Food with Friends: Joshua McFaddenFeb 19, 2020
Having grown up in the Midwest, Joshua McFadden’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s.
In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s just before opening Tusk. Joshua is also the consulting chef at The Suttle Lodge & Boathouse.
Stumptown Coffee Roasters: Hey Joshua! How do you take your coffee?
Joshua McFadden: Hot: black; cold: Stumptown nitro cold brew.
SCR: Could you tell us a little bit about how you developed this recipe?
JJMC: It's a play on beet-cured salmon, combining beets, smoked salmon and cream cheese into a super delicious spread for bagels, English muffins and toast. At Ava Gene's, we spread it on our house made olive English muffins, and top it with sprouts and trout roe.
Ava Gene's Beet Cream Cheese
2 c. cream cheese (brought to room temperature)
1/4 c.smoked salmon lox, rough chopped
1/4 c. roasted beets, chopped fine
1 T. capers, rinsed and chopped
1 t. sea salt
1 t. fish sauce
Mix all ingredients in a KitchenAid stand mixer with a paddle attachment, or food processor, or by hand, until homogenous. At Ava Gene's, we spread it on our house baked olive English muffins, and top that with sprouts and cured trout roe. It's also delicious on a bagel!