Boston’s chef Matthew Jennings and NYC’s Alison Roman are headed to Portland to collaborate on menus for dinners on Nov. 2nd and Nov. 13th
Four-time James Beard nominated chef Matthew Jennings of The Townsman restaurant will be stopping in Portland on Thursday, November 2nd for a dinner at Ava Gene’s to celebrate his debut cookbook, Homegrown: Cooking From My New England Roots. His book celebrates modern spins on New England staples, as well as beloved dishes from the chef’s award-winning restaurant in Boston. On the menu for the evening, alongside Ava Gene’s dinner menu will be Jennings’ dishes such as Butter Roasted Chicken, Braised Short Ribs, Sweet Potato Gnocchi, Wild Mushroom Toast, Roasted Squash salad and Orecchiette Bolognese. Reservations for the dinner from 5-10pm on November 2nd can be made online at AvaGenes.com/reservations. Jennings will host the evening and be available to sign copies of his cookbook, available for purchase, at the restaurant.
Tusk’s chef Sam Smith and Alison Roman, food writer, former Senior Editor at Bon Appétit and author of the recently released cookbook, Dining In, have been collaborating on a vibrant menu for a special dinner at Tusk on Monday, November 13th featuring recipes from her new book. Roman’s cookbook features 125 recipes for simple, of-the-moment dishes that are full of ingenuity, bright flavor, and employ quick techniques for creating inventive meals at home. On Nov. 13th, Smith and Roman will be cooking up dishes like Cumin Lamb Chops with Charred Scallions and Peanuts; Grilled Sweet Potato with Brown Butter and Dukka; Salmon and Green Romesco with Radishes and Shelling Beans; Crispy Smashed Potatoes with Fried Onions and Parsley with Pickled Mango Mayonnaise and Cumin Roasted Cauliflower with Dates, Pinenuts and Herb Tehina. Those are just a few of what the two have planned for the evening. Reservations between 5-10pm on Nov. 13th can be made at TuskPDX.com/reservations, and copies of Dining In will be available at the restaurant that evening.
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. 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
Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smith’s time spent as opening sous chef at Philadelphia’s acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene’s informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by former Le Pigeon pastry wiz Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was recently named a FOOD & WINE Restaurant of the Year 2017, to Bon Appétit’s 50 Best New Restaurants (2017), and has received praise from The New York Times, PUNCH, Portland Monthly, The Oregonian and others. Tusk is located at 2448 E Burnside, Portland, Oregon, and open for dinner 7 nights a week (until 10pm Sun.-Wed. and with a late night menu until midnight Thurs.-Sat.), and brunch on Saturday and Sunday. tuskpdx.com