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Wine > Canlis > Flashcards

Canlis Flashcards

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1
Q

Name 5 single vineyards Oregon

A 
Shea Vineyard (JK Carriere, willamet) 
Seven spring vineyards (evening land, eola amity) 
Mineral springs (Soter, eola amity) 
Grace Vineyard (Domain Serene, Dundee) 
Beaux Freres Vineyard (Ribbon ridge)
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2
Q

2 sherries Canlis

A

Bodegas Hidaldgo fino, en Rama

Williams and Humbert, Amontillado (30 years)

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3
Q

Champ bottle sizes

A 
Bottle
Mag 1.5
Jer 3
Reh 4.5
Meth 6
Sal 9
Balthazar 12
Neb 15
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4
Q

German pradikat levels

A 
Kab 70-85
spat 80-95
aus 88-105
beer 110-128
Eis 110-128
trockbeer 150-154
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5
Q

Austria KMW

A 
Kab qual 17
Spat 19
aus 21
beer, ice, stoh 25
aus 27
Trocken beer 30
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6
Q

wach KMW

A

Stienfeder, Federspiel, smaragd

  1. 5 mx, 15 kmw
  2. 5-12.5 17kmw
  3. 5 plus 19kmw
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7
Q

Beets come with

A

Soy milk, sunflower seed, radish, honeycomb

Tofu puree
Sunflower seed purée

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8
Q

Pumpkin comes with

A

pumpkin Seeds/nori granola
sake
snow sweet apple

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9
Q

Miso soup comes with

A

Geoduck, seaweed, liberty apple

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10
Q

Rutabega comes with

A

cooked in schmaltz with dungeoness crab, quince, kani miso

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11
Q

foi gras comes with

A

preserved green strawberry and almond

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12
Q

Ravioli is

A

Yuzu, uni, pepper yubeshi

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13
Q

Malted pancake comes with

A

Fermented cabbage, sauce pierre

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14
Q

Abalone comes with

A

rice porridge, kohlrabi, chrysanthemum

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15
Q

eggplant comes with

A

Sesame, green tomato, malted grains

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16
Q

Black cod comes with

A

Rojo Chiquito beans, kale, squid broth

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17
Q

Lamb comes with

A

Brussels sprouts, chestnut, mint

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18
Q

Filet comes with

A

Roasted peppers, hazelnut muhammara, grape saba

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19
Q

Geoduck facts

A

Gooey duck

Lushootseed tribe word meaning “dig deep”

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20
Q

Muhammara facts

A

Dip, originally from Aleppo in Syria (Levant/Turkey)

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21
Q

Pierre sauce has….

A

Pierre Sauce – shallots, dried vermouth, heavy cream, butter, worcestershire, lime, black pepper, salt

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22
Q

Pumpkin has….

A

Pumpkin – Galeux d’Eysines squash, steamed

Apple Puree – Sweet Snow apples, sugar and sake, tofu

Pumpkin Vin – pumpkin seed oil, apple balsamic vinegar, maple syrup

Nori Granola – Pumpkin seed, nori, wild rice, rolled oats

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23
Q

Duck meat is

A

Roasted Duck – Pleasant View free-range and foie ducks with are aged for 28 days. Ducks are rubbed with mirin-malt reduction and then slowly grilled over applewood and carved.

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24
Q

Poached quince

A

Poached Quince – local quinces are poached for 12 hours in white wine, sugar, salt, juniper berries, and coriander.

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25
Q

Mysost finished with

A

A small amount of cream is then added to aid in stability and it is cooled. This is the then warmed with brown butter, quince poaching liquid and cream to for a sauce.

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26
Q

Chanterelles on duck

A

grilled and then dressed with shiro dashi, parsley, and lemon.

