April – October 2013
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.
Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980, he opened John Ash & Company in Santa Rosa, CA, the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complimented the wines being made in the region. He is an adjunct instructor at the Culinary Institute of America at Greystone in Napa Valley. His passion for teaching is matched only by his vocal stance on sustainable food issues by serving on the Board of the Chef’s Collaborative. John has written 3 books and his latest book, Culinary Birds, to be published in the fall of 2013.
Menu: Seared Tuna on Rice Crackers with Wasabi Aïoli; Spicy Potato Samosas with Cilantro Chutney; Coconut Chicken Skewers with Mango Mustard Seed Sauce; Crispy Rice Croquettes with Fontina and Prosciutto
In this class, John, “The Father of Wine Country Cuisine,” will present foods that evoke the tastes and smells of Sonoma, a unique and wonderful part of California Wine Country.
Menu: Wild Mushroom Pâté with Della Fattoria Olive Bread; Corn Soup with Dungeness Crab, Spring Herb Salad and Smoked Olive Oil; Frisée Salad with Poached Eggs and Maple-Roasted Black Pig Bacon; Sonoma Lamb Spiedini with Artichokes, Pancetta and Tierra White Beans; Sonoma Artisan Cheeses from Bellwether Farms, Cowgirl Creamery and more with Maple-Peppered Walnuts, Olive Conserve and Fig-Lime Chutney
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.
- Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
- Nibbles on the Orchard Table: Peaches with Ricotta and Chestnut Honey ∙ Zucchini Pickles ∙ Sautéed Padrón Peppers ∙ Tuscan Chicken Liver Paté ∙ Watermelon & Peaches with Chili Salt and Limes ∙ Salt-Crusted Potatoes with Salsa Verde
- Salad of Peaches, Heirloom Tomatoes, Fresh Mozzarella and Herb-Infused Oil
- Cider-Brined Game Hens with Peach Salsa
- Butter Braised Swiss Chard
- Lemon Olive Oil Cake with Peaches and Crème Fraiche
This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
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 event:
Wild Mushroom Toasts with Fried Basil
Raw Kale Salad with Pine Nuts, Currants and Persimmons
Breast of Chicken with Robiola Cheese and Prosciutto
Soup of Fall Fruits with Muscat Sabayon and Almond Thins
Tonight we will explore some of John’s favorite poultry dishes from all over the globe including one made famous at a little kiosk in Eugene Oregon. Students will experience a variety of flavors and learn how to use different parts of the birds in these recipes. On the menu for this evening:
- Tuscan Chicken Liver Toasts
- Duck Breast Salad with Oranges
- Posole Blanco with Chicken
- Chicken “Man Sandwiches”
- Turkey Saltimbocca with Lemon-Egg Sauce
- The Most Sensuous and Simple Dessert You’ll Ever Eat!
For this hands-on class students will work with Chef Ash using four different birds to prepare seven dishes for a great poultry feast. Many of these recipes come from John’s just released book: Culinary Birds: The Ultimate Poultry Cookbook.
- Deep Fried Quail with Dried Fruit Chutney
- Chicken Livers and Bacon with Ginger Cream Sauce
- Vietnamese Chicken Salad
- Turkey Picadillo Tacos
- Turkey Tetrazzini
- Crispy Duck Rolls with Dipping Sauce
- Roast Duck Breast with Grapefruit