Emily Edeen
Canlis | Seattle | August 2019
Featured Pairings
Grilled, Pickled, and Raw Asparagus, Hemp Pudding, Arugula Oil paired with Grüner Veltliner, “Alter-Native,” Peter Veyder-Malberg, Wachau, Austria, 2016
Haiga Rice, Brown Butter Dashi, Dungeness Crab, Fried Chile, Hazelnuts, Macerated Strawberries paired with Pinot Noir, “L’Ouverture” Brut, Frederic Savart, Champagne, France, NV
Applewood-Smoked Carrots, Onion Jam, Poblano, Yubeshi Beans, Celeriac, Herbs paired with Syrah, “In The Rocks,” Reynvaan Family Vineyards, Walla Walla, WA, 2010
Warm Mascarpone Mousse, Fermented Cherry Cake, Fresh Cherries, Tarragon Oil, Shortbread Wafer, Cherry Crisp paired with Folle Noire, Laurent Cazottes, Occitanie, France
Photography by Jaclyn Warren
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