Gift Card Number For Hot Topic

Gourmet Food Vs Identity Voting "The Good Life" Wine

Well, here are the nominees for the awards for The Good Life 2007 (user vote organized, of course, by The Good Life). I am pleased to announce that I am participating in two categories:

Revelation Restaurant 2007 (Fable)



and Chef of the Year (Carlos Garcia)

Here I take to campaign. If you came by my place (or I have blind faith) vote for me. Could actually tell them to vote for the candidate they believe he deserves ... but ... well, it's my blog: Vote for Fable and Carlos Garcia!

have to be registered to vote, but registration is free and if they like the food, the site is fabulous (subliminal message to vote for me)

Dbz Doujinshi Vegeta Bra

On Wednesday 21 November we will, in Fable , a special night, which will offer a menu four times and their respective marriage, courtesy of Viña Santa Rita .

The menu consist of:

Cebice Salmon with Mango and Field
Sauvignon Blanc, Santa Rita Medal Real

Corvina "Encocado" Cilantro, with Cous Cous
Chardonnay, Santa Rita Medal entails Real

Grilled with Spinach Cream, "Mofongo" and
Chancho en Piedra Carmenere / Cabernet Sauvignon, Carmen Grande Vidure

Berries Crumble with Vanilla Ice Cream Home
Muscat of Alexandria, Late Harvest Santa Rita

The menu will cost $ 14,000 and will be available to our guests all night or while supplies last.

Make reservations by calling 222 30 16 or email
reservas@restaurantefabula.cl

Swelling Mottled Skin

Night New Year's Eve in Fable

Since we're promoting our New Year's Gala Dinner in Fable. Seats are limited and only accept reservations until 15 December.

gelatinized with zest Oysters, Mignonette and "Caviar" Herb

Mango ravioli with Smoked Shrimp and Warm Pebre

Smelt Fried Seasonal Vegetable Chips

Foie Gras with Pineapple in Textures, Cilantro and Mint

Ricotta Cannelloni, Spinach and Nuts, Grana Padano Air of

in Guava Glazed Tuna Couscous

beef steaks with potatoes and sauce Thrice "Burgundy"

Duck Breast with Lentils and Salsa New Year's Honey

Camembert with Berries and Grape Jelly

Crème Brulee with Fig Frito

Grilled Watermelon, Basil Sorbet and Crispy

Chocolate Cake Peach Compote

12 dishes an excellent tasting menu. Includes setting, snack, wine, drinks and open bar. We, of course, also the 12 grapes and let him who wants to go out to walk your luggage.

The price for tonight is $ 40,000


fabulous restaurants Marín 0285, Providence 222 30 16

reservas@restaurantefabula.cl

What Control Valve Do I Need For C50d Furnace

Pairing with Viña Santa Rita

In Fable , true to our concept of offering several tastings, pairings and tastings, tomorrow Tuesday 6 November will offer an entertaining combination. Four courses paired with four different wines from Santa Rita vineyard and Carmen line.

They do not write all the details because we want to maintain some element of surprise, but basically we have:

Sauvignon Blanc - Board and Mango Ceviche
Chardonnay - "Encocado" from Pippin (or eel, what we find fresh) Grand-Vidure
- Grilled entails
Late Harvest - Berries Crumble Even

is time to register by calling 222 3016 or email

reservas@restaurantefabula.cl Appreciation l Viña Santa Rita, especially line Viña Carmen for your cooperation.

When Scorpio Falls In Love

Tuesday October 23, in Fable, we had a tasting of microbrews. There are several micro breweries in Chile, and many of them are doing really good beers. We are happy with this revolution against commercial beers (which ultimately is like drinking colored water and a little added flavor.) Therefore, in the restaurant, only serve microbrews.

So, we invite our 5 suppliers of beers. 4 of them took the opportunity and also a guest wine extra. Each exhibitor showed her a favorite beer or two and we put snacks for about 20 attendees. In our opinion, the tasting was a success. We had fun doing it.

breweries that participated were:

Kross
Crater
D'Olbeck
Szot
Mestra

Thanks to them for their kindness, and thanks to the attendees. I think we were that afternoon (and night) we know well the pleasant atmosphere and good vibes that we could achieve.

