Hugh Acheson

Hugh Acheson would like his own "Canlis Restaurant" one day.

on Nov 28, 20120

Naomi Pomeroy in the house. She has brought animals. Beastly butchery from Portlandia. “Land-roaming animals,” someone says, as opposed to that flying squirrel challenge that never happened. Memories of Naomi screaming at her dad in Top Chef Masters; this type of memory makes every family get-together more memorable.  

“We would like you to think of these slabs of beef as a blank canvas”, says Naomi. Bart begins to paint a picture on the side of the cow, taking the instructions very literally. Carla has memories of cold meat lockers where stoolies were dealt with. Stefan is still mentally smelling Kristen’s feet. 

CJ is worried about no one. I am worried about him though because he looks six inches shorter than his morning self. Sheldon is not a surgical butcher but he’s gonna get 'er dun. Tyler is his own worst enemy. He’s literally going to whittle himself down with anxiety. “I just need to shut the f--- up and cook.” Self therapy in the house.  

There’s a lot of beef dishes in this rodeo. Some good, some not so good. Sherry and asparagus do not please Padma. Oxtails are great or undercooked. Hangar steak makes Naomi happy but she’s a medium girl. I would have so thought she’d be a rare beef lover. 

Alas, John Tesar wins. They clap. Why would you all clap for a guy you all hate? Show that man who’s boss. No clapping. John wins immunity and gets to continue his quest to be completely condescending to everyone in the room.

The Canlis brothers introduce the Elimination Challenge which is to recreate classic dishes from the opening Canlis menu. You know, a menu that was resplendent with “a la Louis” and other descriptives. 

When you talk about iconic restaurants there are very few that would be higher up on the scale than Canlis. It’s a stunning restaurant with great views of planes landing on the water from all vantage points. The service is so authentic and real and the content is top notch. Though the challenge was to recreate some of the more storied dishes of a past era, Canlis is thouroughly in the modern food world thanks to the skilled hands of executive chef Jason Franey. Jason was the executive sous chef for Daniel Humm at Eleven Madison Park in NYC. The new menu is a beautiful melding of the history of the restaurant and Franey’s food, evoking brilliance and not relics. You should eat there if you are in Seattle. Sometimes I dream of just having that one restaurant like Canlis, an old BMW 2002 tii, some model boat kits, and a small garden. I would live a stress-free life in the apartment above and study up on the parking/valet methods of Dick Sprinkle, the revered parking boss of Canlis years ago. Check out their fine website for more stories like that. 

12 comments
lkbrose
lkbrose

Well Hugh, 

For all those people who complained about your "salad" challenge to get the competitors into the competition was bogus-- this just proves mane people wrong.  A really good salad is hard to make, a signature salad is harder to make, and NEVER overdress your greens.

I have had so many horrible salads in restaurants -- I don't even bother to order them. Yes you can be eliminated for a bad salad  -- I can think of a few. seasons -- NEVER volunteer for a salad.  One of the FEW people who didn't get eliminated  - was Paul from the evil episode with his Enchanted forest salad.  I did not taste it, but anything with his ingredients -- and it WON.

rnkat
rnkat

You actually make me laugh out loud.  "Flying squirrel challenge".  'Nuf said.

TChefAddict2012
TChefAddict2012

You should post Kristen's recipe for those astounding 'shrooms.  I'd love to try them!

better
better

One families established restaurants for as long the worlds fairs center and nicest location views it's never perfectly for everyone "farestarters' into places ,but for local cooks too many this cities recently over establishing 'Cordon Blues' with Italianizing ! 

Vic2012
Vic2012

This week's ending made up for last week, those onion rings looked amazing. Im not a mushrooms fan but I wish I could try those rings. Totally support the eliminations, the salad looked inedible. I love salads and dressing, and if you can't make a salad, well, what can you make? And yeah, my fears of the show catering to drama have been calmed somewhat, with Carla going.

That said, John should have been on the bottom for the job he did with the expediting. I doubt Josh made a cold soup, too salty sure, but cold? Doubtful.  If Josie was on the bottom last week with immunity for the job she did on the bird, why can't John be on the bottom for the way he got the food out. When you run the risk of ruining someone's dish and potentially sending that someone home for the job you did (or failed to do), shouldn't you be held accountable?

michele00724
michele00724

I think his soup was cold because it was served in the wrong dish. Onion soup dishes are deeper and smaller in circumference on top, and the crouton holds the cheese across the top....keeps it hot. I think Josh had a misstep, even if John's expediting was frenetic.

mcd1
mcd1

 @michele00724 I totally agree with you and thought that when they brought the dish out, you would think a chef would know what vehicle is best to put his food into.