Agenda
Posterboard 
Month 
Week 
Day March – May 2013
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)
http://www.healthykitchens.org/conference_program/schedule_faculty/
Join us March 22 – 24, 2013 for the 7th 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/
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.
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
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.
14th Annual Meals on Wheels Derby Day
Saturday, May 4, 2013, 11 am – 4 pm
Sonoma-Cutrer Winery, Windsor
You won’t want to miss this event and the opportunity
to support Council on Aging and all of the programs for area seniors.
Culinary Director Chef John Ash and celebrated chefs of Sonoma County:
- Jennifer McMurry, Viola Pastry Boutique & Cafe
- Mark Stark, Starks Restaurants
- Jeff Mall, Zin
- Casey Stone, John Ash & Co
Will each prepare a gourment lunch course that is southern-inspired and paired with Sonoma-Cutrer wines.
Strut your stuff on the catwalk; bid on fabulous auction items; receive extra special treatment in the Seabiscuit VIP Lounge,
all culminating with the live broadcast of the 139th Running of the Roses at the Kentucky Derby!
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
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
$85 per person. 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