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Grains for Every Season: Joshua McFadden & Jim Meehan

Sat, November 13 from 2:00 pm - 3:00 pm PST
1111 SW Broadway Portland, OR 97205

Award-winning Portland chef Joshua McFadden (Ava Gene’s, Tusk, Cicoria) and author of Six Seasons discusses his new cookbook, Grains for Every Season with bartender and cocktail expert Jim Meehan.

ADVANCE PORTLAND BOOK FESTIVAL PASSES AVAILABLE NOW.

THIS EVENT IS LIVE, IN PERSON. TO PARTICIPATE, YOU MUST ATTEND IN PERSON; IN-PERSON EVENTS WILL NOT BE BROADCAST VIRTUALLY.

Please note: All attendees to the in-person Festival must show proof of vaccination, or a negative COVID test taken within 72 hours of the event date to attend. Mask must be worn in accordance with local mandates. Read more here.

ABOUT Grains for Every Season

Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

“A gift to readers . . . For McFadden, flavor comes first.”
Booklist, STARRED REVIEW

ORDER GRAINS FOR EVERY SEASONANNIE BLOOM’S | BROADWAY | POWELL’S

Joshua McFadden

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, written with Martha Holmberg, won a James Beard Award in 2018. His new book, Grains for Every Season: Rethinking Our Way with Grains, also written with Martha Holmberg, will be published in November 2021.

Order Grains for Every Season: annie bloom's | broadway | powell's

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