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 latest book, Culinary Birds, published in October of 2013 and won a James Beard award in 2014. John is a founding member of the Seafood Watch program and was honored by the Monterey Bay Aquarium as their 2014 Educator of the Year.

  • Sustainable Seafood
    San Mateo
    Thursday, February 13, 2020, 6:30 pm

    New World Shrimp Cocktail
    Black Cod in a Spicy Coconut Broth with Baby Bok Choy
    Seared Day Boat Scallops with an Apple and Vanilla Sauce
    Salmon Cakes with Salsa