NEWS & RECIPES
EVENTS: THE HOG ISLAND BOOK OF FISH AND SEAFOOD
All-new and extra delicious—it’s our newest cookbook! The Hog Island Book of Fish and Seafood. From James Beard Award-winning chef, author, and long-time Hog Island Oyster friend
THE HOG ISLAND BOOK OF FISH AND SEAFOOD
There’s a new cookbook about seafood which is just being released from the folks at Hog Island Oyster Company. In addition to delicious recipes from John Ash
Chef John Ash Favorite Recipes: KAFFIR LIME LEAVES
Photographs by John Burgess Santa Rosa Press Democrat Kaffir lime leaves (also spelled Kieffer) are used extensively in Southeast Asian cooking where they lend the most wonderful
Pairing Chef John Ash Recipes & Sonoma Cutrer Wines
Photographs by Ed Aiona. I have been part of Sonoma Cutrer winery since they started more than 40 years ago. They have for many years been voted
Chef John Ash Favorite Recipes: CRÊPES– ANYONE CAN MAKE THEM
Photographs by John Burgess Santa Rosa Press Democrat Crepes as we know them originated in Brittany in France. They are thin pancakes made in dishes both sweet
Chef John Ash Favorite Recipes: SOUPS AND STEWS FOR COLD WEATHER
Photographs by John Burgess Santa Rosa Press Democrat I have to confess that I love best the foods of cold weather, especially soups and stews. No doubt
Chef John Ash Favorite Recipes: CRANBERRIES~AN AMERICAN ORIGINAL
Photographs by John Burgess Santa Rosa Press Democrat The cranberry, along with blueberries and the Concord grape, has a unique place in American cuisine. They are the
Chef John Ash Favorite Recipes: APPLE LOVE
Photographs by John Burgess Santa Rosa Press Democrat Who doesn’t love apples? From eating raw to the myriad of products that we turn them into. You’re lucky
WHAT TO DO WITH LEFTOVER CHEESE
If you are a cheese lover like me, I’ll bet you have lots of bits and pieces of leftover cheese wrapped in plastic in your refrigerator. It’s
Chef John Ash Favorite Recipes: COOKING WITH COFFEE
Photographs by John Burgess Santa Rosa Press Democrat We usually think of coffee mostly as a beverage and then maybe as a flavoring for ice cream or
Chef John Ash Favorite Recipes: LITTLE-KNOWN BUT NOT FORGOTTEN DESSERTS
Photographs by John Burgess Santa Rosa Press Democrat These are sweets that shouldn’t be forgotten. They are often the stuff of our childhood. Many have regional or
Chef John Ash Favorite Recipes: LIFE BY THE GLASS
LIFE BY THE GLASS I've worked with Sonoma Cutrer since they started. Here is their latest "Life by the Glass" which includes JA recipes. Enjoy! FIGS WITH
SONOMA CUTRER VIRTUAL DINNER ~ June 25, 2022
Watch the virtual dinner with Chef John Ash on this video, posted on Google Drive.Virtual Event LinkFirst Course (Sauvignon Blanc)Offered two ways (choose one):On the half shell
Chef John Ash Favorite Recipes: NOT YOUR ORDINARY BURGER
Photographs by John Burgess Santa Rosa Press Democrat A little history about burgers. According to Alan Davidson in his wonderful encyclopedic book The Oxford Companion to Food
Chef John Ash Favorite Recipes: The Taste of Spring
Photographs by John Burgess Santa Rosa Press Democrat THE TASTE OF SPRING AND BEGINNING OF SUMMER I’m always reminded of that quote from Robin Williams when spring
Virtual Cooking Event Hosted by Chef John Ash June 25th, 2022
There is still time to RSVP for our virtual cooking event hosted by Chef John Ash, two-time James Beard award winner and the “Father of Wine
John Ash shares 6 ways to make the most of salmon
Classic Smoked Salmon Eggs Benedict from chef John Ash on Wednesday, April 13, 2022. (John Burgess/The Press Democrat) I love Spring and always look forward
Chef John Ash: Quick and Simple Pan Sauces
Published in North Bay Biz April 1, 2022 For many home cooks (including me!), after a busy day the task of doing more
Chef John Ash Favorite Recipes: Eat Your Greens
This is about cooked greens as opposed to “salad” greens. Cooked greens are not easily classified under one roof. The biggest group is the brassica or cabbage
SONOMA CUTRER RECIPES SPRING 2022
EGGS POACHED IN SPICY TOMATO SAUCE Shakshuka Serves 4 to 6 Also known as Shakshouka in the Middle East it is a staple throughout Israel, Libya, Algeria
Chef John Ash Favorite Recipes: Friendly Fondue
John Burgess Santa Rosa Press Democrat Cheese fondue, the version most of us are familiar with, is believed to have started during the 18th century
Chef John Ash Favorite Recipes: HEARTY WINTER STEWS
OK . . . here’s your culinary quiz for today: What is a stew? If you look in culinary dictionaries, stews are defined as using a
Chef John Ash Favorite Recipes: Nibbles for the New Year
Traditionally a cocktail or two are the beverages of choice for New Year’s Eve or Day. Of course, I wouldn’t refuse a nice glass of sparkling
LIFE BY THE GLASS with Chef John Ash
I've collaborated with Sonoma Cutrer winery since they started 40 years ago. I contribute to their magazine called "Life by the Glass" which is beautifully done
Chef John Ash Favorite Recipes: Thanksgiving Leftovers
One of the great things about Thanksgiving is lots of leftovers. One of the not so good things about Thanksgiving is lots of leftovers. I’m one of
North Bay Biz: Food and Wine Antagonists
Wouldn’t a nice glass of wine enhance any food? Not necessarily. There are some problem children that can make matching food and wine problematical. First, let’s
Favorite Recipes: Eggs Anytime by Chef John Ash
Photos by John Burgess, Santa Rosa Press Democrat. Is milk or are eggs nature’s “most perfect food”? If I had a vote, it’d definitely be eggs. Good
FOCACCIA: A BREAD ANYONE CAN MAKE
Focaccia bread is one, if not the most, famous of Italian flatbreads. The word focaccia (pronounced “foh-KA–cha”) has Latin origin. The translation is “baked in coals”. Many believe that pizza
Chef John Ash Favorite Recipes: MOTHER CORN
What is truly amazing about corn is its versatility and seemingly endless uses culinary and otherwise. There are many theories about the origins of corn but
A celebration of M.F.K. Fisher to benefit her Last House and the filmmaker Gregory Bezat.
