Rick Bayless

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I'm asking you to make one more phone call or fill out one more very easy form 👉saverestaurants.com/email-congress/2 Tomorrow the Senate is set to vote on federal relief for restaurants. PLEASE contact your senators and urge them to vote YES.#ReplenishRRFF@IndpRestaurantssG
Closing in on 200,000 YouTube subscribers. Help me get there? youtube.com/rickbayless
Breaking out the grill? I recommend Achiote-Grilled Fish from Yucatán (aka Tikin Xic.) New video tutorial just posted 👉youtu.be/8Zxwxf-wbeAo9
This is the moment of great hope for any gardener
Welcome to the club, @stirfrygrace! Congratulations to Grace Young, @JuliaChildAward recipient! Thrilled to see your work as a writer, culinary historian & advocate for Chinese & AAPI communities recognized. @JuliaChildJCF #juliachildaward (photo: Dan Ahn)
Our popular "Bayless Garden" tours are back for summer 2022. We can't wait to share this incredible, lush slice of Chicago with you again 🪴 Details & tix:exploretock.com/topolobampo5Z
After our Mother’s Day brunch on Sunday, we got to try out the new Bronzeville winery where chef Whitney McMorris is turning out some great food (great wine & cocktail list!). Took our friend Kelly to buy balcony plants at Gethsemane, and Peking duck at BBQ King in Chinatown!
I can’t believe how lucky I am to share a life w these 2 remarkable mothers.& to have shared life with my mother and sister, who’ve passed on. I am so grateful for all those two taught me, all they inspired me to be, how they inspired so many to new heights. Happy Mother’s Day!
The happiest of happy birthdays to my remarkable daughter. I cannot put into words how lucky I feel to have you in my life, Lanie!
Thank you @cbschicago! Great piece on @impactculinary program in East Garfield Park. Super-proud of this new cohort, our first since relaunching the program after a hiatus. They’re thriving! cbsnews.com/chicago/news/c…
How I’m celebrating Cinco de Mayo: Puebla-Inspired Chicken Tinga Tacos. youtu.be/rK71_bLBu4M
Inflation costs, staffing woes, debt burdens. Restaurants are not out of the woods. #Act4Restaurants today & urge your Senator to vote YES to replenish the Restaurant Revitalization Fund. Call today: 202.224.3121 #ReplenishRRF twitter.com/indprestaurant…
Cattail Organics, Athens Wisc. Project: Covering costs for a combination farm tool (stone burier, conservation tiller & bed maker) designed to reduce tillage, minimize environmental impacts on soil, increase capacity for growing cover crops and increase profit and productivity.
I had a very busy weekend filled with lots of good cooking! Started off by making these salted cajeta sticky buns and olive oil-“poached” eggs with Parm & basil!
I get this question all the time from pretty much everyone: How did I end up here?  I figured it was time to make a video for you that lays out my path. youtu.be/4dq78heJK3w
No beautiful food in this video, just some of the nuts and bolts of running a sustainable restaurant. Happy Earth Day!
YOU make this happen. Thank you. You can always donate to the FFF here: e.givesmart.com/events/e43/
Three Brothers Farm, Oconomowoc, Wisc. Project: Construct a walk-in cooler to improve egg inventory management.
Three Bees Honey, Streamwood, Ill. Project: Purchase of 10 new beehives, along with supporting equipment and supplies to increase honey yields and expand pollination.
Sutter Produce, Sutter, Ill. Project: Install a walk-in freezer for storing homegrown and locally sourced fruit for jams, jellies, fruit butters and pie fillings.
Root & Sky Farm, Marengo, Ill. Project: Construct and install electric fence around the farm.
Rainfield Farm, New Carlisle, Ind. Project: High tunnel upgrades for year-round farming and upgrades to wash and pack area.
Mushroom Mike, New Berlin, Wisc. Project: Purchase of chamber sealer and freezer for bagged huitlacoche production.
Harrison Market Pastures, Rockton, Ill. Project: Build a subterranean walk-in cooler for cold storage & root vegetable storage.
