A significant birthday is always a time to celebrate. For its success, mix a private club setting, a party-perfect host and design team, guests aplenty, and terrific music to create the magical and memorable evening that ensued.

By Lance Avery Morgan   Photography by Hannah Gibson

Recently, Keller Henderson celebrated a landmark, socially safe birthday gathering. An array of friends and family from throughout Texas and Mexico City gathered at The Argyle in San Antonio to fête the honoree.

In the works for months, the celebration was planned by Belgium-born Pascal Delisse of Pascal Delisse Events and Entertaining. Delisse worked closely with The Argyle’s Chef Jesse Villanueva to create a nouvelle dining experience.

The culmination was a delectable menu that consisted of Mikimoto oysters (served on a bed of coarse salt, seaweed, and dry ice, with Argyle mignonette sauce), Sous Vide Quail (with a King Oyster mushroom and wild mushroom puree), fried quail egg )finished with natural quail jus), Chive Parmesan Gnocchi (tossed with roasted red peppers and pine nuts, finished in a Kiolbassa smoked bacon cream sauce), Sous Vide Wagyu filet mignon (with braised shallots, baby sweet peppers filled with braised oxtail-infused pearl barley, pickled shallots, toasted garlic, finished with red wine au jus and garnished with micro beets). Individual tartes tatin of Mexican vanilla ice cream drizzled with salted caramel, completed the feast.

The table centerpieces, set upon the venue’s pastoral lawn, were bouquets of pincushions, orange ranunculus, white buds, and seeded eucalyptus, among other greenery delights.

For entertainment, the Monica Moore Smooth Jazz Trio provided music for guests through the cocktail hour and into dinner. Afterward,  Keller Henderson toasted his friends and family who attended, then DJ Steven Moya took over, and the dancing continued late into the evening.