Agenda
Posterboard 
Month 
Week 
Day June – September 2012
In honor of his new book “Culinary Birds”, scheduled to be released in the Fall of 2013, we will recreate some of John’s favorite recipes from his many culinary adventures abroad. In this hands-on cooking experience, we will focus on local, seasonal ingredients used to create the dishes. We will partner with a local poultry provider, Pepper Ranch Poultry, for our main ingredient—the chicken of course! In addition to the recipes, you will learn a bit about current poultry husbandry practices, as well as some things we should all know about man’s first domesticated meat source. This farm-to-kitchen experience should not be missed!
- 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
Click here to register by June 6, 2012. Space is limited.
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.
The end of summer is almost here, but here in Southern California we can grill almost anything year around. Here is a menu of favorites that will help you extend your season while you learn new tips for effortless grilling.
- Grilled Pizza Margherita with Fresh Tomatoes and Basil
- Grilled Wild Mushroom, Goat Cheese and Citrus Salad
- Grilled Steak Tacos with Peach Chipotle Sauce
- Grilled Brined Shrimp with Live Fire Guacamole
- and for dessert, Pineapple with Rum-Lime Glaze and Ginger Custard Sauce