Agenda
Posterboard 
Month 
Week 
Day May – July 2013
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.
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. The minimum age requirement is 21.
Click here to register. Space is limited.
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
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
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.
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.
EXPERIENCE BOUNTIFUL SONOMA
A MEMORABLE GETAWAY FOR WINE-LOVERS AND EPICUREAN ADVENTURERS
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.
Watermelon with Chili Salt
Grilled Asparagus with Pancetta and Fried Egg
Ricotta-Herb Gnocchi
Tagliata of Beef with Rosemary, Capers and Lemon
Blackberry Grunt
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.