About Chef John Ash

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So far Chef John Ash has created 167 blog entries.

Perfect Meal for Cold Weather: Pot-au-feu which means “pot on the fire” in France

POT-AU-FEU Serves 8 Pot-au-feu which means “pot on the fire” in France is very similar to the Italian Bollito Misto or to a New England or Irish boiled dinner. Piquant, briny condiments are usually served

Tom Simoneau’s Wines of the Year 2016

Our favorite Wine Guy and his wine recommendations for 2016. Listen to us on KSRO radio: John Ash - http://www.ksro.com/saturday/. Show are also archived so that you can listen at your leisure. Click below for

Tucson Festival of Books Saturday, March 11 & Sunday, March 12, 2017

So many interesting things to do in 2017. I will be doing a demo and book signing ... in a big tent on campus! Tucson Festival of Books Saturday, March 11 & Sunday, March 12,

2 Favorite Recipes: CRAB HUSH PUPPIES & TURKEY MOLE PUEBLA STYLE

CRAB HUSH PUPPIES Makes 20 - 25 In honor of the start of crab season! 6 cups peanut oil for frying 2 cups yellow cornmeal 1 cup all-purpose flour 2 tablespoons baking powder 2 tablespoons

Thanksgiving Turkey Leftovers – Try this famous TURKEY TETRAZZINI recipe!

TURKEY TETRAZZINI Serves 4 – 6 This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not

Recipe: TOMATILLO, CORN AND ALASKA COD CHOWDER

The weather has really changed here in Northern California. Soup weather! Here is a recipe that I did for the Alaska Seafood Marketing Institute that would be perfect for this time of year. TOMATILLO, CORN

Dinner with Chef John Ash at Tallman Hotel, Upper Lake CA

JOHN ASH AND COOKING WILD TO BE FEATURED IN TALLMAN HOTEL’S CELEBRITY CHEF SERIES OCTOBER 15 On Saturday evening October 15, the Tallman Hotel in Upper Lake continues its series of special dinners with celebrity

Here’s a Favorite Mushroom “Comfort Food” Recipe

CHAWAN MUSHI Serves 4 Chawan mushi is Japanese comfort food that combines eggs and dashi (the basic stock of Japan) to make a light custard and then it is steamed or baked in a hot

An Interview with Chef John Ash by Teresa O’Conner, UC Food Observer

It was an honor to be interviewed by Teresa O’Connor, the assistant editor of UC Food Observer. She had attended a food bloggers conference where I spoke. Her questions are thoughtful and her subsequent article,

In my opinion: Food trends that hurt and help!

I'm having a problem with all of the companies who are offering home delivery of foods to be cooked by the subscriber  like Blue Apron.  It's not that they aren't quality but they are exceedingly