Experience the most unique, high-flying event of the year!  

Saturday, May 20, 2006
Robin Arena, Courtney and Andrew Marcus, Co-Chairs

The Fly Ball is Texas Ballet Theater's extraordinary jet-setting evening that's unlike any other.
"London" is the destination of this year's Fly Ball, in honor of TBT's internationally-renowned artistic director, Ben Stevenson, O.B.E.

Guests arrive in style, taxiing up to the red carpet in their own private jet, ready to celebrate the sights, sounds and splendor of London in the hangars of Phazar Flight Support at Fort Worth's Meacham International Airport.

Or, if guests prefer to keep their feet on the ground, they'll pull up alongside some exquisite vehicles on display that are red- carpet-worthy in their own right.

Different flight packages available.
They include:

First-class transportation arrives at guests' doorstep and whisks them to their jet, secured courtesy of Phazar, for a champagne flight to The Fly Ball. Upon arrival, guests are greeted in a manner fit for a king or queen and, certainly for our most generous benefactors.

Guests will party with some very special guests and shimmy alongside the stunning young dancers of TBT, who give this party a style all its own. When the night at The Fly Ball draws to a close, guests are returned to their doors in style.

Flights begin boarding for departure to The Fly Ball at 6:30 p.m., or if driving is more your style, cocktails in "London" begin at 7 p.m.

(Photo courtesy The Fly Ball 2005)

Underwriting: Flight packages are from $1,000 - $75,000.
The $100,000 package is sold.

Table packages are available from $5,000 to $15,000.

Tickets: Individual tickets are $300 per person.

TEXAS BALLET THEATER: Texas Ballet Theater is the premier resident professional Ballet Company of North Texas. Under the direction of artistic director Ben Stevenson, O.B.E., the ballet brings unprecedented talent, beauty and artistic expression to the stages of Fort Worth's Bass Performance Hall and Dallas' Music Hall at Fair Park.

Texas Ballet Theater will become the resident ballet company for the Margot and Bill Winspear Opera House at the Dallas Center for the Performing Arts when it opens in 2009. For more information, go to www.texasballettheater.org

Contact: Jeanne Cassidy, TBT Special Events Manager, at 817-763-0207, ext. 104 or
214-369-5200, ext. 104 to join in the excitement.

See you there!

 eBuzzNewsletter, a new online publication from socialwhirl.com premiered two weeks ago. It's opt-in only (you have to sign up to receive it) and emailed each Tuesday to hundreds of media, public relations professionals, business and social leaders and young professionals. A current headline: Erin Jo Jurow speaks at Julie Sweeney's Talk Series:
"My Own Memoirs" Hollywood insider in the day of Hepburn, Crawford, Davis, Sinatra ...
Here's the link: http://www.socialwhirl.com/SWebuzzHome.htm

re:d: Ten Young Social Professionals to Watch

Let me introduce you to re:d and Jaime Chambron, President and COO, Prime Demographics (PD). Met with her to learn more about the new concept for PD's two magazines: re:d, soon to launch under a slightly updated moniker and targets the young social professionals (ages 25-40 or so) and PRIME, a lifestyles magazine marketing to those over 50.

re:d, to be read now as "regarding dallas," is pumping up its online presence with a weekly newsletter and online magazine. Chambron described the reading audience as "young social professionals who want to be involved in the community, donating time, energy and money where they can see it matters."

So, keep in touch with what's happening with Dallas' up and coming CEOs. Currently, there is an online voting for Ten Young social professionals to watch. They are:

Here's the link to the website to learn more:
http://www.redmagonline.com/Web/index.php?option=com_content&task=view&id=122&Itemid=28

 The Institute for Interesting People,

founded by Regen Fearon, is a fascinating adventure in learning more about just about everything.  socialwhirl.com will feature photos from IIP events throughout the year. We'll give you a heads up when they're published.

Link to their website for details on upcoming events and speakers.
http://www.instituteforinterestingpeople.com/

Though I’ve never tracked it, I’m sure I spend more time in the kitchen trying new recipes than remaking old ones, “old” here equals tried at least once before.

A recipe has to really wow me to make it to the keeper list and this one did:  Michael Chiarello's “Chicken with Rosemary and Lemon Salt”. It was simple and flavorful, two important keeper criteria especially for cooking on a weeknight.

And when a 14-year-old comments, “Something smells good!” as did one of Ariel’s Thursday night violin students you know you’re on to something good.

Sadly, I can’t say the same for the side dishes I planned for this meal.

I was so intent on capturing the beauty of the chicken that emerged from the oven that I forgot about the asparagus and eggplant on the grill. I managed to salvage most of the asparagus, but the eggplant lost its life. When I did manage to retrieve it from the grill one of the eggplant pieces had small whispers of white smoke rising from its burned out center.

The chicken photo isn’t the sharpest, but it was the best I could do since I didn’t take another after the eggplant disaster.

Blogging can be a hazardous business.

Chicken with Rosemary and Lemon Salt
1 chicken about 4 pounds
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 ½ lemons cut into chunks

Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Freshly ground black pepper

Preheat the oven to 450 degrees.

Rinse the chicken inside and out and dry well.

Make the salt: In a bowl combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don’t need to truss the chicken.

Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before carving.

Serves 4

Sandra’s Cooking Notes:

• I combined the seasoned salt mixture with two tablespoons of the olive oil and used the entire mixture. I rubbed the chicken with 1 tablespoon of olive oil (maybe more) prior to rubbing on the salt mixture. 
  
• As per Michael Chiarello’s suggestion, I used a vegetable peeler to remove the lemon zest then minced it. This gives a drier result than using a grater. I used the zest from two lemons then cut those lemons into chunks to stuff the cavity.
• There are more great recipes in this book that I plan to try.
  

March 29, 2006:  Alan Peppard's column in today's Dallas Morning News sheds more light on Dean Fearing leaving The Mansion and the " ... Arts District/Victory/Uptown golden triangle."

http://www.guidelive.com/sharedcontent/dws/ent/columnists/stories/DN-OTTpeppard_0327glallcol.679ba149.html