Frontera Farmer Foundation - Dinner Like No Other - 6/14/09

I attended the Dinner Like No Other portion of the Frontera Farmer Foundation Festival hosted last night by Rick and Deann Bayless at Frontera Grill/Topolobampo. It was a sold-out event attended by 150 persons, mostly Bayless groupies from what I observed.

The personable Bayless was very hands-on throughout the evening, moving from table-to-table schmoozing with the adoring crowd - many of whom seemed to have been loyal customers of his for the past two decades. The small farmers/purveyors the Foundation supports (approx. $600,000 in grants during the past 7 years) - and whom also supply the Bayless enterprises with produce/meat - were introduced. A silent auction was a component of the evening's events, also.

Dinner Like No Other Menu



Well-prepared, flavorful, fresh, high-quality, properly proportioned . . . are descriptions that quickly come to mind when I think about the meal.

The ancho-infused duck sausage dish stood-out for me. The chilled nettle and peppercress soup, with squid ink caviar seemed to catch everyone's attention. I thought the Alaskan King Salmon course the weaker of the night's offerings - and to my taste the salmon was slightly undercooked. In the pork cassoulet course - the slow-braised pork shoulder and the achiote-flavored white beans were the stars. The dessert of pistachio coral cake was a festive angel food cake-like tribute to the pistachio, but a bit too dry for my liking.

Each course was paired with a Chilean or Spanish wine. The cocktail upon arrival - strawberry margarita - was unusual, fresh and subtle - thoroughly enjoyable. Surprised I was, though, by the absence of Mexican wines from the pairings. The after-dinner añejo tequila from Tres Generaciones was smooth and a fitting end to the creatively-prepared dinner.

I left the restaurant with the impression that most of the people in attendance don't often eat Mexican food, or that they're unfamiliar with the cuisine and other restaurants in the city noted for its preparation, but, rather, that they're fans of Bayless and enjoy what he serves . . . whatever that may be. It was a love-fest of sorts and Bayless and his family were set aglow in the adoration.

The food was enjoyable as was the evening generally, and in particular being in the presence of the 10 or so people who graciously invited me to sit at their table instead of sitting by myself somewhere in the corner of the room.

Bill wrote:... It was a sold-out event attended by 150 persons, mostly Bayless groupies from what I observed.

Bill wrote:I left the restaurant with the impression that most of the people in attendance don't often eat Mexican food, or that they're unfamiliar with the cuisine and other restaurants in the city noted for its preparation, but, rather, that they're fans of Bayless and enjoy what he serves . . . whatever that may be. It was a love-fest of sorts and Bayless and his family were set aglow in the adoration.

Thanks for this. I thought about going, but never pulled the trigger. I'm curious about the two quote above, though. Could you give some examples about how you came to these conclusions?

Darren72 wrote:I'm curious about the two quote above, though. Could you give some examples about how you came to these conclusions?

I listened to the conversations taking place around me, and around the room(s) as I moved back and forth - and observed, also, the body language/physical reactions when Bayless addressed those who'd assembled and when he was moving from table-to-table greeting people.

My impression is that the restaurants attract people the majority of whom are not so much interested in the cuisine of Mexico as they are in being in the temple of Bayless and his notoriety. They seek bragging rights and are willing to pay to acquire them - even though they may not fully appreciate or understand the meal they consume.

Some people have the type of personality - evoke an aura around them and an attractiveness - to which people are particularly drawn and I believe Bayless is one such person. The man is charismatic. I would not be surprised to learn he'd participated in one of Werner Erhard's est training programs in years-past.

There are diners (and probably were some in the crowd last night) who are familiar with Mexican food or Mexico and who patronize the restaurant(s) because they appreciate the interpretation Bayless gives to the cuisine and the quality of the ingredients being utilized. I'm suggesting, however, that the latter group is probably in the minority amongst the patrons.

Any business will be gratified to have such a level of devotion as the crowd present last night provides to Bayless and his family and I've no doubt he works very hard to please them.