What We Eat


	Exact Match

Desert Island Dinners

What We Eat welcomes Chef Rick Bayless to our desert island.

Rick Bayless shares his enthusiasm for Mexico and Mexican food in the widely popular PBS television series, Mexico- One Plate at a Time . Creating regional Mexican dishes and embroidering these dishes with folklore and history, Rick and Frontera Media Productions have created an experiential odyssey through a cuisine as culture. Jacques Pepin says of the accompanying book "In Rick Bayless's Mexico--One Plate at a Time, you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must."

Rick and his wife Deann, had previously dedicated over 6 years to culinary research in Mexico, culminating in 1987 with the publication of his now-classic Authentic Mexican: regional cooking from the heart of Mexico (Morrow) which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable." Released in 1996, Rick Bayless's Mexican Kitchen: capturing the vibrant flavors of a world-class cuisine , has been similarly embraced, including having been chosen Best Cookbook of the Year by IACP Julia Child Cookbook Awards and the Chicago Tribune. In 1999, the Baylesses along with JeanMarie Brownson released Salsas That Cook

In 1987, the Baylesses opened the colorful, vivacious Frontera Grill in Chicago, specializing in contemporary regional Mexican cooking. In 1989 came the earthy, elegant Topolobampo, one of America's only fine-dining Mexican restaurants. Both restaurants have received many awards and distinctions.

You can find out more about Rick, their restaurants, cook books and Frontera Foods line of authentic Mexican prepared food products at FronteraKitchens.com

Now read about Rick's Desert Island Dinners experience:

WWE: Rick Bayless, thank you for joining us for Desert Island Dinners at What We Eat
Rick Bayless: Thank you!

WWE: OK, a quick breakfast question, how do you like your eggs cooked?
Rick Bayless: Poached

WWE: Imagine that we whisk you off to a desert island. You are allowed one meal and one drink, but it has to be the same one every day. What would you choose?
Rick Bayless: Black bean soft tacos with salsa Mexicana and a green salad. To drink--campari & soda.

WWE: We are pleased to tell you that we have decided to build a restaurant on your desert island. Unfortunately, Mexican food is not available on the island. So to you, our only customer, what type of food would you like us to serve?
Rick Bayless: Thai.

WWE: Is there any restaurant that you'd like us to model ours after? Remember, you have to eat here every single day!
Rick Bayless: Baan Suan in Chiang Mai, Thailand

WWE: As a special thanks to you for visiting our island, we will bring you a bag of goodies - what 5 food items would you like us to pack?
Rick Bayless: Cashews, La Maison du chocolat chocolates, El Tesoro Silver Tequila, Garretts caramel popcorn (on Michigan Ave. in Chicago), Oaxacan String Cheese.

WWE: And we can't let you leave the island without making something extra special, so what Desert Island Dessert would you like us to make you?
Rick Bayless: Fresh peach pie (crispy, flaky crust) with caramel-cinnamon ice cream (spiked with brandy)

WWE: Thank you very much Rick for supporting What We Eat and for sharing some food fun with all the foodies out there!

Read previous months' Desert Island Dinners interviews :

Chef Caprial Pence
Chef Michael Chiarello
Chef Anne Willan
Professor Michael Howe