DOC

KURI SQUASH ON FROLIC!

Our thanks to the lovely Chelsea Fuss for the great feature running this week on Frolic!, Chelsea’s daily lifestyle blog about all things wonderful. Chelsea and photographer Lisa Warninger visited Paul and Jobie in the kitchen on a recent fall morning and learned how to prepare our delectable vegetarian dish of kuri squash with saffron couscous stuffing and green beans.

“The menus at DOC are very intuitive and based on whatever the chefs happen to be inspired by that week at market. When we visited, the guys were really excited about these little kuri squash and they showed us how to cook them with saffron couscous. We (OK, I) gobbled it down that afternoon for lunch. If you are willing to forgo tradition, these would be lovely individual servings for Thanksgiving or even served as a side dish.”

Check out the beautiful images of DOC and the chefs here. You can also download the DOC recipe card custom designed and lettered for Frolic! by Scout’s Honor Co.

If you aren’t up for preparing these for your own Thanksgiving meal, DOC WILL BE OPEN FRIDAY NOVEMBER 25 serving a fabulous post-Thanksgiving meal that will definitely not include turkey but will include some heavenly Square Peg pork loin. Hams are in the smoker as well so look for mustard green salad with smoked pork and potatoes along with porchetta di testa on the primi list. Or as Paul says: “It’s pig week at DOC!”

FARRO, MUSHROOMS, BEANS & DUMPLINGS

This week at DOC we’re cooking up “hearty”: the better to stand up to the wet and windy outdoors. New on the antipasti list is a warm grain salad of farro, cauliflower mushrooms, beets and chestnut crème fraiche. We’ve also added Austrian white fabes beans, served with chorizo, gremolata and fried chicken mushrooms. Try the cabbage & sunchoke gratin; or celeriac soup with sage. We’ll be switching things up on the primi list later this week as well – swapping the pork sugo cavatelli for a creamy, cheesy version instead. Our newest vegetarian plate is a dumpling dish of flageolet beans, carrots, leeks and squash. Choose halibut with delicata, radicchio, bacon and apples; or a flat iron with sweet potatoes, Brussels and chanterelles. Oh the decisions! Add wine, cheese, dessert, perfection.

Please note: DOC WILL BE OPEN THE FRIDAY NIGHT AFTER THANKSGIVING.

RABBIT & BACON TERRINE PLUS STURGEON (AT LAST!)

This week at DOC there’s plenty of “new” on the menu. For antipasti we’ve added Jobie’s special rabbit & bacon terrine with wild watercress and pickles. It’s going fast so get it while you can! We’ve also introduced a new cabbage & sunchoke gratin topped with breadcrumbs and chives; plus celeriac soup (a late add last week) with fried sage and olive oil. The risotto this week features spinach pesto with onion and roasted pepitas. Secondi include a long-awaited sturgeon dish, served with delicata, radicchio, bacon and apple. Steak set this week is a flat iron paired with sweet potatoes, Brussels sprouts and chanterelles. The fall desserts continue to please including a perfectly seasonal quince & apple bread pudding, lightly pan-fried, with lemon curd & vanilla ice cream. It’s not to be missed! Finally, our thanks to everyone who voted for DOC as EaterPDX’s Restaurant of the Year and for our own Co-Chef Jobie Bailey as Portland Chef of the Year. Not bad for 24 hours of voting!

HELLO NOVEMBER!

This week at DOC the seasonal flavors continue to please. Our antipasti include an incredible leek custard (yes, custard) with tolosa beans and fried chicken mushrooms. Our favorite new salad combines house-smoked Square Peg ham, mustard greens, potatoes two-ways, and a great sherry & mustard vinaigrette made by our extern Erica. On the primi side we’ve been having fun with the halibut, radicchio and beautifully colored cauliflowers. We’re also keeping our fingers crossed for some sturgeon coming in from Sonny this week. Try the pork with faro, delicata, porcini and cabbage before it’s gone and look for flat iron steak this weekend with poricinis and squash. This week’s risotto features onion, kale pesto and roasted pepitas. Follow with pumpkin panna cotta (pumpkin pie in a glass, basically) with biscotti or warm quine & apple bread pudding served with lemon and vanilla ice cream. Drinks and good cheer abound.