Society-Maven Chairs Tickled Pink with Record-Breaking Raffle, Lunch at Post Oak Hotel

Jacob Power and Daniel Ortiz
Society-Maven Chairs Tickled Pink with Record-Breaking Raffle, Lunch at Post Oak Hotel

Tena Faust, Sue Smith, Tama Lundquist

AN IMPRESSIVE CROWD of 650 ladies who lunch turned up at the Post Oak Hotel to raise funds and awareness for the American Cancer Society. The “Tickled Pink” affair was a resounding success, breaking attendance and fundraising records for the event while generating support for survivors and caregivers.


Chairs Jacquie Baly, Beth Wolff and Cynthia Wolff — along with honorary chair, breast-cancer survivor Leisa Holland-Nelson Bowman — hosted a pretty, pink-ified program that included a keynote address by physician Arif Kamal, the chief patient officer for the ACS, and a standing ovation for Houston women who have made a philanthropic impact, particularly in the cancer space.

A sold-out raffle and sale of bottomless Champagne glasses contributed to the afternoon’s total till of nearly $400,000. Way to think pink!

Paulina Padilla, Christy Lynn, Courtney Harmon, Marilyn Bailey

Patrice Hagans, Teresa McClelland-Thomas, Annie Thomas, Natalie Robinson

Bobbie Nau and Ellie Francisco

Betty Hrncir, Judi McGee, Elsie Eckert, Saula Valente, Heidi Turney

Patty Murphy and Cheryl Byington

Courtney Zavala, Kate Robinson, Roz Pactor, Paulina Padilla

Cythia Wolff and Jacquie Baly

Diane Nicolaou, Shelley Boyer, Lisa Mary Martin

Roslyn Bazzelle

Hollie Kleitz, Cynthia Wolff, Rose Mackercher

Jenny Todd, Nora Jarrad, Whitney Lawson

Melissa Reihle, Beth Muecke

Stephanie Tsuru, Lisa Graham-Garza

Tiffany Halik, Karen Remington, Lesha Elsenbrook

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Chef Royere

IT’S NOT EVERY day that a Houston chef is graced with one France’s most prestigious honors. But that day arrived for The Post Oak’s executive chef Jean-Luc Royere who received the Ordre du Mérite agricol in a private ceremony on April 16. The award is an esteemed honor bestowed to French citizens by the French Republic for outstanding contributions to agriculture and the culinary arts.

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