Yesterday I had the pleasure of photographing (and eating!) the Winter Tasting Menu at Canlis with Brian Canlis. Again, Chef Jason Franey the team at Canlis are absolutely killing it. Here’s a look at what they’ve been up to, but the pictures don’t begin to do justice to the experience of dining at Canlis. I can’t stress this enough: if you haven’t been, go. If you haven’t been recently, you’re in for a whole new experience. Big thanks to Brian and the entire Canlis crew.
Click through for photos of the whole menu…
Above & below: smoke cured salmon, maple syrup, steelhead roe, caraway seed.
Below: diver scallops, cara cara orange, fennel, horseradish snow
Below: hamachi, granny smith apple, serano pepper, yuzu
Below: guinea fowl, heirloom carrots, parsley, cumin
Below: the intensely delicious guinea foul skin, studded with salt
Below: guinea foul, after.
Below: dry-aged new york, cauliflower, black trumpet mushrooms
Below: pear, parsnip, pumpernickel