Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to operate from to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

to register: http://ce.culinary.edu/ciachef/CourseListing.asp?master_id=1396&master_version=1&course_area=AE&course_number=1459&course_subtitle=00

Enjoy three days of remarkable culinary experiences with some of the finest chefs in the Americas. From our fabulous Friday Gala to small-group Food & Wine Adventures and an exciting Street Food Extravaganza, you’ll have a weekend of fun opportunities to meet great chefs, savor fine food and wine and discover ways to save the oceans—one meal at a time.

Journey to the birthplace of California wine with winery tours, a cooking class, a baking lesson, wine, cheese and olive oil tastings.  This genuine farm to fork experience will convey the sumptuousness of the countryside in ways both memorable and delicious.

For more information and details:  

Menu for this class:

Bagna Cauda

Grilled Asparagus with Lemon Olive Oil

Haba Bean Soup with Smoked Olive Oil

Spaghetti all Rustica

Orange Olive Oil Cake with Fresh Berrie

All Classes begin at 6:00 PM unless otherwise noted and end at approximately 9:00 PM.  Arrive 10 min early to accommodate for seat assignments and check in.

Register for classes at the store, or by phone.  For more information, visit:

http://www.gingerskitchenware.com/index_files/cookingclasses.htm

Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to operate from to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to operate from to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

to register: http://ce.culinary.edu/ciachef/CourseListing.asp?master_id=1396&master_version=1&course_area=AE&course_number=1459&course_subtitle=00

Join us March 22 – 24, 2013 for the 7^th Annual Festival at the Sheraton Sonoma County – Petaluma. You will have an opportunity to meet cheesemakers, celebrity chefs, educators, cheesemongers, authors, farmers and even the four-legged friends that produce the milk so we can make the cheese!

http://artisancheesefestival.com/

JOHN ASH is the Chair of The Culinary Institute of America at Greystone’s Sophisticated Palate
program, founder of John Ash & Company, and the longtime culinary director for Fetzer
Vineyards. He received a James Beard Award for John Ash Cooking One-On-One: Private
Lessons in Simple Contemporary Food from a Master Teacher as well as the Julia Child
Cookbook of the Year award for From the Earth to the Table. He writes for numerous
publications, including Eating Well and Fine Cooking. Chef Ash also advocates for ethical and
sustainable food issues and serves on the board of overseers for the Chef’s Collaborative, a
national organization of chefs who support ethical agriculture. (Santa Rosa, CA)

For more details:  

Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to operate from to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

to register: http://ce.culinary.edu/ciachef/CourseListing.asp?master_id=1396&master_version=1&course_area=AE&course_number=1459&course_subtitle=00

One-On-One with Chef John Ash

Calling all foodies! Here is your chance to talk food and wine with one of North America’s leading chefs while you walk and hike each day in the unparalleled alpine beauty of the Canadian Rockies. Walk on wide open ridges and mountain tops before flying back to a luxurious lodge to savour time at the spa, or relax around the fireplace with new friends. In the evenings John will lead discussions that will awaken your taste buds to explore and discover, and you will enjoy dining on a Chef John Ash inspired five-star meal.

John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals and is an

adjunct instructor at The Culinary Institute of America at Greystone

in the Napa Valley. He is just about to release his fourth cook book, Culinary Birds, and is looking forward to sharing the stories he has collected over the years. As well as being a gifted and award winning author, Ash co-hosted a radio show for over 26 years and was the host of two TV shows on The Food Network.

This trip is a must for anyone who loves good food and conversation in the most spectacular mountain environment. Join Chef Ash and CMH Summer Adventures for a unique and incredible vacation!