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Posts by ChefCraig

Rick, Thank you for your understated sense of humor and your abundant knowledge on all that is great. For those who have yet to experience Poblano peppers roasting in a cage - 50lbs at a time, you have not experienced anything. The smell of fresh roasting chilies is an experience that is second only to those shared with your lover. I have often thought of moving to Hatch, New Mexico to be closer to the fire that kisses the chiles. For those of you that have been...
Rick, I am a longtime fan and have worked with your recipes as a chef with Whole Foods Market here in Michigan. On my first trip to Chicago, my only goal was to eat at Frontera Grill. After a long day of meetings and straight from the airport, I walked/ran from the Gold Coast area to Frontera. I managed to get the last bar seat (closest to the restrooms), still carrying my carry-on bag. I had the greatest meal ever and have made it a point to sit in that seat at least...
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