Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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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

From Gary:

Some recipes such as the World's Greatest Chili call for ancho chiles. The grocery stores where I live carry dried chile pods. With these chiles, do I skip the roasting step and just soak the chiles?

Thanks

Hi Gary,

All dried chiles should be toasted first before soaking as toasting brings out their flavor. Here's Rick's method for toasting dried chiles. Open up the chiles, remove the seeds and veins. Toast them in a dry skillet over medium, pressing them, flesh side down, flat against the hot surface for about 10 seconds with a metal spatula until they are aromatic and have lightened in color a little; flip and toast the other side. Place the chiles in a bowl, cover with hot water, weight with a plate to keep them submerged and let rehydrate 30 minutes. Drain, discarding the water.

Deb