Chef John Ash
Chef John Ash is a two-time James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County, and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. His most recent book, Culinary Birds, won a James Beard Award for Best Single Subject Cookbook. He lives in Santa Rosa, California.
COOKING WILD by Chef John Ash and James O. Fraioli, takes a big view of “eating close to nature,” including recipes and information on foraged and uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. >READ MORE
“Dear chef and cookbook author John Thomas Ash – every year the #JBFA comes around I want to acknowledge your generosity, kindness and spirit for #localfood because back in 2005 when your book ‘Cooking One on One’ was nominated for a #JBFA award – you’d opted instead to stand in my kitchen and dining room in Vineyard Haven, to speak in front of a bunch of farmers, fishermen, growers, caterers, grocers, writers, clergy and food bankers – asking and challenging us neighbors and community, what does ‘sustainability’ mean to us and moreover, what did we want to DO about it. From that potluck-dinner Slow Food Martha’s Vineyard and Island Grown was born. And just as we were about to sit down to break bread and get down to it, you got a call from your agent, telling you – you had won a James Beard Award. Yet and still, there you stood – steadfast and generous in your beliefs and actions – supporting new friends and a community in food, farming, fishing and cooking. The next day before you traveled back to CA, we went for a breakfast of oysters at Larsen’s Fish Market in Menemsha to raise a shell to it all. There you go John Thomas Ash. You change a course. You believe and you act. You are a gentleman, my hero and a friend. Thank you. In gratitude always xoxoxali Come back!!”
– Ali Berlow, May 2016