This week at DOC you'll find 7-day brined, smoked then braised brisket from Highland Oak Farms served with sugar snap peas and daikon radish; fresh wild salmon poached in olive oil with Italian artichokes and porcinis; and rabbit served with lentils, lovage and sweet glazed carrots. We have some great spring antipasti planned: porchetta di testa with arugula and pickled green strawberries; pan fried cauliflower with anchovy butter and crostini; Diamond Point oysters from Willipa Bay with wild ginger mignonette; and a beautiful lettuce mix from Amanda Morris served with cara cara oranges and fennel. There's also a lovely roasted rabbit antipasti with chicories, fava beans and honey mustard. Coral mushrooms have arrived too so look for them on the menu later this week.

 DOC big fish

Our thanks too to the Oregonian for featuring Chefs Timothy Wastell and Jobie Bailey in this week's Food Day. DOC is pleased to be partnering with Portland non-profit Growing Gardens for their 9th annual Chef In My Garden fundraising dinner series this summer. On July 31 the DOC chefs will be preparing a beautifully crafted meal featuring local produce and fresh ingredients from their favorite area farms. Guests will dine in the elegant setting of AnCala - a Sundleaf-designed Tudor estate featuring an extraordinary collection of Japanese maples and conifers complete with sweeping herbaceous borders, rose, pottage, and water gardens. Visit www.growing-gardens.org to purchase tickets and for the complete list of participating chefs.