Frontera Farmer Foundation Dinner: we've gotten to the end of the 4th and final savory course
14 Jun 2010 03:20

Frontera Farmer Foundation Dinner: we've gotten to the end of the 4th and final savory course 



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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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Frontera Farmer Foundation Dinner: second course: nettle soup with homemade ricotta and black garlic. Frontera Farmer Foundation Dinner: we've gotten to the end of the 4th and final savory course Frontera Farmer Foundatn Dinner: the last plate goes down: floating island w peppercorn natilla, Klug strawberries
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