Kristy Bradshaw and Lindsey Brown (pictured, from left) were among the nearly 150 guests who enjoyed a four-course dinner at Bludorn for the Houston Ballet’s Raising the Barre event. The menu was created by four of Houston’s top chefs in collaboration with four Houston Ballet company dancers who served as sous chef for their dish. Dr. Liliana Soltero and Dr. Michael Hawkins, and Mitchell B. George and Stanley Curtis, Jr. chaired the event that raised more than $90,000 for Houston Ballet. Chef Hugo Ortega and Corps de Ballet dancer Rafaela Henrique created the first course, an artichoke and asparagus salad. Second course was an Alaskan king salmon sinigang with sour tamarind pork broth and chiles, created by Chef Chris Shepherd and demi soloist Syvert Garcia. Bludorn’s executive chef Aaron Bludorn worked with principal dancer Beckanne Sisk to create the entrée, veal tenderloin with English peas, morel mushrooms, and a savory veal jus. The meal concluded with a s’mores tart and graham-cracker ice cream prepared by Fluff Bake Bar owner and pastry chef Rebecca Masson and first soloist Chandler Dalton.  

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