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José is soaking the individual tres leches cakes for Xoco.
17 Nov 2010 00:20

José is soaking the individual tres leches cakes for Xoco. 



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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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I made brunch: baked eggs w "last of garden"ratatouille: 3 peppers, tom, eggplnt, chaya greens, basil. Goat "parm" José is soaking the individual tres leches cakes for Xoco. Green Chgo Restaurant Co-op's State of the Plate (sustainable meat roundtable) has drawn 100s! Gr8 info/discussion
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