Pretty people packed Underbelly for Ballet Barre’s “Dinner in Four Acts,” an annual fundraiser for the Ballet’s young professionals group.
After a cocktail hour starring a stiff concoction of cognac and rye and bites like crawfish-fried-rice balls, event chairs and Ballet Barre founders Lindsey Brown and Kirsty Bradshaw introduced the evening’s chefs and their ballet-dancer counterparts, who provided inspiration for each dish.
Ballerina Karina Gonzalez shared how Sparrow chef Monica Pope’s black bean soup and arepas reminded her of mom, and Underbelly’s own Chris Shepherd and soloist Nao Kusuzaki served a tasty take on ramen with pork belly.
The affair, which raised more than $65,000 for the Ballet, concluded with the crowd of nearly 200 serenading an eight-months-pregnant Bradshaw with “Happy Birthday.”
Photography by Fulton Davenport, PWL Studio