There’s no better occasion than the off-season to round up friends and whip up dinner. Expert sushi soiree hosts, Jason and Rebecca Segal revived their familiar theme party a couple of weeks ago with this very concept in mind. Assigning ingredients to guests as a means of distributing the labor, they requested soy sauce, wasabi, nori paper, chopsticks, avocados, and all of the fixins. As hosts, they provided the main sushi party staples such as fresh fish, sticky rice, edamame, and bamboo rollers.
A couple dozen friends sauntered in and out of their El Jebel estate throughout the evening, all taking turns in the kitchen. Several chefs were on hand to help prep and oversee operations. Once the rice, sliced vegetables, seafood and other fillings were prepared, all ingredients were spread out around the kitchen counter. “Our only rule is that everybody makes at least five rolls each,” explained Jason of the assembly line system. Despite the house rule, most guests couldn’t tear themselves away from the kitchen once they got rolling.”The best part about sushi parties is how interactive they are,” said Mike Murison, a private chef who knows his way around the kitchen. Mike was appointed as the one to wield the sharp knife, slicing rolls into individual pieces.Appetizers and dinner items consisted of blackened tuna, smoked eel, shrimp, Ahi tuna, vegetable rolls and more. Fortunately, Angela Fullerton knew the ancient Japanese secret for a savory tempura sauce, which was glazed across the eel. Instead of waiting to eat in unison, it was an ongoing feast as each sushi and sashimi creation was produced.Keeping in line with the Asian fare, sake rice wine, Asahi and Sapporo Japanese beers and green tea were served.It should be noted that the cooking and eating conditions were as sanitary as possible thanks in part to the policing by Senior Environmental Health Specialist, Jannette Murison.Rich Keery provided the savory dessert – sliced pineapple dipped in chocolate. “Lucky for me, I like chocolate covered anything,” said Steve “Boxcar” Clettenberg who went in for the kill.Rich Keery provided the savory dessert – sliced pineapple dipped in chocolate. “Lucky for me, I like chocolate covered anything,” said Steve “Boxcar” Clettenberg who went in for the kill.
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Colorado’s Western Slope is considered a climate hot spot where temperatures are increasing faster than the global average. This warming has contributed to more than 20 years of dryness, which scientists are calling a megadrought.