I'm starting a new column for NorthBay biz, a publication for the wine country which is pretty fun. The focus isn't on recipes but more on the broader world of food and wine including science
The idea of midnight spaghetti is not a new one. Known in Italy as Spaghettata di Mezzanote its preparation occurs after a night of drinking and partying or maybe you’ve forgotten to eat during the
Santa Rosa, CA. December 8, 2020. The Covid-19 crisis has created an opportunity for connection … and cooking. Chef John Ash, referred to as the “Father of Wine Country Cuisine,” was quick to recognize this
Authored by Jean Doppenberg Chefs reveal tricks and tips for food-and-wine pairings and cooking like a pro When they aren’t working hard in restaurant kitchens, Wine Country chefs are developing new recipes, conducting virtual cooking
Joy of Cooking has been a beloved classic since 1936. It was the go to book for young brides as well as experience cooks. There have been many updates and revisions over the years but
Enjoy this article from my column at the Press Democrat. All Photos: ©John Burgess/The Press Democrat Mushrooms are one of the most interesting foods that we consume. Delicious, deadly, mysterious, intoxicating, enigmatic. Throughout history mushrooms
MEXICAN RECIPES The cuisine of Mexico is wildly diverse, although you wouldn’t always know that if you haven’t visited there. Fast food and “Americanized” Mexican restaurants are unfortunately what we often see in the States.
Dear Friends: I've been associated with the Monterey Bay Aquarium for a number of years and support their efforts with sustainable seafood practices. They are probably best known for their Seafood Watch initiative: https://www.seafodwatch.org which
SCHNITZEL As seen in the Press Democrat! https://www.pressdemocrat.com/lifestyle/9179577-181/celebrity-chef-john-ash-gives Schnitzel holds a very special place in my heart (and stomach). My Grandmother used to make it often and she was the master of schnitzels of all
JOHN ASH, Age 75, Founder of Wine Country Cuisine and Educator Though Ash is retired from the daily rigors of his namesake Santa Rosa restaurant, he continues a vigorous schedule of teaching about sustainable fish,
