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
7 comments on “A Little More Food Photography at Canlis”
If it was as tasty as great are this photos you really had a magnificent time. The chef really make a great decoration task and the way you use light on each photograph is pretty amazing. The smoked cured salmon with the reflection is especially a great composition, it makes me feel really hungry!
Great pictures. I love visiting your site.
(Foul => Fowl)
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Your food photography is totally amazing …right up there with the very best of the bunch…love it.
Can i just ask what camera youre using please ? I use a £250 panasonic lumix for mine http://www.alanspedding.co.uk http://www.cumbriafoodie.wordpress.com
Cheers n take care
Presentation of all of them is amazing..