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27
Q

Miso soup has

A

Dashi – kohlrabi, katsuobushi, shoyu

Apples – small dice of liberty apples dressed with yuzu juice and apples

Tofu – Japanese soy milk set with agar

Seaweeds – some dried seaweeds rehydrated with shoyu and apple-brown rice vinegar and fresh seaweeds dressed in apple-brown rice vinegar

Geoduck – sliced and dressed with chickpea miso and lemon

28
Q

Muhamarrah made of

A

Pronounced “moo-ha-MAR-a.”Jimmy Nardello peppers, Ennis hazelnuts, garlic, EVOO. A traditional Syrian hot pepper dip which we modified to fit our region. It has very intense pepper flavor which is enhanced by the aromas of roasted hazelnuts. Since most guest will not know a muhammara, feel free to describe it as a “roasted pepper and hazelnut spread.

29
Q

Jimmy nardello

A

A very intensely flavored sweet pepper. We char it and then slice it. It is dressed with lemon, saba, and beef fat.

30
Q

Buckwheat crisp deets

A

Nixtamalized buckwheat shell – this is the process for making corn tortillas that we take and apply to buckwheat. The groats are cooked in calcium hydroxide, thoroughly rinsed, ground, shaped, and then fried.
Dried beans (from Washington) cooked with mirepoix and then blended into a puree
Creme fraiche that we make here at the restaurant using Cherry Valley cream.
Dill and seaweed powder

31
Q

Crispy potato uni

A

Crispy potato – Russet potatoes are peeled and shredded, then gentle poached in clarified butter. The cooked potatoes are then pressed into a mold to cool. Once cool, the potato cubes are fried until golden brown.
Padron pepper relish is made by deseeding and dicing padron peppers (essentially a slightly spicier version of a shishito) and then cooking them down with rice wine vinegar and sugar.
Uni from Japan finishes the dish.

32
Q

Gougere deets

A

Gougere – a traditional pate a choux (milk, butter, flour, eggs).

Camembert Filling – a local camembert cheese made at Acme Farm Cheese in Acme, WA. A puree is made using cream and agar.

Maple Craquelin – a traditional choux au craquelin (butter, flour, glucose) with big leaf maple syrup incorporated.

Black truffle – We will be starting with Burgundy truffles, but the local truffles will be start very soon and we will be switching to them as soon as they are available. We use a local truffle hunter (Seattle Truffle Dog Co.) that uses her dogs to find truffles only at the peak of their ripeness.

33
Q

Cabbage deets

A

We are getting our cabbages from Neil at Present Tense Farm in Carnation, WA. We ferment them for a week in salt and water and then chiffonade them

Malted Barley Pancake – A crepe that is being made with wheat and malted barley flour from Skagit Valley Malting in Mount Vernon, WA.

Pierre Sauce – shallots, dried vermouth, heavy cream, butter, worcestershire, lime, black pepper, salt

34
Q

lamb details

A

Miso Roasted Lamb – lamb leg coated with miso vinaigerette and hung for 5 days

Lamb Breast – sous vide lamb breast

Chestnut puree – Chestnut, onion, maple syrup
Brussel Sprout Salad – thinly sliced charred and raw brussels sprouts with mint, lemon and garlic

35
Q

negroni Macaron

A

Campari Macaron
Campari and Citrus Ganache
Sweet Vermouth gel

36
Q

S&J macaron

A

Sesame Ganache and Grape Jelly. Chocolate Macaron Shell.
White and Black Sesame seeds, sugar, sesame oil
Milk Chocolate and Dairy.
Grape, water, sugar, Pectin and Carrageenan.
Almond flour, egg whites, sugar and cocoa powder.

37
Q

Gianduja

A

Praline (sugar and nuts) combined with Chocolate. In this case, Ennis Hazelnuts and “Bahibe” a darker milk chocolate made by Valrhona

38
Q

Apple dessert

A

Tart shell made with Ennis Hazelnuts filled with Apple filling which is cooked down apples, 4-spice and vanilla. Also Apple puree which is cooked apples pureed with butter.

