This Amatriciana pasta from @jj__mc ’s Six Seasons of Pasta? Absolute perfection. 🍝
Honestly one of the most incredible cookbooks out there — if pasta is your love language, this book was made for you. Grab it, make this recipe, and clear your schedule because you’ll want seconds 🤍 comment pasta for the recipe!
@artisan_books
I’m a little late, but happy spring. Last weekend I was making spring pea and squid ragù, fixing irrigation, and harvesting rhubarb, and somewhere in there realized I never said it out loud. The season came on early, then started feeling more like summer, but spring is still here. More Six Seasons of Pasta dinners and events are coming this late spring, summer, and fall. More on that soon — enjoy all the spring peas, leeks, asparagus, ramps, and more. Happy Spring!!! @ajmeeker for food photos, laughs and more… @thecaptainwhidbey with @belathee for the dock photos, xxo
On Saturday, April 25, the patio at Captain Whidbey becomes the setting for an evening with SCRIBE Winery and Chef Joshua McFadden. 🥂
For one night within this weekend takeover, Kelly Mariani of SCRIBE Winery and Joshua McFadden host a sunset gathering on the shores of Penn Cove. A James Beard Award–winning chef and author of Six Seasons, Chef Joshua McFadden is known for his deeply seasonal, ingredient-driven cooking that celebrates what’s growing right now, in its simplest and most flavorful form.
The evening begins with a raw bar, then moves into a relaxed, come-as-you-are cookout with classics from the grill. SCRIBE wines will be flowing throughout as the sun sets and the night settles in. Your ticket includes all food and wine for the evening.
Saturday, April 25
Sunset Patio Party | 5–9pm
$115++ per person
📸 : @belathee | @jj__mc | @scribewinery
HEARTH Chef in Residence
Joshua McFadden
April 18, 2026
We’ve got a point of view, and we want yours.
For the past seven seasons we’ve been living the question. What is the taste of this land. When does soil health become something you can taste and share. We’ve been trialing ingredients to learn what grows well here, what tastes right, and what wants to belong to this place.
One example is flour corn. We grew more than twenty blue flour corn varieties before one stood out. We call it San Juan Blue. We’ve saved seed each season. The corn gets stronger and more adapted to this place, and we use it all the time.
That’s the conversation at Hearth. The residency gives us time to go deeper, exploring the unique bioregional ingredients from the farm, then sitting down at the table with our community to live the questions out loud together.
To open our first season, we’re honored to cook with Joshua McFadden. Joshua is a dear farm friend and part of the tribe. His cooking has always stayed close to farmers and the people who grow the food, and we’re excited to have him step into this work with us and fully express what this place can do.
Join us on April 18.
HEARTH Chef in Residence
Joshua McFadden
April 18, 2026
First up is dear farm friend Joshua McFadden. Joshua has been part of this place for a long time. His commitment to ecological values has inspired us for a decade, and his cooking has always stayed close to farmers and the people who grow the food.
Hearth gives us time to go deeper. It’s a research and development table on the farm. Thirty-six seats, a tight team in the kitchen, and the chance to explore the unique bioregional ingredients we’ve been growing and trialing for many seasons.
Join us on April 18.
An artist doesn’t just use their hands.
They use their hands,
their mind,
and their heart.
That’s what makes something feel different.
And that’s what most brands are missing.
Because content isn’t just about posting more—
it’s about creating something people can actually feel.
Something that makes people pause,
pay attention,
and trust what they’re seeing.
I create imagery with intention—
rooted in story, feeling, and real connection.
For brands, for spaces, for people building something meaningful.
If that’s what you’re creating too…
I see you. 🤍
—
Danielle Ollar
Our brother and farm friend Joshua McFadden is back in town. Together we’re collaborating on a special dinner menu for Campesino at Night. Starting this Thursday and Friday, the Café is open in the evening, 5-8pm.
Chef Joshua McFadden @jj__mc loves seasonal eating and cooking so much it inspired the way he’s written and organized his cookbooks Six Seasons: A New Way With Vegetables and Six Seasons of Pasta. How have you incorporated seasonal eating into your life?
@jj__mc swings by to chat about his new book “Six Seasons of Pasta” out on @artisan_books . He shares his method and Five Rules for Building a Pasta Dish in the Skillet. Link in bio.
Hot takes from a chef that loves vegetables and seasonal eating, and hates choosing between his favorite ingredients 🤭
@jj__mc 🧑🍳
#foodie #chef #cookbook #thisorthat #seasonaleating
