I will be a guest chef at this event and am excited to do it!  Stay tuned for details.

http://www.avwines.com/wsdevent/eventview/action/view/frmArticleID/193/

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

John Ash visits and shares his culinary insights and wisdom of “Seafood Watch,” an educational initiative for sustainable seafood by the Monterey Bay Aquarium. Come learn how to make wise choices about the seafood you purchase, and taste some new and delicious ways to enjoy it.

Fisherman Mike Svedise, owner of Santa Rosa Seafood will present a fresh, whole troll-caught Bodega Bay King Salmon,  and a line-caught Point Reyes Halibut.  Chef Mei Ibach, SRJC Culinary Instructor and the Windsor High School Culinary Arts Academy, will prepare the fish and share her recipes.

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. The minimum age requirement is 21.

Click here to register.  Space is limited.

Must be at least 21 years of age to participate.  Our proceeds from this activity are used to support RMH’s philanthropic…

Menu:Crispy 5-Spice Chicken in Rice Paper with Dipping Sauce, Grilled Chicken Kebabs with Tzatziki Sauce, Chicken and Shrimp Meatball Soup with Cellophane Noodles, Vietnamese Chicken Salad with Spicy Dressing, John’s Favorite Chicken Sandwich.

Menu:Crispy 5-Spice Chicken in Rice Paper with Dipping Sauce, Grilled Chicken Kebabs with Tzatziki Sauce, Chicken and Shrimp Meatball Soup with Cellophane Noodles, Vietnamese Chicken Salad with Spicy Dressing, John’s Favorite Chicken Sandwich.

The process of pairing food and wine can seem at times mysterious and daunting. However, there are insights and techniques that you can use to improve and refine your understanding of the interaction of the two.

Wine country cuisine pioneer, author and Chef John Ash will demonstrate a unique and interactive wine tasting and evaluation experience of how flavors and aromas interact with food.

During this fun and interactive session, Chef Ash will review how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with a much better understanding of how to make positive matches happen for your own enjoyment or to share with friends.

Must be at least 21 years of age to participate.

Chef Tables in the Vineyard introduces a one-of-a-kind charity dinner to benefit the Cooking With Kids Foundation. This foodie-fantasy dining event is hosted by celebrity chefs Guy Fieri and Mario Batali, along with an incredible lineup of Bay Area chefs, including Douglas Keane, John Ash and Kendall-Jackson Executive Chef Justin Wangler, among more than a dozen others.

Noodles of all kinds are a staple in Asian cuisines. For this class John will explore four that are easily made, very flavorful and destined to become favorites.

• Pho…The Classic Vietnamese Spiced Beef and Noodle Soup
• Spicy Pork Wontons with Sesame Sauce
• Thai Grilled Chicken Rice Paper Rolls
• Sichuan Dan Dan Noodles with Minced Pork and Pickled Vegetables