On top is a Whipped Gianduja Ganache.

39
Q

eggplant dish

A

Sesame puree – pressure cooked sesame seeds blended into a puree.

Malted Barley – Malted obsidian malt from Skagit Valley Malting (Mount Vernon, WA) dressed with malt syrup to finish.

Grilled Eggplant – Japanese eggplant grilled over Japanese charcoal.

Marinated Eggplant – Various types of eggplant marinated in seaweed vinegar, shio koji, garlic, oregano, and sesame oil. They are finished by grilling.

Tomato Jam – green tomatoes cooked with sugar and salt

Confit Tomatillo – slowly cooked in EVOO

Nasturium Leaves – garnish

Eggplant Chips – marinated, steamed, dehydrated and then fried eggplant skins.

40
Q

Chocolate online menu

A

licorice, black walnut, tobacco

41
Q

Apple online menu

A

Hazelnut, milk chocolate

42
Q

Persimmon online menu

A

Chocolate, pecan brittle, hibiscus sorbet

43
Q

Souffle online menu

A

Orange curacao, crème anglaise, warm madelaines

44
Q

Stilton online menu

A

Port glazed pear, black walnut bread

45
Q

Relish on VIP potato

A

Padron Pepper

46
Q

Egg first bite

A

Caviar
Buckwheat cream
Yolk
Buckwheat flowers

47
Q

Aioli under tartar

A

Mustard green aioli

Parsley, chervil, mustard greens

48
Q

Canlis salad

A 
Romaine
Scallion
Heirloom cherry tomato 
Romano
Oregano 
House cured Yorkshire/Berkshire bacon
Crouton

Dressing has: lemon, coddled egg, EVOO

49
Q

Type of pumpkin

A

Galeux d’Eysines

Steamed, finished on grill

50
Q

Ravioli details

A

Filling: uni puréed with cream and Taleggio, agar emulsified

Yubeshi: chickpea miso with padron peppers

51
Q

Canlis Values

A

Trustworthy
Generous
Other centered

52
Q

Canlis vision

A

Defines best total dining in country
Always growing personal, emotional, professional

Serve each other and guests to refresh and restore

53
Q

Canlis main mission/vision/values nutshell

A

Live out and grow idea of putting people first

54
Q

Our promise/trustworthy details

A

To safeguard guest’s experience

Protect/reward their gift of time, themselves, money

Total faith in keeping promise means guest only focused on their experience

55
Q

Generous other centered details

A

Values go hand in hand
It’s in your heart/whole life
World revolve around someone else
Generous with time, emotions, talent, resources

56
Q

Relish on VIP potato

A

Padron Pepper

57
Q

Egg first bite

A

Caviar
Buckwheat cream
Yolk
Buckwheat flowers

58
Q

Aioli under tartar

A

Mustard green aioli

Parsley, chervil, mustard greens

59
Q

Canlis salad

A 
Romaine
Scallion
Heirloom cherry tomato 
Romano
Oregano 
House cured Yorkshire/Berkshire bacon
Crouton

Dressing has: lemon, coddled egg, EVOO

60
Q

Type of pumpkin

A

Galeux d’Eysines

Steamed, finished on grill

61
Q

Ravioli details

A

Filling: uni puréed with cream and Taleggio, agar emulsified

Yubeshi: chickpea miso with padron peppers

62
Q

Egg caviar

A

Cherry valley cream with maple syrup
Coddled egg
California sturgeon caviar

63
Q

Chocolate

A 
Chocolate cloak
Tobacco mousse
Licorice caramel 
Milk streusel 
Coco nib brittle 
Black walnut croustillant
64
Q

Persimmon

A

Hibiscus sorbet
Hibiscus Grenache
Pecan brittle
Persimmon pudding

65
Q

Apple dessert

A

Hazelnut tart shell
Apple purée
Praline chocolate Grenache
Roasted hazelnuts

Wine (43 decks)

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