CLASS: Culinary Birds
Chef: John Ash
We at Southern Season are thrilled to congratulate Chef John Ash on his recent James Beard nomination for his cookbook, "Culinary Birds.".
Chef John Ash earned the moniker “Father of Wine Country Cuisine” when he opened his namesake restaurant John Ash & Company in Santa Rosa, California in 1980. Chef Ash concentrated his culinary career on pairing seasonal ingredients with regional wine, establishing what is now known as Northern California cuisine. A continuation of Ash’s first cookbook, “American Game Cooking,” his newest installment, “Culinary Birds,” tackles the good and the bad concerning current poultry husbandry practices and also includes recipes from varying cultures. For those confined to chicken, learn to prepare all types of poultry with John.
Menu: Korean Chicken Wings; Chicken and Shrimp Meatball Soup; Turkey Breast Piccata; Frisée Salad with Fried Eggs and Maple-Roasted Bacon; Tea-Smoked Game Hens