Chef Amber Rose: Dinner parties using local produce
Local produce and seasonal ingredients are a passion for Amber Rose, executive chef.
Chef Amber Rose. Photo courtesy of Brooke Duthie Photography.
Her specialty is creating small intimate dinner parties and cooking classes in people’s homes. “I love gathering people to have fun, and I want to be known for sharing recipes and wholesome ingredients,” she said.
Rose talked about one party she created for a woman who was a bridesmaid. “Instead of having an ordinary party, and because she always loved watching the cooking channel, I showed them how to prepare a four-course meal. We all made different parts of the meal and when it was complete, I served them and they enjoyed what they had created together. It was a really great way to entertain without silly games and yet they all had a lot of fun.”
Rose offers dinner parties for up to 15 people. “I set up the meal and serve them, telling them about the meal and how it was prepared because I want them to know what they are eating,” Rose says.
Pepper Turkey and Scallion Scramble
8 organic eggs
½ finely chopped shallot
Pepper Turkey and Scallion Scramble by chef Amber Rose. Photo courtesy of Dianne Passen.
1 bunch chopped scallions
½ packet of pepper-encrusted turkey
breast, in bite-sized pieces (Columbo brand suggested)
1 teaspoon unsalted butter
1 tablespoon extra-virgin olive oil
Sea salt to taste
Cracked black pepper to taste
¼ cup grated Parmigiano Reggiano
cheese
Beat eggs. In a hot pan, sauté shallot, scallions and peppered turkey with the butter and olive oil. Add eggs, salt and black pepper; stir frequently. When the eggs are at a loose scramble, turn off the heat and add cheese. Continue to stir the eggs until cheese is melted.
Ahi Poke Wonton Napoleon
1 package wonton wraps
1/4 pound sushi grade ahi tuna
Hawaiian sea salt to taste
Photo courtesy of Brooke Duthie Photography.
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon chili oil
1 tablespoon black sesame seeds
6 scallions, finely chopped
2 tablespoons of mayonnaise
1 tablespoon wasabi
Daikon radish sprouts
Cut wonton wraps in quarters and fry to golden brown in vegetable oil.
Dice ahi tuna to about quarter-inch cubes and place in mixing bowl.
Add salt, sesame oil, rice wine vinegar, chili oil, sesame seeds and scallions to bowl and mix thoroughly.
Mix mayonnaise and wasabi for wasabi aioli.
Layer small portions of ahi poke and wonton crisps to make multi-layered stack.
Add dollop of wasabi aioli and daikon radish sprouts to garnish.
Enjoy!
