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.

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.

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

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

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.

Great Chefs, Great Food, Great Fishing, Spectacular Setting – What could be better!

Talon Lodge continues the quest to bring extraordinary cuisine to Southeast Alaska.

The Talon Lodge Visiting Chef Series is fast becoming one of the most sought after events in the Alaska summer fishing season.  When you match the world’s greatest chefs with one of the most spectacular locations in Alaska, the pairing is perfect.

During this special series, our limited group of 16 guests are treated to two specially prepared meal from our visiting chef in a casual, fun and relaxing environment. It’s a time for great food and memories that will last for a lifetime.

For the fourth year, Talon has invited four of the world’s greatest chefs to share their talents with our Talon Lodge guests.

Each package includes:

• Accommodations
• Two exclusive dinners prepared by our visiting chef
• Alaska’s best salmon and halibut fishing
• All at our spectacular private island setting

Package is limited to parties of 4 or more with a maximum of 16 guests per package date.

As you progress through various countries by means of signature dishes from each culture, Chef Ash demonstrates distinctive recipes with a narrative that connects the varied  dishes.

He uses the grill to impart a unique essence to everything from grilled vegetables for the gazpacho to wild mushroom hobo packs, with their sealed in juices and heavenly aromas, to the fresh fruits, seared to express their inner sweetness.

• Pizza from the Grill
• Grilled Gazpacho with Salsa Verde
• Vietnamese Lettuce Rolls with Grilled Beef
• Grilled Asparagus and Arugula Salad with Grilled Robiola and Mortadella Wild
• Mushroom Hobo Packs
• Grilled Trout Agrodolce
• Grilled Pineapple and Summer Fruits with Mint Custard Sauce

To register click here. Space is limited.