This is Market to Menu, in which Eater shadows a chef's trip to the farmer's market, following the trajectory of Oregon's freshest ingredients from market stall to restaurant plate.
Jun Robles, chef at the SE Hawthorne location of the BridgePort Ale House, doesn't need to wait for the Portland Farmer's Market to collect his produce: Instead, he heads down the street to Kruger's Farm Market, the city stand for the Sauvie Island farm. During a recent trip, Robles collected ingredients for a summertime peach salad featuring roasted cauliflower, brussel sprouts, carrots, and yellow peaches, which he says are a favorite summertime fruit. "I think the challenge is to find a middle ground to display their unique flavor," Robles says. "Usually, we see them fresh or fabricated into a sauce (literally beat to a pulp). The result here is a hot, sweet, and juicy peach."
For the finished dish, Robles dresses his market haul with olive oil, roasting the veggies before sauteeing them with fresh peaches — in an XO vinaigrette along with some bacon. "The idea is to highlight and balance all of these delicious flavors in a manner that you may have not seen before."
· BridgePort Ale House [Official site]
· All Previous Market to Menu Coverage [Eater PDX]