style trend

Here’s What You Need for a Festive New Year’s Fete — Big, Small or Virtual!

Here’s What You Need for a Festive New Year’s Fete — Big, Small or Virtual!

Cantaro N.1 Vase, $150, at Paloma & Co. (photo courtesy of Fernanda Varela)

WHILE THE OMICRON variant threatens to ruin or, at the very least, change Houstonians’ plans for celebrating the new year, ringing in 2022 doesn’t have to be boring. Local décor and gift shops have everything necessary for a festive and stylish fete, however big or small! Go bold with a colorful palette, or take a neutral route and bring the outdoors in. Hostess gifts might include a curved-bottom ice bucket from Coolin’ Curve; insert your favorite bottle of bubbly into the container without fighting to get the bottle to the bottom of the ice. Cheers!

Wine and beverage ice bucket, $40, by Coolin Curve

Cornice napkin, gold, $38, at The Avenue

Aerin Gabriel votive set, $150, at Longoria Collection

Baccarat Vega Flutissimo, set of two, $490, at Léránt

Cantaro N.1 Vase, $150, at Paloma & Co. (photo courtesy of Fernanda Varela)

Bye 2021 New Years Party Crown, $15, at Emerson Sloan

Style
parties

With Shimmering ‘Mirror’ Theme and Sexy Spanish Fare, HGO Raises $1.3 Mil for Community Outreach

Denise Reyes and Matthew Healey (photo by Katy Anderson)

THE OPERA BALL, one of Houston’s perennially elegant, must-hit galas among the society set’s top tier, tilted marvelously mod and disco-deluxe this year, with sophisticated Spanish hints, thanks no doubt to ball chairs Isabel and Ignacio “Nacho” Torras. They are, of course, the arts patrons behind two of Houston’s most popular and trendy restaurants — MAD and BCN Taste & Tradition.

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Parties
food

Pop-Up Pros: With Impressive Partners from Far and Wide, Four Seasons Houston Ups the Game

Smoked Salmon Cheesecake with Emeril’s Reserve Caviar

THE POP-UP CULINARY trend — when great chefs from elsewhere take over a local restaurant for a night or two — continues to be a hot in Houston. But as the novelty of the concept fades to been-there-done-that, pop-up purveyors must be increasingly clever to attract savvy foodies.

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Food