Our thanks to Eater PDX for the great “Market to Menu” story featuring DOC co-chefs Jobie Bailey and Paul Losch. Photographer Dina Avila shadowed the chefs at the Shemanski Park market last week as they picked out fresh produce and ingredients while hamming it up with some of their favorite vendors, including Groundwork Organics, Baird Family Orchards and Dancing Chicken Farm. See all the photos and read Erin DeJesus’ profile here. And if you’re like the chefs and just can’t get enough of farmer’s markets please be sure to stop by the Montavilla market this Sunday morning July 10 where Paul will be holding a Lunch and Learn Chef Demo at 10am. More info at www.montavillamarket.org.

Our thanks to Eater PDX for the great “Market to Menu” story featuring DOC co-chefs Jobie Bailey and Paul Losch. Photographer Dina Avila shadowed the chefs at the Shemanski Park market last week as they picked out fresh produce and ingredients while hamming it up with some of their favorite vendors, including Groundwork Organics, Baird Family Orchards and Dancing Chicken Farm. See all the photos and read Erin DeJesus’ profile here. And if you’re like the chefs and just can’t get enough of farmer’s markets please be sure to stop by the Montavilla market this Sunday morning July 10 where Paul will be holding a Lunch and Learn Chef Demo at 10am. More info at www.montavillamarket.org.
This week’s menu is full of fabulous summer flavors like Tillamook Sweets oysters in a prosecco and pink peppercorn mignonette.Try the beet salad with fennel, romano beans, and oregano and hazelnut salsa verde; or a simple squash carpaccio with basil. New on the primi list this week is cavatelli with cauliflower, nasturtium and seascape while secondi include fresh Chehalis River sturgeon with asparagus, sweet onion and favas. Last but certainly not least, we took delivery of a Square Peg Farm pig this morning and will be adding pork to the menu with apricots and green beans for thisOur thanks to Eater PDX for the great “Market to Menu” story featuring DOC co-chefs Jobie Bailey and Paul Losch. Photographer Dina Avila shadowed the chefs at the Shemanski Park market last week as they picked out fresh produce and ingredients while hamming it up with some of their favorite vendors, including Groundwork Organics, Baird Family Orchards and Dancing Chicken Farm. See all the photos and read Erin DeJesus’ profile here. And if you’re like the chefs and just can’t get enough of farmer’s markets please be sure to stop by the Montavilla market this Sunday morning July 10 where Paul will be holding a Lunch and Learn Chef Demo at 10am. More info at www.montavillamarket.org. weekend.

This week’s menu is full of fabulous summer flavors like Tillamook Sweets oysters in a prosecco and pink peppercorn mignonette.Try the beet salad with fennel, romano beans, and oregano and hazelnut salsa verde; or a simple squash carpaccio with basil. New on the primi list this week is cavatelli with cauliflower, nasturtium and seascape while secondi include fresh Chehalis River sturgeon with asparagus, sweet onion and favas. Last but certainly not least, we took delivery of a Square Peg Farm pig this morning and will be adding pork to the menu with apricots and green beans for this weekend.