parties

MFAH Supporters Keep it Weird at Annual Glassell Auction

Wilson Parrish
MFAH Supporters Keep it Weird at Annual Glassell Auction

Heidi Gerger, Judy Nyquist, Jereann Chaney and Holland Chaney

ART LOVERS SHOWED the new director of the Glassell, Paul Coffey, a warm welcome at the annual benefit and auction, hosted at the Museum of Fine Arts, Houston's art school on Montrose.

The event homaged the Keep Austin Weird slogan, celebrating the uniqueness and creativity of Houston's art community with a psychedelic array of decor. It's the first big Glassell benefit since pre-Covid, and hundreds of supporters were thrilled to pack the party tent erected on the Brown Foundation Plaza outside of the school.

Dinner was a flavorful spread courtesy of City Kitchen, and a stupendously successful silent auction touted pieces by Glassell faculty, alumni and other local artists. Attendees could bid on and purchase paintings, photos, sculptures, jewelry and more.

Closing out the night was DJ Druw, who spun tunes until the crowd moved upstairs to the Glassell rooftop garden, where a funky after-party was soundtracked by ukulele player Ryan Suzuka.

Sharon Graham and Tom Raith

Amy Purvis, Olya Zuiak and Glen Bucher

Patrick Palmer and Nora and Bob Ackerley

Barbara Koslov, G.G. Hsieh, Jordana Roteman and Geoffrey Koslov

Olya Zuiak and Glen Bucher; Leslie and Brad Bucher

Barbara LeBlanc and Alicia LeBlanc

Jill Johanson and Tara McNeill

Christopher Gardner and Gary Tinterow

Claire and Eric Anyah

Jane Mooney and Gloria Alford

David and Heidi Gerger

DJ Druw

Paul Coffey and Kathy and John Orton

Holly Josey, Michelle Whitney and Marina Fernandez

From Your Site Articles
Related Articles Around the Web
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