Wednesday, October 22, 2014
Postcards from Bunny: Rick Bayless at Macy's
It's no secret that one of Bunny and Brandy's favorite things to do in Chicago is checking out the Culinary Council demos that happen every few months at Macy's on State Street. Bunny tries to attend them when ever she can make a quick jot into Chicago, but failing that, she will often send Brandy to watch the stars of the culinary world as they cook live and offer the crowd samples of their dishes so that she can take copious notes and report back to Bunny with the results.
So Brandy trotted down to Macy's on State Street early enough to grab a seat with a good view, and then enlisted the help of a nice young woman beside her to get Bunny on to the screen so she could watch as Rick Bayless entered the kitchen space. "Oh, it's just like watching his PBS show!" Bunny exclaimed, and Brandy hushed her, wondering briefly how she was going to keep her arm from getting tired holding up the phone the entire time.
Chef Bayless began by making a simple guacamole in the same sort of rustic Mexican cooking with a twist that he is famous for. "People often add too much lemon or lime juice to their guacamole because they think it will keep the avocado from going brown, and it will, but it also overwhelms the taste," Chef Bayless told the crowd. He also suggested serving the guacamole as cold as possible, even utilizing a thermionic container like a terracotta flower pot with an ice pack under it when leaving the dip out at a party. This particular guacamole he spiced up, so to speak, with serrano peppers, as he felt that jalapenos were inconstant in their heat levels, due to genetic manipulation. He also added a bit of sweetness and crunch with some fennel and green apple, which sounded odd, but as Brandy assured Bunny, actually tasted quite good.
After the demo, Chef Bayless stayed and signed copies of his newest cookbook, Frontera: Margaritas, Guacamoles, and Snacks (or "The three major food groups," as he put it), so Brandy dutifully joined the line after much begging from the tiny woman in her phone, but by the time she reached the front, Bunny seemed frozen with nerves and couldn't even manage to squeak a "hello" to her hero. "Don't mind her," Brandy said to a befuddled Chef Bayless, "I think all that talk of yoga gave her a mental picture her senses weren't quite ready for. She'll be fine in a bit."
The writers of this blog have been compensated by Everywhere Agency for the information contained in this post, but the opinions stated were not influenced.