September – November 2014
Culinary-Super-Star Chef John Ash will be cooking up amazing recipes from his brand new cookbook, Culinary Birds. The book, published in late 2013, was recently nominated for a prestigious James Beard award. This special event will include a walking tour of the farm, a focused cheese tasting and Chef John demonstrating 4 outstanding recipes from the book that will be served up for a delicious lunch. Retail Sales and Book Signing will complete the delicious and fun-filled day.
Fall is on its way, the perfect time for soup and (what else?) poultry! I’ll be cooking up recipes for a warm chicken posole, Korean chicken wines and more on October 2 at Draegers in San Mateo. More details and tickets online.
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.
John has a new book called “Culinary Birds” which was published by Running Press Books in the fall of 2013. In addition to the recipes, the book will tackle the good and the bad about current poultry husbandry practices as well as other things we should know about the noble birds. The book was nominated for a James Beard award.
Korean Chicken Wings
Chicken and Shrimp Meatball Soup
Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon
Early Bird Savings! Until January 15th, 2014 we have lowered the cost of the cruise for each cabin category. Please do not wait if you know you want to go!!
The cruise will be on Norwegian Cruise Line on the Pearl from October 25 through 30, 2014. With 16 delicious dining options, 13 bars and lounges, casino, spa, pools, fitness center, and so much more, the Pearl is a destination of her own.
Included again in our program is a complimentary bottle of wine per cabin each evening to be enjoyed. This year we have partnered with KENDALL-JACKSONand their family of wines. Included will be Kendall-Jackson, Byron Santa Barbara, Avant, Edmeades and Murphy-Goode.
Joining us from KENDALL-JACKSON is the Executive Chef at Kendall-Jackson Wine Estates, chef Justin Wangler. KENDALL-JACKSON will be sending along winemakers and sommelier’s to delight and educate you on wine and food and wine pairing.
And back by popular demand is internationally recognized chef, educator, and author, chef John Ash.
Last year, World Classic Rockers blew the pool deck up with their repertoire of original hits from Boston, Journey, Lynyrd Skynyrd, Santana and Steppenwolf. They are coming back!! They will be joined by the legendary 70′s rock band America, performing their Grammy winning hits “A Horse With No Name” and “Ventura Highway.” Also joining us will be Chris Mann, who boasts a wildly eclectic assortment of songs, ranging from Willie Nelson’s “Always on My Mind” and Lady Antebellum’s “Need You Now” to “Ave Maria” and Damien Rice’s “The Blowers’ Daughter,” with the latter featuring a special guest appearance from Christina Aguilera. Just added The Music of ABBA – ARRIVAL from Sweden tribute band.
At this time, we are still busy putting together our onboard program that will consist of Wine and Food hosted dinners, Culinary School classes, Wine and Art classes, Mixology classes, which will feature the newest “it thing.” … craft beer cocktails and so much more! Wine tasting for small groups will also be offered.
We hope that you will be able to join us again in 2014! Book now as this offer is only good until January 15th, 2014. Sign up today!
Join me for a fun hands-on cooking class at Ramekins Culinary School!
Dried fava Bean Soup with Sumac and Smoked Olive Oil
Warm Chicory Salad with Wild Mushrooms and Pancetta Vinaigrette
Pan-Roasted Venison with Blackberry Sage Sauce
Apple & Walnut Brown Butter Cake with Tangerine Caramel Sauce