It recognizes Chicago's culinary elite with the Jean Banchet Awards. One of the nominated chefs is Thomas Raquel of Acadia, the restaurant that recently got a Michelin Star and AAA's 5- diamond honor. Chef Raquel is nominated for Rising Pastry Chef. He came into our ABC 7 Eyewitness News studio along with Molly Riley, Executive Director of The Cystic Fibrosis Foundation, to tell us about the event and to show us how to make
17th Annual Grand Chefs Gala
Friday, January 31, 2014
6 p.m. - 12 a.m.
Fairmont Chicago
Millennium Park
200 N. Columbus Drive
Chicago
Tickets: Buy online at www.grandchefsgala.com
Black Walnut Ice Cream
Ingredients:
4 1/2 cup plus 2 tablespoons Milk
1 1/4 cup of cream
1/2 cup plus 2 tablespoons Sugar
1/2 cup glucose powder
3 tablespoon trimoline
1 cup milk powder
2 tsp Ice cream stabilizer
1/2 cup of black walnut
Method:
In a medium size pot, heat milk, trimoline and cream together.
Combine dry ingredients, sugar, glucose powder, milk powder and ice cream stabilizer together.
Add dry ingredients to the dairy mixture, Bring to a boil then add black walnut pieces. Pull the ice cream base off the heat, with a hand blender, blend together until smooth.
Cool in an ice bath then spin in a batch freezer, hold in the freezer until needed.
