![]() There are so many great ingredients that are worthwhile to be cooked year round on the grill. Gabrielle: We also wanted to show people that you don't need to relegate the grill to the summer months. We wanted to show people you're going to enjoy your grill a lot more if you also balance it, and when I mean balance it, I mean what side dishes or what else you'll be able to cook on the grill or maybe not even on the grill, so that's where Around the Fire came about. We wanted to share we wanted to educate people that the grill shouldn't be a scary thing. Greg: I've always enjoyed teaching people and sharing knowledge, so that was one of the first reasons. What gave you the idea to turn what you do here at Ox into a cookbook, and what were you hoping to get out of it? #FRavoritesĪ photo posted by Food Republic on at 5:36pm PDT Fun dish at the new restaurant by the team. Spaghettios with fresh truffle, Irish butter and parmigiano. Our conversation has been condensed and edited. Over coffee at Ox, Greg and Gabrielle discussed everything from how they feel about their adopted hometown to the service philosophy behind SuperBite to the menu at Ox and more, for the latest FR Interview. I sidestepped the restaurant's iconic clam chowder (served with a bone and its marrow) in favor of another quirky option: fried oxtail terrine served over frozen pea salad. My wood-fired skirt steak was perfectly cooked vegetable-based dishes let the region's fresh produce pretty much speak for itself. ![]() The chimichurri, served with bread but certainly spreadable on the grilled meats, is a perfect balance of herbaceousness and heat. A night before trying out some snacks at SuperBite, I ate a full meal at Ox for the first time and now know why it's so popular.
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