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Afishianado™ is published quarterly and is the primary means for communicating with our members about current industry and consumer trends, new market research, and sustainable seafood efforts. |
Seafood ChampionsFrontera Grill & Topolobampo - 2007 Seafood Champion
Frontera Grill celebrates its 20th anniversary in 2007. Bayless and his team are passionate about their authentic Mexican dishes and supporting local and sustainable ingredients and producers. Sister restaurants Frontera Grill and Topolobampo put into practice their social and environmental commitments, organizing and participating in fund-raisers for a number of organizations and causes. When it comes to seafood, the mission at Frontera Grill and Topolobampo is to support seafood products caught and raised in an environmentally sensitive manner. Seafood has always been an important element on the menu because it has a strong customer demand and is an important element to authentic Mexican cuisine. Seafood comprises approximately 10% of the menu at Frontera Grill and Topolobampo. Currently, the Marisquería (sustainable seafood raw bar) is the most popular menu item, and more specifically the Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Seaside Cocktail featuring Hawaiian blue marlin, U.S. farmed shrimp, calamari and cod. And the staff's favorite dishes to prepare? The ceviches, of course - all varieties from the different regions of Mexico. Regarding ocean conservation, Frontera Grill and Topolobampo fully understand that their buying affects the well being of the ocean environment - one of the world’s greatest resources. The restaurants have always been connected with food sources (see, for instance, the restaurants' Frontera Farmer Foundation) and have always understood that what and from whom they buy affects the environment. When determining the sustainability of seafood for purchase, Bayless and his team take into account factors like the species' abundance, harm to endangered species, the type of systems used to farm fish and whether the farmed fish is native to where it is raised. The goal is to play a role in protecting the environment and to provide guests with the best products. Building trust worthy relationships with suppliers is another element to the restaurants' buying philosophy. They work hard to use a variety of resources - such as the Monterey Bay Aquarium, John G. Shedd Aquarium, Sustainable Food News and Seafood Choices Alliance - to cross check information from suppliers. The process is one that involves constant research to improve upon what they already purchase. In addition, the restaurants note that seafood caught or raised in a sustainable way often has superior taste, freshness and quality. Frontera Grill and Topolobampo hold weekly meetings with the kitchen and wait staff to educate the servers about menu changes and new products so that this information can be relayed to guests. This has had the result of customers coming to depend on the restaurants to make good purchasing decisions so they, the customers, have the opportunity to support sustainable cuisine. And every summer for two weeks, the restaurants close while the staff visit a different region of Mexico to learn more about the country’s food - including its seafood - from home cooks, market stalls, and restaurants. What does being a Seafood Champion mean to Frontera Grill and Topolobampo? Frontera Grill and Topolobampo support sustainable seafood. This means putting their money where their mouth is and supporting the people who are trying to make the environment a better place to buy the best quality seafood available.About Frontera Grill and Topolobampo: Rick and Deann Bayless offer a taste of their passion for Mexico in Chicago at the casual Frontera Grill and the dressier Topolobampo. Frontera Grill (65 seats), vibrant and boisterous, features a monthly changing menu of grilled dishes, moles and chile-thick braises learned over the last two decades from cooks in all corners of Mexico. Topolobampo (70 seats), the tonier sibling next door, is warm and comfortable, and offers a changing menu of Mexican celebratory dishes, game and little known regional specialties. Both dining rooms bring alive the vitality of Mexico - earthy, colorful and replete with museum-quality Mexican folk and fine art. Both feature beautiful ingredients, served lovingly and simply with the strong flavor of tradition. 445 North Clark Street
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© 2006 Seafood Choices Alliance