clock menu more-arrow no yes mobile

Filed under:

Picking Late-Summer Bounty with Clarklewis' Dolan Lane

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.

[Photography by Dina Avila]

With the Pacific Northwest's growing season in full bloom at the moment, Clarklewis chef Dolan Lane visits "about three markets a week right now," he says. Eater tagged along on a recent trip to the Shemanski Market as Lane cleaned up at the Gathering Together Farms booth: Several orange swirl melons will make an appearance in a salad with Dee Creek feta, kalamata olives, mint, and fleur de sel; bunches and bunches of arugula serve as inspiration for a Burrata and Baird Orchard Peach salad with piment d'espelette hazelnuts and marsala reduction.
According to Lane, the flat of berries will make its way into both sweet and savory dishes: Blackberries punctuate a braised pork belly entree with ruby port, creamy polenta, and amaranth (they'll also be featured in a berry sorbet dessert served with cookies). The blueberries will be baked into a peach and blueberry cobbler that arrives on the table with a house-made vanilla bean ice cream. Sweet bounty, indeed.
· Clarklewis [Official site]
· All Previous Market to Menu Coverage [Eater PDX]


1001 SE Water Avenue, Portland, OR 97214 503 235 2294 Visit Website

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world