a gushing success - Record Donations Flow In AT Texas children's Motown Gala

Photography by Jenny Antill

With astounding and record proceeds of over $83  million, to say that the “The Legacy of Motown” gala at Revention Music Center benefiting Texas Children's Hospital and Cancer Center was a success would be an epic understatement. Sue and Lester Smith contributed an unprecedented $50 million for the benefit. The oversized check presentation that had the 650 guests on their feet, applauding revealed an astounding total of $83,373,119.  The CULINAIRE team was thrilled to create a "Motown Supper Club" featuring three stations, classic Motown libations, fabulous desserts and late-night buffet.

Putting on their dancing shoes, guests  joined MC Deborah Duncan for this one-of-a-kind event, a Lester and Sue Smith Production. The Event Chairs were; Shelly and Brian Henry, Limor and Stuart Smith, and Sue and Lester Smith. Honorary Chairs: Carol and Michael Linn.

This is what PaperCity had to say about the unprecedented event.

 
Featured Cocktails
 
Soul Queen
vodka, pomegranate juice, triple sec. citrus, lemon twist
Son of a Preacher Man
whiskey, blackberry, citrus, mint simple syrup and mint sprig                    
Motown Mule
vodka, fresh lime, ginger beer, squeeze of lime
 
VIP “DETROIT” RECEPTION
 
Passed:
Bourbon Glazed Hot Chicken Bites
served on silver forks
 
Pimento Cheese Stuffed Celery Boats
 
House-Cured Ham on Tiny Biscuits
with green tomato-fig jam
 
“Motown” SUPPER CLUB
 
STATION #1 - SEASONAL SOUTHERN SALADS
 
Watermelon and Arugula Salad
arugula, fresh watermelon, Feta, pickled watermelon rind and spiced pumpkin seeds
rose' vinaigrette on the side
 
Smoked Duck and Pear Salad
chopped baby greens, smoked duck bacon, poached pears, mild blue cheese
candied walnuts and Sherry dressing
 
Heirloom Tomato and Cucumber Salad
with shaved baby bulb onions and white balsamic Italian vinaigrette
 
Southern Caesar
chopped baby romaine with key lime Caesar dressing, shaved parmesan
and cornbread croutons
 
STATION #2 - MACARONI AND CHEESE
 
Cavatappi in Creamy White Cheddar Sauce
 
with choice of toppings:
applewood bacon; green onions; crispy focaccia crumbs, blue cheese, fried onions
 
STATION #3 - MAIN BUFFET
 
Prime Angus Brisket
smoked over native oak, served with Zinfandel BBQ sauce
 
Southern-Fried Chicken Tenders
served with buttered waffles and real maple syrup
 
Shrimp and Grits
creamy white Cheddar grits with tender Gulf shrimp in spicy Creole sauce
 
Braised Collards, Mustard Greens, and White Chard
flavored with smoked turkey
 
Whipped Sweet Potatoes with Citrus and Ginger
 
Cornmeal-Dusted Fried Okra
 
Sauteed Harvester Green Beans with Candied Pecans
 
Jalapeno Cornbread, White Lily Biscuits and Soft Yeast Rolls
 
Pre-Set Condiments on each individual dining table:
Bottle of Tabasco Sauce
Salt and Pepper, Butter, Raspberry Jam, Honey
 
PRE-SET DESSERTS
dessert bites on platters set on each side of floral centerpiece of each table
 
Banana Puddings, Meyer Lemon Meringue Pies, Red Velvet Cupcakes,
Hummingbird Cupcakes, Pecan Turtle Brownies, Chocolate Silk Pies
 
LATE NIGHT BITE DISPLAY
 
Detroit Coney Dogs
"In Detroit hot dogs are Coneys and hot dog stands are Coney Islands."
"Absolutely no ketchup and never cheese on a Detroit Coney Dog."
Includes
mini franks in a bun, mustard, chili, onions
 
Donut Holes in individual bags

Photography by Jessica Antill