Fri, October 29, 2021 3:00 PM – 6:00 PM PDT Location Foreign Cinema Restaurant 2534 Mission St San Francisco, CA 94110 About this event Join friends
FAVORITE RECIPES: ICED AND FROZEN SWEETS FOR SUMMER
A quick history: Iced sweets such as ice cream, sherbets, granitas, snow cones, frozen drinks and the like have been around a long time, since at least
SANDWICHES – A REMARKABLE CULINARY INVENTION
John Burgess, Press Democrat So, what is a sandwich? Originally it was thought to be any variety of fillings held together with two or more
Favorite Recipes ~ BRUNCH
Dutch Babies with blueberries, maple syrup and lemon from chef John Ash. (Photo by John Burgess/The Press Democrat) The origins of brunch are a bit
Favorite Recipes – SPRING 2021
According to Robin Williams: Spring is nature's way of saying, 'Let's party!' Everything jumps back to life. It is nature’s rebirth and special ingredients that we haven’t
For Women’s History Month, we look at three cooks ― and their recipes ― who had a big impact on Wine Country cooking.
THREE WINE COUNTRY WOMEN WHO CHANGED THE WAY WE EAT There are 3 women who many have not heard of but who changed the way we
Asian Noodles
Favorite Recipes from Chef John Ash ASIAN NOODLES (Photo credit: John Burgess/The Press Democrat) The world of Asian noodles is vast. There is some dispute over who
Chef John Ash ~ New Column NorthBay Biz
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
Favorite Recipes: Midnight Spaghetti
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
Recipes: My Mad Men Menu
For those of a certain age we remember the grand foods of the 60's and 70's which the television series Mad Men epitomized. Dishes like these appeared
JOIN CHEF JOHN ASH AS HE TEACHES COOKING TO BOYS HOPE GIRLS HOPE SCHOLARS AROUND THE WORLD
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
North Bay Biz: From Garden to Table
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
How to make a small, easy feast this Thanksgiving 2020.
The COVID-19 virus has changed how most of us think about Thanksgiving, my favorite holiday by the way. We are told that we shouldn’t gather in large,
Favorite Recipes: Flavors of Fall
John Burgess, Santa Rosa Press Democrat Fall is a special time of year. Summer is winding down and our circadian clocks are kicking in and
Boys Hope Girls Hope San Francisco ~ Chef John Ash Guest Speaker
Guest speaker, Chef John Ash shared his personal story and how he transformed his restaurant and his own career. He cooked Cacio e Pepe, a fun dish
Chef John Ash’s tips for choosing chicken raised ’ethically’
(Photo credit: John Burgess/The Press Democrat) Today chicken has become so much a part of our menu that we don’t tend to think much at all about
Chef John Ash Shares His Favorite Summertime Recipes
Each season has its unique ingredients and flavors, but summer provides the most abundant, I think you’d agree. It’s hard to keep up with the delicious “glut”
Recipes: SOUTHEAST ASIAN FLAVORS
Southeast Asia is home to a rich cross-cultural table with every country providing a distinctive cuisine that, at the same time, shares similarities with its neighbors. The
Recipes: Sustainable Seafoods
Most authorities agree that eating more seafood and shellfish and less red and processed meat is a choice that's good for your health and much better for the environment. Unfortunately,
Recipes: Grilling with Chef John Ash
THE THRILL OF THE GRILL Cooking foods outside on a grill over coals is one of my earliest food memories. I lived with my Grandparents as a
May 16 is National Barbecue Day
This Saturday....May 16 is National Barbecue Day..although we won't be gathering around our grills and smokers with friends..the KSRO GOOD FOOD HOUR invites you to gather around
Recipes: CINCO DE MAYO
Cinco de Mayo is Spanish for May 5th. Ask most Americans its meaning and they will probably tell you it has something to do with Mexican Independence
Recipes: Comfort Foods for Troubled Times
You’ve got your orders. We all must hunker in place now. What are we going to do about meals since we can’t go out or stock up
HOME-CURED CORNED BEEF
Serves 8 - 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable.
15 MINUTE CREAMY TOMATO SOUP
Serve 4 This was adapted from a recipe by J. Kenji Lopez-Alt who writes for one of my favorite web sites: Serious Eats. It is delicious on
The Big Deal Dinner – Doing it Well!
All of us occasionally need to do what I call the “Big Deal” dinner. Maybe the Boss is coming over to dinner, or the in-laws or future
Recipes: Winter Soups
Soup is an important part of every cultural cuisine and the variations could fill several books (and it has!). Soup is the most basic of dishes. Originally
Champagne Brunch
Apparently the first use of the breakfast/lunch mash-up “Brunch” happened back in 1895. Guy Beringer, a British writer, authored a piece called “Brunch: A Plea” in Hunter’s
Joy of Cooking 2019
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
RECIPES FROM ANOTHER TIME THAT ARE WORTH MAKING AGAIN
My Good Food Hour co-host, Steve Garner (Saturdays on KSRO 11 to Noon) and I recently interviewed Yale professor Paul Freedman about his new book: American
Winter Food: SMOKY SALMON CHOWDER
Soooo . . . it really is beginning to cool down. We crave more warming soups and stews. Here is a favorite of mine which can be
Recipes: The Magic of Mushrooms
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.
