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
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
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
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
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
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
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
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
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
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
