In this class, John, “The Father of Wine Country Cuisine,” will present foods that evoke the tastes and smells of Sonoma, a unique and wonderful part of California Wine Country.

Menu: Wild Mushroom Pâté with Della Fattoria Olive Bread; Corn Soup with Dungeness Crab, Spring Herb Salad and Smoked Olive Oil; Frisée Salad with Poached Eggs and Maple-Roasted Black Pig Bacon; Sonoma Lamb Spiedini with Artichokes, Pancetta and Tierra White Beans; Sonoma Artisan Cheeses from Bellwether Farms, Cowgirl Creamery and more with Maple-Peppered Walnuts, Olive Conserve and Fig-Lime Chutney

Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980, he opened John Ash & Company in Santa Rosa, CA, the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complimented the wines being made in the region. He is an adjunct instructor at the Culinary Institute of America at Greystone in Napa Valley. His passion for teaching is matched only by his vocal stance on sustainable food issues by serving on the Board of the Chef’s Collaborative. John has written 3 books and his latest book, Culinary Birds, to be published in the fall of 2013.

Menu: Seared Tuna on Rice Crackers with Wasabi Aïoli; Spicy Potato Samosas with Cilantro Chutney; Coconut Chicken Skewers with Mango Mustard Seed Sauce; Crispy Rice Croquettes with Fontina and Prosciutto

Friday May 10^th, 6-8p $65

Sat. May 11^th, 5-7p $65

Step into summer with world renowned Chef John Ash. Learn to make his fantastically fresh crowd pleasing menu. Summer is right around the corner join us as we serve up some vibrant flavors for the season.

In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today.  John has moved on to many other ventures since that first restaurant. Every Saturday local fans tune into The Good Food Hour, a food and wine radio talk show he has co-hosted for 23 years on KSRO (1350 AM) in Northern California. He has also hosted his own TV show on the Food Network and is occasionally featured in other TV shows. John travels the world teaching cooking classes to both home cooks as well as professionals. He is an adjunct instructor at the Culinary Institute of America at Greystone in the Napa Valley. He still holds true to his philosophy of cooking with ingredients that are ethically grown and created locally and in season. And for John, wine is always considered an essential part of the flavors of a meal.

In 2008 John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals.  His passion for teaching is matched only by his passionate voice on sustainable food issues, serving on the Board of the Chef’s Collaborative, a national organization of chef’s committed to sustainable and ethical food issues. He also is on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium.

John has written 3 books. The latest cookbook, John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, was published spring 2004 by Clarkson Potter. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007. Look for John’s new book “Culinary Birds” to be released in the Fall of 2013.

Read more about Chef John Ash on his website

www.chefjohnash.com

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
Lemon Olive Oil Cake with Mint Custard Sauce and Fresh Fruits

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:  

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

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.

Rudy’s – A Cook’s Paradise, has a long and colorful history.  They are the oldest continuously operating retail store in Twin Falls, ID and are located in the oldest commercial building in town.  Purchased by Rudy Ashenbrener in 1946, his son and grandson now own the store and have worked hard to create a store that is unique, exciting, and full of everything you would want for cooking and entertaining.

This class features interesting recipes from John Ash’s forthcoming book Culinary Birds, to be published in the Fall of 2013.

On the Menu:

• 5 Spice Chicken in Rice Paper
• Chicken and Shrimp Meatball soup with Cellophane Noodles
• Breast of Chicken with Capers and Olives
• Asian Rotisserie Chicken Salad

http://www.cooksparadise.com/index.php?option=com_content&view=article&id=52&Itemid=2

Our demonstration dinner at Dry Creek Peach is definitely an annual highlight – this will be our seventh year in the orchard. Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience.  Chef John is creating an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu:

• Sampler Plate: Watermelon and Peaches with Chile Salt, Fresh Figs, Pt. Reyes Blue with Local Honey, Speck.
• Fresh Shellfish Salad with Peaches and Fennel
• Mexican Braised Pork Shoulder Tacos with Nectarine Salsa and all the Accompaniments
• Peach Crisp with Almond Streusel and Sour cream Ice Cream

We’ll enjoy our sumptuous peach dinner with wines from the Dry Creek Valley.

For more details, please visit www.relishculinary.com or call 877-759-1004.