Recipes: The flavors of many regions of Mexico. My favorite cuisine.
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
Help us turn the tide against ocean plastic pollution!
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
The Great Foods of Summer
As seen in the Press Democrat, August 2019 https://www.pressdemocrat.com/lifestyle/9813040-181/celebrity-chef-john-ashs-easy “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language”
Recipe: “FIRE AND ICE” MELON SALAD
Serves 8 This is a perfect summertime dish to start a lunch or dinner. The heat of the serrano chiles contrasts with the cool, refreshing melon and
The Perfect Burger – published in the Press Democrat
In recent years burgers have moved up from just being fast food faire to ultra-chic and hip with top chefs creating all kinds of exotically flavored and
Celebrity chef John Ash shares secrets to cooking black cod
I’ve been asked in the past “if you had to eat only one fish . . . what would it be?” Without question it’s black cod (anoplopoma
Dry Creek Peach Springing into Summer
May is Here! It's the month of May and we're thinning! We are well into spring, cover crop has been cut, fruit has set despite unusual spring
Recipe: CHILLED GREEN PEA SOUP WITH PURSLANE
Serves 4 This is a beautifully green soup in which you can make all kinds of substitutions such as broccoli for some or all the peas, watercress
Recipes: CAULIFLOWER . . . THE NEW KALE!
According to Mark Twain: “A cauliflower is nothing but a cabbage with a college education.” The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". Cauliflowers
Stinging Nettles from Cooking Wild by Chef John Ash
STINGING NETTLES Here is one of my favorite recipes from my book “Cooking Wild”. It's available in bookstores and via Amazon. Now is the time to pick
Recipes: ASPARAGUS
ASPARAGUS STORY I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at about 8000 feet and winters were
Recipes: HOME-CURED CORNED BEEF
Serves 8 - 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable.
Recipe: CELERY ROOT: THE UGLY KNOB
The “Ugly Knob” description came from the Grande Dame of British food writing, Elizabeth David, who had great affection for this homely looking root vegetable. In case
FOOD & LOVE
Food and Love: The two seem to have always been connected in an intimate dance of the senses. Do you ever think about it and wonder why
My Grandmother’s Schnitzel – Chef John Ash
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
Recipes: Delectable ways to enjoy crab, from Chef John Ash
One of nature’s great food gifts I think is crab. I’ll never forget my first taste of crab. I was a very small kid on my first
CRANBERRIES: AN AMERICAN ORIGINAL
The cranberry, along with blue berries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits
MY GRANDMOTHER’S PUMPKIN PIE
I spent my early years living with my Grandparents on a ranch in Colorado. We really were poor mountain people but I really didn't know that (no
Getting ready for an exceptional Thanksgiving
HOW TO BUY AND COOK A HERITAGE TURKEY Make this the year you try a heritage bird by following the tips for buying and cooking below. ORDER
Celebrity chef John Ash shares Mexican dishes for Day of the Dead
DAY OF THE DEAD: A TRIBUTE TO DEPARTED ONES We are just beginning to see in those fanciful sugar skulls and other reminders of Day of the
12th annual Ashland Culinary Festival
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
The Marriage of Food and Wine with John Ash (Culinary Institute of America – St. Helena)
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,
Chef John Ash: Tapas have taken the world by storm.
Tapas have taken the world by storm. You can find tapas bars everywhere including Asia where I’ve seen Thai and Vietnamese “tapas” or “Cajun” tapas in New
12th annual Ashland Culinary Festival, November 8th – 11th, 2018
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
JULIA CHILD’S CHERRY CLAFOUTI
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)
Chef John Ash Dinner at Dry Creek Peach – Saturday, August 18, 2018
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
LABOR DAY/END OF SUMMER GATHERING
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
Recipe: SABLEFISH WITH CHANTERELLS AND PARSLEY SAUCE
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
CONCERNS ABOUT RAW EGGS IN RECIPES
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
Summer Recipes: Mexican Chicken Soup with Lime or SOPA DE LIMA
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
Summer Kick-Off 2018
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
BREAST OF CHICKEN WITH CAPERS AND OLIVES
We all look for simple recipes that we can come back to regularly. This is one of my "go to" recipes. Don't skimp on the anchovies! Adds
KSRO March 10. Jonathan Kauffman and his new book:”Hippie Food”!
