Bonjour, mes amis.
I’m just in a French mood after attending this year Fly Ball, the annual black-tie gala for the Texas Ballet Theater. Mais oui, we were all seeing visions of croissants and the Eiffel Tower since this year’s party was entitled “La Vie en Rose.”
And oh-la-la it was a lovely party. A mime greeted the 300-plus party guestsÂ as they arrived at the Omni Fort Worth Hotel. A casino, a buffet of hors d’oeuvres and drinks awaited themÂ at the end of the hotel’s escalator. Â Music at every turn…yes, there was even an accordion player on stage at one point in the evening, enhancing the French mood of the soiree.
Tables in the ballroom got the French bistro treatment–checkered table linens andÂ candles. The room was bathed in a soft pink glow–co-chairs Laila Minder Gleason and Renee L. Walsh had arranged, after all, for an evening “en rose.”
Dinner would have hadÂ Julia Childs, the French Chef, herself saying “bon appetit.” From the first course of baby field green with charred asparagus to the entree of steak au poivre on to the dessert of chache-coeur with wild berries, it was all tres bien. But the most impressive part of the dinner was the excellent service the wait staff delivered, a rare find these days.
Texas Ballet Theater has experienced financial struggles that almost became its Waterloo. So a successful fundraiser was crucial this year. But it seemed the dancers were pleased with the results.After the all-business auction, it was time to dance. Joining the party-goers on the dance floor were exuberant members of the ballet company. After a year of economic woes, it was time to celebrate, and for the talented dancers to say “merci beaucoup” for another year.