From Stephanie Murphy:
Congrats on your top chef masters win!
I would love to come in and try the finale menu! How long will it be running?
Good News! The finale of TCM menu will be running in Topolo until Saturday, October 10th!
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Questions from August 2009
From randy:
I missed getting all the ingredients for roadside chicken.
Any chance of getting it from you
Can't find it on the net/pbs?
Thanks for your help
Randy
Hi Randy,
You can find that recipe in the "Mexican Everyday" cookbook.
Deb
From Amanda:
When will Xoco be open to the public? - can't wait!
HI...Thanks for writing...we are excited too! We will be open Tuesday, Sept. 8! We will have the restaurant menu and information on the site this week!
Rick
From drey:
Any chance you can get your mole on the menu for next month in a Chicago restaurant? I'll be up there in a couple of weeks & loved your work on Top Chef Masters. You honor the classics very well & intertwine elements from your own personality. Best of luck and viva Mexico!
HI..and thanks for the nice comments! We are featuring my Top Chef finale menu at Topolobampo now! The mole makes its way back into other dished throughout the year--so don't be disappointed if you can't make it in!
Rick
From steph:
Hi Rick,
Could you please send the name of the company who manufactures those awesome little space saver gardens? I believe you planted tomatoes and chilies in one- what a perfect addition to a summer garden. Thanks Much!
Hi and thanks for writing...we use these containers from the Growing Connection on our rooftop and we grow all sorts of great ingredients for our roof-top salsa. The containers are self-watering and I think you will find them very easy to use.
Rick
From Dan Haar:
Hi Rick,
Congrats on Top Chef Master! I want to try all your autobiographical dishes, especially the oaxacan black mole dish. Any chance your restaurants will feature these items?
Dan
Hi Dan!
Yes, the finale of Top Chef Masters was really exciting--and all of my dishes from that menu are currently being featured in Topolobampo. Come in and try them!
Thanks,
Rick
From Liz:
When will the menu for Xoco be posted? I can hardly wait.
Soon! I think we will have everything on the website next week...with a "real" opening after Labor Day!
From Cindi B:
Rick,
So happy for you on Top Chef Masters! One evening while at Topo celebrating my brother-in-laws birthday he said how cool it would be to meet you. I had caught you in the kitchen and asked if you would come by to say hello and you did. You are truly a Top Chef Master. Thanks!
Thanks for watching!
From Al:
CONGRATULATIONS, RICK!
... on winning Top Chef Masters. It was an amazing but not unexpected victory, even given the incredible ability of your competitors. Throughout the Masters, you seemed like a real class act as well as a true master.
Al
Thanks for all of the kind words!!!
From LARRY:
hello rick,.....would you ever think of opening a frontera grill in the south suburbs of chicago....thanks hope you will!
Thanks for the tip, but I am too busy here! Come and visit soon!
Rick
From shawnaree:
Hello from OKC! Congrats on the TopChefMasters victory as well! Represent!!
My question is when can we expect a Frontera Grill in OKC--Please, Please??
Thanks for the congrats...but no plans for OKC!!!
From Jessica:
Hi Rick.
What does it feel to be Top Chef Master? As a Mexican myself, I have to say that it is hard to find true Mexican flavors in the U.S.
I will definitely pay your restaurant a visit when me and my family go to Chicago this Thanksgiving.
Congrats! and as you said, Viva México!
Thanks for writing...check out rickwon.com and you can read about my experience on the TCM set!
Rick
From Linda Caplis:
Congratulations to you on winning Top Chef Masters. I enjoyed watching you cook each week. Looking forward to dining again at Frontera Grill. Your food is wonderful. One of my favorite places to dine.
Thanks for the kind words...check out rickwon.com for my insider scoop!
Rick
From Liz Sarnik:
Please forward to Rick...
Not a question.....but HUGE kudos to Rick for winning Top Chef Masters last night! Way to go Rick!
Liz Sarnik
Food For Thought
The Land Connection
Got it and thanks!
Rick
From Brenda Holsinger:
Dear Rick,
I have faithfully watched Top Chef Masters. Congrats on winning! I enjoyed the series and appreciated the respect teh chefs had for one another.
Do you have any TV shows airing in the Dallas/Fort Worth, Texas area? Please advise.
Sincerely,
Brenda Holsinger
Watauga, TX
Hi Brenda,
Thanks for watching! Our show, Mexico, One Plate at a Time will be airing in Dallas after September 12.
Rick
From Ed Kirkpatrick:
I want to congratulate Chef Bayless on his win on Top Chef Masters. I fantasize that someday I will be able to visit Chicago and tour your restaurants. I currently own a Bed and Breakfast, so it is hard to be able to take time away. Still, I dream.
Best wishes and thank you.
Ed Kirkpatrick
Please try to make it!
Rick
From Margaret:
I am so glad you won Top Chef Masters. It is refreshing to see someone who truly seems to be a "nice guy" win. Your talent and demenor are top knotch. After enjoying Frontera twice,I look forward to another visit-hopefully to Topolobampo next time.