We'll be interviewing Jonathan Kauffman about his new book "Hippie Food". It's about how the 70's Back-to-the-Landers, Longhairs and Revolutionaries changed the way we eat. It's a
Recipe: POSOLE ROJO WITH CHICKEN
POSOLE ROJO WITH CHICKEN Serves 8 - 10 One of the classic comfort foods of Mexico which uses Mexican corn or hominy what is also ground to
Don’t miss our February 10 KSRO “Good Food Hour” with Jeff Stanford – Stanford Inn Eco-Resort (Vegan)
Mark your calendar for the Good Food Hour on February 10, from 11-noon on KSRO. It's an interview you won't want to miss: Jeff Stanford, Stanford Inn
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
Serves 8 to 10 Here’s my version of that wonderful soup from Provence in France. There are all kinds of variations on this but usually it includes
GIFTS FROM YOUR KITCHEN 2017
Gifts that you make always seem to be more personal. Here are some easy, simple favorites that are great for the holidays. LEMON CURD Makes about 3
Thanksgiving Recipes
For all the years that I’ve fixed Thanksgiving my kids especially have been adamant about keeping it traditional: turkey, stuffing, cranberry sauce and pumpkin pie. They are
11th annual Ashland Culinary Festival (November 2nd – 5th, 2017)
Four days of culinary magic and talent at the 11th annual Ashland Culinary Festival November 2nd - 5th, 2017 Festival Headquarters: Ashland Hills Hotel & Suites 2525
11th annual Ashland Culinary Festival, November 2nd – 5th, 2017
Festival Headquarters: Ashland Hills Hotel & Suites - a delicious four-day celebration of bountiful, culinary magic of Southern Oregon Chefs and Artisans www.ashlandchamber.com/culinaryfestival IN SHORT Ashland’s thriving
SONOMA MAGAZINE: 11 Sonoma Chefs Over 60 You Should Know. By Heather Irwin
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
GRILLED SALMON SOFT TACOS
Serves 4 Fish tacos have become all the rage in recent years and are a specialty of the Pacific Coast of Southern California and Mexico. This is
John Ash Orchard Dinners August 19 & 25
Each summer we look forward to and feel honored to have dinners in the orchard with legendary Chef John Ash, in partnership with Relish Culinary. Chef Ash
The Queen of England Enjoys Four Cocktails Every Day
The Queen of England Enjoys Four Cocktails Every Day by: Stacey Leasca By now we all know the Queen of England really knows how to live, especially
Recipe: Almond-Orange Biscotti
Makes 36 biscotti Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well
Grilled Pizza
Makes 6 pizzas Pizza cooked straight on the grill is very simple and one of the most delicious things you'll ever eat. Once you've seen it done
Recipe: SPAGHETTI MARCO POLO
Serves 2 – 4 This is a mash-up of Julia Child’s original Spaghetti Marco Polo along with some additions via Arthur Schwartz’s “Garbage Pail Pasta”. Arthur was
Recipe: BAKED RICOTTA
BAKED RICOTTA This makes a rich warm cheese dip with a light, airy, soufflé-like texture can't be beat for any occasion. In addition to crudites its delicious
Favorite Recipe: Orange Ricotta Cake with Strawberries
We’ll be forever grateful to Chef John Ash for creating this recipe which has become a centerpiece at any Bellwether Farms event. In his words, “The key
Recipe: Risotto Verde
This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with
North Coast Wine & Food Festival – June 10, 2017
SOMO Village is once again the host to the 2017 North Coast Wine & Food Festival 1400 VALLEY HOUSE DRIVE, ROHNERT PARK, CA 94928 Saturday, June 10,
The Clever Root Cookbook Review of “Cooking Wild”
It's an honor to be reviewed by the Clever Root. If you're not familiar: https://thecleverroot.com
Please join us for a World Class Cruise … put it on your 2018 calendar!
PLEASE JOIN US: 2018 Cruise on one of the world's most food friendly cruise lines: Oceania. Their culinary and class director is Jacques Pepin. Impressive! It's going
Waldorf School & Farm – Special Event – Farm to Feast Fundraiser
Tickets are ON SALE NOW for Farm to Feast! Please join us for our largest fundraising event of the year on Saturday, May 20th from 4:00-9:00pm for
OLD-SCHOOL SWEDISH MEATBALLS
Serves 8 Though not a diet food. Swedish meatballs are a delicious addition to a holiday buffet or meal. They are traditionally served with buttered egg noodles
SALMON CAKES WITH HERB AIOLI
Serves 8 as an appetizer In my restaurant days when we were cutting fresh salmon we always seemed to have a few small pieces left over. I
COUS COUS RISOTTO WITH OLIVES, BABY KALE AND SUN-DRIED TOMATOES
Serves 4 – 6 as a main course This recipe uses a kind of cous cous known as Israeli cous cous. It’s really just a small pearl
A simple dinner for Valentine’s Day
Valentine’s Day is often problematical. Restaurants are busy (and often expensive) and we are encouraged to spend maybe too much on chocolates, flowers or whatever. Why not
ZITI WITH BROCOLLI RABE AND SAUSAGE
ZITI WITH BROCOLLI RABE AND SAUSAGE Serves 4 Broccoli rabe and sausage is a match made in heaven I think. They go well together with pasta, as
The Marriage of Food & Wine Thurs. April 13th, 6-8p, $80 with Renowned Chef John Ash
For many of us the task of putting food and wine together harmoniously is a mystery. Too often wineries as well as wine professionals have over analyzed
Cooking Wild ~Eating Close to Nature~ Wed. April 12th, 6-8p, $80 with Renowned Chef John Ash
On the Menu: Hen of the Woods Mushroom Tempura & Ponzu Sauce Chilled Green Pea Soup with Purslane Sable Fish, Tomatoes, Pine Nuts & Olives Roast Venison
A Wintertime Favorite: CREAM OF “GREEN” VEGETABLE SOUP
Serves 4 - 6 This simple, rich soup goes together really fast and can use your favorite green vegetable. Candidates, either fresh or frozen, could include peas,
Left Bank Restaurant in Larkspur: “Cooks with Books” Event – January 19, 2017
Larkspur~Cooks with Books~John Ash Thursday, January 19th, 6:30 pm Join us at Left Bank in Larkspur as we partner with Book Passage in Corte Madera to present
Perfect Meal for Cold Weather: Pot-au-feu which means “pot on the fire” in France
POT-AU-FEU Serves 8 Pot-au-feu which means “pot on the fire” in France is very similar to the Italian Bollito Misto or to a New England or Irish
Tom Simoneau’s Wines of the Year 2016
Our favorite Wine Guy and his wine recommendations for 2016. Listen to us on KSRO radio: John Ash - http://www.ksro.com/saturday/. Show are also archived so that you
Tucson Festival of Books Saturday, March 11 & Sunday, March 12, 2017
So many interesting things to do in 2017. I will be doing a demo and book signing ... in a big tent on campus! Tucson Festival of
2 Favorite Recipes: CRAB HUSH PUPPIES & TURKEY MOLE PUEBLA STYLE
CRAB HUSH PUPPIES Makes 20 - 25 In honor of the start of crab season! 6 cups peanut oil for frying 2 cups yellow cornmeal 1 cup
Thanksgiving Turkey Leftovers – Try this famous TURKEY TETRAZZINI recipe!
