For more than sixty years, Canlis has been serving and celebrating Seattle with their food. That’s a long time to stay cutting edge. It’s a long time to be pushing the culinary envelope. In the fifties and sixties Peter Canlis brought the world to Seattle on a platter. Exotic food from foreign nations was ahead of the curve, and Peter even snuck Hawaiian fish onto returning PanAm flights to impress the locals. Today, local is exotic. Canlis’ current owners and Peter’s grandsons, Mark and Brian Canlis, continue the tradition of looking forward while celebrating the past. Their efforts have maintained Canlis’ standing as one of the finest and friendliest dining experiences in the country.Read more
Throughout it all, Canlis has used food as a platform to care for others. It doesn’t need to be worshiped or studied — leave that work to them. They just want you around their table, to celebrate you with their cooking. Their aim is to nourish community, to nourish stomach and soul, and they can’t wait to cook for you.
The second of three sons, Mark grew up in a restaurant family. When he officially joined Canlis in 2003, he had already graduated from Cornell University, served as a Captain in Air Force Special Operations, and worked in nearly a dozen restaurants across the country. He met his wife, Anne Marie, while working for famed restaurateur Danny Meyer in opening Danny’s fifth restaurant, Blue Smoke, in Manhattan. Returning to Seattle, Mark spearheaded the effort towards generational transfer and brand modernization that has garnered the family business national acclaim as one of the finest restaurants in America. He now owns and operates Canlis restaurant with his brother, Brian.
He and Anne Marie reside on Queen Anne with their three children.
Brian Canlis returned to Seattle in 2005 after 12 years of studying and working abroad. His college education saw him in England, Austria, and Spain before finishing a hotel sciences degree at Cornell University. Commissioned as an Air Force officer in 2001, he led Elmendorf Air Force base in winning the coveted Hennessy Award for the Air Force’s best food and dining experience. Just prior to his promotion to Captain, Brian was transferred to the nation’s capital to help lead an elite protocol squad that played host to world leaders and international heads of state. (There’s a good chance you’ve seen him saluting the President on CNN.)
Lured back to the restaurant by a desire to join the family business, Brian joined his brother Mark in leading the company. While Mark is the leader of staff, guest and community relations, Brian focuses more on business development, product reinvention, and future opportunities. Together, they make a dynamic team who are just as great at being business partners as they are at being brothers.
In his spare time, (and often at work) Brian enjoys photography, and serves as the company’s official photographer. He married photographer Mackenzie in 2015 and isn’t nearly as talented as she, but she loves him anyway.
Jason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014 from Seattle’s award-winning Canlis restaurant, bringing his modern technique and approachable style to the menu in Monterey. With over 20 years of experience, Franey began his career in Palm Beach Fl., including various roles at The Breakers Hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. In 2006, he joined Humm as executive sous chef in New York to remake Eleven Madison Park into the destination that it is today. In December 2008, he booked a one-way trip to Seattle to revamp Canlis, one of the city’s most venerable restaurants, before making the move to Monterey in 2014. Under Franey’s direction, Restaurant 1833 was most recently awarded 3.5 stars by theSan Francisco Chronicle. Franey has also been named a “People’s Best New Chef Northwest” from FOOD & WINE magazine and a three-time finalist by the James Beard Foundation for the “Best Chef: Northwest” award. In 2013, he was named one of 161 Relais & Châteaux Grands Chefs in the world.
Halibut with Spring Vegetables Recipe
Bring a pot of salted water to a boil and prepare a bowl of ice water. Shell fava beans and peas. Boil fava beans 2 minutes, lift out and plunge into the ice water. Boil peas 1 minute, lift out and add to the ice water. Boil asparagus 4 minutes, lift out and add to ice water. Drain vegetables and lay to dry on a clean towel. Remove the peels from the fava beans. Set all vegetables aside.
Preheat oven to 300°F.
Staub Cast Iron
Covered Fish Pan
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob
2576 Aurora Ave N.