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Our summer tradition continues at the historic House of Seven Gables in Salem by the beautiful garden on the harbor.

Six Seasons / Grains for Every Season / Six Seasons of Pasta
Joshua McFadden—chef, farmer, and self-described "vegetable whisperer"—spent time managing Maine's Four Season Farm, where he learned to coax the best from vegetables at each stage of their lives.

That philosophy shines through all three of his James Beard Award-winning cookbooks, each one organized around his belief that there aren't just four seasons, but six: spring, early summer, midsummer, late summer, fall, and winter.

Our event is nestled between early summer—with its herbal carrots, young roots, and early greens—and midsummer's bounty of sun-ripened produce, making any of these books perfect for the occasion.

A bit more about the books.
Six Seasons of Pasta is his newest (just released in 2025), and it's a love letter to everyone's favorite food. There are more than 125 recipes organized by season, plus Italian classics like Cacio e Pepe and Pasta Fagiole, with dishes like Artichokes with Tomatoes and Mint for spring and Baked Ziti with Broccoli Rabe for winter. The book teaches his "building-in-the-skillet" method for intuitively cooking perfect pasta from scratch.

Six Seasons: A New Way with Vegetables is where it all started. With 225 vegetable-centric recipes, the book features everything from raw preparations at the start of the season to braises and stews as weeks progress. Think bright salads you eat with your hands, cauliflower ragù, and asparagus frittatas with nettles and green garlic.

Grains for Every Season brings that same maximalist approach to flavor and texture to whole grains. With 200 recipes organized by grain type, you'll find everything from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies, from grain bowls to pizzas to desserts.

Pick whichever book (or books!) speaks to you—vegetables, grains, or pasta—and bring something that celebrates the season we're in.

Explore More:

MIDSUMMER NIGHT'S FEAST
Much larger and grander than our normal events, this dinner event is designed to include your loved ones! It's an evening to dress up, savor incredible food and drink, celebrate summer with our Feast Family, and create an unforgettable experience.

Tickets are $20 per person and will help cover venue fees, supplies, and more.

WHAT TO PACK

  1. Your recipe
  2. Small containers to take home leftovers

WHAT'S INCLUDED

  1. Tables + Chairs + Linen + Plates + Dinnerware
  2. Linens, Tableware + Utensils
  3. Non-Alcoholic Beverages

TIPS + IDEAS

  1. Go out of your comfort zone. Try a new technique or work with ingredients you've never used before.
  2. There's no guarantee your dish will remain HOT by the time we are ready to eat. Consider recipes that not only travel well but can also be served at room temperature. Either way, you're welcome to bring a heating element, crock-pot, or warmer. Check with us first to see if there's an available outlet at the venue.
  3. Be sure to read through ALL of the recipe instructions beforehand to make sure you have the proper tools, dishes, and ingredients. (We’ve made that mistake and wound up empty-handed.)

FIRST TIME HERE?
Welcome! Keep reading...
INSTRUCTIONS : How our Cookbook Club works

  1. RSVP via Meetup. The event fee (paid online) secures your seat. This automatically removes the cumbersome waitlist and maintains a consistent level of participation. All funds go toward venue rental fees and Meetup costs. If you would prefer to pay in cash, message me and I'll manually add you to the list. Thank you!
  2. Get your hands on the cookbook to flip through and pull a recipe. You can ask your library to retrieve it from their network, borrow from a friend, or purchase from a local retailer. If you're in a pinch, let me know, and I'll email you some snapshots of recipes to choose from.
  3. Pick at least 1 recipe to make for the event. Note: To avoid recipe duplication, take a moment to check the comments section and see which recipes have already been posted. Just in case, have a backup recipe selected in case your first choice is already taken.
  4. In the comments section below (not in the chat box), share which recipe you (and your guests, if any), will be bringing. Please do this at least 48 hours before our event, as we will print menus.
  5. Day of the event (or the day before). Prepare your recipe according to the directions provided in the cookbook. As tempting as it might be to alter the recipe or make a substitution, please follow the instructions as closely as possible. This will allow the group to truly experience the author's array of recipes. Note: No need to double the recipe. There will be more than enough food to enjoy!
  6. Packing your own place settings is one of the ways we hope to keep costs low. Make your plate, bowl, and silverware part of our story. Tell us about your vintage store finds or your aunt's wedding china you never use. There are endless variety and incredible backstories.
  7. Don't forget to bring some small containers to take home leftovers. You'll have the best lunch the following day, guaranteed.

Can’t wait to prepare + share,
Brenda + Jim

Related topics

Events in Salem, MA
Cooking
Recipes
Eating & Drinking
Foodie
New In Town

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