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, cut into 1/2-inch pieces (from.

There are a few untouchables on the Canlis menu, including prawns warmed with butter and vermouth.Williams still serves it that way, but he put the dish through a workout: He traveled to Alaska to connect with a trustworthy source for spot prawns, installed tanks in the kitchen to store the live shellfish, and only offers the dish during the peak season of May through July.

That's the magic that can happen when a visionary tangos with an icon: Williams' work at Canlis is as much a truce with the past as it is a bid for the future.(Keep screen awake).parsley (finely chopped).minced garlic (plus 2 thinly sliced garlic cloves).

lemon zest (plus /4 cup fresh lemon juice finely grated).extra-virgin olive oil (plus 2 tablespoons).

4. shallots (3/ cup halved and thinly sliced).

green cabbage (9 cups cored and sliced 1/4 inch thick).Reheat over low, and add vegetable broth if needed to thin to desired consistency..

Rich, nutty aged white: R. López de Heredia Viña Tondonia Viña Gravonia Blanco.(Keep screen awake).1/4 teaspoon ground cumin.

(15-ounce) can black beans, rinsed and drained.1/4 cup sour cream, plus more for garnish.