Dash brings Chef Jon Ashton to city

Source: The Charleston Gazette, W.新蒲崗迷你倉Va.Aug. 28--CHARLESTON, W.Va. -- Chef Jon Ashton is a man on a mission to bring busy families and friends together to make simple, fast and delicious meals that matter nutritionally.He is on a national live cooking show tour sharing his 20 years of culinary knowledge with home cooks from coast to coast, including Charleston from 3 to 4:30 p.m. Sept. 21 in the Civic Center Little Theatre.In an interview earlier in the week, Ashton, a Liverpool, England, native now living in Chicago, said that moving to the United States was a childhood dream that began after reading a book about Abraham Lincoln."I'm really excited to be coming [to Charleston]. It will be a lot of fun. I try to cook with a smile," Ashton said."I'll make five to six recipes during the show, and I always have people from the audience come and help with the demonstrations," Ashton said.Ashton believes people should aim for a balanced diet and "to eat in moderation because eating too many comfort foods can make you plain... uncomfortable.""Obesity is on the decrease for the first time. I want to bring more awareness to the young people. They are the future of our country," Ashton said."Life. We're busy. Time management is the key. Start by planning a menu. Planning it out always helps. Plan trips to the grocery store," Ashton said when asked about how time-pressed people can get a healthy meal on the table.Ashton also recommends cooking with your children. He is the father of a soon-to-be 7-year-old daughter."She loves to cook with me," Ashton said. He also recommended putting on some music before you begin cooking."I'm trying to get her to listen to The Beatles but she likes Taylor Swift," Ashton said with a laugh."Ask your child to help and taste. When they feel they are a part of it, they'll be interested too. Recharge the batteries together," he said.The chef credited his Granny Ashton with teaching him to cook and imparting him with a love of cooking."She baked for five neighbors every Saturday and did it from the goodness of her heart. It [her kitchen] was a jovial place to be. She taught me the gift of giving," Ashton said.Ashton is also a graduate of St. Helens College in Great Britain. He began his culinary career in several notable English restaurants, including the Derby Lodge Hotel and The Kirkfield Hotel in Newton Le-Willows.He claims he can make a home chef out of anyone: "When I show them the steps and tricks in the kitchen, they can do it."The chef described his current favorite cooking tip: "Freeze a banana and grate it on a microplane. It is marvelous. So tasty. Just melts in your mouth."He was asked to name five guests to an imaginary dinner party, dead or alive, Ashton said without hesitation, "Abraham Lincoln, Gandhi, Buddha, Winston Churchill, and Martin Luther King." He'd serve ribs, coleslaw and baked beans, he said.Last year, Ashton began writing columns for dash and PARADE, both supplements to the Charleston mini storageazette. He is also the food correspondent for the nationally syndicated morning show The Daily Buzz and hosts his own website at .jonashton.com.Seating is limited to the event. VIP seats are $45. General admission seats are $15. To purchase tickets, go to .ticketmaster.com.Warm Olives with Rosemary1/4 cup extra-virgin olive oil2 strips of lemon peel2 strips of orange peel1 teaspoon fennel seeds1 small rosemary sprig2 garlic cloves, peeled and quartered1 pound mixed olivesRINSE olives in strainer under running water. Set aside to drain.COMBINE in a medium saucepan the oil with the strips of lemon and orange peels, rosemary and garlic and cook over medium heat until the garlic just begins to become golden (about 6 minutes).REMOVE from the heat, stir in the olives and let stand for at least 15 minutes before serving.Curried Chicken Salad with Spiced Chickpeas and RaitaServes: 4For curried chicken salad:1 medium onion, chopped (1 cup)1 tablespoon minced garlic1 tablespoon minced peeled ginger2 tablespoons vegetable oil1 tablespoon curry powder1 teaspoon ground cumin2 medium tomatoes, chopped (1 cup)1 cup plain yogurt2 tablespoons cilantro1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)1 cup red grapes, halvedFor chickpeas:1 tablespoon vegetable oil1 19-ounce can chickpeas, rinsed, drained, and patted dry (2 cups)1 teaspoon ground cumin1/2 teaspoon turmeric1/4 teaspoon cayenneFor raita and topping:1 cup plain yogurt1 seedless cucumber, peeled, cored, and chopped (2 cups)2 tablespoons chopped mint1/2 cup sliced almonds, toastedCOOK onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes.ADD curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes. Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.Make chickpeas:HEAT oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute.ADD cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.Make raita:STIR together yogurt, cucumber, mint, and 1/2 teaspoon salt.Assemble serving jars:DIVIDE grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.Recipes from .jonashton.com.Reach Judy E. Hamilton at judy.Hamilton@wvgazette.com or 304-348-1230.Copyright: ___ (c)2013 The Charleston Gazette (Charleston, W.Va.) Visit The Charleston Gazette (Charleston, W.Va.) at .wvgazette.com Distributed by MCT Information Servicesself storage