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I just love surprises. Growing up,
my parents were always surprising us with one thing or another; it made life so special and
memorable. So, when I started producing
our For Her
Information episode featuring celebrity chef, author and restaurant owner Rick
Bayless, I had no idea what I was in store for.
I’m a big fan of his delightful series on PBS,
“Mexico, One
Plate at a Time with Rick Bayless”
so Iwas prepared for his energy and passion for food. However, I wasn’t
aware of how beautiful and extensive his personal city “garden” was. I
walked down the unassuming street, found the address and walked in to an amazing outdoor kitchen
surrounded by lush landscape (with a working garden, hundred’s of exotic plants and a fish
pond!).
The butterflies dancing around the plants were no match for the ones in
my stomach; I was so thrilled to be meeting someone who I admire for so many reasons, but seeing
that garden just blew me away. I guess, being a city dweller, I’ve gotten used to
seeing so many buildings, cars and “small” flower gardens, that seeing the Bayless’s
“private” garden made me feel very privileged and pleasantly surprised!
The morning we spent withChef Bayless was filled with
interesting information, genuine respect for the food we eat and the farmers who grow it and a sampling
of a delicious dish that we (kind of) helped prepare—I find it’s best to stay out of the
way when a master chef is in the kitchen!
We prepared and tasted an amazing dish called
Tacos de Quelites The main ingredients consisted of
sautéed greens (such as lamb’s quarters orred/green chard), onion, garlic, and olive oil
served in a freshly made corn tortilla topped with Mexican queso fresco and salsa.
Just send me an e-mail andI’ll forward the
recipe on to you! beth@forherinformation.com
One reason why the dish tasted so good was because we
were able to harvest the greens directly from the garden and
cook them immediately. A concept that is practiced daily in Rickand wife Deann
Bayless’ restaurants, Frontera Grill and Topolobampo.
“I
believe farmers are one of the mostnoble professions,”
said Chef Bayless.
So noble, that the Bayless’ established the The Frontera Farmer
Foundation in 2003 to attract support for small midwestern farms. Rick and Deann
Bayless, along with the restaurants’ staff, created the Foundation out of their concern for
struggling farmers and the importance of local produce to the vitality ofChicago’s culinary
culture.
Small local farms promote biodiversity
by planting a wide range of produce, are more likely to
operate using organic practices, and add immeasurably to the fabric of their communities by their civic
commitments, interactions with restaurant chefs and presence at farmersmarkets.
By their
artisanal (A skilled manual worker; a craftsperson) approach to agriculture, the freshness of their product and the variety of their offerings,
these farmers insure the highest quality food. Without these farmers, great local cuisine is
unreachable.
(Source:www.fronterakitchens.com/restaurants/foundation/)
Chef
Bayless points out that,
“sustainable agriculture
is a way of raising food that is healthy for consumers and
animals, does not harm the environment, is humane for workers and animals, provides a fair wage to the
farmer, and supports and enhances rural communities.”
Visiting Chef Bayless’ private garden that day opened my eyes even
more to the importance of supporting local farmers, eating fresh, organic food and making cooking
enjoyable for the entire family. It’s no surprise what we’re having for
dinner tonight!
To find our what’s cooking, check out one of Rick’s fantastic
cookbooks:
Authentic Mexican (William Morrow
& Co, Inc. 1987)
Rick Bayless’s Mexican Kitchen (Scribner1996)
Salsas that Rock (Simon &
Schuster 1998)
Mexico-One Plate at a Time (Scribner,Fall
2000)
Rick & Lanie’s Excellent Kitchen Adventures (Stewart,Tabori
& Chang 2004)
“Nothing great was ever achieved without
enthusiasm.”
Ralph Waldo Emerson in
Circles
All the Best Until Next
Time,
Beth Aldrich
Help us grow!! Pass us on to a
friend.
We welcome your story or ideas for
a future FHI Connection!
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