Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton , Stacy Adimando
One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.
Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.
Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.
Greg Denton
Ox Restauranthello@oxpdx.com
Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine.
Greg graduated from culinary school with honors, from The Culinary Institute of America in Hyde Park, New York in 1996.
Greg's wife, Gabrielle Quiñónez Denton Co-Chef/Owner of Ox Restaurant, met in 1999 while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. They both worked their way through the various kitchen stations. Greg eventually became the first titled Chef de Cuisine and Gabrielle, Sous Chef. Greg and Gabi married in October of 2010
Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon.
Ox Restaurant serves Argentine-inspired Portland food. Ox and the Denton's have received the following recognition:
- 2015 finalists James Beard Foundation: Best Chef Northwest
- 2014 Food & Wine Magazine's Best New Chefs
- 2014 semi-finalists James Beard Foundation: Best Chef Northwest
- 2013 semi-finalists James Beard Foundation: Best Chef Northwest
as well as Best New Restaurant in America
- Winner of Esquire Channel's Knife Fight 2014, Battle Eel, Greg Denton vs. Jason Wilson
- The Oregonian's Restaurant of the Year 2013
- Top 50 Best New Restaurants by Bon Appetit Magazine
- 2012 Portland Restaurant of the Year Award by Eater.com
My Review
I personally am not big on grilling because I am a vegetarian, however my family has awlays enjoy a good grilled meal. So I decided to give this book a try. I am very glad that I did. Unlike most grill books this book is more than just a recipe book it teaches you how to turn your grill into a a smoker, the importance of different tools, and how to light a good fire. Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton , Stacy Adimando also has many not meat recipes. Like a butternut squash on the grill recipe, grilled cantaloupe, green beans, and many desserts. I have to say the dessert section was my favorite by far some of those desserts look so good it makes you want to run and make them right away. The olive oil chocolate cake is a favorite of mine. It is just so good to eat, Mmm chocolate goodness. Th best part of Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton , Stacy Adimando is the fact that it is great for people of any grill skill level. The recipes are all laid out in an easy to understand manner.I was provided with a free copy of Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton , Stacy Adimando for only my honest and unbiased review.
Previews
Editorial Reviews
“When Greg and Gabrielle met over a wood-fired grill at Terra Restaurant in Napa Valley, the sparks flew, in more ways than one. Their terrific new book is sure to ignite your cooking passion
as well. Their restaurant in Portland is called Ox, but this cookbook is not just about the meat: check out their chapter on grilled vegetables and you’ll see what I mean.”
—Nancy Silverton, chef and co-owner of the Mozza Restaurant Group
“One way we cooks show love is to feed and nourish people. Greg and Gabrielle’s book is a true extension of this idea: it’s about the passion that comes from cooking foods over fire, passion you can feel with each turn of the page. These recipes are approachable, yet bold with flavors that will sate you from deep within.”
—Cortney Burns and Nick Balla, chefs and authors of Bar Tartine
as well. Their restaurant in Portland is called Ox, but this cookbook is not just about the meat: check out their chapter on grilled vegetables and you’ll see what I mean.”
—Nancy Silverton, chef and co-owner of the Mozza Restaurant Group
“One way we cooks show love is to feed and nourish people. Greg and Gabrielle’s book is a true extension of this idea: it’s about the passion that comes from cooking foods over fire, passion you can feel with each turn of the page. These recipes are approachable, yet bold with flavors that will sate you from deep within.”
—Cortney Burns and Nick Balla, chefs and authors of Bar Tartine
About the Author
GREG DENTON and GABRIELLE QUIÑÓNEZ DENTON are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking.
STACY ADIMANDO is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.
STACY ADIMANDO is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.
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