“Cooking Wild” Book Signing with Chef John Ash

The Restaurant Welcomes The Father of Wine Country Cuisine to Present A Special Menu and Sign His New Cookbook

On November 11 and 12, John Ash & Co. Restaurant in Santa Rosa will welcome James Beard-award-winning Chef and Author John Ash for a special two-night event, “Cooking Wild with Chef John Ash.” Guests can enjoy a special menu of Chef Ash’s recipes, chosen and prepared by John Ash & Co. Executive Chef Thomas Schmidt. Chef Ash will be on hand to sign copies of Cooking Wild, his acclaimed cookbook released earlier this year.

What: Cooking Wild with Chef John Ash
When: Friday, November 11 and Saturday, November 12, 2016, 6:00pm - 8:00pm
Where: John Ash & Co. Restaurant
4330 Barnes Rd.
Santa Rosa, CA 95403
About: A special menu of recipes from Chef Ash’s latest book, Cooking Wild, will be available to guests of the restaurant all night long, in addition to signature dishes from John Ash & Co. Restaurant’s regular menu. Chef Ash will be present in the restaurant’s Front Room Bar & Lounge from 6:00p.m.-8:00p.m. to sign copies of the book.
For Reservations: Call (707) 527-7687 or Click Here.

When John Ash & Co. opened in 1980, it was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region, and earned Chef Ash recognition as the Father of Wine Country Cuisine. The restaurant continues to be critically acclaimed today under the helm of current Executive Chef Thomas Schmidt.

Ever at the forefront of responsible food trends, Chef Ash’s new book, Cooking Wild, takes a big view of “eating close to nature,” including recipes and information on foraged and uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Chef Ash has observed that Americans are increasingly concerned about their foods’ origins, its production, packaging and marketing. From the Paleo diet to heritage breeds to environmental and climate concerns, Americans are taking greater interest in the health and sustainability of the food they eat. In Cooking Wild, plants, seafood, red meat, poultry and even insects are featured in 158 recipes, with rich attention to their historical and agricultural significance.