Thanks for all of the kind words! let me know when you are coming in!
Rick
From Karen Sweat:
Rick - Congratulations on winning the Top Chef Masters Competition!!!! We watched the entire season and were thrilled when you won. Better yet, we already have our reservations for Frontera Grill (9/10) and can't wait. Well done!
k
Great!!! and thanks for all of the kind words!
Rick
From Kristen:
Great Job for Mexican food, Chicago and ours farm in the great Midwest on Top Chef.
K
Thank you for writing!
From Jamie Yates:
U made us proud,Excellent cooking skills & people skills. CLASSY the entire competition so no surprise that U took home the gold! I hope 2 eat at your restaurant. Watching your show, I always say..ohhh to be one of Rick's friends...how lucky they are! Congrats on being TOP CHEF MASTER!! OKIE PROUD!
Thanks...I know Oklahoma was behind me!
From Barbara:
Congratulations on your Top Chef Masters win! You definitely had my vote. Your wonderful cooking techniques coupled with such a warm personality & giving nature are very unique. I admire your calm,secure demeanor.It was such a pleasure to watch & listen to you each week. Barbara McAllister
Thanks for all of your kind words,
Rick
From Carlos Pecciotto:
Rick, Congratulations!!!!
You are "The TOP CHEFF MASTER"
Your cuisine is fantastic, your attention to details is second to none, and your personality is unique.
We love you and your food
Carlos & Ellen Pecciotto
You are fabulous to write this kind note!
Rick
From Lani Gonzalez:
I know this isn't the appropriate place to post but I just wan to say congratulations Rick on the Top Chef Masters win!!
As a Mexican-American I am grateful and honored you got to represent Mexican Cusine on the show.
Muchas Felicidades!
Gracias...and it is totally appropriate!
Rick
From Silvia Garcia:
Felicidades!I'm proud about how you represent our Mexican Food.The taste is so unique and I'm so proud to be Mexican.I will say you make me cry when you say VIVA MEXICO!,thanks for love the Mexican food is a honor.The Mexican food is the best that you ever try?Thanks again.Silvia Garcia.
All of it! and thanks for your kind words.
Rick
From David:
I am a retired chef getting ready to cater a retreat this weekend for my wife. I saw the PBS episode where you did Chocoflan and have been waiting for the opportunity to make it. My question – If you make it a couple days in advance, how well does it hold up?
Hi David,
You can prepare the chocoflan several days in advance. Just leave it in the pan that you baked it in and unmold it just before you're ready to serve.
Deb
From tom:
Hi, Rick:
Last Spring I saw your note posted here about the remake of the guacamole scoop that was soon going to be available on-line. Is it now available? what is the name of the on-line store to order?
thanks.
Hi Tom,
Actually I posted this information in our last newsletter. The original scoop is available thru Sur La Table on line for a limited time. Here's the link.
http://www.surlatable.com/product/rick+bayless+avocado+scooper.do?keyword=avocado+scoop&sortby=ourPicks
Deb
From Jill Barone:
Hi!
I would love to have the recipe for the "scarlet wave" hibiscus tea and limonada drink that you serve at Frontera. What a great non-alcoholic beverage for summer!
Best,
Jill Barone
Hi Jill,
Both these recipes are listed on our web site under drinks. Fresh Limeade and Jimaica Cooler.
Deb
From george klopp:
My wife and I love your show and try to use your recipes in our cooking. Unfortunately, we note that Channel 11 does not seem to carry your program anymore. Do you have plans to come back on 11 or other metropolitan stations during or near prime time in the near future?
Hi George,
Fear not, Season 7 of "One Plate" start in September. In the meantime, you can catch old episodes on WTTW Create channel.
Deb
From Adam :
Rick, as a long time fan and Chicago resident, I have to say that I always enjoyed seeing your Chicago Bulls mortar and pestle on your TV show and was pleased to see it in this past episode of Top Chef Masters. Thank you for not only honoring Mexico, but honoring Chicago.
Thank you for your kind note. I am really trying to bring it home for Mexico and Chicago! See you in the finals!
From Michelle S:
I saw the latest episode of Top Chef Masters and I really must know how you made those corn 'tamales' that were grilled?
Hi and thanks for watching! Please go to bravotv.com for the recipes from last nights episode. Also, check out root4rick.com and read my blog about the behind the scenes!
Rick
From andre:
i hope you win hope top chef masters i love mexican food cause im mexican. i love your twitter comments. i hope one day i can go to the frontera grill.
Thanks, I hope I win too!!! please check out root4rick.com and read my "behind the scenes" of the episodes. see you next week!
Rick
From Sarah Sapperstein:
I watched the episode with the vegan/gluten free/soy free meal for Zooey Deschanel and was disappointed at the negativity from the other chefs; I very much appreciate your ability to make tasty, beautiful, creative food, & worked within restrictions of the meal.
Thanks again,
Sarah
Chicago
Thanks Sarah,
It was a tough challenge. Please check out root4rick.com and you can read my blog about the behind the scenes stuff that happened. See you next week! Rick
