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Yes, this is a Margie's banana turtle sundae: "high heat" hot fudge and all. Crazy, unique Chgo experience.
Friends from out of town. backyard woodburning oven pizza (chipotle salsa,Otter Creek cheddar, queso añejo, sage)
Having gr8 time speaking/doing demo at National Produce show.I LOVE a trade show w gr8 smells & enticing displays!
After great "Fiesta at Rick's" party (we're on NYT Bestseller List!),went 4 late nite pork belly dumplings@Takashi
Getting ready for our live broadcast of Fiesta at Ricks at Martha Stewart Living Radio on XM!
Marty&Chris (Spence Farm) brot Galopogos tomatoes, squash blossoms&baby corn. GrahamElliotBowles eat ur heart out.
Beautiful sopes with carne deshebrada. One of my favorite lunches.
Another new dessert: Sabor a Palanqueta: pumpkinseed oil cake, palanqueta ice cream, local fruit, blackberry ice
Tstng dessert: 4 flavors of coconut: flan, crisp cocada, chewy cocada, coconut-lemon verbena ice cream
Changing one of tasting menus n Topolo 2nite: Mexico City inspirations from r staff trip; plating 4 service staff
Highlight frm New Tasting Menu: Arctic Char w squid ink black rice,red chile adobo,pickled güero chile, crisp skin
The butternut vines are going wild this year. 45 blossoms a day and loaded with fruit.
Fired up my little woodburning oven to make my salsa verde-goat cheese pizzas with bacon, herbs & queso añejo
Ah, another great brunch at Nightwood in Pilsen. Especially the fried to order donuts with local fruit compotes
Beautiful grassfed Tallgrass flank steak--roasted green chile&garlic marinade--on the wood grill in Frontera.
Beautiful day n Chgo! Making dinner for friends in friends: grill-braised shortribs w wild shrooms from "Fiesta."
This Whole Foods has done a very impressive display if our chips and salsa!
Yea, Schaumburg Whole Foods! Huge line of folks braved the storms to come to my signing
One of my fave aps on current Frontera menu: carnets flautas with avo-tomatillo salsa
An embarrassment of riches in Frontera/Topolo kitchens: Spence Farm nettles
An embarrassment of riches in Frontera/Topolo kitchens: Sweet, sweet Spence Farm baby corn
An embarrassment of riches in Frontera/Topolo kitchens: Spence Farm squash blossoms
Topolobampo: a beautiful mise-en-place in the cold seafood/marisquería station
Cutting some of the newly arrived peashoots from Three Sisters Garden for lunch service.

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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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