August – December 2013
Calling all foodies! Here is your chance to talk food and wine with one of North America’s leading chefs while you walk and hike each day in the unparalleled alpine beauty of the Canadian Rockies. Walk on wide open ridges and mountain tops before flying back to a luxurious lodge to savour time at the spa, or relax around the fireplace with new friends. In the evenings John will lead discussions that will awaken your taste buds to explore and discover, and you will enjoy dining on a Chef John Ash inspired five-star meal.
John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals and is an
adjunct instructor at The Culinary Institute of America at Greystone
in the Napa Valley. He is just about to release his fourth cook book, Culinary Birds, and is looking forward to sharing the stories he has collected over the years. As well as being a gifted and award winning author, Ash co-hosted a radio show for over 26 years and was the host of two TV shows on The Food Network.
This trip is a must for anyone who loves good food and conversation in the most spectacular mountain environment. Join Chef Ash and CMH Summer Adventures for a unique and incredible vacation!
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.
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!
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