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.
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