Welcome back to Market to Menu, in which Eater shadows a chef's trip to the Portland Farmers Market, following the trajectory of Oregon's freshest ingredients from market stall to restaurant plate.
When DOC's newly paired dynamic duo of Jobie Bailey and Paul Losch hit the Shemanski Market on Wednesday, they went a little "Facebook" on Eater's camera — posing for some profile-friendly group shots with favorite vendors like the proprietors of Groundwork Organics, Baird Family Orchards, and Dancing Chicken Farm.
And as per usual, Bailey and Losch's market haul provides direct inspiration for the week's menu (which was e-mail blasted to their newsletter followers just hours after the market trip). The Groundwork Organics lettuce and fennel are paired with Baird cherries and goat cheese in a salad; beets get turned into an antipasti with horseradish and crème fraiche; basil highlights a squash carpaccio dish. And the Dancing Chicken eggs — which the farmer notes are widely used in kitchens around town, like Le Pigeon, Laurelhurst Market, and Yakuza — take center stage atop an otherwise vegetarian swiss chard-and-porcini lasagna.
· DOC [Official site]
· All Previous Market to Menu Coverage [Eater PDX]