Summer 2018: On Location
Check out behind the scenes of the swimwear shoot at H-Town's most expensive home on the market.
Jun. 5, 2018
Serial entrepreneur and spa visionary LeBrina Jackson
Intrigued by the legacy of Vichy's wellness traditions, serial entrepreneur and spa visionary LeBrina Jackson founded and aptly named her very first spa Pure Vichy, knowing she wanted to incorporate the healing powers of water into her offerings. Drawing inspiration from a visit to France and her passion for water-based wellness, LeBrina aimed to bring the essence of Vichy's healing waters to Texas, creating a sanctuary where clients could experience the revitalizing benefits of hydrotherapy that she had fallen in love with.
Today, LeBrina's dedication to Vichy's legacy lives on at her Escape Spa in Cypress, just outside of Houston. Offering a range of Hydrotherapy services, LeBrina’s treatments seamlessly integrate Vichy practices with contemporary spa techniques to stimulate circulation, aid in relaxation, and promote healing and wellness. Water therapy has proven beneficial for a variety of health conditions including arthritis, fibromyalgia, back pain, cardiovascular diseases, and sports injuries, making the spa’s treatments perfect for anyone seeking an overall boost in their health and wellbeing.
“I read years ago that in Latin SPA stands for ‘solus per aqua’ or ‘health by water.’ Water has always held almost sacred space when it comes to healing,” explains LeBrina. “Then after experiencing the healing power of natural geothermal hot springs around the world as well as visiting Vichy, France, I realized I always felt like I pushed a hard reset button on my personal renewal. It became clear that if I wanted to offer authentic wellness therapies in any spa I would create, it was essential to incorporate water-based treatments into the service menu."
Among the spa’s signature treatments is the Nourishing Glow Wrap, a standout service that combines exfoliation with a luxurious volcanic clay mask. As warm water cascades over the body, detoxification and relaxation intertwine, leaving your skin feeling soft, hydrated, and radiant. Similarly, the Vichy Recovery Massage melts away stress under eight shower heads, followed by a full body massage and a body scrub — a synergistic blend that relieves tension. Additional signature treatments include the Sleek and Slim and Illuminating Vichy Body Peel, also designed to harness the power of water to boost relaxation and rehabilitation.
These offerings not only pay homage to the rich heritage of Vichy's spa culture, but also reflect Escape Spa's commitment to modernizing traditional wellness rituals.
Book a service at Escape Spa to experience the magic of Vichy hydrotherapy and expand your self-care regime.
LeBrina Jackson
Mason Clark-Sadeghi and Army Sadeghi (photo by Daniel Ortiz)
The event, held this year at the nonprofit’s Hope Farms near Downtown, featured for the first time an all-female roster of 10 chefs each producing a different course for the fabulous outdoor festivities. Many dishes featured produce from the farm, which aims to provide healthy food in a “food desert” and provide educational opportunities for kids.
Even the décor came from the land. “Shimmering white blooms plucked from fields of the co-located Flower Child micro flower farm seemed to levitate from a stunning black tabletop design,” noted a rep for Recipe, “making a spectacular display against the pastoral vibe of the barn.”
The menu included Tony’s Chef Kate McLean duck cones with scallion pudding, Savor+Sweat Chef Erin O’Leary Stewart’s black trumpet mushroom crisps with herbed cashew cheese, Culinaire Chef Barbara McKnight’s chilled cucumber-scallion borscht with dill bubble bread, and Cochinito & Co Chef Victoria Elizondo’a passion fruit ceviche with Habanada peppers.
Later courses included Chef Suu Khin’s turnip coconut cream soup with turmeric, Jane Wild Studio Chef Jane Wild’s handmade gnocchi with pepper sauce and mascarpone, Street to Kitchen Chef Benchawan Painter’s crispy chicken with coconut
kombucha squash and pumpkin curry sauce, and Camellia Monday Hospitality Chef Jessica Timmons’ braised Iberico pork cheek with sauce piquant, collard pecan Grits, and vinegared okra. For dessert: Recipe for Success Foundation Culinary Director Alyssa Dole’s olive oil cake with whipped beet mascarpone and carrot cake pompote — and The Bake Happening Chef Andrea De Gortari’s chocolate beet cookies and spiced sweet potato cookies, which were served to go.
Each course touted expert wine or spirits pairings for a thoroughly elevated dining experience. VIPs spotted among the 50 guests at the intimate, breezy affair included Bob Cavnar, Ford Hubbard, Renea Abbott, Sherree and Norman Frede, Aashish and Erin Parekh, Jessica Rossman, and Karen and Murry Penner.
Recipe for Success Foundation is “dedicated to combating childhood obesity by transforming how children and families understand and engage with food,” per its mission statement. “Through its pioneering programs, the foundation has empowered over 50,000 youth to make lifelong healthy eating decisions.”
Ford Hubbard, Renea Abbott and Thomas Hunt (photo by Daniel Ortiz)
Gracie Cavnar (photo by Daniel Ortiz)
Karen and Murry Penner (photo by Daniel Ortiz)
Chef Alyssa Dole (photo by Daniel Ortiz)
Milton Townsend, Bob Cavnar and Mark Sullivan (photo by Michelle Watson)
Javier Lopez and Jennifer Herrera (photo by Daniel Lopez)
Bow-tied servers and guests as Delicious Alchemy (photo by Daniel Ortiz)
Gayla Gardner (photo by Daniel Ortiz)
Aashish and Erin Parehk and Rudy Guerra (photo by Michelle Watson)
Norman & Sheree Frede (photo by Daniel Ortiz)
Kate McLean (photo by Michelle Watson)
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At the Periwinkle Foundation's Iron Sommelier competition, more than 600 well-heeled Houstonians gathered to enjoy curated wines and an evening program promoting Periwinkle's camps, arts and survivor programs that support pediatric cancer patients and their families. Fourteen of the city's top sommeliers vied for the title of Iron Sommelier, handpicking wines according to a region, grape or style. The judges, including Paul Hobbs of Paul Hobbs Wineries, a.k.a. the Steve Jobs of Wine, evaluated based on selection, presentation, originality and expertise.
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