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Our final episode of HYPEBEAST Road Trips in Portland takes us to the kitchen of Greg Denton of OX Restaurant. Inspired by the wood-fired grills used in traditional Argentinian cuisine, the OX restaurant infuses ingredients and techniques from not only Argentina, but Spain, France and Italy — it was only fitting that the name of the animal used in maintaining the vital fields of these countries was chosen. Walking us through one of the OX’s signature dishes, Smoked Marrow Bone in Clam Chowder, Denton starts off by adding fresh clams to the chowder broth and bringing the contents to a boil. This cooks the clams and in return, allows the juice and flavor of the clams to merge with the broth. Taking the marrow bone out from the low temperature smoker, the bone is topped with fleur de sel (a salt used for garnishing rather than cooking), bread crumbs and finally, five slices of jalapeno pepper.
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HYPEBEAST Road Trips aims to take you across the world and provide you insights into some of the lesser-known cultural institutions relevant to our culture. Follow us as we examine and experience some of the most interesting entities across fashion, food, design and art through our HYPEBEAST Road Trips.