Green Fire Farm, Monticello, Wisc. Project: Upgrading to single hoop building from portable pens for more efficient poultry pasture.
Garlic Underground, Crystal Lake, Ill. Project: Purchase of a tractor to plant more diverse garlic varieties.
Garlic Breath Farm, Elburn, Ill. Project: Construction of a roadside organic farm stand.
Fulbuschel Farm and Produce, Elburn, Ill. Project: Construction of a new 20’X100′ hoop house.
Dream Farm, Cross Plains, Wisc. Project: Purchase a milk transport tank and build a receiving room to transport milk from milk-house to micro-creamery.
Dream Apple Farm, Port Washington Wisc. Project: Purchase of a commercial grade apple peeler and slicer, electric food mill and commercial-grade food dehydrator.
Down River Farm, East Peoria, Ill. Project: Adding a high tunnel and adding more cold storage for storage of root crops.
Cow Creek Farm, Paxton, Ill. Project: Purchase of a mobile seed cleaning unit for community use, allowing farmers to save more of their own seeds, sell higher value crops and move toward direct marketing of their grain.
Chicago Patchwork Farms, Chicago, Ill. ✶✶✶✶ Project: Purchase of a walk-behind tractor for use at the group’s urban farms throughout the city.
Broadview Farm and Gardens, Marengo, Ill. Project: Purchase of a used box truck allowing for more distribution to more markets.
Are you ready to meet this year's crop of Frontera Farmer Foundation grant recipients? Let's start with @AvromFarm in Ripon, Wisc. They'll use grant money to convert two broiler range coops to laying hen range coops to increase egg production. MORE 👇k
After more than 2 years, we finally were able to reunite with my niece Gracie & nephew Lane. So many changes over these two years: birth, death, engagement, graduation. Together, we had the opportunity to celebrate it all, including Gracie’s birthday!
Live chat! Tonight 6 p.m. (central) at my @YouTube channel. Keep bringing those cooking questions! YouTube.com/rickbayless
New video 🎥 Inspired by the rajas con crema (roasted poblanos w. caramelized onions & cream) commonly found wherever homestyle tacos de guisado are sold. Add potatoes and greens and it becomes wonderfully substantial taco filling. Or toss with pasta! youtu.be/qydLo8i5qIs1
We had the great privilege to celebrate our dear friend of 45 years, Jewel Hoogstoel on her 90th birthday! Joie de vivre hardly captures her energy, enthusiasm, curiosity and great cooking! We threw her party @lanternrestaurant where everything was perfect.
For anyone else thinking spring, try this Herby, Spicy Tomatillo Salsa. Video + recipe: youtu.be/T-sCNn1TjnU
NEW: Topolo's Pre-Columbian Menu. We lay before you a banquet of native New World flavors. Reservations: exploretock.com/topolobampo
Retweeted by Rick Bayless
Started/going lengua tacos
Work with us! Develop your craft & work with dedicated, supportive crews. Opportunities for growth & education. Learn farm-to-table cooking and classic/contemporary Mexican cuisine. Pay range: $18-$24/hour depending on position & experience. Emai: hiring(at)fronteragrill(dot)net
An unbelievably great morning back in the @impactculinary kitchen. This eager cohort will receive 8 wks/professional instruction, then 4/wks of internship & mentorship from Chicago chefs. We can’t wait to get started again. More at impactculinary.org
Heartfelt 👏 to the@Frontera_Grilll &@topolochicagoo teams • Frontera has kept its @MichelinGuideCH designation as a "Bib Gourmand" & Topolo proudly retains its Michelin star. Both have earned those awards every year since they started, a testament to our staff's consistency.2
Still buzzing from the amazing, raucous night @Frontera_Grill raising money for Tracey Vowell of Three Sisters Garden (and our former Frontera chef) after a farm fire last month. Thank you @SarahStegner Jason Hammel, Darnell Reed, Greg Mosko & our generous guests 🙏D
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