Multi-station Events: Restaurants - Rick Bayless

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.

Multi-station Events

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THE FRONTERA EXPERIENCE
Here's a sampling of what you may choose from for a multi-station event.

TACO STATION
Tacos al Carbón: served with roasted pepper rajas, guacamole, two salsas and handmade fresh corn masa tortillas.

Naturally raised skirt steak marinated with garlic and spices.
Organic Gunthorp chicken breast marinated with fruit vinegar, spices and garlic.
Tender portobello mushroom marinated with achiote and spice.
Gunthorp duck marinated with red-chile adobo.
Farm-raised catfish marinated with achiote and garlic.

Tacos de Cochinita Pibil: achiote-marinated Maple Creek Farm suckling pig roasted in banana leaves

MARISQUERIA STATION
Ostiones: our oysters are shucked to order and served with tomatillo-habanero "miñoneta", smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal.

Kumamoto (Hood Canal, Washington): world-renowned, small, plump and sweet with a buttery finish.
Nasketucket (Buzzards Bay, Massachusetts): sharp and briny with a sweet aftertaste.
Fanny Bay (Baynes Sound, British Columbia): crisp and complex with a long clean finish; lovely "oyster" flavor.

Ceviche Fronterizo: lime-marinated Alaskan True Cod with tomatoes, olives, cilantro, jícama and green chile; served on crispy tostaditas.

Ceviche Yucateco: steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jícama and cilantro.

Vuelve a la Vida: seaside cocktail of shrimp, ceviche, fresh-shucked oysters and avocado in limey, Tamazula-sparked cocktail sauce

DESSERT STATION
Frontera's chocolate pecan pie: with Kahlúa whipped cream.

Tartaleta de Limón Amerengada: Meyer lemon meringue tart with margarita "jellies".

Pastel de Tres Leches Almendrado: almond cake infused with "three milks" (evaporated, condensed and almond horchata) in a bed of almond praline.

Pastel de Chocolate "Nubes": bittersweet chocolate "chiffon" cake with dark chocolate ganache, salted cashew praline and toasted cashew ice cream.

Ate con Queso, Super-Lujoso: homemade fresh mango "ate", fresh coconut cheesecake, toasted almond butter cookie; fresh coconut-mango salsa.

Crepas con Cajeta: buttered crepes with homemade cajeta (goat milk caramel), toasted pecans, fresh fruit and sweet plantains.

OTHER STATIONS THAT MAY BE FEATURED

Guacamole and salad station
Barbacoa and carving station
Antojitos station—taquitos, sopes, quesadillas, tamales
Soup station
Cazuela station—moles, pipianes, braises

For more information contact:
Elizabeth Entwhistle, Event Planner
eentwhistle@fronteragrill.net
or 312.334.3662