Classes and Events

Jul
17
Wed
Sur La Table Experience Bountiful Sonoma Tour
Jul 17 all-day

SurlaTable

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.

Jul
18
Thu
Talon Lodge fishing adventure, classes and special dinners.
Jul 18 – Jul 24 all-day

header-talonlodge

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

Jul
28
Sun
Culinary Institute of America Marriage of Food and Wine class @ The Culinary Institute of America
Jul 28 @ 1:30 pm – 4:00 pm

CIA Logo

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

 

Aug
18
Sun
The Culinary Institute of America Marriage of Food and Wine class @ The Culinary Institute of America
Aug 18 @ 1:30 pm – 4:00 pm

CIA Logo

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

Aug
21
Wed
Sur La Table Sonoma Cooking class
Aug 21 all-day

SurlaTable

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.

Aug
25
Sun
CMH hiking and culinary adventures
Aug 25 all-day

CMH Speaker Series: Chef JOHN ASH

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.

Today, John travels the world teaching cooking classes to both home cooks as well as 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 has also served on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium.

On this exciting Heli-Hiking vacation, John will discuss sustainable food issues and his latest cookbook “Culinary Birds”.

Aug
26
Mon
Heli-Hiking with Chef John Ash @ CMH Bugaboo Lodge
Aug 26 – Aug 29 all-day

Basic CMYK One-On-One with Chef John Ash

Calling all foodies! Here is your chance to talk food and wine with one of North America’s leading chefs while you walk and hike each day in the unparalleled alpine beauty of the Canadian Rockies. Walk on wide open ridges and mountain tops before flying back to a luxurious lodge to savour time at the spa, or relax around the fireplace with new friends. In the evenings John will lead discussions that will awaken your taste buds to explore and discover, and you will enjoy dining on a Chef John Ash inspired five-star meal.

John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals and is an

adjunct instructor at The Culinary Institute of America at Greystone

in the Napa Valley. He is just about to release his fourth cook book, Culinary Birds, and is looking forward to sharing the stories he has collected over the years. As well as being a gifted and award winning author, Ash co-hosted a radio show for CMH- Canadian Rockiesover 26 years and was the host of two TV shows on The Food Network.

This trip is a must for anyone who loves good food and conversation in the most spectacular mountain environment. Join Chef Ash and CMH Summer Adventures for a unique and incredible vacation!

Sep
6
Fri
@ Relish Culinary School- Dry Creek Peach & Produce
Sep 6 @ 5:30 pm – Sep 6 @ 8:30 pm

Our annual dinner at Dry Creek Peach is definitely a yearly highlight – this is our eighth 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 has created an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu. We’ll enjoy our sumptuous peach dinner with wonderful J.Rickards wines.

  • Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
  • Nibbles on the Orchard Table:  Peaches with Ricotta and Chestnut Honey  ∙  Zucchini Pickles  ∙  Sautéed Padrón Peppers ∙  Tuscan Chicken Liver Paté ∙  Watermelon & Peaches with Chili Salt and Limes  ∙  Salt-Crusted Potatoes with Salsa Verde
  • Salad of Peaches, Heirloom Tomatoes, Fresh Mozzarella and Herb-Infused Oil
  • Cider-Brined Game Hens with Peach Salsa
  • Butter Braised Swiss Chard
  • Lemon Olive Oil Cake with Peaches and Crème Fraiche

This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

Sep
15
Sun
Culinary Institute of America Marriage of Food and Wine class @ The Culinary Institute of America
Sep 15 @ 1:30 pm – 4:00 pm

CIA Logo

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