Beef tenderloin tataki with button mushroom salad, olive oil, truffled ponzu, and green onion.
Beef tenderloin tataki with button mushroom salad, olive oil, truffled ponzu, and green onion.

On Thursday, April 13, a dinner hosted by Chef Philippe Boulot (Multnomah Athletic Club) and the Oregon Beef Council named Greg Denton (Ox, SuperBite) Chef of the Year. Between the Argentinian-style flame-broiled asados and the Double Stack at SuperBite, Chef Denton has ably demonstrated that he knows his way around some bovine.

Keeping with the theme, a dinner in Denton's honor featured beef served five different ways — a perfect bite of tartare with celeriac remoulade, served on a potato chip, was a highlight that we'd like to see more often — was enjoyed by big-buckled cowboys and well-heeled food media personalities alike! This might sound like a bunch of hob-nobby hoo-ha, but when the nice folks (and sponsors of many of your favorite Portland Mercury events) of Nicky USA are at the party, you know it's gonna be a good time.

Hot beef injections all around!

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