TURKEY TETRAZZINI Serves 4 – 6 This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully
Recipe: TOMATILLO, CORN AND ALASKA COD CHOWDER
The weather has really changed here in Northern California. Soup weather! Here is a recipe that I did for the Alaska Seafood Marketing Institute that would be
Dinner with Chef John Ash at Tallman Hotel, Upper Lake CA
JOHN ASH AND COOKING WILD TO BE FEATURED IN TALLMAN HOTEL’S CELEBRITY CHEF SERIES OCTOBER 15 On Saturday evening October 15, the Tallman Hotel in Upper Lake
Here’s a Favorite Mushroom “Comfort Food” Recipe
CHAWAN MUSHI Serves 4 Chawan mushi is Japanese comfort food that combines eggs and dashi (the basic stock of Japan) to make a light custard and then
An Interview with Chef John Ash by Teresa O’Conner, UC Food Observer
It was an honor to be interviewed by Teresa O’Connor, the assistant editor of UC Food Observer. She had attended a food bloggers conference where I spoke.
In my opinion: Food trends that hurt and help!
I'm having a problem with all of the companies who are offering home delivery of foods to be cooked by the subscriber like Blue Apron. It's not
“Flavors of Fall” & Book Signing at Korbel!
“Flavors of Fall” & Book Signing at Korbel! September 10 (Sat) Hours: 11am - 3:30pm Join us for crush at Korbel! California champagne and food pairings featuring
Cooking Wild Dinner at the Tallman Hotel & Blue Wing Saloon in Upper Lake CA
SPECIAL EVENT ... AND YOU ARE INVITED! Tallman Hotel 9550 Main Street, Upper Lake, CA 95485 Saturday, October 15, 5:30 PM– 8:30 PM Tallman Hotel Dining Room
ARUGULA, ASIAN PEAR AND PROSCUITTO SALAD
ASIAN PEARS The Asian or oriental pear has been in America since the late 1800s but it’s only in the last decade or two that enough trees
Thanks from the Cavallo Point Cooking School – well worth sharing!
Dear Chef Ash, On behalf of Cavallo Point and the Cooking School team, I can’t thank you enough for sharing your time and talents with us last
Chef John Ash and Korbel Champagne Team Up for a Really Good Time!
“Flavors of Fall” & Book Signing by Chef John Ash September 10 (Sat) Hours: 11am - 3:30pm Join us for crush at Korbel! California champagne and food
POINT ARENA LIGHTHOUSE BENEFIT
One of the widest and most beautiful parts of the Mendocino Coast is Point Arena, home to the Point Arena Lighthouse. Originally constructed in 1870 and rebuilt
An upcoming event at the University of Massachusetts Club.
I'm looking forward to it!
Recipe: Lime Posset
Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely
Soaking lentils
Soaking lentils: Recipes using lentils will often tell you that one of their advantages, unlike beans, is that you don’t have to soak them before cooking. While
Supper Workshop: Taste of Place with John Ash and Baker Lane Vineyards
TIME Jul 28, 2016 5:00 PM - 8:00 PM LOCATION SHED Grange 25 North St, Healdsburg, CA, United States COST $115.00 DETAILS http://healdsburgshed.com/events/john-ash/ LODGING http://go-sonoma.com Celebrate wild
RAMEKINS … JULY 17, 2016: Recipes from Culinary Birds
FEATURED RECIPES • Japanese Yakitori Chicken • Filipino Chicken Adobo • Korean Chicken Wings • Tuscan Chicken Liver Toast Here is one of the recipes for you
Sonoma-Cutrer Wine and Cookbook Offer
Sonoma-Cutrer has this great offer, that includes my new book, "Cooking Wild" a bottle of 2013 Les Pierres Chardonnay, and 2013 Vine Hill Pinot Noir for $99,
Refreshing Summer Recipe: WHITEFISH CRUDO
WHITEFISH CRUDO Serves 4 Raw fish has been enjoyed around the Mediterranean for probably as long as sushi. Crudo, the Italian version, like it’s Japanese cousin depends
Catfish Day on the “Good Food Hour” with Chef John Ash
Saturday is National Catfish Day, a fitting topic for Steve Garner and I on "The Good Food Hour" KSRO radio show. Below is a recipe we will
Recipes from Ramekin’s Class – June 2016
Enjoy these recipes from a class that Chef John Ash recently taught at Ramekin's in Sonoma, California. FRESH CALIFORNIA FLAVORS • Grilled Asparagus with Prosciutto, Buratta and
SWITCHEL OR HAYMAKERS PUNCH
Serves 6 Most people these days reach for a sports drink or “smart” water after a good workout or an afternoon of yard work. But there was
ARSENIC IN RICE
We’ve known for years that rice is a major source of dietary arsenic, but in a new study by Consumer Reports, they found arsenic in more than
DRYING SUMMER’S TOMATOES
For about 1 cup of dried slices: My favorite way to preserve delicious home grown summer tomatoes is to dry them. They are easy! Eat them as
Beautiful Evening with John Ash at The Hivery, Mill Valley CA
To our dear Community Table attendees, We wanted to thank you from the bottom of our hearts for attending our first (Hivery) Community Table last night! It was
Taste of Place with John Ash and Baker Lane Vineyards – July 28
Celebrate wild and uncultivated foods with two-time James Beard award winner John Ash and his new book “Cooking Wild” at a special Taste of Place dinner at
JOIN CELEBRATED WINE COUNTRY CHEF JOHN ASH AT THE COMMUNITY TABLE – Sunday, June 12
Equator Coffees & Teas, recently named the Small Business Administration's Small Business of the Year, and The Hivery have joined forces to welcome celebrated Wine Country chef
What Are Omega-3s??
