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Tasting new dishes for next Topolo menu: here is part of Chef Brian Enyart's mise-en-place for the tasting
7 Nov 2010 00:16

Tasting new dishes for next Topolo menu: here is part of Chef Brian Enyart's mise-en-place for the tasting 



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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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Elfego's mise-en-place for dinner service: three ceviches and cured salmon with roasted peanut-arbol salsa Tasting new dishes for next Topolo menu: here is part of Chef Brian Enyart's mise-en-place for the tasting Possible new dish for Topolo: house-smokd trout w caramelizd butternut,pkld red onion,salsa negra, chicharron pwdr
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