parties

Take it Outside!

A beautiful Houston spring bloomed just in time for a trio of alfresco fetes. The perennial favorite Hats in the Park luncheon, this year chaired by Stephanie Cockrell, Marita Fairbanks and Houston CityBook’s Lisa Holthouse, honored Cece Fowler and Judy Nyquist for their contributions to the Hermann Park Conservancy’s Art in the Park campaign. Gals — and gents! — donned bright springtime colors and, of course, elaborate headpieces perfect for the sunny afternoon. ... Houstonians also got dressed up to go outside for the second annual Bayou Bend Fashion Show, featuring looks by Oscar de la Renta, whose designs will also be on display this fall during a retrospective exhibit at the MFAH. And thanks to the Galleria and Saks Fifth Avenue, the ladies who lunched could shop the clothing at an onsite pop-up shop! ... And on a splendid Sunday afternoon, Houston Oaks Country Club hosted its first-ever tailgate and exhibition polo match between the Plank Companies and Horsegate teams. Members, guests and families also enjoyed live music and a post-game barbecue.


Parties
food

Live Music and Caviar Flights: Tony’s Has a New Groove

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
food

Spring Over So Soon? Not at Le Jardinier, Where Seasonal Produce Is Still the Star Ingredient

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