I hope many of them now as I think, worth paying a little more for better beer. I hope to have soon the opportunity to arrange a marriage with these beers.

Post Gallbladder Soreness

Craft Beer Tasting Coffee Tasting Wine At Planeta

On Tuesday 16 October at the restaurant, we had a special dishes and drinks prepared with coffee. Palo Alto Café gave us coffee and we put the food.

The challenge was to prepare an entry, background, and a dessert using coffee as a leading ingredient. Also, I wanted dishes that can appreciate a bit of the theory of pairing coffee with food. Before serving the menu, talked a little bit that, but the food was accompanied with wines.

The menu began and ended with coffee-based drinks. As an aperitif: a shot of espresso, vodka and Frangelico, all cold and shake in cocktail shaker. As a digestif, a latte blended with liquor cocoa and caramel sauce. Along with dessert, well, we serve a cup of coffee at all, to try the product.

As input salad served with a spicy and slightly bitter. The dressing was balsamic vinegar (which is a little sweeter than the others), honey, mustard and olive oil. All this came with a coffee tuille and Kentucky-style fried chicken ... as in the KFC crispy

the main course was pork tenderloin crusted with spices, couscous with raw vegetables (cucumber, tomato and pepper) and a coffee barbecue sauce. For the sauce, smoked some vegetables and grind together with a mixture of soy, sugar, pepper, vinegar and ketchup. Finally, add the coffee, give it a boil and filter.

Our dessert was a coffee mousse, and accompany with a warm brownie, passion fruit sauce and crispy mint (the liquor made with mint and sugar) The dessert was easier, because the coffee desserts are fairly common. We only play with the sugar, acidity and bitterness to the final result.

theory of pairing with coffee, basically tells us to take the 5 basic tastes (of which I spoke previously), along with "hotness" and proceed as follows:

Sweet: the easiest. Calms a bit sweet bitterness of coffee, but also cover some of their aromas (especially spices)
Bitter: it must be treated with care. If between bitter food and coffee are out of balance, then the mixture will seem too bitter, and smells will not feel good.
Salt: salt brings out all the flavors of coffee, so the final mixture is smooth. Just take care that the salt will not eat Soft aromas of spices that is coffee.
Acid: The acid, used sparingly, highlights the natural acidity of coffee and makes the bitter note a little less.
Umami: The toería said that the umami and coffee do not mix well, and because it would highlight the bitter and strong flavors of coffee.
Picante: The spicy and coffee should not be mixed because the coffee, the itching sensation lasts longer, and it ends up dominating any other flavor.

How Many Calories Does Fry Have

at this point I'm going to put a bust of Daniel Greve in my driveway. First, was the first to take a critical for my restaurant (a real good. Yes read it) And now, back in planetavino , writes an article that mentions my blog , and once again has good things to say.

course, also mentioned, quite rightly, that I have somewhat abandoned. And so I have to apologize to all of you. I can lie and say that I lack the time, but the truth is that I need a computer. Here are three people who use the same computer, but only one internet connection. So my hours in front of the monitor are limited. I need a laptop and a WiFi connection to normalize a bit my postings.

take, then, to talk a little about what goes in my restaurant. Since my last publication in this medium, finished the trial run and now we are fully normalized. Even keeping my promise to amend my letter constantly. Thus, weekly review and decide whether it is worthwhile to make any changes.

This is only possible thanks to the confidence I have for my team. And mention not only because they asked me to include them, but because they deserve it. So the team today, is as follows:

Chef: I
Sous Chef: Cristian Perez
Fourth Heat: Victor Cayuman
Cold Room: Yonny Riveros
Pastry: Francisco Lazo

Crusted Salmon of Pistachios, Risotto, Fennel Emulsion and Saffron Sauce

I leave you with our salmon, one of the new dishes on the menu, and an invitation to visit

fabulous restaurants Marín
0285, Providence
www.restaurantefabula.
cl 222 30 16

Ikusa Otome Valkyrie Ova 2 Mp4 Mf

Follow White Walk


As always, the formalities are Domore more than they should, and we are waiting for the opening Transbank as it should. So we forced our trial run.

That, and we have the full letter, with a new entry (based on silversides) and a dessert that offer it as special as we see as we enter the letter. It is a very personal version of a nogatonga. Worth a try.

