Houston Ballet’s virtual world has given way to incredible digital performances, online classes and now special events! On Sunday, September 20, Raising the Barre became the first Houston Ballet event to pivot from in-person to virtual.
Each season, Raising the Barre partners Houston chefs and company dancers to create an unforgettable dining experience. The tenth annual Raising the Barre, presented by BB&T now Truist Bank, was set to be the most successful in its history and was scheduled to take place Sunday, April 26, 2020 honoring BB&T now Truist Bank/Bill and Courtney Toomey, but the evening was postponed indefinitely as Houston Ballet made the necessary pivot to the virtual stage. Although postponed, Co-Chairs Mignon and Steve Gill and Samira Salman remained steadfast in their leadership, knowing how critical fundraising events like Raising the Barre are in keeping Houston Ballet dancing.
This year, the Raising the Barre experience began with guests picking up their Sunday night supper curbside from Georgia James.
Host Chef Chris Shepherd of Underbelly Hospitality along with Chef Manabu “Hori” Horiuchi of Kata Robata, Chef Hugo Ortega of H Town Restaurant Group and Pastry Chef Rebecca Masson of Fluff Bake Bar worked in admirable harmony to prepare each course with their own flair. Not one of the participating chefs have remained untouched by the effects of the pandemic, much like Houston Ballet’s 2019-2020 season being cut sort last March. While Principal Yuriko Kajiya, Principal Connor Walsh, First Soloist Oliver Halkowich and Soloist Alyssa Springer were not able to don their aprons and work alongside chefs in the kitchen, the dancers were still top of mind in each chef’s creation.
The first course, by Chef Horiuchi, contained salmon carpaccio with crab meat, a frisée salad, cauliflower mousse and a touch of edible gold flakes. The second course, entitled “Tamales de Pato”, included duck tamales with mole poblano, a signature accent from Chef Hugo Ortega. The entrée, created by Host Chef Chris Shepherd, consisted of grilled herb marinated chicken over a green papaya salad. The final course from Pastry Chef Rebecca Masson was a quartet of treats named the “Get Fluffed” Dessert Box, which included Masson’s popular Veruca Salt Cup | Cake, Couch Potato Cookie, Gooey Butter Cookie and a Blueberry Financier.
Invitations to pick up “meal kits” curbside at Georgia James were exclusively extended to the nearly 80 original reservation holders. In keeping with guidelines from the CDC and Houston Methodist, Houston Ballet’s Official Health Care Provider, several safety precautions were considered. Houston Ballet Executive Director Jim Nelson and Artistic Director Stanton Welch AM, with face masks, were present to greet guests who remained in their vehicles. All four courses were neatly packed with a signature Houston Ballet purple ribbon and branded steak knife set from presenting sponsor Truist Bank.
Raising the Barre would not be complete without special remarks from those closest to the event. Guests enjoyed exclusive access to messages from participating chefs and dancers, Artistic Director Stanton Welch AM, and a spirited clip from The Nutcracker.
Host Chef Chris Shepherd comments, “The restaurant industry and the Ballet are very similar: what it takes as far as dedication, practice, effort and time of life put in to your craft is such an amazing thing. It’s great that we can support [Raising the Barre]. Just like supporting restaurants, supporting the Ballet is an integral part of life right now.”
The event retained nearly $90,000 in donations for Houston Ballet and supports crisis relief efforts.
For more information about Raising the Barre, please visit: houstonballet.org/seasontickets/Special-Events/raisingthebarre/.
For more information about Houston Ballet’s special events, please visit houstonballet.org/seasontickets/Special-Events/.
By Sarah-Margaret Doran