Food and Love and Oysters on the Half Shell

2018-04-10T23:12:04+00:00

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 the two are so intertwined?  For many of

Food and Love and Oysters on the Half Shell2018-04-10T23:12:04+00:00

Beef Tagliata- A Recipe to Remember

2018-04-10T23:12:05+00:00

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 forms a connection with all of us. The

Beef Tagliata- A Recipe to Remember2018-04-10T23:12:05+00:00

Sustainable Seafood Choice- Arctic Char

2018-04-10T23:12:05+00:00

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 because I believe it is important we all

Sustainable Seafood Choice- Arctic Char2018-04-10T23:12:05+00:00

Sustainable Black Cod in a Spicy Coconut Broth

2018-04-10T23:12:06+00:00

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 help consumers, chefs and businesses choose seafood that

Sustainable Black Cod in a Spicy Coconut Broth2018-04-10T23:12:06+00:00

JAPANESE STYLE ROASTED SALMON

2018-04-10T23:12:07+00:00

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 I recently demonstrated this recipe at the

JAPANESE STYLE ROASTED SALMON2018-04-10T23:12:07+00:00

Cold Soups for Hot Weather

2018-04-10T23:12:08+00:00

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 like cold soups. I’ve included several of my

Cold Soups for Hot Weather2018-04-10T23:12:08+00:00

Cooking for Solutions: Sablefish

2018-04-10T23:12:09+00:00

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 gathering at the Monterey Bay Aquarium.  I am

Cooking for Solutions: Sablefish2018-04-10T23:12:09+00:00

Shucking and Sharing Oysters

2018-04-10T23:12:11+00:00

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 Napa.  From 2:30 p.m. to 5:30  p.m., yours

Shucking and Sharing Oysters2018-04-10T23:12:11+00:00

Come Savor Sustainability

2018-04-10T23:12:12+00:00

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 demonstrations, intimate salons and culinary adventures you’ll discover

Come Savor Sustainability2018-04-10T23:12:12+00:00

Trip to Viet Nam

2018-04-10T23:12:12+00:00

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 of primitive to ultra modern often chock-a-block to

Trip to Viet Nam2018-04-10T23:12:12+00:00