Rick Bayless Lives the High Life
By Chuck Sudo in Food on Feb 18, 2008 2:00PM
The New York Times Magazine ran an interesting interview yesterday with Frontera Grill's Rick Bayless, with accompanying photos taken at his Bucktown home. Bayless cops to not cooking Mexican at home, which makes sense since he's around it five days a week at Frontera and Topobolampo. Bayless also grows a substantial amount of the produce for Frontera - about $25,000 worth - in his backyard, which is in line with his localvore sensibilities.
We couldn't help but feel the slightest tinges of envy, however, when he said that he was looking to have a Thai day bed custom made to fit his queen-sized mattress. "It will be kind of expensive," he said.