Last week you may have caught our previous posts on the The 12 Days of Pickles. The idea is simple. Last September, 12 top Portland chefs were given ten pounds of organic pickling cucumbers and put to the challenge to create the Perfect Pickle. On February 6th, at the 2nd Annual Perfect Pickle, we will be opening up those jars for sampling, selecting a “Pickler of the Year” and selling the remaining jars to benefit DPC. Each day leading up to the event, we will highlight one of the participating chefs. All chefs are asked the same questions…and their answers are telling. Today’s featured chef is Jobie Bailey from DOC.
Jobey Bailey of DOC
Q: What is your cooking philosophy?
Our philosophy is to treat every protein, all produce, with respect. It takes time and effort to grow and raise these products – our food lets the flavors of the individual item shine through. The restaurant revolves around preserving. 99% of our shopping is done at farmers markets, so in the winter, when there aren’t farmers markets, we rely on our canned goods. The best thing about farmers markets is I get to exchange money with the person responsible. Growing up in an agricultural community, I appreciate small farms, and stay away from big “agro-business.” It’s a great way to support the agricultural areas and small farmers around us.
Q: Tell us about your pickles.
A: They are traditional dill garlic pickles – your standard sandwich pickle. They have a Jimmy Nardello pepper to make the jar pretty. We generally don’t want our recipes to taste like pickles, so this was a fun challenge to take on.
Q: Why should you be crowned “Pickler of the Year?”
A: I would be humbled and privledged to be considered. And the award would look really fun on my hood!
Thanks Jobie! We look forward to seeing you at the Perfect Pickle, Feb 6th!
