Market Chef : Paul Losch
The cooking bug bit early with Chef Paul Losch of NE Portland’s stellar Italian spot, DOC – at the tender age of 13, with only the dusty words of a library book to guide him, he succeeded in making pasta from scratch. “I rolled the dough by hand and cut it with Pam spray can lid,” – makeshift, but a success nonetheless. Not long after, Paul walked into the nicest restaurant in his rural Pennsylvania hometown, and landed a job as a line cook after writing the chef a persuasive letter explaining why she should hire him.
Over the years, Losch moved from the rural to as-urban-as-they-come, cutting his culinary chops at Vong in London under master chef and restauranteur Jean Georges Vongerichten, eventually earning a degree from the Culinary Institute of America in upstate New York.
Paul brought his varied experience and passion for the food world to Portland in 2008, looking to be part of a vibrant, accessible, and locally focused food scene. From November of 2008 until June of 2011, he worked the stove at Vino Paradiso in the Pearl District. Acting first as sous-chef and then moving into the head chef’s role, he sought to bring farm-to-table food to the wine-bar environment.
Known for its intimate setting and devotion to locally sourced and lovingly prepared food, Losch has found a great new home with the family at DOC, where he can be found these days. This writer has never had a bad meal there, so readers are highly encouraged to go say hi! But FIRST, come see him work his magic this Sunday, July 10th, at the Montavilla Market! See you there!
Jardinière with Feta and Salsa Verdé
For the Jardinière
- 2ea Fennel Bulbs
- 1lb Green Beans
- 3ea Carrots
- 1ea Cauliflower Head
- 1bu Radish
- 2ea Lemons, juiced
- 2T Olive Oil
- 8oz Crumbled Feta Cheese
- to taste Salt & Pepper
1. Bring a large pot of salted water to a boil. Prepare a large bowl or another pot with an ice bath, consisting of ice, water, and 2T salt.
2. Trim the green beans and keep whole. Scrape or peel the carrots, and slice into 1/8” discs. Divide the cauliflower head into smaller florets. Thinly slice the radish and fennel with a mandoline or knife.
3. Blanch the carrots, beans & cauliflower separately. When water is at a rolling boil, add the vegetable. Allow 2mins for carrots & cauliflower, and 1minute for beans. Remove and immediately place in ice bath.
4. Drain vegetables from ice, and mix with radish, fennel, lemon, feta, olive oil, salt & pepper.
For the Salsa Verdé
- 2ea Spring Onion/Scallion/Green Garlic
- 1/2bu Italian Parsley
- 1/2bu Oregano
- 4ea Lemons, zested & juiced
- 1/2c Olive Oil
- to taste Salt & Pepper
1. Finely chop onion, parsley & oregano separately.
2. Combine all ingredients. Consistency should be thin, but not a vinaigrette, and thick but not pasty.
Arrange Jardinière on a large plate or platter. Drizzle with salsa verde just before serving, and serve warm or cool. Ground nuts and/or capers can also be added.