It's time for March's Monthly Featured Chef Event! The week each month where we go back and revisit one of our previous wonderful IHCC
Whether you cooked with us when this chef was featured,
or joined the fun later on, we hope you will enjoy cooking along with them this week.
March's Featured Chef: Rick Bayless
Note: Pictures in collage are from RickBayless.com, Stirring the Pot,
Couscous & Consciousness, & Kahakai Kitchen.
We cooked along with Rick Bayless at IHCC back in 2012 and he's a frequent go-to chef on our monthly Potluck weeks, whenever we are craving Mexican food, both for authentic dishes and those recipes with his creative spins. Rick Bayless is known for his anthropological approach to regional Mexican cuisine, reflecting in his PBS series "One Plate at a Time." An award-winning chef, the author of nine cookbooks, and owner of several successful Chicago restaurants and line of Frontera food products, Rick Bayless won our hearts with his many delicious recipes and we are excited to cook with him this week!
Make and post any Rick Bayless recipe (or recipes!) by Sunday, March 13th. If you cooked along with us, or have cooked with Rick Bayless before, feel free to share your favorite recipes in your post.
Please remember to link a
thumbnail image and leave a comment after linking so we don't
miss out on your dish.
New to IHCC? Need help linking up? Check out our Welcome page. If you have any questions please leave a comment below and we will get back with you.
If you missed out on our Ancient Grains theme
last week, be sure to click on the links and check out all the Ellie Krieger grain and seed-filled recipes that we shared.
*** New IHCC Featured Chef Announcement!***
It was a close race but the votes are in and Curtis Stone just squeezed through to become our next Featured IHCC Chef!
We will be finishing out the month with Ellie Krieger and begin cooking with Curtis from 4/4/16-10/2/16. April themes (featuring Curtis Stone) will be up soon and in a couple of weeks you'll see the look of the IHCC page change to reflect our new chef.