January – August 2014
In this class I will be cooking from my new book, Culinary Birds. I’ll show you how to choose the best birds for your recipes and help you hone your skills with the delicious protein.
- Korean Chicken Wings
- Chicken & Shrimp Meatball Soup
- Turkey Breast Picatta
- Frisee Salad with Fried Eggs & Maple Roasted Bacon
- Tea Smoked Game Hens
Demonstration class featured sustainable seafoods, including:
Crispy Calamari and Lemon Slices with Pesto Mayonnaise
Grilled Brined Shrimp with Tomatillo and Avocado Salsa
Thai-Style Tomato Soup with Mussels
Soy-Roasted Salmon with Asian Greens
Roasted Achiote Sablefish with Citrus Salsa
These classes are available only to members of the Woodfield Country Club. If you’re interested, please contact the folks at the club using the contact info I’ve posted here. Thank you!
Join me for a whole week’s worth of cooking classes at this gorgeous resort in Bermuda! I’ll be doing classes daily from Tuesday March 4, to Sunday March 9. Classes range from $75 to $85 for members, and $90 to $99 for non-members. We’ll learn to cook poultry, sustainable seafood, and I’ll show you how to pair wine and food. Join me in Bermuda!
A Leadership Conference Bridging Nutrition Science, Healthcare, and the Culinary Arts. For more, read this great article on this annual event:
What better way to celebrate our 15th anniversary than to have our very first guest chef return to Nothing to It! John has a brand new book called “Culinary Birds”. This demonstration class will feature recipes such as Korean Chicken Wings, Turkey Breast Picatta and Tea Smoked Game Hens. In addition to learning and sampling these delicious recipes, John will teach you how to purchase the best poultry and think about new ways to incorporate these noble birds into your meal and party plans.
A demonstration class focused on Olive Oils from around the world. The menu includes:
Bagna Cauda Dipping Sauce
Grilled Asparagus with Prosciutto and Lemon Olive Oil
Haba Bean Soup with Smoked Olive Oil
Spaghetti all Rustica
Orange Olive Oil Cake with Fresh Berries
Chef John Ash Cooking Class to Celebrate the Market’s 13th Anniversary, Cake & Prizes, Chef John’s newest book, Culinary Birds will be available for purchase on site by Pages on the Green.
TAHOE LUNCH & LEARN CLASSES
Donna Nordin, former Co‐Owner & Executive Chef of Café Terra Cotta and Chef Joyce Jue offer a series of 3-day international culinary cooking classes in Lake Tahoe. This program includes 3 demonstration cooking classes with recipes, followed by a complete meal with wine or beer. Special guest Jonn Ash will be teaching one of the classes!
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.