The fat in fish is rich in polyunsaturated fatty acids called omega –3s. Fattier fish such as salmon, tuna and mackerel are especially good sources since they
A Treat for Father’s Day
The current issue of Fine Cooking magazine (No. 141) highlights a cut of beef that I’ve used for years that is little known but delicious and inexpensive.
Press Democrat: Father of Wine Country cuisine John Ash gets close to nature with ‘Cooking Wild’
Here is an exciting article in the Press Democrat today about my new book, "Cooking Wild" by Diane Peterson. The article includes a recipe and starts here ...
Stinging Nettles from Cooking Wild by Chef John Ash
STINGING NETTLES Here is one of my favorite recipes from my new book “Cooking Wild”. It's available now in bookstores and via Amazon. Now is the time
Sunset Celebration, Saturday, May 14, 9 am-Noon
Come see me at the Sunset Celebration, Saturday, May 14, 9 am-Noon. KSRO News Talk 1350 am/103.5fm will be broadcasting 'Garden Talk' and 'The Good Food Hour'
A nearly foolproof way to cook your holiday roast
Your holiday roast is an investment, so here's a restaurant-proven way to make sure it comes out right. If you’ve looked at the price of beef lately
Quick holiday appetizers for parties, friends and family
Who needs stress at the holidays. Here are a few quick appetizers you can whip up in a jiffy.
Duck, Duck…Duck! Three Duck Recipes
Cooking duck doesn't have to be difficult. Here are three great recipes from an article I wrote for Fine Cooking Magazine
Mother’s Day 2015 Recipes from John Ash
Flourless Chocolate Souffle is a perfect (and easy) dish for Mother's Day. (Shutterstock) Mom shouldn’t have to cook on her day so here is a
Pineapple and Cola Glazed Ham Recipe
Pineapple and Cola Glazed Ham Recipe Serves 16 or so This is a riff on a recipe my grandmother used to do for Easter and Christmas. Do
Broccoli Pesto Recipe
Broccoli Pesto? Here’s an easy to make and really delicious pesto to use with pasta, as a filling for ravioli, to top baked potatoes and a way
Steve’s “Uppercrust” Southern Fried Chicken Recipe
Fried chicken inspired by Steve's Kentucky upbringing. STEVE’S “UPPERCRUST” SOUTHERN FRIED CHICKEN RECIPE Serves 4 - 6 This is a recipe from my long-time friend
Thanksgiving Roast Turkey Recipe
This is my absolute favorite recipe for a moist, delicious roast turkey. The key is brining and roasting. I think you'll love it too. Roast Turkey From Chef
Braised Chicken Thighs
BRAISED CHICKEN THIGHS WITH LEMON AND GREEN OLIVES Serves 4 – 6 An easy chicken dish with delicious flavors of the Mediterranean. 8 bone-in, skin-on
My Favorite Tailgate Burger: Pimento Cheeseburgers
Pimento cheese on a burger? It's surprisingly great. With the return of football, fall is tail gating time. With a portable grill there are all
Can a GMO save our oceans?
Many of us have strong opinions about GMO's (genetically modified organisms) and I confess I've been one that has been concerned about their development and use. But
The Best Grilled Cheese
Serves 4 I recently saw a recipe from Chef Gabrielle Hamilton of the famous Prune restaurant in Manhattan that reminded me of the same thing my Grandmother did
Perfect Burgers for Father’s Day
Grilling hamburgers is the best way to cook them in my opinion. In recent years burgers have moved up from just being fast food faire
Food and Love and Oysters on the Half Shell
Food and Love: The two seem to have always been connected in an intimate dance of the senses. Do you ever think about it and wonder why
Korean Fried Chicken Wings
Try this twist on an American Classic for the Super Bowl, or for any other party! According to the National Chicken Council, Americans will consume
CHUTNEY RECIPES
Photo from MaryFrancesMain Chutney is a condiment we often associate with Indian cuisine. But this condiment has now gone global and offers a punch
My Latest Cookbook: Culinary Birds
It’s here! My latest cookbook project has been released just in time for the holidays! For more than 7,000 years, poultry has been a mainstay of the
Beef Tagliata- A Recipe to Remember
Beef Tagliata- a recipe to remember! Photo Credit: Ed Aiona/Chef John Ash One of my favorite things about food and cooking is the way it
Sustainable Seafood Choice- Arctic Char
I’ve just returned from this year’s Cooking for Solutions event at the Monterey Bay Aquarium. I have been on the board of this event since its inception
Sustainable Black Cod in a Spicy Coconut Broth
Cooking for Solutions at the Monterey Bay Aquarium is back! I have been involved with this event since it began, and I’m passionate about its mission: to
ORANGE GLAZED HAM
Photo from sk8geek For many of us, the Easter ham is a tradition that goes back generations! This is a recipe for one my favorite
Sexy Recipes to Woo Your Valentine
Food and Love have always had a special association. M.F.K. Fisher notes in her wonderful little book An Alphabet for Gourmets that gastronomy has always been connected
A Super Bowl Snack with a Spicy Twist
Grilled Shrimp Wrapped in Soppressata with Mango Hot Sauce This is one of those combinations that sounds weird, but is a crowd-pleaser. This recipe for
Gluten Free Dishes for Holiday Gatherings
As we gather for the holidays with friends and family for great meals and get togethers, you may find that some of your guests are on a
Bacon Recipe Contest Winner
Me and my radio co-host, Steve Garner, broadcasting from the finals of the Bacon Recipe Contest for The Good Food Hour Earlier this month my
Got Bacon? And a Great Recipe?
