April showers bring, um, more May showers. But also some flowers, a little sun, and lots more vegetables. Oh, and May also brings Mother’s Day. If you haven’t made plans yet, we have some ideas below. And if you haven’t found a gift yet, may we suggest the recent James Beard Award-winning cookbook, Six Seasons: A New Way with Vegetables, by our very own Joshua McFadden. More on that below too.
If you’ve ever had pasta at Ava Gene’s, you’re already a fan of JoMarie whether you know it or not. She is the queen of the pasta program, and she’s constantly finding ways to incorporate alternative grains like barley, spelt, and buckwheat into a wide spectrum of classic pasta shapes. But did you know she’ll teach you how to do it yourself at home? Her Noodle School classes are an amazing resource for all levels of home cooks, and she has two new classes coming up.
On May 4th, join winemaker Christoph Kuenzli from Le Piane, located in the Boca DOC. We will be featuring some traditional Piemontese dishes, along with our classic Ava Gene’s menu. He will be available all night to pour wine and answer questions. There are only a few late reservations left, but we’ll have some walk-in spaces available, including the bar.
Mother’s Day at Ava Gene’s & Tusk
Both restaurants are celebrating mothers with a special brunch on Sunday, May 13th. Ava Gene’s will offer a twist on their rare brunch menu. A few spots are still available if you want to make a reservation. At Tusk, Sam Smith is collaborating with Naomi Pomeroy of Beast on a prix fixe menu. Wolf Ceramics and Colibri flowers will help make the morning beautiful. Reservations are full, but some walk-in spots will be available.
Six Seasons wins a James Beard Award
Congratulations to Joshua McFadden, Ava Gene’s Owner/Executive Chef and Submarine Founding Partner. His cookbook, Six Seasons, just won a James Beard Award. It’s an amazing—and well-deserved—honor. The book has received mountains of praise, but the most telling reviews come from the diners that stop by the restaurants to say how often they actually use it to cook for friends and family. Come by and pick up a signed copy at either restaurant.
A perfect showcase for the early-season peas, this toast can be an appetizer, a first course, or a light main course. A layer of fresh sheep’s cheese, sweet and mild, would be so nice with the peas, but you can also use whipped Ricotta. Get the recipe from Joshua McFadden’s Six Seasons here.