October – November 2013
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
Join me for this Happy Hour Celebration of the release of Culinary Birds! Complimentary appetizers made from the book and a great time! See you there.
EXPERIENCE BOUNTIFUL SONOMA
A MEMORABLE GETAWAY FOR WINE-LOVERS AND EPICUREAN ADVENTURERS
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.
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.
- An Evening with farm-to-table pioneers John Ash and Larry Forgione on Saturday, November 2, 2013 at The Culinary Institute of America at Greystone includes:
– A welcome glass of wine
– Cooking demonstration and tasting with James Beard Award-winning chef and author John Ash at 4 PM
– Booking signing and copy of Ash’s “Culinary Birds: The Ultimate Poultry Cookbook”
– Five-course meal from chef Larry Forgione at The Conservatory, a culinary “crop-up” restaurant, at 6 PM
Wine, dine, and be entertained by the likes of Kenny Loggins, Three Dog Night, and more as we spend 7 days cruising the Caribbean! The ship is Royal Caribbean’s “Brilliance of the Seas”, and my recipes will be featured in the Chops Grille restaurant. In addition I’ll be doing come cooking demos and giving you tips on making delicious recipes in your own kitchen.
The cruise begins and ends in Tampa, Florida, and is organized by Flying Dutchman Travel in Santa Rosa. For more information visit: http://www.winedineandmusiccruise.com/index.html.
Here is a great article with more information: http://cruiseradio.net/dining-options-shine-falls-wine-dine-music-cruise/
Hope you’ll join me!
Local Chef John Ash, gives a pre-Thanksgiving talk that will change your dining experience come Turkey Day. This well-loved James Beard award-winning author, teacher, and restaurateur co-hosts the radio talk show, The Good Food Hour, and also teaches cooking classes.
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