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.
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The Morales Roomprint-friendly versionNeed a place for a private powwow—but still want to please the palate? Got a hankering to throw a bash in Mexico, but can’t leave Chicago? Assigned the organization of your next client dinner? Well, think Frontera. Think our private Morales Room, a warm and spirited spot for gangs up to forty. Plus, over the next few months, you’ll see that spot make a pretty amazing transformation. Elizabeth Entwhistle’s the one to ask for at Frontera when you’ve got party needs. She’s the one who can set the right mood with music (Mambo anyone? Salsa or tango? Silence?), perhaps some flowers, and, of course, a pretty astonishing variety of classic dishes or new creations from our monthly changing menus. For a jaunty group (or one you want to loosen up), start with a parade of appetizers (chunky guacamole, fresh tuna seviche, cheese-and-epazote quesadillas, chicken taquitos), then offer your guests family-style platters of Montana Natural ribeye with salsa mexicana and cheesy chilaquiles, wood-grilled shrimp in roasted poblano cream sauce, tender young chicken in Oaxacan red mole. Plus platters and platters of practically everything the pastry chefs have whipped up. For a momentous celebration, lay out our Topolobampo five-course chef’s tasting menu for your guests—each dish paired with one of sommelier Jill Gubesch’s exhilarating wine matches, if you wish. We’re here to make it perfect for you. And easy. And unforgettable. For more information, contact Elizabeth Entwhistle at eentwhistle@fronteragrill.net or 312.334.3662. |
