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.
For perhaps the first time in Market to Menu history, market-fresh produce will get boozy. Beaker & Flask chef Anthony Walton recently visited the PSU outpost of the Portland Farmers Market to pick up carrots for the "Zanhorita" cocktail (which combines carrot juice with tequila, lime, cilantro, and cumin). More "traditional" cocktail choices — fresh fruit — find their way on savory dishes: Walton's market-picked peaches are stuffed into quail (along with foie gras), cherries hit the smoker for a tofu dish (with toasted quinoa, poppy seed vin, and guindilla peppers), and berries become inspiration for a yeast cake with apricot and tarragon. Meanwhile, padron peppers and cherry tomatoes find themselves on the same dish: the peppers charred, cherry tomatoes smoked alongside Oregon albacore and baby octopus.
· Beaker & Flask [Official site]
· All Previous Beaker Coverage [Eater PDX]