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.

 

DOC | food+wine

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!”