Photo from GoodNCrazy For more than 26 years I have been co-hosting a Saturday morning show called “The Good Food Hour” on KSRO, a local Sonoma
Judging the Foster Farms Fresh Chicken Cooking Contest
I recently had the honor of judging the Third Annual Foster Farms Fresh Chicken Cooking Contest . Six finalists were chosen to prepare their dishes for myself
JAPANESE STYLE ROASTED SALMON
John Ash and fellow chef and friend, Mei Ibach, pose with salmon dishes made at the Windsor Certified Farmer’s Market, August, 2012. Photo courtesy: Rick Tang
A Special Event to Celebrate Tomato Season
Have you always wanted to have a big-name chef cook you dinner in a gorgeous setting? If so, I have a great opportunity, and you would be
GOAT CHEESE STUFFED PIQUILLO PEPPERS
30AEATS Wonderfully versatile piquillo peppers come exclusively from the small northern Spanish region of Navarra. Nestled between the borders of southern France and Basque territory, the town
Watermelon with Chili Salt
Photo from moreno0101 It’s going to be another hot couple of days here in Northern California! I know most of the country has had
Fresh from Alaska
Yours truly with a fresh ling cod I’ve just returned from an annual class I do at the Talon Lodge in Alaska. This gorgeous place
Cold Soups for Hot Weather
As the temperature goes up, the last thing most people feel like doing is a lot of cooking. This time of year cries out for make-ahead dishes
About Foie Gras
Seared Foie Gras with Mango Peach Chutney On July 1, 2012 producing, selling and buying foie gras is going to be illegal in California. Foie
Watermelon Salad
From a recipe by moi made by a student in my Salad Workshop at Chef's Conference at UMass Amherst. JA
Roasting, Poaching and Toasting Garlic
A simple way of taming garlic’s sometimes dominating flavor is to roast, poach, or toast it first. When you cut into raw garlic you break
Mexican Corn on the Cob
Mexican corn on the cob with mayo, cotija, chile powder and a squeeze of lime.
All About Asparagus- Part 3
COOKING ASPARAGUS Wash asparagus just before cooking to remove any bit of grit left from the sandy soil it is usually grown in. Asparagus does not usually
All About Asparagus- Part 2
I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at the base of Mt. Princeton, one of the
All About Asparagus- Part 1
If ever there was a harbinger of spring, it’s asparagus. As the days grow longer and the soil warms, asparagus suddenly springs into life, sending
Remembering Ingram’s Chili Bowl
Longtime Sonoma County residents, and even those who have traveled to Sonoma County through the years, may remember Ingram’s Chili Bowl. It was a very
Cooking for Solutions: Sablefish
I’m already looking ahead to spring of the New Year and one of my favorite events I participate in each year, the Cooking for Solutions
Cool Kitchen Tip: Opening Sparkling Wines and Champagnes
At sports victories we’ve all seen the winners shaking a bottle of champagne and then opening it so the cork flies off and the wine
Posole- A Recipe to Warm You Up
When the weather turns cold, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole (pronounced po-zo-lay), a
Perfect Mashed Potatoes- Revisited
It is that time of year again when we turn to warm, comforting holiday foods. It seems one of the most popular dishes, would also
Tips for Deep Frying a Turkey
Most of us have heard about deep frying turkey, which originated in the south and is often called “Cajun Fried Turkey”. When I finally tried
KSRO Chicken Recipe Contest
Lately I have been focused on a true global culinary star—chicken! I am currently writing an upcoming cookbook called Culinary Birds, and I’ve been gathering and testing
Cool Kitchen Tip: Facts About Cookware
• Aluminum: Remember a few years ago when people were throwing out their aluminum pots and pans because of the “Aluminum causes Alzheimer’s” scare?? According
A Fire and Ice Recipe Inspired by Mexico
This week I have had the good fortune to teach cooking classes at Rancho La Puerta, a gorgeous getaway located just over the California border
Cool Kitchen Tips: Bottled Water vs. Tap Water
Many people believe bottled water is safer than tap water. I’ve bought into this too, but it often isn’t true. Municipal water supplies are tested every day
Cool Kitchen Tip: Why Do We Marinate Meats?
The most important reason to marinate is to add flavors. Here’s how a marinade works: A good marinade is a blend of something acid (wine,
Cool Kitchen Tip: Storing Basil
For those who garden, I’m sure you’ve heard you should always harvest herbs in the morning after the dew has dried? For those of us who do
A Dinner in the Orchard with Dry Creek Peach and Produce Company
One of my favorite events each year is a class and dinner that I do with Dry Creek Peach Company in the middle of their
Grunts: A Delicious and Simple Dessert
Grunts are one of those great “Grandma” desserts that trace their history back to colonial times. They are in the large family of cooked fruit
RECIPES THAT PAIR WITH PINOT NOIR
I was recently invited to participate in Kosta Browne Winery’s annual retreat at the beautiful Mayacama Club nestled up in the hills of Sonoma County. Kosta Browne
Sustainable Shellfish
In the current issue of Eating Well Magazine you will find this great article on shellfish written by Rowan Jacobsen with recipes from me. Nicely
Beer and Food Pairing
I just cooked for a fund raising dinner for the Mendocino Music Festival at the North Coast Brewing Company in Fort Bragg, CA. It was a very
Shucking and Sharing Oysters
This Saturday, (April 30, 2011) I am honored to be the Guest Shucker at the Hog Island Oyster Company at the Oxbow Market in Downtown
Wild Alaska Crab Deviled Eggs
I hope everyone has had a great Passover and Easter weekend. As a result, many of us have some leftover hard-boiled eggs to put to
“Best” Restaurants in New York
I should rather title this “memorable” restaurants in New York. How could anyone pick the “best” in a place like New York City? I've just
Come Savor Sustainability
I will be joining the Monterey Bay Aquarium for its tenth Cooking for Solutions celebration, May 20-22, 2011. In a weekend of celebrations, live cooking
Winter Fruit Chutney
We have one more week before spring officially begins. In celebration of the last week of spring, I'm sharing one of my favorite winter recipes.
