Working w chefs Joel & Amado on new Topolo dish: pulque-brined pheasant, lentil-guajillo-pulque sauce, lobster shrooms
29 Sep 2011 20:12

Working w chefs Joel & Amado on new Topolo dish: pulque-brined pheasant, lentil-guajillo-pulque sauce, lobster shrooms 



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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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Green City Market: this is the huge (25-pound) lobster mushroom we brought back 2 the resto from Nichols Farm Working w chefs Joel & Amado on new Topolo dish: pulque-brined pheasant, lentil-guajillo-pulque sauce, lobster shrooms Pos new Frontera dessert from chef Tyler: apple-tomatillo-ground cherry tart (hazelnut frangipane), cajeta IC
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