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Working on new mole egro pres n Topolo: rstd ribeye,wild green "nuggets" w pinenuts, braisd radish(marrow, mezcal)
21 Jul 2011 04:00

Working on new mole egro pres n Topolo: rstd ribeye,wild green "nuggets" w pinenuts, braisd radish(marrow, mezcal) 



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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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Even in heat r 85 rooftop Earthboxes of tomatoes/chiles r thriving: hope to beat lst yr's record 1000# harvest! Working on new mole egro pres n Topolo: rstd ribeye,wild green "nuggets" w pinenuts, braisd radish(marrow, mezcal) Green City Market BBQ: making 1300 tortillas in Lincoln Park!
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