I leave you, as always with our contact information: Fable


Restaurant Marín 0285, Providence (corner Emilio Vaisse) 222 3016

restaurantfabula@gmail.com www.restaurantefabula.cl
and still under construction shortly

PD in the image are the colors of the logo as they should be. That, and a picture of our salad with brie cheese.

Usb Ovladač 12.02.1086

Creating a dish

When planning my restaurant I promised several times to keep track of my creative process. Well, this week we are taking pictures of the dishes on the menu, and I want to Mestres one of the highlights in more detail.

The Chosen:

Ossobuco braised in dark beer with Truffle Scented Baked Potato and Sweet Potato Crunch

Why the first? Sensilla as being the only beef proposed in my letter. It's no mystery that I have a strong preference for fish, so, when choosing an animal protein not to leave the sea, I decided that it wanted a piece of meat on the grill ... I wanted something more technical. So I chose the braised, which requires careful not dry or bitter, or lose its luster.

The stout was my first choice. Do not know where I got it, but I had braised before, a couple of years, a rabbit in beer. Maybe it comes from how much I like stews cooked in beer, as the Peruvian and Ecuadorian dry.

But make no mistake, the decision also came a dish easy to assemble at the time of service. Braised meats are often kept well in their liquid, and, as they are already cooked, just need to overheat.

accompaniments from the concept of simple food. Something very gringo: meat and potatoes : meat and potatoes. I wanted to get that simple, and I remembered that I ate so much meat in the United Together, all accompanied by a baked potato. A baked potato wrapped in aluminum foil, open and seasoned with bacon, chives, sour cream and various other ingredients, depending on who serves. In Fable, dwarf boil potatoes wrapped in foil, but with a little duck fat and a sprig of thyme, and open the butter seasoned with chives and a few drops of truffle oil.

Finally, two classics that I learned in cooking school: if the food is very strong, add something fresh, and then comes the mini salad, for the presentation, mounted on the bone clean. And finally, a piece of fried sweet potato fulfills two functions. For a hand, the dish makes it a touch sweet, and secondly, I needed something crunchy to encourage the sense of hearing.

Diagram Of The Female Anatomy

First Review Fable

Shortly before opening, and while we invited only our families and friends of these friends, Roberto Neira, told me I could ask Daniel Greve to come to the premises. Organize a tasting menu, we invite them both, and we serve our food.

The result, of pure good vibes (our idea was simply an internal constructive criticism to see if we are properly designed) was a publication in the magazine Que Pasa and the portal Metro Wine .

says about us:

With Garcia and the brand new space is closed, or perhaps expand, who knows, a strong virtuous circle of chefs who finally understand what is truly the kitchen products, techniques and balances in terms of flavor, but taking into account, above all, the utmost respect for the raw materials.

Remember: Fable


Restaurant reservations
222 3016 or on my blog, or email restaurantfabula@gmail.com

Do Women Dislike Men With Big Noses

Menu

Week April 30 to May 5, 2007

TICKETS

Crunchy Tuna Ceviche con Leche de Tigre to Pisco, Cabritas Hot Sauce Peruvian Choclo

" Vichyssoisse " Criollo, Type Locro , Ecuadorian Shrimp and Avocado Tempura

Cheese Hazelnut Crusted Brie, Salad Dressing Pear and Vanilla, and Air Granada

Main course

Coconut Curry Corvina, its emulsion, and Rice in Three Textures

Glaze in Mango Tuna, Cous-Cous with Raisins, Almonds and Toasted Coconut, Banana Fried Fennel Sauce

gnocci Chestnut Porcini Sauce , Grilled Portobello and Grana Foam Padano

Tomato Spaghetti, Charqui with Pope in Sandwich, Sauteed Vegetables and Pumpkin Juice

Ossobuco braised in dark beer, Baked Potato with Truffle Scented, and Crunch Sweet Potato

DESSERTS

coulant Warm Chocolate Coconut Ice Cream, Strawberries and Citrus Salsa

"Muffin" and Applesauce, Cold Soup Granny Smith and Raspberry Jelly.

