John Ash was selected by Food and Wine magazine as one of America’s “Hot New Chefs” three decades ago, and he continues to have critical acclaim more than 28 years later. Voted the 2008 “Cooking School Teacher of the Year” by the International Association of Culinary Professionals, John is nationally renowned as a wine and food educator. John has served for many years as the Culinary Director of Fetzer and Bonterra Vineyards. He is the chair of a new program there for home cooks called The Sophisticated Palate.
John travels widely and enjoys teaching both home and professional cooks. The author of three books, John’s latest, “John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher,” won the 2005 James Beard award. His first book, “From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking,” was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. In 2007 a revised and updated version of this book was released titled “From the Earth to the Table.” John’s writing can be found periodically in the Los Angeles Times/Tribune Syndicate as well as publications such asEatingWell and Fine Cooking magazines.
Featured for two years on the Food Network and for the past 21 years he can be heard co-hosting a live food and wine radio talk show on KRSO in northern California. John is a passionate voice for the sustainable food movement and serves on a board of chefs who support ethical agriculture.
John offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. An additional class will be added depending upon demand. Classes take place at La Cocina Que Canta, our new culinary center. You also will have the opportunity to harvest produce you use from our organic garden, Tres Estrellas.
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