Dinner in Rome is an amazing concept the Chef at Ambrogio15 in Pacific Beach and I created for our group.
The Chef/Owner Giacomo greets us and seats us. He reminds me a little of our other favorite Italian Chef Mario at Ciccia Osteria in Barrio Logan. Turns out, they are the best of friends! And they are both equally warm and welcoming.
Amuse Bouche
We start with an Amuse Bouche… something to amuse the palate and get our taste buds ready for this meal. It’s a very interesting combination of fish with a special basil blend sauce. Just perfect for waking up our taste buds.
And now, it’s time to eat!
First Course
is a Fried Rice Croquette. I did a lot of research and this concept goes way back. Unlike the Fried Rice Balls we have seen elsewhere, this is one oval creation, with a string of mozzarella down the middle. Giacomo says it represents an old time long telephone chord.
With each course, for those of us who pair with wine, Giacomo comes over and does a complete explanation about both the food and wine.
Ok. I want to say two things here: First, I don’t know how he manages to give a table of 10 all their food at the same time with a room filled with other diners. Grateful to be given high priority!
So I thank him for that and so does Chef Patsy, a group member dining with us tonight. I also am amazed at how much time he spends with us, answering questions and giving us insider info.
For example: he was talking about the Pinot Grigio he presents which is a shade of orange. He explains that this particular bottle uses this skin from oranges to create the flavor we are experiencing which is way better in my opinion than a standard Pinot Grigio.
Second Course is a Rigatoni Carbonara and Giacomo again is at our table and gives us the full explanation about how about this course is made. While it is very rich and creamy, it’s the egg yolk doing that, not any added cream.
With his wonderful Italian accent, we are magically taken back to Rome! We understand that he has three chefs in the kitchen and two of them are from Rome. Kristin says: “I absolutely love this this. It’s so creamy and rich.” I have had Carbonara in the past and I can tell you this was far superior. Robyn says: “So good.” Rich can’t decide which dish is filling him up more …. Course 1 or 3! Everyone at our table agrees. The rich creamy flavor really hits the nail on the head. As we finish up, I take out a quiz I created to give people a better understanding. It’s time to play a game!
We do a quiz about Food from Rome with questions and answers and of course winners! The way I like to play this game is if someone has an answer they quickly raise their hand. I pick the first three … One, Two, Three.
One by one they each get an opportunity to answer the question. We had a tie between Elizabeth and Rich so they both get very good gifts. One is a pre-package pasta
and sun-dried tomato dish to make. Elizabeth says: “I love this dish.” And Rich gets special Italian Lasagna Sheets, tri colore (three colors). These were purchased for this occasion in Little Italy. I’ve made Lasagna with this before and it turns out yummy!
I don’t know if it’s the food, the wine or the good company. But we are truly having an event to remember.
And that’s the whole point: make new friends, eat and drink together and feel the Foodies Connection! Onto the next course!
Third Course: Here comes the Roasted Lamb with Seasonal Vegetables. This is my personal favorite and many of our eaters fall silent as they enjoy this course. As I watch everyone gently use a knife and fork, I just pick them up one by one and chew them off the bone.
Yes. They are that good! Now remember: These are all dishes from the Chef’s imagination. Not even one is currently on the menu. He is just creating a ‘feel’ of the abundant portions and dinners that go for hours and hours.
We are in Roma. And we are not yet done. We just think we are because everyone is so full!
Forth Course: Dessert. It’s a Panna Cotta. This is a Modern Dessert but it is linked to the ancient honeyed custards. I explain during the quiz that Romans used honey instead of sugar.
It’s a Roman Tradition! So we’ve got an amazing Panna Cotta. Kristin says: “This is my most favorite Course tonight! The salted Caramel on top is amazing. It’s like comfort food in a glass.” Francyna says: “I don’t usually eat dessert, but this dessert is fantastic!” Madhu says: “Mui Excellente!”
Francyna, Kathe, Rich and Elizabeth, then Madhu and I all join in with our excitement for the wonderful whipped cream/salted caramel creation with Panda Cotta on the bottom.
The Chef promises to get this on the menu in the next couple of weeks. So by the time you get your reservations in, you may be lucky enough to taste it yourself!
Thanks to all the Chefs and staff that participated in tonight’s event! Everyone enjoyed the food, the wine, the quiz about Rome and Food and our grand finale! That dessert. We will be back to try more things from the menu!
Thanks Giacomo. It was a superb experience!
It’s great to work with you and have you put so much love and care into a meal.
I am more than happy with our experience!
With garlic, gusto and gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
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