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
  • Sustainable Seafoods

    San Mateo
    Thursday, April 2, 2015, 6:30 pm

    Sablefish in Spicy Coconut Broth with Bok Choy
    Pan Fried Trout Agrodolce
    Shrimp Caesar Salad
    Quick Marinated Wild Salmon