"What is the relevance of the Mexican pantry in modern cuisine?" asked Rick Bayless of a crowd of about 60 or 70 people assembled lecture-hall-style in front of a test kitchen area at Kendall College on Saturday morning. The chef of Frontera Grill and Topolobampo was leading an all-day session on Mexican cuisine in fine dining called Modern Mexican, or Mod Mex for short, an adjunct event to the upcoming Chicago Gourmet festival in Grant Park at the end of the month.…
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