Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. which gained international acclaim and still is critically applauded. He writes occasionally for culinary magazines such as Fine Cooking and Eating Well and contributes regularly to the Santa Rosa Press Democrat on all things wine and food. John has written 5 books and is a two-time James Beard Award winner. His new book, The Hog Island Great book of Seafood, takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.
Beef and Butternut Squash Stew is oh, so good. This delicious stew contains the traditional, beef, potatoes, baby carrots, celery and onions. But it has the additional flavors of butternut squash, bacon and wine, along with several different herbs that season it quite wonderfully. It’s the perfect comfort food on a chilly November night!
Water Buffalo are amazing animals, providing milk, meat, and physical energy to millions of people throughout the world. They are sensitive creates and only thrive in a safe, nurturing and, healthy environment. Morsey's provides them with this.
