College of DuPage Foundation Presents:

For the Love of Frida Gala Featuring Chef Rick Bayless

Esplanade Lakes | $325

Friday, Feb 14, 6p

Show Details

Valentine’s Day: Friday, Feb. 14, 2020
6p cocktails | 7p dinner

Esplanade Lakes
3500 Lacey Road, Downers Grove, IL 60515

Celebrate the coming of Frida 2020 at the cultural and culinary event of the year as James Beard Award-winning Chicago Chef Rick Bayless takes us on a Mexican adventure inspired by Frida Kahlo.

An extraordinary evening featuring dinner with commentary from Rick Bayless, who will visit your table, sign autographs and share insights about food, about its preparation and origins. The event also includes tempting silent and live auctions, entertainment and open bar.

The perfect way to enjoy Valentine’s Day with someone you love!

Tickets and Questions
College of DuPage Foundation – or 630.942.2462

A portion of the admission price is a donation to the Frida Kahlo Fund of the College of DuPage Foundation and will be dedicated to presenting the exhibition in summer 2020 as well as possible future exhibitions.

About Rick Bayless

Chicago Chef Rick Bayless won Bravo’s Top Chef Masters for his authentic Mexican cuisine. His Public Television series, Mexico–One Plate at a Time, has earned multiple Daytime Emmy nominations for Best Culinary Host.

Rick has nine cookbooks. His second, Mexican Kitchen, won the Julia Child IACP cookbook of the year award and his fourth, Mexico–One Plate at a Time won 2001 James Beard Best International Cookbook of the Year. Fiesta at Rick’s spent a number of weeks on the New York Times best seller list.

Rick’s side by side restaurants in Chicago are Frontera Grill which received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007 and the 4-star Topolobampo,  James Beard Foundation’s winner for Outstanding Restaurant in 2017. In addition, there are Xoco, Bar Sotano opened with his daughter Lanie, Tortas Frontera at O’Hare Airport, Frontera Fresco at several Macy’s stores and Northwestern University, Leña Brava and Cervecería Cruz Blanca.

Rick has won seven James Beard Awards: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people.

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