Rick Bayless

@Rick_Bayless

Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

Today is glorious (balmy) in Chicago. Our microgreens production is in full force outside now.

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2258 days ago

Today is glorious (balmy) in Chicago. Our microgreens production is in full force outside now.

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