Enjoy four days of culinary magic and talent at the - 12th annual Ashland Culinary Festival: November 8th - 11th, 2018 Book your Veteran's Day Weekend Getaway with exclusive lodging packages and festival offerings. Tickets and
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So far Chef John Ash has created 190 blog entries.
November 4th https://register.culinary.edu/courseDisplay.cfm?schID=219 "I have to tell you what a fantastic class Mr. Ash taught today. My wife and I thoroughly enjoyed the class, Mr. Ash’s teaching, and his down-to-earth manner. It was a true
MARK YOUR CALENDARS to enjoy four days of culinary magic and talent at the - 12th annual Ashland Culinary Festival November 8th - 11th, 2018 Book your Veteran's Day Weekend Getaway with exclusive lodging packages and
JULIA CHILD'S CHERRY CLAFOUTI Serves 6 - 8 1-1/4 cups whole milk 2/3 cup sugar, divided 3 large eggs 1 tablespoon vanilla 1/4 teaspoon almond extract (optional) 1/8 teaspoon salt 1⁄2 cup all-purpose flour 3
Chef John Ash Dinner at Dry Creek Peach Saturday, August 18, 2018 5:30pm orchard tour starts (doors open and Bellinis pouring at 5:15) A culinary celebration of summer in Sonoma County The evening begins in
Labor Day for many of us announces the end of summer. Though the Autumnal equinox (equal day and night hours) doesn’t happen until September 22nd this year when we begin to get the first inklings
Serves 4 Sable fish or Black Cod is available from California up to Alaska. It's great virtue is that you really can't overcook it because it has lovely natural oils that keep it moist. It
Recently we (my co-host Steve Garner and I) had one of the last local producers of fresh eggs in Sonoma County on our radio show (www.ksro.com which is archived and streamed on the net). Among
We usually think of beer as the beverage of choice with Mexican food. It certainly works but as Mexico produces more and more outstanding wines they and they and we have found that wine is
Dear Friends: I think of you as we embark on the Summer of 2018. May it be a time of relaxation and renewal ... reconnecting with those you hold dear. And, of course, wonderful wines