CMN Video: Chef Rick Bayless at NY Times Travel Show, Part215 Jun 2008, Posted by in Uncategorized
Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.
A production of The Culinary Media Network. www.culinarymedianetwork.com