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Tuesday, November 10th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Serves 4 Pears 2 cups water 2 cups dry white wine 2 cups sugar Zest of 1 lemon [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Wednesday, July 8th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Servings: 4 Preparation Time: 30 minutes Pears 2 cups water 2 cups dry white wine 2 cups sugar [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Tuesday, June 30th, 2009
Gabino Sotelino taped at Ambria Chicago IL http://www.monamigabi.com Gabino Sotelino is considered by many in the culinary community as one of the most respected leaders on the Chicago culinary scene. Sotelino was first nominated for Great Chefs in 1984, for Great Chefs of Chicago, one of the first Great Chefs series produced. He has been [...]
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Tags: Ambria Chicago Il, Ba Ba Reeba, Best Of Chicago, Cafe Ba Ba Reeba, Chicago Sun Times, Chicago Tribune, Culinary Scene, Gabino, Gourmet Magazine, Great Chefs Of Chicago, James Beard Foundation, Le Perroquet, Lettuce Entertain You Enterprises, Mon Ami Gabi, Mon Ami Gabi Chicago, Mon Ami Gabi Las Vegas, Monamigabi, Richard Melman, San Francisco El Grande, Tapas Restaurant
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Monday, January 30th, 2012
Carpaccio of Tuna – Chef Charles Palmer Aureole, New York, NY Roasted Baby Rack of Lamb with Stuffed Sweet Mini-peppers and Eggplant Cake, with rosemary-Carrot au Jus – Chef Gabino Sotelino Ambria, Chicago, IL Rhubarb Pizza – Chef …
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Tags: Ambria Chicago Il, Au Jus, Aureole New York, Bostic, Carpaccio, Carrot, Charles Palmer, Chef Charles, Gabino, Great Chefs, Melissa, Pizza Chef, Rack Of Lamb, Rhubarb, Rosemary, Tuna
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