About Chef John Ash

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So far Chef John Ash has created 149 blog entries.

The Clever Root Cookbook Review of “Cooking Wild”

It's an honor to be reviewed by the Clever Root. If you're not familiar:  https://thecleverroot.com

Please join us for a World Class Cruise … put it on your 2018 calendar!

PLEASE JOIN US: 2018 Cruise on one of the world's most food friendly cruise lines: Oceania. Their culinary and class director is Jacques Pepin. Impressive! It's going to be a great time ... hope you

Waldorf School & Farm – Special Event – Farm to Feast Fundraiser

Tickets are ON SALE NOW for Farm to Feast! Please join us for our largest fundraising event of the year on Saturday, May 20th from 4:00-9:00pm for an adult-only event on Summerfield's Biodynamic farm. (21+

OLD-SCHOOL SWEDISH MEATBALLS

Serves 8 Though not a diet food. Swedish meatballs are a delicious addition to a holiday buffet or meal. They are traditionally served with buttered egg noodles but I also like them with barely sautéed

SALMON CAKES WITH HERB AIOLI

Serves 8 as an appetizer In my restaurant days when we were cutting fresh salmon we always seemed to have a few small pieces left over. I created this recipe to take advantage of those

COUS COUS RISOTTO WITH OLIVES, BABY KALE AND SUN-DRIED TOMATOES

Serves 4 – 6 as a main course This recipe uses a kind of cous cous known as Israeli cous cous. It’s really just a small pearl pasta and is widely available. It is made

A simple dinner for Valentine’s Day

Valentine’s Day is often problematical. Restaurants are busy (and often expensive) and we are encouraged to spend maybe too much on chocolates, flowers or whatever. Why not make a simple meal for your beloved. Here’s

ZITI WITH BROCOLLI RABE AND SAUSAGE

ZITI WITH BROCOLLI RABE AND SAUSAGE Serves 4 Broccoli rabe and sausage is a match made in heaven I think. They go well together with pasta, as a side dish or on a slices of

The Marriage of Food & Wine Thurs. April 13th, 6-8p, $80 with Renowned Chef John Ash

For many of us the task of putting food and wine together harmoniously is a mystery. Too often wineries as well as wine professionals have over analyzed or rhapsodized about wine and used language that

Cooking Wild ~Eating Close to Nature~ Wed. April 12th, 6-8p, $80 with Renowned Chef John Ash

On the Menu: Hen of the Woods Mushroom Tempura & Ponzu Sauce Chilled Green Pea Soup with Purslane Sable Fish, Tomatoes, Pine Nuts & Olives Roast Venison with Blackberry Sage Sauce Maple Flan John's new