Red O Mexican Cuisine by Rick Bayless

Red O Restaurant Mexican Cuisine by Rick Bayless features authentic Mexican cuisine as well as lighter California-style dishes. Named one of America’s “Best New Restaurant’s” with the “Best Design” by Esquire magazine in 2010. Chef Rick Bayless Most people know him from winning the title of Bravo’s Top Chef Master, beating out the French and Italian chef’s with his authentic Mexican cuisine. His highly rated on going series, Mexico-One Plate at a Time can be found on tv sets coast to coast, as well as his award winning six cookbooks. Chef Bayless’ second book, Mexican Kitchen won the Julia Childs IACP cookbook other the year award in 1996, and his fourth book, Mexico-One Plate at a Time, won The James Beard Best International Cookbook of the year award in 2001. His side by side award-winning other restaurants in Chicago were founded in 1987: the casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year grants are given to local farmers for capital improvements to their local farms. In 2007 he was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his work with local farmers. Chef Bayless and his team also launched Frontera Scholarship: a full tuition scholarship that will send a Mexican American student to Kendall Culinary College to study culinary arts. Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year