Savor a live experience with chef Jon Ashton
A down-home cooking show scheduled Sunday afternoon in Chattanooga benefits from the global experience of a world-famous chef.
Celebrity chef Jon Ashton, known around the world for his wit and accessible cooking style, will lead Savor Live, an interactive food experience Sunday at the Tivoli Theatre. Savor Live is presented by the Chattanooga Times Free Press. Admission is free, but online registration is required to attend.
During his 90-minute demonstration, Ashton will prepare five recipes, including Buffalo chicken poppers and Dutch baby pancakes. Giveaways and door prizes during the show will include cookware from Lodge Cast Iron. Other sponsors are EPB, Food City, Chattanooga State Community College and Chicken Salad Chick.
“It’s great for anybody interested in learning a few new recipes — and it’s just in time for the holidays,” said Kate Bren-
nan, events and marketing manager for the Times Free Press.
While in Chattanooga, Ashton plans to visit Chattanooga State’s culinary arts program to offer career advice to the next generation of chefs. Those students will assist Ashton during the show.
He also plans to visit “a decent restaurant and a dive bar,” he says.
Ashton was born in Liverpool, England, and honed his craft working at a number of reputable restaurants and appearing on British cooking shows. He moved to America in his early 20s, following a childhood dream inspired by watching a broadcast of The Beatles performing at Shea Stadium in New York City.
His grandmother was one of his biggest inspirations.
“But it wasn’t just her cooking that inspired me,” he says. “It was her gift of giving. She would always bake for the neighbors, and she would just do it out of the kindness of her heart.”
Ashton has made numerous appearances on “Today” and “The Tonight Show.” He also is a contributing editor to the weekly Parade magazine and monthly Relish, both of which appear in the Times Free Press.
As for what foods he expects to find in the South, he says: “I think about grits, biscuits, fried green tomatoes, gravy, fried chicken and bourbon.”