John Ash:
John first came to national prominence when he was selected by Food & Wine as one of America’s “Hot New Chefs.” He founded his restaurant, Ash & Company, in Northern California’s wine country in 1980 and it continues to be critically acclaimed more than 28 years later. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. is on the faculty of the Professional Wine Studies Program at the CIA Greystone. He is also the chair of a new program there for home cooks called The Sophisticated Palate. He travels widely teaching to both home and professional cooks.
John has a new winery venture called Sauvignon Republic Cellarsspecializing in sauvignon blanc only, produced around the world. Currently there are four including Russian River Valley appellation in Sonoma County, Marlborough from New Zealand, Stellenbosch in South Africa and the latest, a certified organic wine from Potter Valley in Mendocino county which was released in the Summer of 2008. Sancerre in France, Friuli in Italy and Styria in Austria are targeted for future releases.
John has written three books. His latest, John Ash Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher, was published spring 2004 by Clarkson Potter. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Tablein 2007.
Monday April 26: A MENU FOR SPRING (D)
Join John for a great evening as he takes advantage of all those ingredients that makes Spring such a wonderful time for great food. The menu will include: Curried Wild Mushroom and Tomato Chowder with Parsley Pesto; Risotto with Asparagus, Roasted Garlic and Lemon; Grilled Spiced Spring Lamb Chops with Butter Braised Spinach; and we'll finish with a Flour-less Walnut Cake with First of the Season Strawberries. 6:30pm-9:30pm $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Tuesday April 27: CONTEMPORARY SEAFOOD DISHES (D)
This demonstration will focus on contemporary seafood dishes. Many home cooks are hesitant when it comes to cooking sea foods but actually they are among the easiest things to do. Today in most parts of America we're blessed with having a wide variety of fresh sea foods available all year round. In addition to the recipes, John will talk about the importance of buying sustainability. Grilled Brined Shrimp with Tomatillo and Avocado Salsa; Thai Style Tomato Soup with Mussels; Soy Roasted Salmon with Asian Greens; and Roasted Achiote Seabass with Citrus Salsa. 6:30pm-9:30pm $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Wednesday April 28: A WINE DINNER WITH JOHN ASH AND FARMER LEE JONES
Join John Ash and Farmer Lee Jones, from the Chef's Garden, for an evening of great food and wine at Piatto Novo at the Sheraton Cuyahoga Falls. John's books will be available for purchase and signing. 6:00pm -9:00pm, $125
Please call Piatto Novo (330-920-7530) to make your reservation and payment.
The Menu:
Celery Root and Apple Salad with Smoked Salmon
Wild Mushroom Beggar’s Purses
Alaskan Halibut in a Spicy Coconut Broth
Grilled Beef “Tagliata” with Rosemary, Capers and Lemons
Ginger, Fig and Cranberry Semi-freddo with Blackberry Sauce
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