relish®/Times-Gazette Cooking Show will be high-energy fun, says chef Ashton

"Lots of culinary entertainment."

That's what folks coming out to see Tuesday's relish®/Times-Gazette Cooking Show and Expo can expect, said relish® chef Jon Ashton, in a phone interview Friday with the Times-Gazette.

And who better to explain the evening's venue than the British rascal himself -- the star of the evening's comedy-filled culinary show.

The relish® Cooking Show and Expo, presented by the Times-Gazette, will feature Ashton performing food demonstrations of fresh, simple fall recipes. More than 30 local businesses will have vendor booths set up displaying local products and food samples, and 90+ door prizes worth more than $5,000 will be given away throughout the evening.

Fun and food

"It is going to be an evening that captures lots of fun, entertainment and recipes you can relate to and make at home ... recipes that you'll keep and pass on from generation to generation," said Ashton, relish® Magazine's in-house chef who has also been featured on the Today Show and the Food Network, working with culinary icons such as Emeril Lagasse, Paula Deen and Rachael Ray.

In preparing the menu for the evening, which includes butternut squash soup, apple bruschetta, meatballs in sorfrito sauce, Rosa di Parma (a beef tenderloin rolled up with savory herbs and cheeses), and bananas flambé, Ashton aimed for fresh ingredients of the season that can be found locally.

---

---

Rare treat

This is relish® magazine's second year hosting cooking schools across the country. This year, Shelbyville was one of four cities chosen for the show.

"The Times-Gazette is honored to have been selected as one of this year's relish® shows and excited to present this event to the community," said publisher Hugh Jones.

For those of you who don't cook, don't fear -- this is not your ordinary cooking show. Though technique and useful kitchen tips will be sprinkled over the evening's agenda, Ashton's charisma, audience interaction and British wit are expected to be the real show stoppers.

Granny's influence

Ashton credits his wit and funny personality to Granny Ashton, from whom he also received much of his culinary foundation and love and passion for food.

"This is a lady who'd been through two World Wars, and she never had very much money but people would always come to her house and she'd cook for the neighbors. They'd laugh, they'd joke, and sometimes, they'd have a cry.

"It's the same way when we have a show ... the relish® Expo is just a big open kitchen and if anyone wants to ask questions or come up on stage please make yourself at home."

Expect surprises

Cooking live doesn't come without hang-ups or surprises, Ashton said, but the trick is to roll with things as they happen and have fun.

Ashton will never forget a show last year where he invited a woman up to the stage to taste what he believed was his decadent butternut squash soup. He asked the Red Hat Society lady what she thought of the soup. Her response: "I don't like it."

He was caught off guard at first -- oh, sausages! -- but then learned the woman hated squash, period. They laughed and moved on to the next recipe.

South's charms

Ashton said as a child he dreamed of traveling across small towns in America getting to know locals and their passion for food and life. Since he made this dream a reality six years ago, when he moved from Liverpool to Florida, he has found this to be especially true in the South.

"Southerners are amazing," he said. "They have wonderful manners and their passion for food is second to none."

Flavor of Shelbyville

Ashton will be sure to get the flavor of Shelbyville on his trip here Tuesday, with activities lined up throughout the day including a trip to Deery Eakin Elementary School, Heritage Medical Center and 4 The Glory Farm, where he'll receive a walking horse riding lesson.

"I am really, really excited (about riding)," he said. "I think you can tell I'm smiling. I'm like Spongebob. I have never done anything like this before so I really cannot wait. I am a little bit nervous (because) this will be my first ever time, but I'm excited."

Students at Eakin will watch Ashton, who was obese as a child and now passionately promotes healthy eating to young children, making grape smoothies. At Heritage Medical Center, premiere gourmet sponsors of the evening, he'll give the dietary staff tips and advice on cooking low sodium meals without losing the flavor.

The big event

Doors to the Expo at Calsonic open at 5 p.m. for general admission (VIP ticket holders can enter at 4:30 p.m.) Announcements and the first set of door prizes will be shortly before the show's start. Then Ashton hits the kitchen stage at 7 p.m.

Come prepared to have fun, and teach the British lad a few Southern phrases of your own. But don't be surprised if he cocks his head in confusion over even simple Southern phrases.

"Hey, ya'll? I don't get that," he laughed.

Schedule of events

5 p.m.

Doors and Expo booths open

---

For VIP ticket holders

5 p.m.

VIP reception room open

5:30 p.m.

Special demo and meet and greet with chef

---

6:45 p.m.

--Welcome from Sadie Fowler, T-G Lifestyles Editor

--First round of door prizes to be drawn

--A word from our Premier Gourmet sponsor Heritage Medical Center

7 p.m.

--Welcome from Jill Melton, Editor of relish® magazine

--Jon Ashton - relish® chef

8 p.m.

--Intermission

8:20 p.m.

--Second round of door prizes to be drawn

--A word from our Premier Gourmet sponsor Heritage Medical Center

8:30 p.m.

--Second part of show starts

9:15 p.m.

--Remaining door prizes drawn