Sunday, May 30, 2010
Tonight's Birthday BBQ
I am still training, but one night isn't going to kill me...
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Sunday, May 23, 2010
Saturday, May 22, 2010
Thursday, May 13, 2010
Chicago-chef Rick Bayless Tapped to Prepare Next State Dinner for President of Mexico
I'm really never in the Windy City, but I know Rick Bayless from my mild fascination with chef life and unhealthy addiction to Bravo reality shows--more specifically Top Chef and Top Chef Masters. Apparently, he runs a stellar Mexican place in Chicago that the Obama's favor and is quite the culinary star. So, it makes sense that he has been selected to prepare the state dinner for President Felipe Calderon of Mexico. On the show(s), he has the most cheerful disposition and seems like he knows his stuff...
According to the New York Times,
"Officials said no to Mr. Bayless’s request that he be allowed to make two or three long-simmering, complex sauces ahead of time and ship them frozen to the White House where they could be tested. So Mr. Bayless and crew will be coming to Washington two days earlier than planned to begin preparing a 28-ingredient Oaxacan black mole."
Neato!
If you read the article, it mentions something about "pyramid plating style". I have absolutely no idea what that means. Anybody out there know? Google didn't seem to know either
Via: NYTimes.com
According to the New York Times,
"Officials said no to Mr. Bayless’s request that he be allowed to make two or three long-simmering, complex sauces ahead of time and ship them frozen to the White House where they could be tested. So Mr. Bayless and crew will be coming to Washington two days earlier than planned to begin preparing a 28-ingredient Oaxacan black mole."
Neato!
If you read the article, it mentions something about "pyramid plating style". I have absolutely no idea what that means. Anybody out there know? Google didn't seem to know either
Via: NYTimes.com
Saturday, May 8, 2010
Sunday, May 2, 2010
Fish en Papillote
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Saturday, May 1, 2010
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