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Empty plate sums up my delish dinner @ Publican. Chef Erling&crew are firing on all cylinders. Dream: smelts,belly

First local sweet corn from Three Sisters Garden, ready for wood grill. Topped w crema, queso añejo, chile

Prepping squash blossoms in the Frontera kitchen for a beautiful frothy sauce

Maria makes incredible little fresh masa quesadillas w Chihuahua cheese & epazote. Ready for the fryer

AND at Green City Mkt Chefs BBQ we poured our new Goose Island-Crafted beer, Marisol.

Green City Mkt Chefs BBQ=Chgo's best summer food event!We servd 1200 pork belly tacos w salsa negra,arugula,cotija

Gr8 time hosting Fiesta@Rick's on sirius/Martha chnl lst nite! Compd OKC memories w Tony Nom Actress Kelli O'Hara http://moby.to/dvjyki

These are Early Girl tomatoes that are ready

Getting ready for our first tomato&chile harvest from the rooftop garden!

Sweet fried plantains on the line at Frontera. One of my favorite things on earth

And now: the cut up ribs. Recipe from Fiesta at Rick's, but also on the GMA web site.

These are my ribs with honey-chipotle glaze, on the grill

Here's my set up for my GMA segment, moments before we went on

Thanks to everyone who came out to join me on Good Morning America in Times Square!

Our new beer--Marisol, made for us by Goose Island--debuts @ our tap in Frontera/Topolo tonight! Exclusive

I spoke @ press conf with Mayor Daley&Barbara Fairchild (Bon Ap Mag) announcing 3rd annual Chgo Gourmet in Sept

Served crispy squash blossoms w farmers mkt salad of cukes, gr beans and grld knob onions w lemon vinaigrette

Last night's dinner started w ricotta-filled squash blossoms w cilantro-panko coating.

Just harvested these squash blossoms from garden. Planning Monday night dinner for family and friends http://moby.to/5xhos5

Just harvested these squash blossoms from garden. Planning Monday night dinner for family and friends

Just ate a smorgasbord w @andrewzimmern @ Maxwell St Mkt, filming 4 Bizarre Foods. Gr8 energy,gr8 food,gr8 crowd

Slices of braised pork belly crisped in woodburning oven at Xoco makes me week@knees. Ready to top caldo de fideos

El Farolito: pastor tacos (r) and bistec tacos with chicharron. Both excellent w avoc-tomatillo-gr chile salsa

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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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