FOR IMMEDIATE RELEASE    
Contact:  Claudia Hogue
1-800-806-2497

The Alaska Seafood Marketing Institute and Celebrity Chef Rick Bayless Plan to Unveil New Mexican Recipe Booklet in September

JUNEAU, AK (August 21, 2001) - The Alaska Seafood Marketing Institute (ASMI) and renowned Chef Rick Bayless have partnered to develop and publish a unique booklet featuring authentic Mexican recipes using Alaska Seafood. The recipe booklet is titled, "Alaska Seafood, Mexican Tradition: A celebration of recipes from noted Chef Rick Bayless."

Mexican is the number one ethnic cuisine found on today's menus (R&I Menu Census, 1999); therefore the objective for this new recipe booklet is to help educate foodservice operators about ways in which to creatively use Alaska Seafood. "Mexican flavors are the perfect compliment to the taste, texture and variety of seafood found in Alaska's cold, pristine waters," said Claudia Hogue, Foodservice Marketing Director for ASMI.

Renown for his style, authentic Mexican dishes and public television series Mexico: One Plate at a Time, Rick Bayless is also an advocate of environmentally sound agricultural practices, which is one of the reasons he chose to develop recipes featuring authentic Mexican cuisine that incorporate various Alaska Seafood species. "Alaska Seafood is a natural canvas to create innovative yet simple menu items that meet today's demand for bold, ethnic flavors," said Bayless.

The Mexican booklet will include 14 recipes suited to family and casual/theme restaurants as well as chains. It will also feature Bayless's five, mouth-watering salsas, which are available today at his famous Frontera Grill restaurant as well as in retail markets. The booklet will be published in September 2001 and will be available to foodservice operators by calling ASMI's toll-free number (800) 806-2497.

Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, Rick broadened his horizons to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. He is a member of Chefs Collaborative, in support of environmentally sound agricultural practices, he teaches authentic Mexican cooking throughout the United States, and leads cooking and cultural tours to Mexico. For more information about Rick Bayless, log onto www.fronterakitchens.com.

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