John Ash

Sauvignon Republic Cellars, Santa Rosa

John Ash established his Sonoma restaurant, John Ash & Company, in 1980 and then served as culinary director at Fetzer Vineyards. He authored American Game Cooking, Cooking One on One and the IACP award-winning From the Earth to the Table. He is an occasional contributor to culinary magazines such as Fine Cooking and Eating Well. His book Culinary Birds will be published in the fall of 2013
  • In Honor of Birds

    San Mateo
    Thursday, October 02, 2014, 6:30 pm

    Chef John Ash won a 2014 James Beard Foundation Book Award in the category of single subject book for his cookbook Culinary Birds: The Ultimate Poultry Cookbook.

    Korean Chicken Wings Duck Breast Salad with Oranges
    Posole Blanco with Chicken—classic Mexican soup
    Turkey Breast Picatta
    Soup of Fall Fruits with Muscat Sabayon and Almond Thins