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Landing - Amber Gibson

Healdsburg Dining: Valette, by Chef Dustin Valette. Bite of the Week: Owen & Engine’s Afoiegato. Bite of the Week: Mochi at Maui Specialty Chocolates. Upcountry Maui’s Aloha Spirit. South Australia: Adelaide, Barossa Valley & Kangaroo Island. Bite of the Week: Every Dessert at Blackbird. I'll keep you posted on my adventures around the globe. Follow me on Instagram. Food and travel writer / Model / Flâneur / Lover of champagne, dark chocolate and ice cream. Http:/ www.ambergibson.com.

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Landing - Amber Gibson | ambergibson.com Reviews

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Healdsburg Dining: Valette, by Chef Dustin Valette. Bite of the Week: Owen & Engine’s Afoiegato. Bite of the Week: Mochi at Maui Specialty Chocolates. Upcountry Maui’s Aloha Spirit. South Australia: Adelaide, Barossa Valley & Kangaroo Island. Bite of the Week: Every Dessert at Blackbird. I'll keep you posted on my adventures around the globe. Follow me on Instagram. Food and travel writer / Model / Flâneur / Lover of champagne, dark chocolate and ice cream. Http:/ www.ambergibson.com.

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Landing - Amber Gibson | ambergibson.com Reviews

https://ambergibson.com

Healdsburg Dining: Valette, by Chef Dustin Valette. Bite of the Week: Owen & Engine’s Afoiegato. Bite of the Week: Mochi at Maui Specialty Chocolates. Upcountry Maui’s Aloha Spirit. South Australia: Adelaide, Barossa Valley & Kangaroo Island. Bite of the Week: Every Dessert at Blackbird. I'll keep you posted on my adventures around the globe. Follow me on Instagram. Food and travel writer / Model / Flâneur / Lover of champagne, dark chocolate and ice cream. Http:/ www.ambergibson.com.

INTERNAL PAGES

ambergibson.com

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Bite of the Week: Owen & Engine's Afoiegato - Amber Gibson

http://www.ambergibson.com/2015/04/bite-of-the-week-owen-engines-afoiegato

Bite of the Week: Owen & Engine’s Afoiegato. Foie gras ice cream affogato with chocolate and cherry. No Easter egg hunt or Easter bunny today, but I did have an incredibly decadent brunch at Owen and Engine. Owen and Engine has had a signature seasonal cinnamon roll topped with a dollop of foie gras. Frosting on the menu for a few months. Now foie gras. So I’ll be keeping my eye out for more examples. Are there any other foie gras desserts in Chicago or elsewhere that I need to try? In this affogato, I l...

2

Bite of the Week: Every Dessert at Blackbird - Amber Gibson

http://www.ambergibson.com/2015/02/bite-of-the-week-every-dessert-at-blackbird

Zingerman's 'manchester' cow's milk double cream, pickled beets, guava leather, castelvetrano olive, pink peppercorn, rose. Jasper Hill Creamery 'bayley hazen' cow's milk blue, almond florentine, red onion marmalade, whole wheat cracker, pomegranate, port. Mille-feuille, Tahitian vanilla crème baumanière, passion fruit caramel, mandarin orange, marigold. Milk and cookies, buckwheat cookie butter, frozen cranberry, milk jam, parsnip, brioche. Bite of the Week: Every Dessert at Blackbird. Have you ever see...

3

Bite of the Week: Mochi at Maui Specialty Chocolates - Amber Gibson

http://www.ambergibson.com/2015/03/bite-of-the-week-mochi-at-maui-specialty-chocolates

Bite of the Week: Mochi at Maui Specialty Chocolates. I have a habit of stopping for a sweet detour on my way to the airport Humphrey Slocombe. In San Francisco and Salt and Straw. In Portland. My visit to Maui was no exception. Kahului, where the airport is located, is the biggest city on the island, but not exactly scenic, so I didn’t spend much time there during my stay in Hawaii. There was one spot in Kahului that I wanted to try though Maui Specialty Chocolates. Peanut butter milk chocolate mochi.

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About - Amber Gibson

http://www.ambergibson.com/about

Food is one of my favorite parts of traveling. It’s a lens through which you can learn so much about the history and culture of a land and even more importantly, connect with the local people you meet. Whether it’s creating my own tasting menu of snacks at a Singaporean hawker centre or dining at the kitchen counter in Meadowood, I treasure and savor every bite. Follow my adventures on Twitter. My work has appeared in Saveur. Thank you David Cutrano. I'll keep you posted on my adventures around the globe.

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Healdsburg Dining: Valette, by Chef Dustin Valette - Amber Gibson

http://www.ambergibson.com/2015/04/healdsburg-dining-valette-by-chef-dustin-valette

Furikake crusted Hawaiian ahi tuna, pickled seaweed, spicy kimchi purée, soy kombu emulsion, roasted sesame powder. Housemade charctuerie and cheese board, violet and salted plum mustards, pickled vegetables, orange zest olives. Pan seared and cured foie gras, candied kumquats, marcona almonds, savory brioche. Roasted carrot ginger soup, angry shrimp, ginger crème fraîche, housemade shrimp cracker. Day boat scallops en croûte, shaved fennel, American caviar, champagne beurre blanc. Valette is totally dif...

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Landing - Amber Gibson

Healdsburg Dining: Valette, by Chef Dustin Valette. Bite of the Week: Owen & Engine’s Afoiegato. Bite of the Week: Mochi at Maui Specialty Chocolates. Upcountry Maui’s Aloha Spirit. South Australia: Adelaide, Barossa Valley & Kangaroo Island. Bite of the Week: Every Dessert at Blackbird. I'll keep you posted on my adventures around the globe. Follow me on Instagram. Food and travel writer / Model / Flâneur / Lover of champagne, dark chocolate and ice cream. Http:/ www.ambergibson.com.

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Landing - Amber Gibson

Healdsburg Dining: Valette, by Chef Dustin Valette. Bite of the Week: Owen & Engine’s Afoiegato. Bite of the Week: Mochi at Maui Specialty Chocolates. Upcountry Maui’s Aloha Spirit. South Australia: Adelaide, Barossa Valley & Kangaroo Island. Bite of the Week: Every Dessert at Blackbird. I'll keep you posted on my adventures around the globe. Follow me on Instagram. Food and travel writer / Model / Flâneur / Lover of champagne, dark chocolate and ice cream. Http:/ www.ambergibson.com.

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