Chef/Owner Joshua McFadden and Hachisu will cook together for a special dinner that celebrates spring produce and melds Japanese and Italian flavors
PORTLAND, Ore. (April 11, 2018) –Two authors known for their approach to farm-focused cooking, one from Portland and one from Japan, will collaborate on dinner for one night at Ava Gene’s on April 23rd. Chef/Owner Joshua McFadden will host author Nancy Singleton Hachisu in his kitchen at Ava Gene’s, and she’ll be bringing along rare and exotic artisanal Japanese ingredients for the two to implement in an à la carte menu for the evening. Hachisu is considered an authority Japanese cooking both in the United States and Japan, and will be in Portland to promote her most recent book, Japan: The Cookbook, a collection of over 400 recipes of traditional and authentic Japanese dishes from 70s and 80s Japan. The menu will include a number of dishes based on recipes from Japan, alongside a selection of Ava Gene’s spring dishes.
A few dishes to be prepared for the dinner include:
- Spicy Steamed Carrot Stems
- Stir-Fried Fava Beans
- Potato Salad with Black Sesame
- Asparagus with Sesame-Vinegar Dressing
- Seasonal Greens Salad with julienned rainbow carrots, Yamaki ponzu: Wadaman lightly toasted gold sesame oil dressing
- Shrimp and Pea Rice
- Miso-Simmered Pork Belly and Green Pepper
Copies of Japan: The Cookbook will be available to purchase on this night at Ava Gene’s, and Nancy Singleton Hachisu will be available to sign them. Reservations for the dinner on April 23rd can be made online at avagenes.com or by calling the restaurant at 971.229.0571.
About Nancy Singleton Hachisu
Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States. More information on the author can be found at nancysingletonhachisu.com
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. 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. 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