Caviarblog with Chef Jason Franey (Part 2)

We continue our discussion today with Chef Jason Franey of Canlis in Seattle. Click to read Part 1 if you missed it. Matt: How do you describe your "Comfort Geek" style? Jason: I'm French trained but we call it contemporary Northwest. We use all Northwest ingredients other than caviar, truffles, and the like. All of our produce is local... Continue Reading →

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