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Is there any doubt that Jan Strimple is simply smashing!
This costume, in celebration of the restaurant's opening, features acoutrements of all sorts:
an eating utensils tiara;
lace doilies fan earrings;
eating utensils choker;
plates holding together the lace tablecloth skirt |
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Event attendees included: Marguerite Hoffman, Barbara and Bob;
Connie and Denny Carreker;
Linda and Chris Slaughter; Dr. Jack Lane, The Eugene McDermott Director of the Dallas Museum of Art,
Jeff Trigger, President, La Corsha Hospitality Group, John Langston, General Manager, Stoneleigh Hotel & Spa,
Deedie Rose,
Ann and David Carruth, Nancy Dedman,
Margot and Ross Perot, Deborah Ryan,
Capera Ryan,
Lyda Hill,
Peggy Sewell,
Patty Dietz,
Julie and Jud Pankey.
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Dallas Museum of Art League Catches First Glimpse
of Newly Renovated Stoneleigh Hotel & Spa
Exclusive evening benefits Dallas Museum of Art
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Co-chairs Connie Carreker and Linda Slaughter and Barbara Bigham, Dallas Museum of Art League President welcomed guests recently for an exclusive evening at the newly renovated Stoneleigh Hotel & Spa.
This first glimpse of the Stoneleigh’s captivating past and future, benefitting the Dallas Museum of Art, included cocktails, light dining and entertainment. Marguerite Hoffman, Chairman of the Board and long-time arts patron, served as Honorary Chair.
Upon arrival, guests entered the hotel through the beautifully redesigned lobby – a modern interpretation of the hotel’s historic allure. |
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Connie Carreker, co-chair; Barbara Bigham, president; Linda Slaughter,
co-chair |
While mingling to the sounds of big band music by Phares Corder, partygoers enjoyed the new lobby lounge with legendary guests “Elvis,” “Mick Jagger” and “Cher.” |
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Don and Barbara Daseke |
H.M. Hailey, Marilyn Hailey, President Elect, Dallas Museum of Art League |
Chef David Bull, Iron Chef challenger, welcomed guests to his new restaurant Bolla along with model Jan Strimple, who joined him as “hostess” in an elaborate costume complete with its own silverware and linens.
Tasting stations throughout the restaurant included: a Risotto Station featuring imported Arborio rice, assorted vegetables and Parmigiano-Reggiano, a Hamachi Crudo Station with Yellow Tail sashimi sliced to order and served with caramelized orange and fennel confit; and a Braised Short Rib Station served with horseradish cauliflower puree, toasted garlic ad pea tendril salad.
Patrons found additional delights downstairs in the luxury spa, and also on the eleventh floor for dessert, including house-made ice cream, in the hotel’s original ballroom, which was rediscovered during the renovation. |
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Ross and Margo Perot |
Executive Chef David Bull, Chef de Cuisine Curtis Cooke,
Jeff Trigger, La Corsha Hospitality Group |
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Dr. Jack Lane, The Eugene McDermott Director, Dallas Museum of Art, and Marguerite Hoffman, Honorary Chair and Dallas Museum of Art Board Chair |
Tom Swiley and Patti Flowers |
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Carmaleta Whiteley, Doris Jacobs |
Marilyn Schmidt, Ray Schmidt and Beverly Morrison |
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D’Andra Simmons and Brook Carreker |
Linda and Steve Ivy |
Deborah Forrest and Tom Scott |
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"Cher" |
Gail Sachson, Judith Lifson, Rebecca Collins and Stacey Kivonitz Denkers |
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Robert Potter and Mary Potter |
Deedie Rose, Leonard Wennmons, Angela and
Brian Walsh |
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