Rick Bayless has been asked to prepare the elegantly balanced, many layered Mexican food for which he has become famous at the [White House State] dinner on May 19 that will honor President Felipe Calderón of Mexico.- NY Times, May 11, 2010
So why Bayless? and what’s his relationship to Mole’?
Here’s a couple of interesting things we dug up on Local Food afficianado, Chicago Chef Rick Bayless:
For six seasons, the critically acclaimed series Mexico – One Plate at a Time has brought to life the foods, the flavors, the stories and the fun of Mexico for public television viewers. In each episode, beloved chef, and culinary adventurer, Rick Bayless, effortlessly tosses together cooking demonstrations, cultural musings, exotic locations, ideas for home entertaining and a generous helping of off-the-wall surprises to create a whole new kind of cooking show that mirrors the thrilling diversity and depth of Mexico. Now, Frontera Media Productions proudly announces Season 7— Mexico City Live! *Editor’s Note, this premiered September 2009
Mole’ and Bayless
There’s a magical Mojo de Ajo sauce that’s culinary gold on everything from popcorn to pasta; a luxury guacamole bar that offers a whole new do-it-yourself way to entertain; an authentic, made-ahead Chicken in Mole for a crowd, and much more.
Rick’s world-renowned restaurants, Frontera Grill and Topolobampo, are where he and his chefs reinvent classic Mexican dishes in fresh new ways. He makes a signature sous-vide Carnitas and a dazzlingly decadent Pan-Seared Lobster with Truffles and Pata Negra Ham.
Bayless is a local food fan, but says that he doesn’t expect to get to cook with many local foods when he prepares the White House State Dinner next week.
We hear that Topolobampo is a very popular Chicago eatery. It’s also Green!
Frontera Grill & Topolobampo awarded 3 Star Certification by Green Restaurant Association
“Rick Bayless has long been a supporter of The Green Chicago Restaurant Co-op (GCRC.) As part of their “Guaranteed Green” program Frontera Grill and Topolobampo became certified as a Green operating restaurant. Using their transparent certification standards, the Green Restaurant Association assessed our food purchasing, waste management, energy use and efficiency, water conservation practices, cleaning chemicals, and more to determine how our environmental accomplishments measured up within their program.”