The dinner will feature dishes from “Six Seasons: A New Way with Vegetables”
Portland, Ore. (April 17 , 2017) — Before chef Joshua McFadden arrived in Portland to open Ava Gene’s, he worked for two years on an organic farm in coastal Maine, getting his hands dirty and learning to appreciate vegetables as they sprouted and ripened throughout the year. The experience forever changed his approach as a chef, and has informed the reputation McFadden’s made for himself at Ava Gene’s as a master of preparing produce simply to highlight the best that it has to offer in season—as well as changing opinions of seemingly ordinary and overlooked vegetables like celery or cabbage. His debut cookbook, Six Seasons: A New Way with Vegetables written with Martha Holmberg (Artisan Books) is a culmination of these experiences. The compendium of 200+ accessible recipes, many utilizing just a few ingredients, guides the home cook through what McFadden sees as the year’s six growing seasons: Spring, Early Summer, Summer, Late Summer, Fall and Winter. The cookbook has received early praise from Alice Waters, David Chang and Dan Barber among others.
“A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . Deserves to become a well-thumbed, vital addition to any kitchen.”
—Publishers Weekly, starred review of Six Seasons: A New Way with Vegetables
Ava Gene’s will celebrate the release of Six Seasons with a dinner hosted by Executive Chef/Owner Joshua McFadden on May 4th featuring dishes from the cookbook throughout the menu. The restaurant will have signed copies of the cookbook available for purchase beginning on Saturday, April 29th, and during dinner hours for the foreseeable future.
Six Seasons Cookbook Release Dinner at Ava Gene’s
Ava Gene’s, 3377 S.E. Division Street, Portland, Oregon
Thursday, May 4th. Reservations are recommended, available between 5-11pm at avagenes.com or by calling 971.229.0571.
Food and beverage menus for the evening are à la carte. Signed copies of Six Seasons: A New Way with Vegetables will be available for purchase, and Joshua McFadden will be on hand to write personalized inscriptions upon request.
Additional Author Events in Portland
Book Signing at Williams-Sonoma
When: Sunday, May 7, 11 a.m. – 1:00 p.m.
Where: Williams Sonoma, 338 NW 23rd Ave, Portland, OR 97210
What: Join Ava Gene’s chef/owner Joshua McFadden for a glass of rose + tastes from his new cookbook, Six Seasons: A New Way with Vegetables, just published this week.
Authors in Conversation at Powell’s Books
When: Monday, June 12, 7:30 p.m.
Where: Powell’s City of Books, 1005 W Burnside St, Portland, OR 97209
What: Join Joshua McFadden and Martha Holmberg, authors of Six Seasons: A New Way with Vegetables for a conversation and signing at Powell’s City of Books.
About Joshua McFadden
Joshua McFadden is the Executive Chef/Owner of Ava Gene’s and Founding Partner of Submarine Hospitality (est. 2016). Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. Since then, he’s cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Franny’s, Momofuku, Blue Hill and Lupa.) He also spent time in Rome working at the American Academy, an Alice Waters project. He was awarded two stars by The New York Times while serving as Chef de Cuisine at Franny’s in Brooklyn. Wanting to get closer to his artistic medium, Joshua spent two years farming and cooking in coastal Maine, running Four Season Farm, owned by Barbara Damrosch and Eliot Coleman. It allowed him to think about food in a whole new way, sparking a deeper passion for—and knowledge of—vegetables. Joshua’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s, where he is Executive Chef/Owner. In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s just before opening Tusk. Joshua is also the consulting chef at The Suttle Lodge & Boathouse.
About Ava Gene’s
Ava Gene’s is a Roman-inspired restaurant from Executive Chef/Partner Joshua McFadden and his culinary team, with an emphasis on the best local produce and meats grown and raised by Pacific Northwest farmers and ranchers. Pastas are made from regional grains, hand-made and house-extruded. A regional Italian wine list complements the spirit of the cuisine, recognized for its “laser focus” by Wine Enthusiast as one of America’s 100 Best Wine Restaurants every year since opening in 2013. A creative cocktail menu and extensive selection of amari and grappa are served from the marble bar, which along with the chef’s counter open to walk-in guests each night. The restaurant’s outdoor patio seating is open from May-September. Ava Gene’s was named #5 Best New Restaurant in America by Bon Appétit magazine shortly after opening, and has since been featured by Condé Nast Traveler, Lucky Peach, The New York Times, Food & Wine, Sunset, and The Wall Street Journal, among others. Ava Gene’s menu features a rotating selection of classic Italian nightly specials, such as sugo on Sunday, meatballs on Monday, and a fish fry on Friday. In the summer of 2016, Joshua McFadden and partner Luke Dirks formed Submarine Hospitality, acquired ownership of Ava Gene’s, and opened their second restaurant, Tusk. Ava Gene’s is open nightly, and reservations for the dining room are taken in advance. AvaGenes.com | @AvaGenes