John Ash

John Ash
Did you know?

As a wine lover and wine expert, John has an extensive wine cellar. He realizes he is amassing more than he can consume and explains on his blog that he collects wine for the love of its flavors and more importantly to share it with family and friends.

John Ash
John's Featured Recipe
Roasted Garlic, Toasted Garlic, And Poached Garlic

Click here for recipe

John Ash is a chef, author, and food and wine educator. In 1980, John opened his namesake restaurant, John Ash & Company, in Santa Rosa, California. It was one of the first restaurants in the northern California wine country to focus on cooking with local and seasonal ingredients to complement the wines being made in the region. The restaurant, now known as John Ash & Co. at the Vintner’s Inn, is still in operation.


John has moved on to many other ventures. He has written three books. His latest is John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, written with Amy Mintzer and won a James Beard award. From the Earth to the Table: John Ash's Wine Country Cuisine was named best American cookbook by the IACP and was the Julia Child Cookbook of the Year. A few years ago, the award-winning cookbook was re-issued completely revised and updated. John’s first book was American Game Cooking.


He also has hosted The Good Food Hour, a food and wine radio talk show on KSRO in Northern California for more than two decades. He had his own TV show on the Food Network and is occasionally featured in other television shows.


As a teacher, John travels the world teaching cooking classes to both home cooks and professionals. He is an adjunct instructor at the Culinary Institute of America at Greystone in the Napa Valley, where he teaches his philosophy of cooking with a wide range of sustainable ingredients that are produced locally and in season.


As a wine expert, John stresses that wine should be an essential component of the flavors of a meal.


In 2008 John was voted Cooking School Teacher of the Year by the International Association of Culinary Professionals (IACP). He has served on the board of the Chef's Collaborative, a national organization of chefs committed to sustainable and ethical food issues. He also is on the Board of Advisors of Seafood Watch, an initiative by the Monterey Bay Aquarium to promote sustainable seafood.


John lives in California and his website is


Latest Recipes

Watermelon And Red Onion Salad

This may sound like an odd combination, but it’s one of the most popular summer salads served over the years at my namesake restaurant, J...

(1 Votes)

Grilled Portobello Mushrooms On Savory Greens With Parmesan Chips

I’m specifying portobello mushrooms here because they are widely available. Any other flavorful fresh mushrooms, such as oyster, shiitake...

(1 Votes)

Roasted Garlic, Toasted Garlic, And Poached Garlic

Roasted garlic is a staple in my kitchen and appears in many recipes throughout the book. I consider it to be part of the basic larder of...

(1 Votes)

Dungeness Crab, Cabbage, And Apple Salad

Dungeness crab is one of the jewels of the Northern California larder and is used in several recipes in this book. For many here fresh Du...

(1 Votes)

Walnut Oil Vinaigrette

This rich-tasting dressing has a lower fat content than that of a traditional vinaigrette because stock replaces some of the oil. Once yo...

(1 Votes)

Lemony Potato Salad With Olives, Corn, And Cashews

This is a delicious combination of tart, sweet, and salt, with potatoes as the backdrop, the key here is to dress the cooked potatoes whi...

(1 Votes)

Bow Ties With Feta, Olives, And Golden Raisins

The interplay of salty olives and feta with sweet golden raisins makes for an intriguing palate teaser. This combination evokes memories ...

(1 Votes)

Salmon Cakes

Since we use a lot of salmon in the wine country, there always seem to be a few small pieces left over. I developed this recipe to take a...

(1 Votes)

Calamari Bruschetta With Tomatoes, Goat Cheese, and Mint

Calamari, or squid, were historically a major fish resource for California, especially around Monterey Bay. Overfishing, climate changes,...

(1 Votes)

Fried Capers

Something magical happens when you quickly deep-fry brine-packed capers. They lose a lot of their vinegar sharpness and become crisp and ...

(1 Votes)

Grilled Shrimp With Melon-Pineapple Salsa

In this dish, the shrimp can be served warm right off the grill or at room temperature and included as part of a summer buffet. You can e...

(1 Votes)

Chicken Scaloppine With Oyster Mushrooms And Marsala

This recipe combines chicken breast with prosciutto in a kind of saltimbocca approach usually done in Italy with veal You could also use ...

(1 Votes)

Chicken Stock

(1 Votes)

Grilled Quail With Pickled Figs And Prosciutto

Grilled quail, succulent little devils that they are, are extremely versatile. This preparation features the quail with sweet-tart pickle...

(1 Votes)

Flourless Walnut Cake

This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a ...

(1 Votes)

Banana Bread Pudding

Bread puddings are very easy to make and a great way to use up leftover bread or croissants. You can flavor them any way that you like. T...

(1 Votes)
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