Welcome back! We have lots of
things to share with you this month. Our newest test
kitchen recipes, Rick's appearances, a
profile on one of last year's Frontera Farmers Foundation
recipient... plus much more.
Check it out.
Peeks into the chef's inspiration: This
fabulous dessert is part of the new Celebration Tasting menu this
month in Topolo. De Blanco a Negro which consists of two
ultra-creamy cremas: dark chocolate with Kahlúa and macadamia, and
white chocolate with Yucatecan Xtabentun liqueur. Check out
thismenu, plus all the
new dishes on the Frontera
Dates and places Rick will be appearing: Rick
is traveling around the country this month promoting our PBS show
"Mexico - One Plate at a Time," and helping local PBS stations
raise money during their pledge drives. He'll be on-air at
MPTV in Milwaukee on March 7th, KETC in St. Louis on March 14th and
UNC in Research Triangle Park, North Carolina on March 22nd.
In addition, he's competing in a dance contest at the 4th Annual Dancing
with Chicago Celebrities Benefit, which is
being held at the Hyatt Regency on March 13th. Click on this
link, if you'd like to
make a donation to this worthy cause.
show is coming to Chicago this month and Rick
will be there on March 23rd for a demo and book signing.
Profiles of Frontera Farmer
Foundation recipients. Here's a truly
inspiring story about what two young men can accomplish. Meet
Justin Kilgus, who along with his brother Trent, are the owners
of Pleasant Meadows Farm in Livingstone County,
Illinois. They started their business about three years ago
with three boer goats when Justin was just 14 and Trent was
12. They applied to the
year for the money to expand their business. They used that
money to construct a covered 40 x 64 foot building for
the goats. They now have a herd of 80 goats. The
building allows them to not only be more efficient, but also more
profitable. Way to go!!
Our next Farmer Foundation benefit is Sunday, June 14th.
I'll update you about details starting in May's newsletter.
Kitchen gadget adventure. My new fav is the Oxo hand-held
mandoline. Easily adjustable for slices
in three thicknesses just by turning a knob. The food holder
protects your fingers and also doubles as a blade guard when
not in use. The bottom has a soft foot which allows it to
hook over a bowl. Food glides easily over the stainless steel
blade, which makes for uniform slices faster and easier than you
can accomplish with a knife. It fits easily in a drawer and
is available wherever Oxo products are sold for under $20.
Our Library. Check out
Nick Malgieri's newest
book "The Modern Baker:
Time-Saving Techniques for Breads, Tarts, Pies, Cakes and
Cookies". It's filled with 150 easy to follow,
step-by-step recipes. I haven't baked any of the
recipes yet, but I have post-its throughout the book with all the
recipes I'm dying to try.
Cocktail time. Try this
month's cocktail Paloma
Rosa, which is based on a classic Mexican
cocktail. We've paired it with our newest collection of
brunch recipes. Let me know what you think.
Blog Q &
Q: We are so
envious of your avocado scooper/masher tool. We have searched the
internet and all sources are sold out. Any idea how we might
find one? Or, is there a chance that you might be offering such
gadgets in your Frontera line?
A: I’m sorry to
say that the avocado scoop is no longer being manufactured.
It's a long and convoluted story, but the short version is that our
partner for this specialty line was Copco/Wilton and in the 1 ½
years that the line was available, the company was sold several
times. During the last sale, the decision was made to no
longer market our product line. We’re in the process of
looking for a new partner, so that products like the avocado scoop
and the chile roaster will be available again.
New Recipes from the Test Kitchen. Hope you
enjoyed last month's Valentine's recipes. This month we
tackled make-ahead brunch dishes. Check out our new
recipes for Mango Stuffed French
Toast, Smoked Salmon with
Mushrooms and Poblano Bread Pudding, and
our version of a Potato
Sustainability. This is a huge topic that
covers many areas, but one that is very close to our hearts.
One aspect of sustainability is supporting local
farmers. Check out Local
Harvest.org web site. It does a great job
of identifying local farmers, their products, CSA, events in your
area, etc. across the U.S.
Chicago Restaurant Week. Come to Frontera Grill
and Topolobampo for a pre-fixe lunch now extended
through March 13th!! A lunch only special 3
course menu is available for $22 per person. (Does not include
beverage, tax or gratuity.)
Well, that's all for this month, and as they say in the trades,
keep those cards and letters coming.
Test Kitchen Director/Web Site Culinary Director