Spoleto Dinner and a Show

The Park House Dallas is set to welcome Park House members and VIPs for a special dinner and performance.

Two specialty Blade and Bow Kentucky Straight Bourbon Whiskey cocktails are served during cocktail hour–the Double Barrel featuring Blade and Bow, lemon juice, and cinnamon honey syrup, and the New Fashioned, comprised of Blade and Bow, elderflower liqueur, and orange slices.

Park House Dallas guests and VIPs mingle during cocktail hour before being seated.

Shawn and Cheryl Todd. 

From left: Christian Bryant, vice president and publisher of Garden & Gun with Mena Mark Hanna, Spoleto Festival USA’s general director and CEO; Rebecca Wesson Darwin, founder and president of Garden & Gun; Doug Warner, vice president of media and innovation development at Explore Charleston; Alicia Gregory, chair of the board of directors at Spoleto Festival USA; and Catherine Dority, director of marketing at Explore Charleston.

The table is set.

Clockwise from top: Ashley Wolf, Anna Alexander, Debra Wolf, Susan Kairis, and Ellie Kairis.

Spoleto Festival USA general director and CEO Mena Mark Hanna speaks about the forthcoming 47th Spoleto Festival USA season before Pedja Mužijević’s performance.

Pianist Pedja Mužijević performs before dinner.

The second course option of molasses-soy-glazed salmon with carrots, snow peas, toasted sesame, and marble Texan roasted potatoes prepared by the Park House Dallas culinary team.

Jeff Parrot, Blade and Bow brand cultivator, toasts with a neat pour of Blade and Bow Kentucky Straight Bourbon Whiskey served with dessert.