Four-time James Beard finalist Ethan Stowell will be the guest chef for the annual Edmonds Community College Foundation Gala Dinner and Auction, set for Feb. 25, 2012 at the college.

Stowell’s appearance and support is a huge boost for the Foundation, which is currently soliciting donations and sponsorships for the 26th annual gala dinner and auction, “A Vintage Evening.”

Stowell’s Seattle restaurants – Tavalata, How to Cook a Wolf, Anchovies and Olives, and Staple and Fancy Mercantile – are among the most well-reviewed in the city. Bon Appetite named Anchovies and Olives among its Top 10 restaurants in America in 2010, the same year Ethan Stowell’s “New Italian Kitchen” cookbook was published.

Coffey said Stowell’s presence is also a boost for the school’s highly-regarded culinary arts program. 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 Stowell as they help prepare and serve the meals to auction attendees.

“It’s an honor to join those at the beginning of their culinary careers and share any bits of experience or advice I’ve picked up along the way,” Stowell said. “Those of us in this business here are excited to see new talent and interest in developing a thriving food scene in the Northwest.  I’m happy to support the Foundation, and those who are formally educating the future cooks of Seattle’s finest dining establishments.”

The auction dinner has featured a number of highly-talented guest chefs over the last five 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).

The Foundation hosts its auction and dinner annually to raise money for scholarships, faculty grants and capital improvements. According to a news release sent out by the college recently, money raised through this effort that has become ever more critical due to devastating state funding cuts to higher education in recent years.

“Our appreciation for the generosity of private donors and sponsors in supporting the college and our students during this ongoing economic recession cannot be overstated,” said Chris Marx, Executive Director of the Foundation. “The demand has never been higher from community members working to attain the skills they need for the workforce, or to be retrained after losing jobs, at Edmonds Community College, and yet it comes at a time where we’ve had to trim instructional programs due to enormous state budget cuts.”

All those who sponsor or donate items to the auction receive recognition for their gifts at the event, in the auction catalog and in the Foundation newsletter, as well as donation tax deductions. Desired donations include 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. If you are able to donate or are interested in sponsoring a table at the auction, please call Kathy Coffey at 425.640.1512.

For more information, go to www.edcc.edu/foundation.