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...

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...