9th annual Ashland Culinary Festival
#AshlandCulinaryFest
November 6th – 8th, 2015
Ashland Hills Hotel & Suites
2525 Ashland Street
Lead Emcee, Host and Head Judge - Cory Schreiber
Master of Ceremonies - Katharine Cato
Ticket Prices:
ONLINE TICKETS SALES NOW CLOSED.
TICKETS AVAILABLE AT THE DOOR
Premier Weekend - Best Value!: $70.00
Two Day with Workshops: $60.00
Two Day Without Workshops: $50.00
One Day with Workshop: $45.00
One Day without Workshop: $40.00
Friday Night Culinary Kickoff Only: $30.00
Join us for the exciting and delicious weekend at the 9th annual Ashland Culinary Festival produced by Ashland Chamber’s Visitor & Convention Bureau.
Save the Date for 9th annual Ashland Culinary Festival, November 6th - 8th, 2015. We are proud to announce that Ashland Culinary Festival’s Top Chef 2014, James Williams of Omar’s Fresh Seafood and Steaks won the Iron Chef Oregon at the Bite of Oregon, August 8th. Congratulations James! View the article here. James will join as one of three Judges this year.
As we draw closer to the event, this page will be updated with more information including the complete event schedule, competing chefs, vendors, lodging packages and more.
Friday’s Meet the Chefs Culinary Kick off includes food demos, live entertainment sampling and more. Enjoy samplings throughout the weekend of local food artisans, vintners and brewers during the Chef Showdown. Take part in the fun culinary workshops that will be offered on Saturday and Sunday mornings. Food demos, wine tours, lodging packages and Ashland’s culinary adventures await you.
Shuttle information:
There will be shuttle running from the downtown to the Ashland Hills on Saturday and Sunday every 30 minutes, beginning at 11:45am in the Plaza. The three points of pick-up and drop-off will be the Ashland Plaza, the Ashland Springs Hotel and the Ashland Hills Hotel & Suites (where the event is located). The shuttle will be operated by Wine Hopper Hours and is first come, first serve for each trip as seating is limited and is ONLY for Ashland Culinary Festival event attendees. If any questions regarding the shuttle, please contact Kelsey Frantz at the Ashland Chamber – kelsey@ashlandchamber.com.
2015 Competing Restaurants and Chefs:
Harlan Brooks - Peerless Restaurant
Billy Buscher – Alchemy Restaurant & Bar
Stefano Cipollone – Belle Fiore Winery
Josh Dorcak - Public House
Skye Elder - Brickroom
Dustin Farley – Porters - Dining at the Depot
Dale Fowler - Regency Grill
Shane Hardin - Sammich
Justin Haydock - Green Springs Inn & Cabins
Anna Hogan - Salame Plaza Bistro
Will Shine – Hearsay Restaurant
Maggie Trujillo – Larks Home Kitchen Cuisine
2015 Competition Judges:
Lead Emcee, Host and Head Judge, Cory Schreiber
Founder of Wildwood Restaurant and won the James Beard Award for Best Chef: Pacific Northwest
Fabiola Donnelly
Creator and founder of Not Just Baked
Sweet and Savory recipes from a classically trained baker, Not Just Baked.
Portland, Oregon
James Williams
Executive Chef and Co-owner of Omar’s Fresh Seafood and Steaks,
Ashland Culinary Festival - Top Chef 2014 and 2015 Iron Chef Oregon
Culinary Hands-on Workshops:
Continue checking this page for new workshops and updated information as we draw closer to the event.
10:00am – 11:30am (locations vary on workshop)
*Limited seating - register when you buy your tickets (choose one per day):
Saturday Workshops:
SOLD OUT: Wine Education with Certified Sommelier, Greg Neff of Alchemy Restaurant and Bar
Offered Saturday (November 7th)
Max. Capacity: 30
Location: Ashland Hills Hotel & Suites (Cosmos Ballroom, downstairs), 2525 Ashland Street
SOLD OUT: "Pie in Jars" with Ashland Culinary Festival Judge, Fabiola Donnelly of Not Just Baked - Sponsored by the Ashland Food Co-op
Offered Saturday (November 7th)
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Learn pro tips on making individual pies in jars, perfect for the holidays, potlucks, and dessert tables. Make ahead of time to have more time with your family, guests, and loved ones. Also great for getting kids involved in the kitchen! Tips on using seasonal ingredients, making it all from scratch to the easier version.
