Page 2 - Mark Canlis News Today

Seattle fine dining institution Canlis hires first female executive chef Aisha Ibrahim by Callie Craighead, SeattlePI Seattles historic fine dining establishment Canlis just got a groundbreaking new leader in the kitchen. Aisha Ibrahim will take the helm as executive chef at the storied Seattle restaurant as reported by the New York Times on Monday. Ibrahim will be the seventh chef in the restaurants 70-year history, and the first female chef to hold the title as well. Born in t...

Canlis Hires Its First Female Executive Chef Aisha Ibrahim will lead the kitchen of the celebrated 70-year-old restaurant in Seattle. Aisha Ibrahim is the new executive chef of Canlis in Seattle, the first woman ever to hold the position in the 70 years the restaurant has been operating.Credit...Jeremy P. Beasley By Elizabeth G. Dunn May 3, 2021 Since closing its dining room in March 2020, Canlis has reinvented itself several times over, shape-shifting from Seattle’s loftiest fine-dining rest...

Canlis Channels Summer Camp (and Barbecue) for One Final Pivot Coming soon: Treehouse tasting menus, outdoor brisket, and care packages from camp. And a remade yurt village. By Allecia Vermillion 3/12/2021 at 10:35am Bring me your finest bourbon cocktail. The sun is shining, the cherry blossoms are on the verge, and restaurants all over town are reopening after monthslong winter closures. Meanwhile, Canlis is offering another harbinger of better days to come—a final pivot that leapfrogs fr...

Brady Williams, head chef at Wine Spectator Grand Award winner Canlis, is leaving his position at the end of February to work toward opening his own restaurant. The news was announced on social media last month with the Canlis brother-owners, Mark and Brian, thanking Williams for his role at the famed Seattle destination. The brothers say that over the course of his six-year tenure, Williams was central in helping shape their vision of fine dining paired with environmental and community values...

Dire times have forced the restaurant industry to find ways to survive

Yurts, Igloos and Pop-up Domes: How Safe Is ‘Outside’ Restaurant Dining This Winter? “It’s going to be a hard and tough winter.” January 21, 2021 With the arrival of winter and the U.S. coronavirus outbreak in full swing, the restaurant industry — looking at losses of $235 billion in 2020 — is clinging to techniques for sustaining outdoor dining even through the cold and vagaries of a U.S. winter. Yurts, greenhouses, igloos, tents and all kinds of partly open outdoor structures h...

With the arrival of winter and the U.S. coronavirus outbreak in full swing, the restaurant industry — looking at losses of $235 billion in 2020 — is clinging to techniques

In recent months, many cities and states have imposed a raft of restrictions on indoor dining, given the high risk of spreading the virus in these crowded settings.

In recent months, many cities and states have imposed a raft of restrictions on indoor dining, given the high risk of spreading the virus in these crowded settings.

With the arrival of winter and the U.S. coronavirus outbreak in full swing, the restaurant industry — looking at losses of $235 billion in 2020 — is clinging to techniques for sustaining outdoor dining even through the cold and vagaries of a U.S. winter.