Classes and Events

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

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.

 14th Annual Meals on Wheels Derby Day

 Saturday, May 4, 2013, 11 am – 4 pm

Sonoma-Cutrer Winery, Windsor

You won’t want to miss this event and the opportunity
to support Council on Aging and all of the programs for area seniors.
Culinary Director Chef John Ash and celebrated chefs of Sonoma County:

• Jennifer McMurry, Viola Pastry Boutique & Cafe
• Mark Stark, Starks Restaurants
• Jeff Mall, Zin
• Casey Stone, John Ash & Co

Will each prepare a gourment lunch course that is southern-inspired and paired with Sonoma-Cutrer wines.
Strut your stuff on the catwalk; bid on fabulous auction items; receive extra special treatment in the Seabiscuit VIP Lounge,
all culminating with the live broadcast of the 139th Running of the Roses at the Kentucky Derby!

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

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

$85 per person.  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 10^th, 6-8p $65

Sat. May 11^th, 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

www.chefjohnash.com

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: