James beard award-winning chefs greg denton and gabrielle quiñónez denton are known for upending expectations with their experimental approach to familiar dishes. But at their newest restaurant, bistro agnes, they’re taking their cues from tradition, using centuries-old recipes to craft french bistro classics that deliver romance, elegance, and soul-satisfying deliciousness.
Experience the ocean’s freshest delicacies with our mom’s favorite fish stew. Originating in San Francisco, this Italian American dish was traditionally made from the cold and salty Pacific Ocean’s catch of the day stewed with juicy fresh tomatoes in a wine sauce.
Recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Recipe by Executive Chef Chris Smith
Jory Restaurant, The Allison Inn & Spa
www.theallison.com
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Recipe by Executive Chefs /Owners Corrie and Wesley Reimer
HITHER
www.hithermarket.com
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes
A perfect companion to Armagnac.