Andre Cointreau, President - Le Cordon Bleu International, was the Dinner speaker at last year's Sponsor Dinner. The Cordon Bleu Team with Frederic Filliodeau, Ottawa; Nicolas Bernardé, Paris and Cordon Bleu Students from Las Vegas received a standing ovation for their Dinner.		Date: Wednesday, November 16, 2005 Time: 6:30PM to10:30PM Location: El Viento Ballroom, Section AB Price per person: US $150.00 all inclusive The event will start with a Champagne Reception. After the Reception you will be served a five-course Dinner, prepared by Master Chefs Raimund Hofmeister, Director of Culinary Arts at the Art Institute of Las Vegas; John D. Folse, Lafitte’s Landing Restaurant, Louisiana; Carlos H. Guia, Commander’s Palace Las Vegas; Walter Leible, Director of Culinary Arts at the  Arts Institute of Phoenix; Michael Nenes, AVP Culinary Arts at the National Art Institute; Brenda Hitchins, Corporate Executive Pastry Chef at Station Casinos, Executive Chef John Bray and Randy Sabastian Pastry Chef, Green Valley Ranch. The Dinner is accompanied by wines from around the world. Proceeds from this dinner will benefit Young Hospitality victims of hurricane Katrina. Hors d’ Oeuvres Chef Carlos H Guia Commander’s Palace Las Vegas/New Orleans House Smoked Andouille Sausage Canape Jumbo Lump Blue Crab Meat “Ravigote” Tasso Stuffed Shrimp Commander’s World Famous Turtle Soup Truffled Goat Cheese Chef Walter Leible Ai Phoenix, AZ. Sautéed Supreme of Squab, Braised Fennel and Foie Gras on Maque Choux Corn and Shallot Apple Marmalade Raimund Hofmeister Ci Las Vegas, NV Eggplant Pirogue Seafood Chipolatas, Lobster, Mussels and Crabmeat Creole Mustard Sauce Chef Michael Nenes Ai National, Houston, TX. Pear, Thyme and Rosemary Sorbet Chef John Folse Cajun Braised Beef Short Ribs Creole tomato Grits Chef Brenda Hitchins Corporate Executive Pastry Chef Station Casinos Randy Sabastian Pastry Chef Station Casinos Praline Cheesecake with Bananas Foster Compote and Vanilla Ice Cream