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First local sweet corn from Three Sisters Garden, ready for wood grill. Topped w crema, queso añejo, chile
18 Jul 2010 02:52

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



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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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Prepping squash blossoms in the Frontera kitchen for a beautiful frothy sauce First local sweet corn from Three Sisters Garden, ready for wood grill. Topped w crema, queso añejo, chile Empty plate sums up my delish dinner @ Publican. Chef Erling&crew are firing on all cylinders. Dream: smelts,belly
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