Rick Bayless at Macy’s Culinary Council Orlando Photo by LMB

A few weeks ago, I attended Macy’s Culinary Council in Orlando, FL featuring Top Chef Rick Bayless. Rick was on a book signing/culinary demo tour for his latest hot cookbook Fiesta at Rick’s Fabulous Food for Great Times with Friends.

At 12:15, I took a front row seat for the 1 pm show. Larry shopped and I sipped Rick’s Favorite Summer Soft Drink Agua Fresca, an uber sweet watermelon concoction, fiddled with my camera and perused Rick’s newest cookbook. Happily, I would get it signed by Rick after the demo. I watched a slide show presentation of the Top Chefs on Macy’s Culinary Council who gave kitchen tidbits, like an amuse bouches. See the list below*.

Rick Bayless is laid back and yet the consummate professional. Bacon sizzled in a small skillet while Rick sliced red onion, peeled garlic and prepared his mise en place. When the show went live, he joked and teased the 100+ crowd as if we were in his own back yard instead of on a make shift stage under florescent lights. He dished about his mid-west upbringing in Oklahoma City and how at 14 years old, he convinced his parents (who never traveled) to go to Mexico City. Rick fell in love with the culture and felt completely at home.

Rick created a bacon-and-tomato guacamole offering a few tips for the crowd. Check the avocado for ripeness at the bulb end and make sure that the “button” or little bit of stem is still intact when you buy. Try flat leaf parsley instead of cilantro. Always use white onion for Mexican dishes. To eliminate the transfer of onion to all ingredients, rinse with water after chopping. Use a wet, chilled ceramic flower pot to nestle the guacamole in when serving.

Achiote Shrimp Photo by LMB

Rick prepared Achiote-Seared Shrimp with Quick Habanero-Pickled onions. He blended an achiote marinade for the shrimp, and using a flat skewer and a misto oil sprayer, he speared the shrimp and pan seared them for about two minutes on each side. He served them on a piece of banana leaf that he scorched over a flame to burn the edges and then topped the shrimp with the pickled red onion and super skinny habanero slices. A squeeze of fresh lime and chopped flat leaf parsley completed this dish creating an “expression of culture,” according to Rick.

Additional tips from Rick included a mention of his favorite cheese-Romano Cheese. His favorite seafood sources-Alaska and Vera Cruz and finally his last tip about stale corn tortillas (something everyone can relate to). Steam stale corn tortillas in a microwave at full heat in completely wet double-layer paper towels for one minute. Let sit for two minutes.

And then we ate, and it was good.

*All chef profiles from Macy’s Culinary Council including recipes can be found here.

Govind Armstrong. California Cuisine & Asian-Latin Fusion. Stay flexible for farmer’s market ingredients.

Rick Bayless. Premium Mexican. Adapt a little and master a few classic dishes.

Elizabeth Brown. Menu development & Home Cooking. Pick your battles. If you find a great pesto-use that for your chicken.

Cat Cora. Mediterranean, French & Italian. Keep it simple. Be adventurous. Have fun.

Tom Douglas. Seafood & Pacific Rim Cuisine. Use the freshest seafood.

Tyler Florence. Classic American & Global Flavors. Use a 10″ non-stick skillet and have a great stock pot.

Gale Gand. Desserts & Chocolates. Use quality ingredients.

Dave Liebermann. Quick & Easy American. Let your ingredients shine.

Andrea Immer Robinson. Wine & Wine Pairing. Buy thin lipped stemware.

Marcus Samuelsson. Scandinavian, African & Sushi. Commit to cook 2-3 x’s per week and try one ethnic restaurant per week.

Tim Scott. Macy’s Executive Chef and Midwest Heritage. Season well before you cook. Use quality ingredients.

Nancy Silverton. Pastries, Breads & Sandwiches. Don’t have expectations on your first loaf of bread. Learn and understand yeast before you bake.

Ming Tsai. East/West Fusion. Cook with passion.

Takashi Yagishasi. French & Japanese. Don’t worry about making mistakes.

(Todd English and Wolfgang Puck who are part of the Macy’s Culinary Council were not on this slide presentation.)

Happy Monday! Eat More Seafood!