EVENTS

Mod Mex

Tickets include breakfast as well as food, wine and cocktail tastings. Event proceeds will benefit the full-tuition Frontera
Scholarship, offered through the Kendall College Charitable Trust in partnership with Rick Bayless.

BOTH EVENTS ARE SOLD OUT

 

Date: Saturday, Sept. 14, 2013
Price per ticket: $75

Event time: 9 a.m. – 3 p.m.

Location: Kendall College, 900 N. North Branch St., Chicago, IL 60642

*Please Note - Tickets will not be shipped, please print confirmation email for entry.

 

Mod Mex

Tickets are all-inclusive. Event proceeds will benefit the full-tuition Frontera Scholarship, offered through the Kendall
College Charitable Trust in partnership with Rick Bayless.

Date: Sunday, Sept. 15, 2013
Price per ticket: $175
Includes tax and gratuity
Event time: 6 p.m.

Location: Frontera Grill and Topolobampo; 445 N. Clark St., Chicago, IL 60654

*Please Note - Tickets will not be shipped, please print confirmation email for entry.

 

Rick BaylessChicago, IL – Rick Bayless is the winner of Bravo’s “Top Chef Masters” and host of the Daytime Emmy-nominated PBS show, “Mexico — One Plate at a Time,” now in its ninth season. The bestselling author of eight cookbooks, Rick’s “Mexican Kitchen” won the Julia Child IACP Cookbook of the Year award in 1996, while his fourth book was named the James Beard Best International Cookbook of the Year for 2001. Founded in 1987, Rick’s Frontera Grill received the James Beard Foundation's highest award, Outstanding Restaurant, in 2007. That same year Rick was named Humanitarian of the Year by the International Association of Culinary Professionals for his many philanthropic endeavors. His other business ventures include the four-star Topolobampo, the popular fast-casual Xoco, and O’Hare’s innovative quick-service restaurant, Tortas Frontera.

Alex StupakNew York, NY – Alex Stupak, a Culinary Institute of America graduate, is an award-winning former Alinea, wd~50, and Clio Restaurant pastry chef, and founder of New York’s Empellón Taqueria and Empellón Cocina. Following his groundbreaking work as a pastry chef, Alex went on to win “Iron Chef America” in 2008, and was twice named one of Pastry Art & Design’s “Top Ten Pastry Chefs in America.” Hailed as a visionary, Alex was recently named one of the Top10 Best New Chefs by Food & Wine Magazine. In 2013, his East Village restaurant, Empellón Cocina, was a finalist for the James Beard Foundation’s Best New Restaurant award.

Jorge VallejoMexico City – Jorge Vallejo trained in Culinary Arts and Administration at the Centro Culinario de México, A.C. Ambrosia. He began his career as chef de partie aboard the Coral Princess, Crown Princess and Star Princess cruise ships. Jorge resumed his career on land at Pujol and in 2007 was promoted to executive chef at Mexico City’s renowned Hotel Condesa DF. After being named corporate chef for Grupo Habita in 2009, Jorge was invited to take on executive chef duties at the Hotel St. Regis in Mexico City, where his work received rave reviews. Following a brief stint in Copenhagen at René Redzepi’s Noma, recently voted the world’s best restaurant, Jorge and his wife opened Mexico City’s Quintonil restaurant in 2012.

Carlos GaytanChicago, IL – Carlos Gaytan arrived in Chicago in early 1991 and began his award-winning career at the Sheraton Chicago Northbrook Hotel, quickly rising through the ranks and earning the position of chef garde manger in his first year. In 1996, Carlos joined the prestigious Union League Club of Chicago, where he honed his abilities cooking a wide variety of foods, eventually attaining the position of banquet sous chef. Following a four-year stint as chef de cuisine at Bistrot Margot, Carlos ultimately settled on opening his own restaurant, Mexique, which earned him “Chef of the Year 2011” from the American Culinary Federation and the “Michelin Bib Gourmand Award 2012” for the second year in a row, all of which culminated in Mexique receiving its first star in the Michelin Guide earlier this year.

Thank you to our sponsors:

FronteraXOCOTopolobampoVino from Mexico
Wines from BajaNegra ModeloIRAEF