AVA GENE’S HOSTS AUTHOR COLU HENRY FOR “BACK POCKET PASTA” DINNER ON MARCH 29TH
Portland, Ore. (March 7, 2017) — On Wednesday, March 29th, Executive Chef Joshua McFadden of Ava Gene’s and his culinary team will host author Colu Henry to celebrate the release of her debut cookbook, Back Pocket Pasta: Inspired Dinners to Cook on the Fly (Clarkson Potter | February 28, 2017 | $28.00). Back Pocket Pasta, recently featured in Vogue and Bon Appétit, encourages home cooks to embrace the beauty of easy, improvised cooking. With just a few simple, high-quality ingredients and a well-stocked pantry, a delicious dinner can be prepared in about the same amount of time it takes to boil water. Colu Henry’s genius flavor profiles will teach busy families, foodies, and lovers of Italian food that they can reach for what’s on hand to quickly prepare a meal that is simple, yet sophisticated. Recipes from the book will be prepared by the chefs at Ava Gene’s utilizing the restaurant’s house-made pastas, in addition to Ava Gene’s nightly dinner menu.
Ava Gene’s, 3377 S.E. Division Street, Portland, Oregon
Wednesday, March 29th. Reservations are recommended, and available between 5-11pm at avagenes.com or by calling 971.229.0571
Food and beverage menus for the evening are à la carte. Back Pocket Pasta will be available for purchase at Ava Gene’s, and the Colu Henry will be on hand to sign copies.
These dishes from the Back Pocket Pasta cookbook will be offered along with Ava Gene’s dinner menu:
- Smoky Garganelli alla Vodka
- Baccalà & Green Olive Pasta with Almonds
- Lemony Spaghetti
- Grilled Squid with Chiles & Mint
- Mezze Rigatoni with Chickpeas & Pancetta
- Pasta with Mussels & Pecorino Romano
- Tonno & Tomato with Sweet Onion
About the Author
Colu Henry is a food and lifestyle influencer who created the Instagram hashtag #backpocketpasta, which has been embraced by magazine editors and tastemakers. Previously, she was the director of public relations and then the director of special projects at Bon Appétit. Her writing has appeared in publications such as Cherry Bombe and Wine Enthusiast. The chapters and recipes in Back Pocket Pasta are inspired by Colu’s longtime Brooklyn neighborhood, her new home in the Hudson Valley, and her Italian heritage. In addition to 100 recipes and 100 beautiful color photographs, Back Pocket Pasta includes a guide to weeknight drinking from PUNCH editor in chief Talia Baiocchi (including a selection of go-to apertivi and the best back pocket wines for $25 and under).
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 and outdoor patio seating are open to walk-in guests each night. 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