TITLE

The poblano child

AUTHOR(S)
Cassell, Deborah
PUB. DATE
November 2007
SOURCE
New Products Magazine;Nov2007, p72
SOURCE TYPE
Trade Publication
DOC. TYPE
Interview
ABSTRACT
An interview with Rick Bayless, chef and owner of Frontera Grill in Chicago, Illinois, is presented. When asked about the most popular dishes at Frontera Grill, Bayless mentions ceviche and the guacamole. He discusses the inspiration for the Frontera brand food line. Bayless also talks about his favorite foods.
ACCESSION #
27425871

 

Related Articles

  • THE HOUSE THAT RICK BUILT.  // Garden Design;Aug/Sep99, Vol. 18 Issue 5, p68 

    The article profiles restaurateur Rick Bayless of Mexico. Bayless owned two restaurants, the Frontera Grill, which opened in 1987 and Topolobampo, which started operation in 1991. He wrote cookbooks which include "Authentic Mexican: Regional Cooking From the Heart of Mexico," "Rick Bayless's...

  • Hot Zone. Kagan, Wendy // Organic Style;May/Jun2002, Vol. 2 Issue 3, p32 

    Focuses on the authentic and organic Mexican ingredients introduced by chef Rick Bayless and his Chicago, Illinois restaurants. Names of the restaurants; List of his other properties.

  • Food and drink: News and updates.  // India Today Travel Plus;May2012, p9 

    The section offers news briefs on culinary events as of March 1, 2012. Bow Barracks, the first Anglo-Indian restaurant, opens at Indiranagar, Bangalore, India. Celebrity chefs Rick Bayless and Michael Chiarello will do cooking demonstration at Cooking for Solutions on May 18-20 in Monterey,...

  • Top Chef. Corcoran, Steffie // Oklahoma Today;May/Jun2008, Vol. 58 Issue 3, p91 

    An interview with James Beard award winner chef Rick Bayless of Oklahoma City is presented. It notes that his career started in his family's Hickory House restaurant in the state. When asked if he still cooks any of their family restaurant's recipes, he states that has a Hickory House barbecue...

  • Mexican Master. Tyson-Jones, Dyrinda // Oklahoma Today;Jan/Feb2011, Vol. 61 Issue 1, p26 

    The article features chef Rick Bayless, a native of Oklahoma City, Oklahoma, who loves Mexican cuisine. He states that he was always fascinated with Mexico and he believes that it is the culture that speaks to him the loudest. He mentions that he was very interested in food and he worked in his...

  • Rick Bayless.  // Aperture;Spring96, Issue 143, p67 

    Presents an interview with chef Rick Bayless on his views about food and cooking. Favorite food; Relationship with food; Dumbing of the American palate; Artistic element in the role of a chef.

  • COEX 2006 puts the focus back on food. Parseghian, Pamela // Nation's Restaurant News;3/20/2006, Vol. 40 Issue 12, p49 

    The article reports on the 2006 Chain Operators Exchange conference that was held from February 26 to March 1 at the JW Marriott Desert Ridge Resort and Spa in Phoenix, Arizona. The title of the conference was "Food Flavor Menu," produced by the International Foodservice Manufacturers...

  • NTF names Rick Bayless Turkey Trendsetter.  // Nation's Restaurant News;9/18/2006, Vol. 40 Issue 38, p66 

    The article announces that the National Turkey Federation has selected Chicago, Illinois chef-restaurateur Rick Bayless as its most Turkey Trendsetter. Bayless has attracted national attention for presenting authentic Mexican cuisine in a contemporary light at his two restaurants, Frontera Grill...

  • THE HOUSE THAT RICK BUILT.  // Garden Design;1999 Garden Design Show, p58 

    The article profiles Rick Bayless and features his restaurants Frontera Grill and Topolobampo and cookbooks such as Authentic Mexican: Regional Cooking from the Heart of Mexico, Rick Bayless' Mexican Kitchen: Capturing the Vibrant Flavors of a World-class Cuisine, and Salas That Cook. It also...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics