may, 2017

26may5:00 pm- 8:00 pmix Seasons: A New Way With Vegetables at beast + bottle

Event Details

On behalf of co-owners chef Paul C. Reilly and Aileen V. Reilly, we are thrilled to announce a specialGuest Chef Dinner with Portland chef and owner of Ava Gene’s Joshua McFadden on Friday, May 26th at beast + bottle.

 

From 5:00 p.m. on 5/26 chefs Paul and Joshua will cook side by side in the beast + bottle kitchen to prepare dishes chosen from chef Joshua’s newly released book Six Seasons: A New Way With Vegetables.

 

SIX SEASONS highlights how to take advantage of vegetables’ attributes as they evolve throughout their growing seasons. To help readers identify which vegetables are best at any given time, McFadden organizes the book into microseasons—from the fresh green of Spring to the fits and starts of Early Summer , the bounty of Midsummer to the bursting harvest of Late Summer , and the ebbing of Fall into the earthy, mellow sweetness of Winter.

Considering beast + bottle’s and Ava Gene’s similar focus on locally sourced produce and meats, and pastas made from regional grains, chef Joshua invited the b + b team to choose their favorite recipes from his book to create the evening’s menu.

The menu inspired by Joshua McFadden’s Six Seasons: A New Way With Vegetables recipes is scheduled to include:

Herbed Butter and Bread   – $7

Salad : Turnips, Sheep’s Milk Yogurt, Herbs, and Poppy Seed – $14

Pasta: Pappardelle, Fava, and Pistachio Pesto – $15

Lamb: Cucumber, Celery, Apricots, Pistachios – $32 

The special guest chef dinner will be available a la carte and beast + bottle’s regular menu will be served throughout the evening as well. Chef Joshua will be coming out to visit with guests and answer questions about his new book, Ava Gene’s, and his newly formed restaurant group Submarine Hospitality. Joshua’s Six Seasons: A New Way with Vegetables will be available for purchase as well.

Time

(Friday) 5:00 pm - 8:00 pm