Lechon
The next time you need a vacation, save the plane ticket and make a reservation at Lechon. Inspired by the cuisines of Argentina, Chile, and Peru, this ambitious downtown restaurant delivers just the right combination of bright flavors, bold textures, and the feeling you’ve been transported someplace just a little bit wild.
Ava Gene's
Ava Gene’s in Portland is not a vegetarian restaurant, but owner/chef Joshua McFadden is changing the entire way fine diners view the once-humble vegetable.
Tarte au Chocolat
Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes
A perfect companion to Armagnac.
Roasted Squash with Yogurt and Walnuts on Toasted Bread
With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.
Fire Roasted and Raw Vegetables
The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.
Poached Wild Gulf Prawn and Celery Salad
Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.
Steamed Clams and Mussels
Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island
Orecchiette "Little Ears" Pasta
Spicy sausage and slightly bitter rapini make this pasta dish from Tulio Ristorante the perfect partner for a bottle of crisp rosé from the Northwest.
Grilled Head-On Spot Prawns With Garlic
Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Grilled Butterflied Whole Chicken With Grilled Figs
The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Grilled Asparagus with Herbed Dungeness Crab
Serve this dish from Portland’s Ox Restaurant with crispy capers.
Ox Restaurant Chimichurri
The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”
Cookbook Review: “Around The Fire”
We review “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant,” written by chefs Greg Denton and Gabrielle Quiñónez Denton of Portland’s Ox Restaurant.
Rack of Pork with Hazelnuts, Dijon, Cognac and Tarragon from St. Jack Restaurant
Chef Aaron Barnett of St. Jack in Portland suggests pairing this dish with an Oregon Chardonnay or Pinot Noir or a Walla Walla Syrah.
St. Jack Restaurant Paris- Brest of Hazelnut Praline and Brown Butter Creme Patisserie
This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.
OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah
Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.
