Get a Taste of the PNW with Canlis Chef Brady Williams
We’ve been talking a lot (and I mean a lot) lately about Henrietta Red’s Friends with Benefits series for Chefs Cycle for No Kid Hungry. And that’s probably because two of us (Maddie and I 🙋) are riding alongside Julia this May in the three day, 300 mile endeavor. Since we made the decision to hop on the saddle and begin training, we also had to begin fundraising - because, after all, Chefs Cycle IS a fundraiser! If you've kept up with Broad Varieties (we hope you have, or perhaps this could get a teeeensy bit awkward) you’ll know that we’re halfway through our series of fun events leading up to the big day. One of those events, and the very last dining event on the docket, just so happens to be coming up this Tuesday, March 26:
Here’s the deal, and what really makes this dinner so awesome, is Brady will join Julia, Maddie, and I on the open road as part of Team Food & Wine. Together, we’ll pedal those 300 miles in beautiful Santa Rosa, CA. But before that, we’re working hard to raise the funds to make it all happen…and we’re having a heck of a good time doing it.
Brady is traveling cross country to Nashville from famed restaurant Canlis in Seattle where he serves as executive chef. He’ll be collaborating with Julia and her team at Henrietta Red to showcase his contemporary fare from the great Pacific Northwest, serving ingredients like goeduck, king crab, madai, and uni (yes, please!). The prix fixe five-course menu will include copious snacks to start, alongside an optional beverage pairing created by Henrietta Red sommelier Allie Poindexter.
Brady cooks in a style reflective of the Canlis tradition with subtle nods to his own Japanese heritage, which brings with it an elegant and contemporary dining experience. He joined the Canlis team as executive chef in 2015 and he’s made a pretty big bang since he’s been on board, garnering a number of national awards and accolades since assuming the role at the Seattle landmark restaurant, including a perfect 4-star review from the Seattle Times. He was then named a finalist for Rising Star Chef of the Year by the James Beard Foundation in 2017, recognizing him as one of the country’s top young culinary talents.
Julia and Brady are no strangers, either. The two chefs, whose careers are both flourishing, met when they were honored as two of Food & Wine’s Best New Chefs in 2018. Just this month, they were each named as semifinalist in the Best Chef category for their respective regions by the James Beard Foundation. Having two chefs of their talent in the same kitchen for the night will be a treat I will certainly not pass up.
Interested in buying tickets for the night? Awesome! Reservations are $125 and are available both in Henrietta Red’s barroom and in the dining room between 5:30 and 9:45pm. The oyster bar will be open for the evening, so you’ll have every opportunity to compliment your menu with those of the Pacific.