The latest news from Edmonds Community College
Foundation gala features Chef in the Hat, Thierry Rautureau
Chef in the Hat Thierry Rautureau prepares the
dinner menu for A Vintage Evening.
The Edmonds Community College Foundation’s fundraising auction will feature Seattle’s Chef in the Hat – James Beard Award-winning Thierry Rautureau of Rover’s and Luc restaurants.
Chef Rautureau will oversee the gala event’s dinner menu and work with students in the college’s highly regarded culinary arts program. The Foundation’s “A Vintage Evening” Dinner and Auction will be Feb. 23 at the college.
Chef Rautureau’s turn as honorary chef is another nice boost for the Foundation, which is currently soliciting donations and sponsorships. This is the 28th year for one of the area’s biggest gala events and fundraisers, bringing in needed money for student scholarships and faculty support. The Foundation awards more than 100 scholarships each year to help area students succeed.
“We are so honored to have Chef Thierry Rautureau on board with us preparing an amazing dinner menu and working with our students,” said Kathy Coffey, Assistant Director of Development for the Foundation.
“Having a culinary artist at the highest level like the Chef in the Hat affirms, once again, that our auction attendees, donors, sponsors, volunteers, and culinary students will be part of a truly special evening.”
Chef Rautureau’s participation follows four-time James Beard finalist Ethan Stowell in 2012. Indeed, the auction has welcomed a regional food scene veritable who’s who in recent years, including Peter Levine (The Waterfront Seafood Grill), Wayne Johnson (Andaluca), Lynne Vea (PCC Natural Markets), Doug Wilson (Ten Mercer) and Holly Smith (Café Juanita).
Hailing from the Muscadet region of France, Chef Rautureau is the James Beard Award-winning chef and owner of Rover’s and Luc restaurants. Raised on a farm, Rautureau helped his mother prepare meals for the family. From an early age he learned to appreciate seasonal cooking and utilizing fresh, homegrown ingredients.
Rautureau began a cooking apprenticeship in Anjou, France, and from there continued on a culinary Tour de France, training in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque. With six years of traditional French culinary training behind him, Rautureau headed for the United States.
Chef Rautureau opened Rover’s in August 1987. His vision is a warm, comfortable dining environment, similar to dining at a friend’s house. Rover’s is dedicated to professional service, exquisite wine and food, and an intimate environment. Twenty three years later The Chef opened Luc, a French-American café and bar named after his father, Luc Rautureau. Luc is a neighborhood spot with heartwarming food, cocktails and a well-selected wine list.
Edmonds CC students preparing for careers as cooks, kitchen managers, bakers, pastry chefs, and other jobs in the food service industry will benefit from the experience and the interaction with Chef Rautureau as they help prepare and serve the meals to auction attendees.
As mentioned, now is the time to donate an item or sponsor the auction. All donors receive recognition for their gifts at the event, in the auction catalog, and in the Foundation newsletter, as well as donation tax deductions.
The auction is looking for items like easy weekend getaways, stays at time shares or vacation homes, local events, exclusive wines from personal collections, group dining events, experience gifts, home and vehicle services, and much more.
There are also still a number of auction sponsorship and table sponsorship opportunities remaining. Call Kathy Coffey at 425.640.1512