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| Bettina Hennessy, Rene and Bob Caruth, Amanda Ryan | Photo by Chuck Clark |
The Dallas Symphony Orchestra League hosted a Southern Savour Supper Club at the magnificent estate home of Amanda and Brint Ryan on April 28, 2019. Event Chair Bettina Hennessy and Co-Chair Renée Querbes Farren worked alongside Honorary Chair Sherwood Wagner to create an unforgettable evening for the guests. Southern Savour Supper Club was a garden party fundraiser that brought together friends and business leaders for an evening with a supper club style gracious and beautiful dinner served family style. The evening included both a live and silent auction, a wine pull and a private musical performance by Suzuki Strings of Dallas and the One O’Clock Lab Band from University of North Texas. The Supper Club was a Southern soiree based on a concept from two separate organizations: The St. Francisville Southern Garden Symposium and the Delta Supper Club. Delta Supper Club has been written up in Forbes, USA Today, Garden and Gun, New York Times among others.
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| Guests enjoyed music from the One O’Clock Lab Band from University of North Texas | Photo by Chuck Clark |
Rectangular tables were set on the front lawn with white table cloths and fine table settings. The weather could not have been more perfect for an outdoor event. It was limited to 200 guests and every seat was taken. The dress was garden party chic, with white and seersucker suits, hats and canes encouraged. The winner of a Cat on a Hot Tin Roof Award – Best Dressed Big Daddy Award went to Bill Caruth, a true southern gentleman who dressed in the perfect style. Chef Dean Fearing was there to oversee the superb southern classic menu provided by his namesake Fearing’s. Dean went from table to table to greeting guests just as he does in the restaurant. The menu was truly Southern. Entrées included Granny Fearing’s “paper bag shook” fried chicken, heirloom tomato pie, and 72-hr sous vide and grilled “A Bar N” short rib. Family style side dishes were Homestead Mills jalapeno cheese grits, confit marble potato salad, roasted okra with applewood smoked bacon and cherry tomato, and sweet corn and crawfish maque choux with voodoo peppers. Desserts included bourbon pecan tarts, banana pudding with Nilla wafer, Key Lime pies, and assorted macaroons. It was an unforgettable evening and guests are looking forward to next year’s event! The Supper Club benefits the Dallas Symphony Orchestra League which has raised over $20 million dollars over the past 72 years to support the Dallas Symphony Orchestra Community Outreach and Education Programs including DSO on the Go, Community Concerts and Performances, Cecil and Ida Green Youth Concerts, Symphony Yes!, DSO Kids and Young Strings.
