November 2013 – March 2014
James Beard award winner John Ash takes a serious look at one of our country’s main protein sources, weighing the health, sustainability and flavor benefits of culinary birds, from duck to game hen to goose! Come hear him talk, take a taste from the book, and pick up a copy. “I came to learn the impact of free range, vegetarian feed, and antibiotic-free husbandry practices…‘you are what you eat’, began to make a whole lot of sense, as you can taste that adage in every bite.” – Mike Leventini
Kick off the weekend with me at this great spice shop in downtown Santa Rosa! I will be signing books, and it will be a great chance for you to pick up a personalized book as a holiday gift for the foodies on your list. In addition, the Savory Spice Shop has a variety of blends and spices ground fresh in weekly batches. They also have extracts, sauces, spice ware and specialty items.
It should be a fun, and productive night for your holiday shopping!
John offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. An additional class will be added depending upon demand. Classes take place at La Cocina Que Canta, our new culinary center. You also will have the opportunity to harvest produce you use from our organic garden, Tres Estrellas.
For more information and registration, please click here.
- See more at: http://www.rancholapuerta.com/at-the-ranch/event-calendar/event-registration/?ee=181#sthash.QROL2Wbg.dpuf
Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, Chef John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to operate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.
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!