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Tickets Remain for Foundation Dinner Featuring Chef Richard Sandoval

March 04, 2011

Chef Richard Sandoval  

Richard Sandoval, the "Father of Modern Mexican
Cuisine," will be the guest celebrity chef at the STLCC
Foundation's black-tie gala March 12 at the Four
Seasons Hotel.

Tickets are still available for the St. Louis Community College Foundation's black-tie gala, "Falling in Love...in Five Courses," slated for Saturday, March 12.

The event will be conducted at the Four Seasons Hotel St. Louis, 999 N. Second Street. Cocktails will be served at 6:30 p.m., followed by dinner at 7:45 p.m. 

Richard Sandoval, considered the “Father of Modern Mexican Cuisine,” will be the guest celebrity chef for the event. Prior to the cocktail reception, Sandoval also will host a special VIP Tequila Tasting, which begins at 5:30 p.m.

Joining Sandoval will be Executive Chef Fabrizio Schenardi, Four Seasons Hotel St. Louis, and the chefs and students from STLCC’s culinary arts program at the Forest Park campus. The event also will feature an oral auction, which will include a stay at the Four Seasons Resort at Punta Mita, Mexico, as well as an auction of select wines.

Individual tickets are $295 apiece; individual patron tickets are $500; and tables of eight begin at $2,950. Tickets for the VIP Tequila Tasting reception with Chef Sandoval are $100 each. Corporate sponsorship opportunities also are available.

Sandoval, who owns more than 15 restaurants including one in Dubai, has been a pioneer in bringing refined Mexican cuisine to the United States. By redefining this historic cuisine, he has become a leader in the upscale Latin culinary movement. He is a revolutionary in his own culinary way, cooking with such innovation and refinement that Modern Mexican cuisine is now recognized as one of the great culinary experiences, sentiments once reserved for French, Italian or Japanese food.

Modern Mexican, as Sandoval describes, combines the bold flavors and ingredients of classic Mexican cuisine with European cooking techniques, resulting in a vibrant approach that is lighter and ingredient driven.

Sandoval has received numerous awards and honors, including Restaurateur of the Year by Bon Appétit in 2006, one of the Best Chefs of 2003 by New York magazine, and Mexican Chef of the Year by the National Toque d’Oro in 1992. Two of his restaurants, Maya and Pampano, are the only two Mexican restaurants to have been awarded two stars by The New York Times.

For more information, contact Deborah Godwin at 314-539-5216 or dgodwin@stlcc.edu.