Please join (partner) for a Virtual Cooking Experience
with Tony Boloney!
Date:
Time:
Please scroll down to register.
Small Business Virtual Cooking Experience
Tuesday, December 16th, 2025
6:00PM - 7:00PM CST
We are excited to have you join us for our Virtual Cooking event!
Please register below by Friday, December 5th to receive your ship kit.
PLEASE NOTE:
By registering for this virtual event, the event kit containing perishable items must be received by the applicable date to ensure freshness for the event on Tuesday, August 5th.
Zoom Meeting Information
Click here to join the zoom meeting
Meet Chef Rick Bayless
Rick Bayless is a celebrated American chef best known for his mastery of authentic Mexican cuisine. He rose to national fame after winning Top Chef Masters and hosting the Emmy-nominated PBS series Mexico: One Plate at a Time. Bayless has authored nine influential cookbooks, earning major honors including James Beard and Julia Child awards.
In Chicago, he operates several acclaimed restaurants: Frontera Grill, Topolobampo (a Michelin-starred fine-dining restaurant), and the fast-casual Xoco, along with Bar Sótano, created with his daughter. His Tortas Frontera and Tortazo concepts extend his food to airports and major cities, while his Frontera-branded grocery products are sold nationwide. He also runs Frontera Cocina at Disney Springs.
Bayless is deeply committed to philanthropy. Through the Frontera Farmer Foundation, he has awarded nearly $2 million in grants to support small Midwestern farms, and he funds an annual culinary scholarship for a Mexican-American student. His contributions have earned him numerous accolades, including seven James Beard Awards and Mexico’s prestigious Order of the Aztec Eagle.
Beyond cooking, Bayless explores the arts—co-creating the immersive theater production Cascabel—and even won a Chicago celebrity dance competition. He continues to mentor chefs, create educational content, and champion high-quality, sustainable food.
Chicken with Roasted Tomatillos, Poblanos & Potatoes
This preparation has been a long-time staple for its balance of familiar comfort and distinctly Mexican character. It features chicken simmered in a classic roasted tomatillo sauce enriched with green chiles, creating a tangy, aromatic base. Waxy boiling potatoes contribute a satisfying texture that complements the braised meat. The result is a dish grounded in uniquely Mexican flavors, yet broadly appealing, as it essentially presents a flavorful interpretation of “meat and potatoes.”
Ship Kit Includes:
Fresh Poblano Chiles
1 1/2 lbs. Small Potatoes
Salt
Vegetable Oil or Olive Oil
2 lbs. Bone-In Chicken Thighs
Roasted Tomatillo Sauce Base
Chicken Broth
Epazote Sprigs
Cilantro Leaves
Sustainable & boutique crafted ingredients of unmatched value, curated by their in-hour well-revered Chefs.