Around the Fire

While enjoying the Taste of Rose City, get the inside story with Chef Greg Denton and Chef Gabrielle Quiñónez-Denton during a special Cookbook Live^® event. The duo’s Argentine-cuisine-focused restaurant and open-flame wonderland Ox inspired their book, Around the Fire, and their favorite recipes. Around the Fire celebrates the idea of cooking over flames and serves as an accessible guide to grilling just about anything.

The chefs were chosen as the 2017 James Beard Best Chef: Northwest winners. Previously, they were included on Food & Wine’s Best New Chefs list in 2014. Ox was named as The Oregonian’s 2013 Restaurant of the Year and one of Bon Appétit’s 50 Best New Restaurants in 2012.

Their culinary upbringing took them all over the U.S. Greg studied in New York’s Adirondack region and the Culinary Institute of America. Classical training followed, from the Refectory in Columbus, Ohio, to Hemingway’s in Killington, Vermont, and on to Chef Hiro Sone’s Terra in St. Helena, California, where Greg met Gabrielle. They have been cooking together ever since. From 2002 to 2007, Greg served as executive chef at Hawaii’s Mala Ocean Tavern (where he even cooked for the Dalai Lama). Heading to Portland, the Dentons manned the stove at Lucier and later Metrovino before opening the highly acclaimed Ox restaurant.