March – May 2014
A Leadership Conference Bridging Nutrition Science, Healthcare, and the Culinary Arts. For more, read this great article on this annual event:
What better way to celebrate our 15th anniversary than to have our very first guest chef return to Nothing to It! John has a brand new book called “Culinary Birds”. This demonstration class will feature recipes such as Korean Chicken Wings, Turkey Breast Picatta and Tea Smoked Game Hens. In addition to learning and sampling these delicious recipes, John will teach you how to purchase the best poultry and think about new ways to incorporate these noble birds into your meal and party plans.
Spend some quality time with one of the country’s finest culinary teachers, John Ash, and savor a delicious meal in the process. John will lead you on a fabulous hands-on culinary experience with show-stopping recipes and wine pairings from his James Beard and IACP award winning culinary career. This is definitely an evening you won’t want to miss!
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.
A demonstration class focused on Olive Oils from around the world. The menu includes:
Bagna Cauda Dipping Sauce
Grilled Asparagus with Prosciutto and Lemon Olive Oil
Haba Bean Soup with Smoked Olive Oil
Spaghetti all Rustica
Orange Olive Oil Cake with Fresh Berries
This event includes an extraordinary meal at the Left Bank in Larkspur, and a signed Culinary Birds cookbook. It will definitely be a fun evening of good food, great wine, and talking about cooking!
More details will be on their website in February, 2014.
More details will be posted on Ginger’s Kitchenware site in February, 2014.