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Tortas Frontera has landed in Terminal 3
 
Tortas Frontera is now open in the American Airlines wing of Terminal 3 by Gate K4. Same great menu and if you haven't had the time before your flight to get over to the United terminal, you now have one of your own.  Stop by and see what the buzz is all about.


Grant Applications Now Available

The Frontera Farmer Foundation grant application is now available. Grants are awarded to family farmers for capital improvement projects. More information on the eligibility requirements are on the web site. All applications and accompanying paperwork are due by February 28, 2012. The grants will be announced on March 31, 2012.


Macy's Culinary Council Holiday Cookbook

Available at all Macy's stores and on their web site. It retails for $24.95 and features Rick's family Christmas dinner recipes plus recipes from the other 12 Culinary Council chefs.


On the Menu @ Frontera

Pato en Mole de Calabaza
Red chile-rubbed Gunthorp duck breast with pumpkin mole, spaghetti squash, grilled onions, brussels sprouts and toasted pepitas. Yum!


Create Jobs for USA.org

Starbucks and Opportunity Finance Network have joined forces to provide funding for small businesses in the USA. The Starbucks Foundation has donated the first $5 million to start the fund and 100% of your donation will help create and sustain jobs in underserved communities.
Every $5 you donate translates into $35 worth of funding. This is truly a grassroots effort to help create jobs. You can make your donation at any participating Starbucks store or through the web site.


December 2011  |  From Deb's Test Kitchen
You know those people that you love to hate? The ones that gloat because they've finished their holiday shopping before Thanksgiving? Well, I used to be one of them. For years, I've had all my shopping done way ahead of time, mostly because I don't like crowds and I'm a fanatic about getting the exact thing that I'm looking for. Well, this year, time got away from me and not only am I forced to shop late, I'm really behind the eight ball since I'm still trying to figure out my gift list.

Just in case you find yourself still struggling to come up with that perfect gift, I thought I'd share some of my favorite kitchen equipment must-haves. I consider these items  investment pieces, high quality products that you won't have to replace for many years to come.

All Clad Cookware: The sizes I use the most are the 10 and 12-inch non stick skillet, 4 quart saucepan and the 12 quart stockpot.

Epicurean Cutting Boards: These are my favorite cutting boards by far and they are available in different sizes.  We've been using them in the test kitchen for the last five years and they have held up beautifully.

KitchenAid Stand Mixer: There are three sizes that I would recommend, depending on what kind of baking you'll be doing. Either the Artisan series, the 5 Plus or the ProLine 6.

Knives: The three knives I use everyday are a Chef knife, paring knife and a bread knife. There's no substitution for having good knives, however this isn't a present I would pick out for someone. My suggestion is to either take them shopping or get a gift certificate since the right knife is the one that feels comfortable in terms of the construction, grip and  weight.

Le Creuset 13 Quart French Oven: My favorite pot for soups, stews and roasting. It comes with a lifetime guarantee and since it's porcelain coated cast iron, it heats evenly and works equally as well on the stovetop or the oven.

VitaMix Blender: A truly amazing blender that can handle making everything from salad dressings to chile purees to hot soup to creme anglaise.

Stocking Stuffer:
  Spices from The Spice House. This is a family owned business that has 5 locations in the Chicagoland area. If you're in the area, it's worth a trip to the store, (you'll be able to smell the store from at least a block away). If not, shop their internet site. Not only do they have an amazing selection of herbs and spices, they also have many custom blends for sale. They offer much fresher products than are available in grocery stores and you can buy smaller quantities so that you can replace them in a timely manner.


Join us for New Year's Eve

Frontera Grill Package includes a sampler of 4 appetizers, choice of entree and choice of dessert for $85* or $95* for the last seating which includes a champagne toast for those here at midnight. Children 12 and under $45*.

Topolobampo Package
includes a 5 course tasting menu (Vegetarian tasting available) for $115* or $125* for the last seating which includes a champagne toast for those here at midnight. Children 12 and under $60*. Wine pairings are also available for an additional $70.

There'll be live music all evening and reservations must be confirmed with a credit card by Tuesday, December 28th. Call 312-661-1434 for reservations.

* Beverages, tax and gratuity are not included in the packages.


Recipes from Deb's Test Kitchen

So, being in the holiday spirit, I thought I would share two cocktails that are from our bar menu. The drink on the left is our Jamaica Sangria and the one on the right is our Cafe Tacuba Cocktail.

The sangria used lime and orange segments for the fruit component. The Cafe Tacuba is equal parts of blanco tequila, Kahula, espresso and half and half.

The last recipe is one that Rick demonstrated at the Green City Market just before Thanksgiving. It's based on a recipe from the Rick and Lanie cookbook - Apple Struesel Muffins with a Cajeta Drizzle. They freeze well so it's something you can pull out of the freezer for an easy breakfast addition during the holidays.


Gadget Adventures

I first saw these coasters in a Container Store catalog and had to try them out. These Grip Coasters by Umbra are made from silicone and they're dishwasher safe. The coasters were designed to fit most cans, bottles, stemware bases and straight-sided glasses. The six colors will help identify drinks and a package of 6 is $7.99. They're available at the Container Store or through their web site.


Winter Vacation

Frontera, Topolobampo and XOCO will be closed for our annual vacation from January 1st through January 9th.  See you on January 10th.


Deb Silberstein
Test Kitchen Director/Web Site Culinary Director
newsletter@fronteragrill.net

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449 North Clark Street Suite 205 | Chicago, IL 60654 US