Trip to Viet Nam
I just returned from a couple of weeks in Viet Nam. It was an amazing trip. In Viet Nam you’ll find the whole cultural spectrum
Top 10 Cookbooks of 2010
Here are my top ten favorites from a fantastic crop of cookbooks in 2010: • One Big Table by Molly O’Neil. Simon and Schuster $50. • Tartine
Plan Now for a Great Spring Event
Every year I look forward to the annual "Cooking for Solutions" get together in May at the Monterey Bay Aquarium. It's always a sell out
Best Wines of 2010
I'm sharing Tom Simoneau's "Best Wines of 2010", which I think you'll find interesting. Tom is "The Wine Guy" on KSRO radio where I have
Cranberries: An American Original
The cranberry, along with blueberries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits that
Gifts From Your Kitchen
Some of the best holiday gifts are those you make yourself. The investment of ingredients, time, and the effort you put into making something special can pay
Perfect Mashed Potatoes
It would seem that nothing could be simpler than mashed potatoes. They are simple but there are a few basics that will help make sure
A Cranberry Recipe from a Pioneer in the Industry
This is a recipe I got from Tom Darlington of Medford New Jersey whose Aunt Elizabeth was one of the prominent pioneers in the cranberry industry. She
Thanksgiving 2010 Recipes
For all the years that I’ve fixed Thanksgiving, my kids especially, have been adamant about keeping it traditional: turkey, stuffing, cranberry sauce and pumpkin pie.
Bean Counting
In an earlier blog entry I've written about my love of beans. It seems that heirloom beans are experiencing a revival as more
Cooking with Wine
Most cooks will tell you that adding wine to sauces, marinades, risottos, braises, ragus, broths, the stuck-on browned bits in a sauté pan, and many
Sustainable Seafood Bouillabaisse
This year's Cooking for Solutions event at the Monterey Bay Aquarium was the best one yet. This event is part of the aquarium's educational outreach
Cold Summer Soups
Here in Northern California, we are still waiting for the really hot days of summer to arrive. But in other parts of the country, I know you've
Do All Fruits Continue to Ripen After They’re Picked?
Fruits fall into two categories in answer to this question: Climateric which means that they do continue to ripen and nonclimateric, those that don’t ripen
Cook With Chef John Ash
I've been asked to do a cooking demonstration at this year's Sonoma Marin Fair in Petaluma on Friday, June 25th at 7 p.m. This is one of
Wax on… Wax off
It is a common practice in the food industry to put wax on produce. I don't like the practice and it is another reason why
Cooking for Solutions at the Monterrey Bay Aquarium
I have been involved with this great culinary event since it started and it’s something I really believe in, in addition to being a fun, educational and
Expiration Dates
For many things that we eat, we definitely know when its time to toss ‘em. Fresh milk that now looks like cottage cheese. Spices and herbs that
Dreaming of Italy
Hope you had a great Easter! I’m very excited about going along on a wonderful adventure in October and would like to invite you too.
Artisan Cheese Festival
One of the tastiest events takes place March 26-29 in Petaluma, California, just south of me, and is totally about immersing yourself in one of my favorite
Collecting Wine: Tips from a Chef
A few more thoughts about collecting and cellaring wine: Wine is best kept in the dark. While incandescent or fluorescent lights seems to have no
Collecting Wine: Components for an Ideal Wine Cellar
I began my wine collection many years ago, and every time I tasted something new that I liked, I’d buy a case. This is when I learned
Collecting Wine: Keeping a Journal
OK I have to admit it - - my two great passions in life are enjoying food and wine. As a chef for more than 35 years
Wasabi or Not?
Listen to Chef John Ash as he explains the difference between real wasabi, and the not-s0-real green mound we often get with sushi. To learn
Notable Trends in Food in 2009
I’m sure everybody has an opinion and here are my observations: The rise nationally of street food in every form and via every kind of conveyance: trucks,
Holiday Kitchen Help
Happy Holidays! This time of year we’re often spending more time in the kitchen and as a result more questions come up. Here is a couple I’ve
Bean Appetit!
On my weekly radio show, The Good Food Hour on KSRO in Sonoma County, we recently hosted a recipe contest featuring beans. I am amazed
An Alternative Thanksgiving Menu- My Grandmother’s Pumpkin Pie
Over the last few days, I've given you some alternative recipes to make for Thanksgiving if you're looking for a break from the traditional dishes.
An Alternative Thanksgiving Menu- New Twists on Old Favorites
We continue with some recipes you may want to try for Thanksgiving and other upcoming holiday meals. It's always fun to shake things up a bit, so
An Alternative Thanksgiving Menu
A quick note to let you know tomorrow (Saturday) I'll be at J Winery in Healdsburg at 2 p.m. for a book signing. Feel free to stop
The Low Carbon Diet
One of the food service companies that I greatly admire is Bon Appétit Management Company. They provide café and catering services to corporations, colleges and universities, and
A Fraiche Look at an Old World Favorite
I’ve recently been working with Sadie Kendall and her wonderful Kendall Farms Crème Fraiche. Her farm is in Atascadero, CA south of Paso Robles. If you aren’t familiar
BRINING AHEAD: THE SECRET TO MOIST GRILLED FISH AND MEATS
Living in California gives me lots of opportunities to use my charcoal grill. I love the smoky, caramelized flavors that grilling contributes. There is one drawback however:
Sonoma Wine Country Weekend
Over Labor Day weekend we broadcast my KSRO radio show, "The Good Food Hour" (on the air for 22 years now, tune in on Saturday's from 11
Welcome!
I thought I would celebrate the opening of my new blog with one of my favorite end of summer recipes. I hope you'll try it and let