In a large, deep skillet, heat the olive oil.
"So much of my story aligns with this place, starting with the Japanese influence on the service style.In many ways, if I immerse myself in the story of Canlis, I can tell my own story, too.".
Cherry blossoms rain their petals all over the sidewalks once a year in Seattle, as sure and fleeting a sign of spring in Washington as it is in Kyoto, Japan.Back in the kitchen at., chef Brady Williams harvests the sakura, steeping them in vinegar or smoking salmon over their branches—experiments that find a sweet spot between Japanese and Pacific Northwest flavors.
This is a new energy for the historic Canlis.Founder Peter Canlis' first restaurant was on a beach in Hawaii.
When he migrated to the Pacific Northwest in 1950, he settled the landmark in its current home on Queen Anne Hill.
It's been the last word in Seattle fine dining ever since, passing through multiple generations of family ownership.: Offering better-for-you ingredients at more accessible prices.. Kirkland Signature (Costco).
: A bulk favorite for pantry staples like olive oil, baking supplies, and coffee.. Wegmans and Kroger brands.: Quiet overachievers with strong regional loyalty..
Store-brand products aren’t just tolerated — they’re often.actively chosen.
(Editor: Rechargeable Diffusers)