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Amazing finds at NY Fancy Food show: Askinosie hazelnut choc spread (don't even dare to compare it with Nutella)
Some amazing finds at NY Fancy Food show: ki'xocolatl organic chocolate from Yucatan. Look for it soon at Frontera
2nd day Fancy Food Show @ Javits n NYC. Introducing Skillet Taco Sauces.Serving Red Chile Chix Tacos @ booth 5142
The night is really rocking in Frontera. We'll make about 2,000 handmade tortillas before the night is over.
Making little marshmallows in pastry station for the "White House" dessert
Herby, tangy green ceviche on the line in Topolo
Crazy! About 50 folks have shown up for my rain drenched demo at Green City Market. Yea, Chicago!
Another new dessert: local raspberry summer pudding with elderberry whip and raspberry ice
New Topolo Adventurer's Tasting Menu: dark chocolate cake w Negra Modelo-Mex Choc ice cream & drunken cherries
New Topolo Adventurer's Tasting Menu: 3rd crs: halibut cheek,yellow fava mash,pkld black pasilla,herb-green verde
New Topolo Adventurer's Tasting Menu: 2nd crs: frog legs, chipotle bl bean sce, polenta-style tamal
New Topolo Adventurer's Tasting Menu: 1st crs:crispy pigs feet-chorizo nugget,poached egg,sea urchin crema, caviar
Finished "Meet the Masters" panel. Proud to be with Tom Colicchio, Barbara Lynch, Jose Andres & @stevedolinsky
Robbie Ventura dinner: we sat under the maturing grapes. Looks like it'll be a very good harvest this yr
Robbie Ventura (r), Bryan Rheude, me after perfect eve of gr8 food,perfect wine,lively conversation. Gr8 folks!
Robbie Ventura dinner: table set on deck ready 4 State Dinner tasting.Scallop/lobstr al mojo&black mole big hits
WONDERFUL eve w cyclist Robbie Ventura, friends&family: benefit 4 Frontera Farmer Fndn. Perla ready 2 serve margs
Eating REALLY amazing sushi @ Nashimura b4 heading to Red O for dinner service. And they're playing Nora Jones...
Hosting kick off party 4 LA Film Festival at Red O. Serving ceviches, tamales, jicama "tostadas" with shrimp mojo
Frontera Farmer Foundatn Dinner: the last plate goes down: floating island w peppercorn natilla, Klug strawberries
Frontera Farmer Foundation Dinner: we've gotten to the end of the 4th and final savory course
Frontera Farmer Foundation Dinner: second course: nettle soup with homemade ricotta and black garlic.
Frontera Farmer Foundation Dinner: picking up first course
Frontera Farmer Foundation Dinner: Amuse ready for pick up: City Farm Radish kimchi, Alaskan halibut, tostada

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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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