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/
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.
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
Friday May 10th, 6-8p $65
Sat. May 11th, 5-7p $65
Step into summer with world renowned Chef John Ash. Learn to make his fantastically fresh crowd pleasing menu. Summer is right around the corner join us as we serve up some vibrant flavors for the season.
In addition to being a renowned chef, author, and food and wine educator, 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. It continues to be critically acclaimed today. John has moved on to many other ventures since that first restaurant. Every Saturday local fans tune into The Good Food Hour, a food and wine radio talk show he has co-hosted for 23 years on KSRO (1350 AM) in Northern California. He has also hosted his own TV show on the Food Network and is occasionally featured in other TV shows. John travels the world teaching cooking classes to both home cooks as well as professionals. He is an adjunct instructor at the Culinary Institute of America at Greystone in the Napa Valley. He still holds true to his philosophy of cooking with ingredients that are ethically grown and created locally and in season. And for John, wine is always considered an essential part of the flavors of a meal.
In 2008 John was voted “Cooking School Teacher of the Year” by the International Association of Culinary 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 also is on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium.
John has written 3 books. The latest cookbook, John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, was published spring 2004 by Clarkson Potter. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007. Look for John’s new book “Culinary Birds” to be released in the Fall of 2013.
Read more about Chef John Ash on his website
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.
For more information and details:
http://www.surlatable.com/category/cat1440418/Experience-Bountiful-Sonoma
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.