Wafer Timbal, Type Cuchuflí , Manjar and Ice Cream with Coconut Macaroon Chocolate Sauce

Green Tea Mousse with vanilla custard, Cookie Spices and Dehydrated Lemon

Chef: Carlos Garcia Schätzle

Sous Chef: Cristian Perez

Team: Victor Cayuman, Yonny Rivero, Catalina Barrientos, Paulina Barrera, Jimmy Parada, Felipe Muñoz, Jaime Echavarria

Chocolate Period Colour

It Works

So began our trial run. I know that on one occasion said that he disagreed with the white gear, mainly because it was an excuse for poor service and mistakes in the kitchen (in my opinion, there is no excuse for that) and I disliked to put you up white, but continue to collect the same prices.

Well, in my case, my excuse is that we can not even accept credit cards (delays in stamping of bills and paperwork with Transbank). And yes, precisely why we are working at reduced prices. At all. From liquor (though our wine, drinks and cocktails is still small) to our food, everything is cheaper.

therefore take this opportunity to invite, we are open Monday to Saturday, only at night (from 8pm) You can contact us these ways:

Through my blog, commenting or sending me a personal email

. .. or restaurant: (56 2) 222 3016 email
- restaurantfabula@gmail.com
and soon on the Internet:
www.restaurantefabula.cl
To all this, I apologize for the colors of the logo. I do not understand why the colors are distorted whenever I go to blogger. I think the original is nicer.

In order to be pleased, I leave our menu:

Kate Comes In The Shower Kates Playground

Open

So, today should be the last day for teachers to do something at home. Now this does not mean that I so far not been able to start work in the kitchen. Even as we had a week of testing plates with known customers (our family and friends).

wanted to leave a couple of pictures of all the progress so far.

The entrance to Fable. Do you like the sign?

Ossobuco braised in dark beer with Truffle Flavored Baked Potato and Sweet Potato Crunch

Glaze in Mango Tuna, Cous-Cous with Raisins, Coconut and Toasted Almond Sauce and Fennel Fried Banana

Do All North Face Jackets Have Logos On The Back

As I could not change, correct, rather, "the colors in my logo, I decided to photograph my card. The logo, then, has the colors you see in the letters that spell "fable" and fork under my name and title.

Sayings That Go With Candy

My Business Card Logo We have ...

Pep Spice Ingredients

... and new facade! Progress of the Work

Brother Quotes For Picnik

Two basic facts that I was able to avoid taking the pictures I wanted to properly document the progress:

1. Cleaning, painting and, in general, keep working, all the furniture is piled in the center of the room. For this reason it is difficult to walk on the first floor of the restaurant
2. It has also been difficult to walk because I suffered a sprained ankle that I had fixed most of last week.

Anyway, here are some pictures hints of progress to date (yes, today I took pictures). All correspond to what we call "new kitchen", ie enlargement:

So was the room when I got it (of course, received it with furniture)

The same view but with a wall being erected lying and other

Wall, but with the first filling and roll
electricity
wall here is already listed, and at the bottom you can see the
tiles
The view from the open window (the dining room to the kitchen)

Pokemon Mystery Dungeon Explorers Of Sky Leafeon

"The Bite" Work begins

This is not unique in that it is working, but it is where you spend most of my concerns. Well, at least with respect to works. I leave this pair of photos taken yesterday:

The same view as the above. Notice the gaping hole in the wall

The view from the front. In the new kitchen to the old. I can not wait for the day when this same perspective shows my kitchen well armed.

Prep H Lose Inches 2010

So after a while of not being informed, I have several stories to tell. On the one hand, the second issue of the journal already in process, and I must say that we are all very proud of the results we obtained.

There is also another magazine called Cooking School , which contacted me to write a monthly column. On Sunday I got the last three numbers (10, 11 and 12). In the past, and my first article is written with a very nice introduction. Thanks in advance people of Ares Editorial for the opportunity.

Finally, my restaurant project, Fable, and making a very good way. Today begins the work. To begin, one of the mess I'm going to transform the expansion of the kitchen and living room. I leave the photos of the process to date. I will put other photos, when you progress worth showing

As I met her, when it was still called Ahuahierba

So I got it. This is a couple of days after taking the keys in my hands


I moved all the furniture in preparation for the works

First day, starting the demolition of the wall

A view over the hole. This time from the current kitchen