Amber Steele
By Ferne Hale

     Reds, Wines & Blues’ Amber Steele, an American Culinary Federation certified chef, was executive chef – and winner of “Best Roanoke Area Chef” award — during her three years at the original Blackwater Café. When the Blackwater closed (it’s now open again under new ownership), Amber established her Silver Steele Catering business, remodeling her home to include a state-certified professional kitchen. She still does catering — weddings, Christmas events, in-home parties — in all price ranges.
     But along came a stroke of fate: The Copper Kettle’s owner wanted to sell his restaurant. Did Amber want to
buy? She had worked in restaurants since age 14 and knew cooking was her passion. She took the leap to ownership, and in a frantic six weeks – new paint, lighting, wall murals, beadboard walls and a new bar built by her dad – Reds,
Wines & Blues opened. That was just a year ago.
     Amber’s restaurant continues to draw on the talents of family and friends. Her great aunt makes the desserts; her dad and a friend’s father grow the summer produce; best friend Tina English is her sous-chef, just as she was in their Blackwater Café days. Amber’s own herb garden provides fresh spices – mint, basil, rosemary, thyme, oregano and lavender.
     Amber explained that her concept of three price points is what makes Red, Wines & Blues accessible to a wide range of Lake residents and visitors.
     “You can enjoy dinner here for just $10-11, or in the mid-range spend $14-15, so a couple can eat out for under $35. In the fine dining range, an ‘occasion’ dinner could cost up to $27, but that’s for my version of steak and lobster.” Three-range pricing applies to the lunch menu also, which starts with a $1.95 egg salad sandwich.
     Amber is thrilled with the restaurant and said, “I’m living my dream.” It’s a tasty dream for Lakers, as well!

Cabernet Chicken and Mushrooms
Ingredients:
4 boneless/skinless chicken breasts, seasoned with salt and fresh ground pepper
2 T. Extra virgin olive oil
1½ cups flour
1 sprig fresh rosemary
4 stemmed Portobello mushrooms, sliced
6 cloves garlic, chopped
3 cups Cabernet Sauvignon (Penfolds or Kendall Jackson makes a huge difference)
1 T. dark brown sugar
1 cup heavy cream
6 spring onions (white and green parts), thinly sliced
Dredge seasoned breasts in flour.
Heat olive oil in large skillet over medium heat.
Add rosemary to pan to flavor the oil.
Brown chicken on both sides, then remove to a plate.
Add mushrooms and garlic to chicken drippings left in the pan.
Stir till soft.
Pour in wine.
Cook it down, uncovered, until reduced by half.
Add sugar and stir to dissolve.
Return chicken to pan, cover, and simmer 20 minutes.
Remove pan from heat; stir in cream.
Add additional salt and pepper to taste. (Sauce should be thick enough to coat the back of a spoon. If not, cook a few minutes longer.)
Add chopped spring onions.
Let stand 2-3 minutes.
Enjoy!