Bonus! Take home the pie in a jar that we all make together in this hands on class with pie pro, Fabiola Donnelly from Not Just Baked.
Time: 10:30am to 11:30am - please note adjusted time frame for this workshop
Max. Capacity: 12
Location: Ashland Food Co-op Classroom, 300 N Pioneer Street
Sunday Workshops:
Bring "Larks" Home for the Holidays with Larks Home Kitchen Cuisine
Offered Sunday (November 8th)
- Executive Chef Damon Jones, of Neuman Hotel Group & Larks Restaurants, will focus on classic holiday recipes. You will learn to cook the perfect holiday turkey with bacon pan gravy, corn-andouille sausage spoonbread, and fresh cranberry sauce. Chef Damon’s passion for food will inspire you to create your best holiday meal this season! You will have the opportunity to taste and take home Damon’s recipes.
Max. Capacity: 75
Location: Ashland Hills Hotel & Suites (Cosmos Ballroom, downstairs), 2525 Ashland Street
SOLD OUT: Branson's Chocolates presents: All Things Chocolate! with Deena Branson -
Offered Sunday (November 8th)
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Branson’s Chocolates is an everyday indulgence with their fine hand dipped Chocolates, creamy Fudges, award winning Truffles, decadent Turtles, buttery English Toffee, rich Chocolate Sauce and Sugar Free Chocolates. Everything is hand-made in small batches to ensure freshness with all natural and locally sourced products whenever possible. During the workshop, attendees will have the chance to prepare a chocolate creation with Deena and indulge in a Wine & Chocolate Pairing at the end of the class with Weisinger Family Winery. Must be 21 or over for the pairing portion of the workshop.
Max. Capacity: 8
Location: Branson’s Chocolates, 1662 Siskiyou Blvd.
SOLD OUT: Farm Tour & Food Pairing with Standing Stone Brewing Company
Offered Sunday (November 8th)
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Tour Standing Stone Brewing Company’s One Mile Farm (Rain or Shine) and learn about the best practices this Ashland brewpub uses to raise local meat to serve at restaurant tables. Following the tour, the group will travel one mile back up Oak Street to the brewery where farm-fresh tasters await. Participants will have the opportunity to pair house-made brews with breakfast, lunch and dinner ideas, inspired by ingredients from One Mile Farm.
Max. Capacity: 20
Location: Standing Stone Farm, 1469 Eagle Mill Rd. Follow Oak Street to the bottom, and then turn right on Eagle Mill Rd. The farm driveway is on the left after the underpass. Bring your farm boots if you have them!
Following the Farm Tour, workshop attendees will travel back to Standing Stone Brewing Company, 101 Oak Street.
If attendees prefer to skip the tour if inclement weather occurs, attendees may join the group back at Standing Stone at 10:45am for the pairing portion of the class.
Vendors:
30 Brix Winery
Belle Fiore Winery, Estate and Vineyard
Bend Distillery (Crater Lake Spirits)
Branson's Chocolates
By George Farm
Caldera Brewing Company
Cuckoo's Nest Cellars (Saturday only)
The Green Springs Box R Ranch
Kia's Kitchen
Kokua Grill
Kriselle Cellars
Pentomino Specialty Foods
Phoenix Designs - Culinary Aprons
Platt Anderson Cellars
Season Cellars (Sunday only)
Serra Vineyards
Slagle Creek Vineyards
The Spice & Tea Exchange of Ashland
Storyville Coffee
Sultan's Delight
Tahoe Kitchen Company
Taqueria Picaro (Sunday only)
Thrive - Rogue Flavor Booth
Wagon Trail Foods and NutFusions
Weisinger Family Winery
Office Hours: 10am-3pm, Monday through Friday
