Known for his adventurous cuisine, Chef Anthony Ambrose brings the wealth of experience and specialty techniques to his eclectic menus. Chef Ambrose began his culinary career in New Jersey where received accolades from NY Times. In 1984, Tony came to Boston to work under the tutelage of Jasper White of Jasper’s.
In 1987, Tony was recruited by The Hotel Meridien to become the first American chef de cuisine for its premiere dining room, Julien. For the next three years, Tony worked with two-star Michelin chef Olivier Roellinger. “There was tremendous chemistry between us,” recalls Ambrose. The two chefs worked and traveled together, alternating between France and Boston.
Chef Tony left the Julien to become the executive chef of Season’s restaurant at The Bostonian Hotel. There Tony maintained the restaurant’s four-star rating. He would also become the fourth chef employed by The Bostonian who would go on to open his own successful restaurant, following the lead of acclaimed chefs Jasper White, Lydia Shire, and Gordon Hamersley.
In 1993, Ambrose opened his first independent restaurant venture, Ambrosia on Huntington. Soon thereafter Ambrosia was named one of the top 25 new restaurants in the country by Esquire, the best new restaurant in Boston by the Boston Magazine annual reader’s poll, one of Boston’s best restaurants by Bon Appetit, and one of the 20 most popular new restaurants by the 2000 Zagat Boston Restaurant Survey.
He has appeared as a guest chef at many televised and live events including the Food TV Network, Live with Regis & Kathy Lee ,the Anthony Spinazzola Gala Festival of Food & Wine, the French Library’s Regional Cooking Dinners and the Boston area “Celebrity Chef’s Cook-Off.” Most recently Ambrose has been invited as a guest chef for the James Beard Foundation Great Regional Chefs of America Series.
Ginger Gold Apple Meat Loaf
- 1 onion, small diced
- 1tsp chopped garlic
- 2 cups Panko bread crumbs
- 1 egg beaten
- 1/8th tsp black pepper
- 2 cups apple sauce (made with ginger gold apples)
- 1 cup diced ginger gold apples
- 1tsp kosher salt
- 1lb ground beef
- 1lb ground pork
- ½ cup apple cider vinegar
- 1/8 cup Dijon mustard
- ½ cup brown sugar
- Preheat oven to 350 degrees.
- Heat a sauté pan and lightly sauté garlic and onion until translucent.
- Combine sautéed onion, garlic, breadcrumbs, apples, black pepper, salt, applesauce, pork & beef in large bowl.
- Shape into a loaf pan and bake at 350 degrees about 1 hour or until an internal temperature of 155 degrees.
- In a saucepan combine applesauce, apple cider vinegar, and mustard. Heat until well blended.
- Every ½ hour while the meatloaf is cooking baste with mustard glaze.
Jonah Crab Cake
A delicious treat for friends or a romantic dinner for two. Pretty simple to make with easy to get ingredients.
Nothing is better than fresh Jonah crab from the coast of Maine during summer time. Enjoy this combination hot or cold (remove panko). We recommend Captain Mardens, Wellesley, MA, for its crabmeat. We source our seafood at The International from Captain Mardens.
Yields eight 4-oz. Jonah crab cakes.
- 2lb Jonah Crabmeat
- 1 Tbs Dijon mustard
- .5bu chives
- Juice of one lemon
- 4oz mayonnaise
- 4oz sour cream
- 1/2 cup panko
- Empty crabmeat onto a sheet tray and look for any shells. Typically you will find one or two pieces.
- Place crab meat in a towel and strain excess liquid.
- Place in a bowl and mix with remaining ingredients (do not shred crabmeat too much when mixing).
- Form eight 4-oz. crab cakes.
- Heat 10-inch saute pan.
- Use enough oil to coat bottom of pan.
- Lightly dust crab cakes with seasoned flour (flour with salt and pepper).
- Brown each side of crab cakes.
- Finish in a 350-degree oven for five minutes.