A Little More Food Photography at Canlis

salmon from front-Edit

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…

A Little Food Photography At Canlis

canlis Carrots

Last night I had the pleasure of getting together with Brian Canlis (of Canlis Restaurant) to shoot some food.  Brian and I are both pretty enthusiastic about the subject, and the release of the Canlis Spring menu provided a great opportunity to photograph a handful of Chef Jason Franey’s stunning dishes.  The best part, though?  Not letting the “props” go to waste.

I have to say, I was very impressed with the artistry and complexity of each dish.  They look great in photos, but they’re even more impressive in person.  Canlis may be an old school establishment, but Jason Franey’s food is about as forward-thinking as it gets.

[I don’t have actual descriptions for each dish from the Chef, so I’m leaving the captions intentionally simplistic]

Above: Carrots
Below: Duck egg

canlis duck egg
Foie Gras, Rhubarb and Celery
canlis Foie
Halibut with Artichokecanlis halibut
Pork Chop
canlis pork

Tuna Crudo, Sashimi and Tartare canlis tuna

Rising Stars Chef Awards: We Must Do This More Often

Tonight, I had the pleasure of attending the Rising Stars Review, a gala event that honors Seattle’s top emerging talent.  First, I want to give a very sincere congratulations to all of the award winners.  Each chef on stage makes me proud to be a Seattleite and live in a city so dedicated to creative, responsible, progressive food.  The evening was a delightful way to experience a taste (literally) of what each of these chefs has to offer.  But it was more than just the impeccable dishes (and top-notch wine) that made this event so memorable – it was the coming together of chefs, journalists, foodies, aspiring foodies and aficionados, all united by a common admiration for the passion and integrity with which chefs pursue the advancement of cuisine in our humble little town. 

I hope to see this event grace Seattle again in the very near future.  Congratulations to all of the winning chefs.  Now, time to get out my calendar and start making reservations!