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.

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Grilled Asparagus with Herbed Dungeness Crab

Serve this dish from Portland’s Ox Restaurant with crispy capers.

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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.”

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Gabrielle Quiñónez Denton and Greg Denton, co-owners of Ox Restaurant in Portland and now co-authors of the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant” published Ten Speed Press. Photography by Evan Sung.

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.

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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.

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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.

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OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah

Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.

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OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy

Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

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Salem’s Wandering Aengus is a leader in American cider. Driven to revive a beverage once ubiquitous in North America but pushed almost to extinction by prohibition, founders James Kohn and Nick Gunn began fermenting, blending, and bottling juice from rare heirloom cider apples in 2005. The result was unlike anything most people had ever tasted: sweet, tart, earthy, perfumed, complex, somewhere between beer and wine but different than either. Now, 10 years later, Wandering Aengus’ harvest is more bountiful than ever.

Fruit & The Cidermaker

A national cider renaissance is underway and it’s firmly rooted in the Northwest. Oregon cidery Wandering Aengus is at the heart of this success story.

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Out of every 100 hazelnuts harvested in the United States, 99 are grown in Oregon. The nuts’ unmistakable flavor and richness is finding its way into everything from craft beer to hazelnut-finished prosciutto.

Fall Harvest: Oregon Hazelnuts

Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.

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Garlic Crusted Filet Mignon With Stuffed Yukon Gold Potatoes & Red Wine Bordelaise

From the Stephanie Inn Dining Room in Cannon Beach.  Chef Aaron Bedard’s fresh take on a classic cut.

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Summer Berry Mille-Feuille

A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.

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Sarah and Conner bought their land just three months before their son Wendell was born, the realization of a decade-long dream. Now, they farm as a family on a 50-acre parcel of pasture, hill, and riparian land about halfway between Molalla and Silverton. Certified organic, Diggin’ Roots Farm supplies a network of community supported agriculture members and farmers markets in the eastern Willamette Valley while making big strides towards native ecosystem rehabilitation.

Finding Home

A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers.  Now Diggin’ Roots Farms operates a bountiful CSA.

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Striped Sea Bass

From chef Annie Cuggino from the Veritable Quandary in Portland.

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Squid Ink Spaghetti and Lobster

Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley.  From the Veritable Quandary in Portland.

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Chipotle & Maple Glazed Quails

From the Veritable Quandary in Portland.  Pair with a Willamette Valley Pinot Noir.

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Veritable Quandary

Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.

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Olive harvest begins late autumn, usually just after wine grapes. The olives are often hand-picked at night—the freshness of the fruit translates to the oil.

Oregon Olive Mill: From Tree to Table

What began as a grand experiment – the planting of 11,000 olive trees – is now forging the path to estate-grown and milled Oregon olive oil.

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Truffled Crab Melt

Pair with Cabernet Franc. From Paley’s Place and Imperial in Portland.

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Oeufs Brouillés à la Truffe

Portland Chef Vitaly Paley learned this recipe while working at a Michelin-starred restaurant in France.  The egg’s sole purpose is to express the truffle flavor.

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