Canlis consistently gets all kinds of accolades. This year, in fact, chef Jason Franey was a Beard nominee for Best Chef: Northwest. But here's a lesser-known fact: Canlis' Baruch Ellsworth was just a nominee for Food & Wine magazine's Best Pastry Chef award. So desserts here are as fantastic as the rest of the food. Here are three especially worth a try.
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I had the opportunity to serve as a judge in Seattle's Cochon 555, a competition where local chefs take on heritage pigs with delicious results. Here's my point of view, from the judge's table. This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts.