Location: Cafe Annie

Houston Ballet’s volunteer group Raising The Barre recently held their annual “Dinner in Four Acts” fundraiser at Cafe Annie. The event, presented by BB&T, was chaired by Holly and Austin Alvis & Rachel and Sebastien Solar.

Guests enjoyed a “Dinner in four acts,” prepared by four of Houston’s hottest chefs: Robert Del Grande, Café Annie, Lance Gillum, Uchi, Rebecca Masson, Fluff Bake Bar, and Nicole Routhier and Dan Nguyen of Le Colonial. Joining them in the kitchen to create individual recipes were Houston Ballet company members Katharine Precourt, Chun Wai Chan, Derek Dunn, and Jacquelyn Long. Everyone gathered at tables, and as each course was served, the chef and partnering dancer described the particular dishes they chose.

Act I – First Course – Lance Gillum of Uchi prepared a King Salmon Crudo with sous chef and Houston Ballet Soloist, Chun Wai Chan. Chan hails from a town on the south China coast, where seafood dishes are a staple of every family meal. Act II – Second Course – prepared by Nicole Routhier of Le Colonial was a Goi Cuon with Papaya Salad and Cold Summer Roll inspired by sous chef, Soloist Jacquelyn Long, who recently welcomed a Vietnamese cousin to her extended family. As is the case in so many homes, the preparation of a favorite dish, in this case summer rolls, bridged the gap between cultures and formed a bond between the newcomer and Long.

Act I – First Course – Lance Gillum of Uchi prepared a King Salmon Crudo with sous chef and Houston Ballet Soloist, Chun Wai Chan. Chan hails from a town on the south China coast, where seafood dishes are a staple of every family meal. Act II – Second Course – prepared by Nicole Routhier of Le Colonial was a Goi Cuon with Papaya Salad and Cold Summer Roll inspired by sous chef, Soloist Jacquelyn Long, who recently welcomed a Vietnamese cousin to her extended family. As is the case in so many homes, the preparation of a favorite dish, in this case summer rolls, bridged the gap between cultures and formed a bond between the newcomer and Long.

Act I – First Course – Lance Gillum of Uchi prepared a King Salmon Crudo with sous chef and Houston Ballet Soloist, Chun Wai Chan. Chan hails from a town on the south China coast, where seafood dishes are a staple of every family meal. Act II – Second Course – prepared by Nicole Routhier of Le Colonial was a Goi Cuon with Papaya Salad and Cold Summer Roll inspired by sous chef, Soloist Jacquelyn Long, who recently welcomed a Vietnamese cousin to her extended family. As is the case in so many homes, the preparation of a favorite dish, in this case summer rolls, bridged the gap between cultures and formed a bond between the newcomer and Long.

Host Chef Robert Del Grande of Café Annie prepared the main course, Act III, with sous chef and First Soloist Katharine Precourt. Precourt, a pescatarian, was initially hesitant to mention to Del Grande that she doesn’t eat meat. True to form, however, Chef Del Grande was up for the challenge, preparing a red snapper in a “fisherman style,” with creamy cheese polenta and tomato broth, as if he had caught it himself that morning.  Act IV – Dessert – expertly prepared by Rebecca Masson of Fluff Bake Bar, was inspired by sous chef and Soloist Derek Dunn. Dunn admitted to Masson he was one of the few people who truly loves white chocolate.

The event, which was met with rave reviews by Houston Ballet dancers, chefs, and guests, raised over $80,000 for Houston Ballet’s mission: To inspire a lasting love and appreciation for dance through artistic excellence, exhilarating performances, innovative choreography and superb educational programs.

Photos/Assistance by Jaquel Andrews