Halloween Mexicana: Day of the Dead a la Super Chef

By JULIETTE ROSSANT While Florence Fabricant celebrated the Day of the Dead in yesterday's New York Times, I think special mention goes to two pioneers and cultural bridge-building teams: Mary Sue Milliken and Susan Feniger of Border Grill in Santa Monica and Rick Bayless and Deann Bayless of Frontera Grill in Chicago. (Susan and Mary Sue have a chapter unto themselves in my book Super Chef. Also of interest, Mary Sue is a co-founder and Deann a board member of Women Chefs & Restaurateurs [WCR].) Border Grill celebrates Day of the Dead in a big way. To enable Angelenos to "throw a world class Day of the Dead party" -- as one should on Dia de Muertos -- on October 9, Susan and Mary Sue demonstrated how to make Pan-Fried Spiced Shrimp, Lentil Soup with Plantains, Drunken Chicken, and Candied Pumpkin Ice Cream Sundaes. Border Grill also offers special Mexican-themed Day of the Dead lunch and dinner through November 2. Finally, Border Grill exhibits a traditional altar "aglow with candles and decorated with sugar skulls, maize, pumpkins, bread, and tequila." Border Grill patrons are encourage to write the name of a deceased loved one on a brightly colored tag to tie to the altar (November 1 for departed youngers, November 2 for departed elders). This year's festive food offering is Red Posole (click here to read more). NB: In addition, New Yorkers have a rare chance to sample Mary Sue and Susan's cooking right in the Big Apple on November 8 with their Cool Comedy - Hot Cuisine gala event (see previous entry, "New York Welcomes Cool Comedy - Hot Cuisine"). Frontera Grill makes no mention of their Day of the Dead event online because it has a cult following in Chicago, according the Rick Bayless' colleague Jen Fite. Guess there's only one thing to do, for those close enough by: check it out! (Feel free to post comments here, if you go, to share your experiences.) Rick is a most amazing chef and would have made the super chef cut but for the required geographical spread of restaurants beyond one city, a major ingredient in my super chef definition. Nevertheless, he is an early pioneer of the Media route to superchefdom, which I have been following closely since Super Chef was published earlier this year, particularly Rocco DiSpirito. Rick just launched the third season of his series Mexico: One Plate at a Time, PBS's second highest-rated show in September 2004. If you've never seen Rick in action, treat yourself to an episode -- especially on the Day of the Dead. Subsequent articles: Day of the Dead: Frida Kahlo in New York More Halloween Mexicana, from Rick Bayless Previous entries: Rocco DiSpirito: Ridiculed in the Rainbow Room More Reality TV Chefs (or Less)? Molto Mario Massacres Mahi Video Killed the Radio Star: Can Radio Resurrect Rocco DiSpirito? New York Welcomes 'Cool Comedy - Hot Cuisine'" Real TV Cooking? Kitchen Confidential a la Sex and the City Mary Sue & Susan: California's Restaurateurs of the Year Rocco DiSpirito: Be Warned by Me! Iron Chef: America vs. USA Claude Troisgros: Riding de Rocco DiSpirito Star Rocco: Trapped in Reality TV's Twilight Zone? Rocco Barred from Reality TV Restaurant