Canlis Flashcards
Name 5 single vineyards Oregon
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)
2 sherries Canlis
Bodegas Hidaldgo fino, en Rama
Williams and Humbert, Amontillado (30 years)
Champ bottle sizes
Bottle Mag 1.5 Jer 3 Reh 4.5 Meth 6 Sal 9 Balthazar 12 Neb 15
German pradikat levels
Kab 70-85 spat 80-95 aus 88-105 beer 110-128 Eis 110-128 trockbeer 150-154
Austria KMW
Kab qual 17 Spat 19 aus 21 beer, ice, stoh 25 aus 27 Trocken beer 30
wach KMW
Stienfeder, Federspiel, smaragd
- 5 mx, 15 kmw
- 5-12.5 17kmw
- 5 plus 19kmw
Beets come with
Soy milk, sunflower seed, radish, honeycomb
Tofu puree
Sunflower seed purée
Pumpkin comes with
pumpkin Seeds/nori granola
sake
snow sweet apple
Miso soup comes with
Geoduck, seaweed, liberty apple
Rutabega comes with
cooked in schmaltz with dungeoness crab, quince, kani miso
foi gras comes with
preserved green strawberry and almond
Ravioli is
Yuzu, uni, pepper yubeshi
Malted pancake comes with
Fermented cabbage, sauce pierre
Abalone comes with
rice porridge, kohlrabi, chrysanthemum
eggplant comes with
Sesame, green tomato, malted grains
Black cod comes with
Rojo Chiquito beans, kale, squid broth
Lamb comes with
Brussels sprouts, chestnut, mint
Filet comes with
Roasted peppers, hazelnut muhammara, grape saba
Geoduck facts
Gooey duck
Lushootseed tribe word meaning “dig deep”
Muhammara facts
Dip, originally from Aleppo in Syria (Levant/Turkey)
Pierre sauce has….
Pierre Sauce – shallots, dried vermouth, heavy cream, butter, worcestershire, lime, black pepper, salt
Pumpkin has….
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
Duck meat is
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.
Poached quince
Poached Quince – local quinces are poached for 12 hours in white wine, sugar, salt, juniper berries, and coriander.
Mysost finished with
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.
Chanterelles on duck
grilled and then dressed with shiro dashi, parsley, and lemon.
Miso soup has
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
Muhamarrah made of
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.
Jimmy nardello
A very intensely flavored sweet pepper. We char it and then slice it. It is dressed with lemon, saba, and beef fat.
Buckwheat crisp deets
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
Crispy potato uni
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.
Gougere deets
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.
Cabbage deets
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
lamb details
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
negroni Macaron
Campari Macaron
Campari and Citrus Ganache
Sweet Vermouth gel
S&J macaron
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.
Gianduja
Praline (sugar and nuts) combined with Chocolate. In this case, Ennis Hazelnuts and “Bahibe” a darker milk chocolate made by Valrhona
Apple dessert
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.
eggplant dish
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.
Chocolate online menu
licorice, black walnut, tobacco
Apple online menu
Hazelnut, milk chocolate
Persimmon online menu
Chocolate, pecan brittle, hibiscus sorbet
Souffle online menu
Orange curacao, crème anglaise, warm madelaines
Stilton online menu
Port glazed pear, black walnut bread
Relish on VIP potato
Padron Pepper
Egg first bite
Caviar
Buckwheat cream
Yolk
Buckwheat flowers
Aioli under tartar
Mustard green aioli
Parsley, chervil, mustard greens
Canlis salad
Romaine Scallion Heirloom cherry tomato Romano Oregano House cured Yorkshire/Berkshire bacon Crouton
Dressing has: lemon, coddled egg, EVOO
Type of pumpkin
Galeux d’Eysines
Steamed, finished on grill
Ravioli details
Filling: uni puréed with cream and Taleggio, agar emulsified
Yubeshi: chickpea miso with padron peppers
Canlis Values
Trustworthy
Generous
Other centered
Canlis vision
Defines best total dining in country
Always growing personal, emotional, professional
Serve each other and guests to refresh and restore
Canlis main mission/vision/values nutshell
Live out and grow idea of putting people first
Our promise/trustworthy details
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
Generous other centered details
Values go hand in hand
It’s in your heart/whole life
World revolve around someone else
Generous with time, emotions, talent, resources
Relish on VIP potato
Padron Pepper
Egg first bite
Caviar
Buckwheat cream
Yolk
Buckwheat flowers
Aioli under tartar
Mustard green aioli
Parsley, chervil, mustard greens
Canlis salad
Romaine Scallion Heirloom cherry tomato Romano Oregano House cured Yorkshire/Berkshire bacon Crouton
Dressing has: lemon, coddled egg, EVOO
Type of pumpkin
Galeux d’Eysines
Steamed, finished on grill
Ravioli details
Filling: uni puréed with cream and Taleggio, agar emulsified
Yubeshi: chickpea miso with padron peppers
Egg caviar
Cherry valley cream with maple syrup
Coddled egg
California sturgeon caviar
Chocolate
Chocolate cloak Tobacco mousse Licorice caramel Milk streusel Coco nib brittle Black walnut croustillant
Persimmon
Hibiscus sorbet
Hibiscus Grenache
Pecan brittle
Persimmon pudding
Apple dessert
Hazelnut tart shell
Apple purée
Praline chocolate Grenache
Roasted hazelnuts
