Chef John Ash and Korbel Champagne Team Up for a Really Good Time!

“Flavors of Fall” & Book Signing by Chef John Ash September 10 (Sat) Hours: 11am - 3:30pm Join us for crush at Korbel! California champagne and food pairings featuring recipes from Chef John Ash’s ‘Cooking

POINT ARENA LIGHTHOUSE BENEFIT

One of the widest and most beautiful parts of the Mendocino Coast is Point Arena, home to the Point Arena Lighthouse. Originally constructed in 1870 and rebuilt after the devastating 1906 San Francisco earthquake, which

An upcoming event at the University of Massachusetts Club.

I'm looking forward to it!

Recipe: Lime Posset

Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. Chef Ash makes it with lime

Soba Noodle Salad with Smoked Duck

Soaking lentils

Soaking lentils: Recipes using lentils will often tell you that one of their advantages, unlike beans, is that you don’t have to soak them before cooking. While this is true our grandmothers knew that soaking

Supper Workshop: Taste of Place with John Ash and Baker Lane Vineyards

TIME Jul 28, 2016 5:00 PM - 8:00 PM LOCATION SHED Grange 25 North St, Healdsburg, CA, United States COST $115.00 DETAILS http://healdsburgshed.com/events/john-ash/ LODGING http://go-sonoma.com Celebrate wild and uncultivated foods with two-time James Beard award

RAMEKINS … JULY 17, 2016: Recipes from Culinary Birds

FEATURED RECIPES • Japanese Yakitori Chicken • Filipino Chicken Adobo • Korean Chicken Wings • Tuscan Chicken Liver Toast Here is one of the recipes for you to try at home! YAKITORI CHICKEN Serves 4

Sonoma-Cutrer Wine and Cookbook Offer

Sonoma-Cutrer has this great offer, that includes my new book, "Cooking Wild" a bottle of 2013 Les Pierres Chardonnay, and 2013 Vine Hill Pinot Noir for $99, shipping is included. Find how to order here

Refreshing Summer Recipe: WHITEFISH CRUDO

WHITEFISH CRUDO Serves 4 Raw fish has been enjoyed around the Mediterranean for probably as long as sushi. Crudo, the Italian version, like it’s Japanese cousin depends on absolutely fresh fish. Any local fresh white