Canlis Flashcards

Question

Mysost finished with

Answer 1

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.

Answer 2

grilled and then dressed with shiro dashi, parsley, and lemon.

Answer 3

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

Answer 4

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.

Answer 5

A very intensely flavored sweet pepper. We char it and then slice it. It is dressed with lemon, saba, and beef fat.

Answer 6

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

Answer 7

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.

Answer 8

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.

Answer 9

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

Answer 10

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

Answer 11

Campari Macaron Campari and Citrus Ganache Sweet Vermouth gel

Answer 12

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.

Answer 13

Praline (sugar and nuts) combined with Chocolate. In this case, Ennis Hazelnuts and “Bahibe” a darker milk chocolate made by Valrhona

Answer 14

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.

Answer 15

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.

Answer 16

licorice, black walnut, tobacco

Answer 17

Hazelnut, milk chocolate

Answer 18

Chocolate, pecan brittle, hibiscus sorbet

Answer 19

Orange curacao, crème anglaise, warm madelaines

Answer 20

Port glazed pear, black walnut bread

Answer 21

Padron Pepper

Answer 22

Caviar Buckwheat cream Yolk Buckwheat flowers

Answer 23

Mustard green aioli | Parsley, chervil, mustard greens

Answer 24

``` Romaine Scallion Heirloom cherry tomato Romano Oregano House cured Yorkshire/Berkshire bacon Crouton ``` Dressing has: lemon, coddled egg, EVOO

Answer 25

Galeux d'Eysines Steamed, finished on grill

Answer 26

Filling: uni puréed with cream and Taleggio, agar emulsified Yubeshi: chickpea miso with padron peppers

Answer 27

Trustworthy Generous Other centered

Answer 28

Defines best total dining in country Always growing personal, emotional, professional Serve each other and guests to refresh and restore

Answer 29

Live out and grow idea of putting people first

Answer 30

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

Answer 31

Values go hand in hand It's in your heart/whole life World revolve around someone else Generous with time, emotions, talent, resources

Answer 32

Padron Pepper

Answer 33

Caviar Buckwheat cream Yolk Buckwheat flowers

Answer 34

Mustard green aioli | Parsley, chervil, mustard greens

Answer 35

``` Romaine Scallion Heirloom cherry tomato Romano Oregano House cured Yorkshire/Berkshire bacon Crouton ``` Dressing has: lemon, coddled egg, EVOO

Answer 36

Galeux d'Eysines Steamed, finished on grill

Answer 37

Filling: uni puréed with cream and Taleggio, agar emulsified Yubeshi: chickpea miso with padron peppers

Answer 38

Cherry valley cream with maple syrup Coddled egg California sturgeon caviar

Answer 39

``` Chocolate cloak Tobacco mousse Licorice caramel Milk streusel Coco nib brittle Black walnut croustillant ```

Answer 40

Hibiscus sorbet Hibiscus Grenache Pecan brittle Persimmon pudding

Answer 41

Hazelnut tart shell Apple purée Praline chocolate Grenache Roasted hazelnuts

Canlis Flashcards

(65 cards)