Food Luminary Dinner with Ox Restaurant

Date: Nov. 4, 2013 Time: 6-9pm Located at: Theory
Who is this for: 21+ only Cost: $75 (includes dinner and refreshments)

Food Luminary Dinner with Ox Restaurant

PLEASE NOTE THE DATE OF THIS EVENT HAS BEEN CHANGED FROM THE ORIGINAL DATE OF OCTOBER 29, 2013. THE NEW DATE IS NOVEMBER 4, 2013.

OMSI and Bon Appétit have partnered with local chefs Gregory Denton and Gabrielle Quiñónez Denton of Ox Restaurant to create a delectable dinner of science and cuisine on Monday, November 4, 6-9pm in Theory.

The dinner will begin with a food science demonstration by an OMSI educator while enjoying wine and hors d’oeuvres. After a presentation by the Dentons, the eatery will be serving a four-course meal created by Gregory and Gabrielle in collaboration with Bon Appétit executive chef, Ryan Morgan. The chefs will also be answering questions and mingling during the dinner.

Menu:

passed appetizers
bruschetta of house made ricotta cheese, garlic confit
fried potato, horseradish aïoli, smoked salmon roe

amuse

yuzu-cured albacore ceviche two ways
with cucumber, shiso, popcorn

1st course

kale and radicchio salad, feta ranch dressing, fried chickpeas, bosc peas

entree

cocoa-braised lamb shoulder
fried brussels sprouts with spicy golden raisin vinaigrette, mint, sesame
roasted spaghetti squash, garlic-lemon olive oil, aged goat cheese, parsley

dessert

tres leches cake, dulce de leche, whipped cream, chocolate croquants


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ABOUT GREGORY AND GABRIELLE

After graduating from The Culinary Institute of America, Greg began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. He then moved back home to Vermont to work at the acclaimed Hemingway’s Restaurant. Here, Greg was exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California.

Once there, he went to work for Chef Thomas Keller at Bouchon. Greg left Bouchon to work with Chef Hiro Sone at the Michelin-starred restaurant Terra, working his way through the various kitchen stations to become the first titled Chef de Cuisine. During this time, Chef Sone was awarded the James Beard Award for Best Chef of California.

In 1999, Gabrielle graduated with honors from the California Culinary Academy in San Francisco and relocated to Napa Valley to cook at Terra. There, she met Greg. In May 2009 Greg opened Metrovino in Portland, Oregon as the Executive Chef. He was named "Chef to Watch" in the Oregonian and named one of Portland's Top Newcomers, and in 2011 Greg won Nicky’s USA Wild About Game Chef’s Competition and Portland’s Chef of the Year by Eater.com.

In April 2012 Greg opened Ox Restaurant in Northeast Portland. He is joined in the kitchen by his wife Gabrielle Quiñónez Denton.

Visit their website here.

For more information, call 503.797.4642.