature spring event, Raising the Barre. Co-chaired by Duyen & Marc Nguyen and Dr. Tatiana Sorkin & Michel Coret, the dinner brought together 160 supporters and raised $110,000 for the Ballet’s performances, education programs and artistic initiatives.

The menu was created by four of the city's top chefs alongside Houston Ballet dancers. Chef Aaron Bludorn and Soloist Danbi Kim opened the night with sesame-crusted Hamachi, inspired by flavors from Kim’s Korean upbringing. Chef Chris Williams and Demi Soloist Estheysis Menendez followed with a rich lobster stew, layered with jalapeño pesto and plantain fufu — a nod to her mother's love of fresh ingredients.

For the main course, Chef Hugo Ortega and Principal Chase O’Connell delivered a smoky Coulotte steak with pasilla mole, inspired by O’Connell’s pre-show steak tradition. Dessert came courtesy of Fluff Bake Bar’s Rebecca Masson and First Soloist Gian Carlo Perez: guava pastries with cream cheese ice cream and a drizzle of honey, reminiscent of Perez’s favorite childhood treat.

Florals by Bergner and Johnson played up the spring party vibe with coral, peach, and pink blossoms, later donated to nonprofit Bloom Again for use in hospitals and care centers.

Guests included Beth Muecke, Patti Murphy, Kristy Bradshaw, Lindsey Brown, Anne and Albert Chao, Jo Furr, Carey Kirkpatrick, Phoebe Tudor and Whitney Lawson.

Ada Agbor and Zoe Cadore

Anne and Albert Chao

Anya and Jeremy Smith, Julie Kent

Bill and Lenni Burke

Chef Hugo Ortega

Michel Coret and Dr. Tatiana Sorkin, Duyen and Marc Nguyen

Denise and Todd Liebl

Edward and Deborah Koehler, Angela Oh and Pekka Kauranen

Ileana and Michael Treviño

Jo Furr and C.C. Conner

Kristy Bradshaw, Jim Nelson, Kelley Lubanko

Shawn Stephens and Jim Jordan