Podcasts about Canlis

In this podcast, Dr. Julie Canlis discusses her book "A Theology of the Ordinary”. Julie helps us see that a life can be beautifully and powerfully lived amongst the seemingly mundane and menial tasks and routines of life. Raising children. Growing a crop. Working in a factory. All spheres of life are ripe with providential possibilities where we can interact with God and grow in his likeness. Julie Canlis has her PhD in Theology from the University of St. Andrews and is currently a Sessional Lecturer at Regent College in Vancouver. She has also received a Templeton Prize and Christianity Today Award of Merit for her work on John Calvin.

Top Stories:1. Martin Selig defaults on loansPSBJ article2. Canlis brother and chef leaveSeattle Met articlePSBJ articleNY Times article3. Memorial Stadium updatePSBJ article4. Two movie theaters closeSeattle Times article (Ark Lodge Cinemas)Seattle Times article (AMC 10)5. SODO might have housingSeattle Times articleAbout guest co-host Nick Patri - Podcast & Marketing Consultant:Nick started as a Sports Reporter at the Wisconsin State Journal, then he worked for Uber and launched a podcast for millions of drivers. He was a podcast producer for GoFundMe, a podcast producer and marketer for Fuel Talent's podcast What Fuels You, a producer and marketing consultant for REI's podcast, and he continues to freelance as a marketing strategy consultant.About host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal for 5 years as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego. Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com⁠⁠

The National Restaurant Association expects 2025 to be a big year for the industry. Yum Brands has formed a new tech platform. And one of the country's most notable independent restaurants is in the midst of a major shakeup.

Seattle Children's cancels gender affirming surgery for 16-year-old, protesters rally against President Trump in Olympia, and big changes are head for Canlis. It’s our daily roundup of top stories from the KUOW newsroom, with host Paige Browning. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

We're getting in a time machine and going back to opening night at Canlis restaurant. But first the chefs are all taking turns hacking away at a beautiful cut of beef. Follow the cheftestants as they build a menu straight out of an episode of Leave It To Beaver - jello, steamed cauliflower and a heavily dressed ceasar salad.

It’s the final full week of the year. As we take a little holiday break to recharge this week, we’re revisiting some of our favorite episodes of 2024, starting with a trip back to Shoreline. There, are reclaiming a derelict property to turn into the Ching Community Garden. Back when Patricia Murphy first visited in April, volunteers were out on weekends restoring the rich soil. They had to uproot blackberry bushes to reveal lilies and a hidden koi fish pond with a bridge. Now, months later, the effort continues - and keeps recruiting volunteers - with big plans to finally demolish the old house on the property in early 2025. Let's take a trip to the rediscovered gem of a garden near Shoreline Community College. Ching Garden Volunteer Work Party: https://volunteersignup.org/T97CF We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

URSULA'S TOP STORIES: Boeing cuts // Canlis settles wage theft lawsuit // Break-ins during Seahawks games // What Republicans and Democrats eat // WE NEED TO TALK. . . JOMO

In our latest blind tasting podcast, host and Master Sommelier Chris Tanghe speaks with two Seattle sommeliers, each working in a different sector of the business, about how they apply blind tasting skills to their daily routines. They taste a white wine that tends to be a bit tricky! Ally Lanoue is the assistant wine director at the Canlis restaurant, a Seattle icon that has been open for more than 70 years on Lake Union. Originally from Massachusetts, Ally studied violin at the Boston Conservatory at Berklee and found her way into restaurants while attending school. She moved to Washington in 2018 to take a serving job at Canlis and has progressed through the ranks, turning her career focus to wine. Paul Swanson is the regional account manager for WineBid, where he evaluates and acquires private cellars for the online company. He is also an educator for the wine studies program at South Seattle College. Paul found his passion for wine during college while working at Bern's Steak House, in Tampa, where he discovered how vast the world of wine is. He moved to Seattle in 2008 and, in 2011, was part of the opening service team of RN74, where he worked with Chris and a team of other talented sommeliers and later became the lead sommelier. Enjoy the show and leave us a review if you found it helpful in your own pursuit of becoming a better taster and beverage professional!

Austin Johnson has taken a circuitous route to NYC's One White Street and Rigor Hill Market. He's cooked or cheffed at institutions like Canlis, Noma, Eleven Madison Park, Frenchie, and others, as well as on an Alaskan fishing boat. (His blog from his time on the boat is still online, and is well worth your time.) He shares it all here, and takes time along the way to discuss kitchen culture, whether or not to go to cooking school, and the value of stages.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A new community garden is in the works in Shoreline.It all started with a Canlis chef and some spectacular fruit trees.Patricia Murphy has the story on the garden's unlikely path to a shared community P-Patch from some of people who made it happen.Ching Garden Volunteer Work Party: https://volunteersignup.org/T97CFWe can only make Seattle Now because listeners support us. You have the power! Make the show happen by making a gift to KUOW: https://www.kuow.org/donate/seattlenowAnd we want to hear from you! Follow us on Instagram at SeattleNowPod, or leave us feedback online: https://www.kuow.org/feedback

Sysco presents the Disembowled God Fest featuring Dutch Dame, The Streamliners, Skillet (The Christian Band), Two Weeks after a C-Section, and Glazed and Sugar. Coming this Easter! Hallelujah!

“You can propagate the work by sharing the work. And so its exciting for me to sit down with all walks of life - every genre of person possible, professionally, athletically - and this translates to them.” In honor of National Honey Month, we're in great company with Daniel Sullivan, Owner of Shipwreck Honey and Resident Beekeeper of three iconic Pacific Northwest lodges - Salish Lodge & Spa, Cedarbrook Lodge and The Lodge at St. Edward.  In partnership with these lodges, Daniel has created bee programs that raise awareness around American beekeeping and sustaining the honeybee population, while also ensuring these lodges are able to produce enough honey to share with every visiting guest and local alike, giving all access to honey as it should be - always fresh and all natural.  As we close on Season 3 of this series and look forward to the change in seasons this fall, Daniel paints a picture of what it is like to host honey bees and humans in harmony, sharing a sweet taste of what a future with a world full of bees and honey abound looks like.  Top Takeaways [1:45] As a child growing up in Washington watching his Grandfather tend to his own bees, Daniel found himself in early adulthood wanting to similarly live a life that was self-sufficient, had a sense of freedom, and promised a sustainable and positive future.   [9:00] Honeybees create honey to keep themselves warm and to feed their own colonies during the winter. Beekeepers like Daniel must be responsible in only taking what could otherwise go to waste. [13:50] The flavor, perfume, color and bouquet of honey depends on the time of year and the plants the bees are pollinating. [17:15] Honey has numerous health benefits…topically for your skin and hair, in wound or burn treatment, as an anti-inflammatory and antibacterial ingredient in recipes, in soothing your throat and acting as a cough suppressant when you're sick, just to name a few.  [27:40] How Daniel creates an environment that is safe for the honey bees and the hotel guests alike. [39:40] Salish Lodge & Spa has been famous for over 100 years for its four-course Country Breakfast with the iconic Honey from Heaven™ service where honey from Daniel's own hives is poured from high above guests' plates onto buttery house-made biscuits. [46:35] Cedarbrook Lodge highlights an inspired menu elevating the honey from the on-property apiary that Daniel manages inclusive of seasonal scratch cocktails such as the aptly named “Bee's Knees.”  [49:55] The Lodge at St. Edward features Daniel's apiary near the bountiful chef's garden steps from Cedar & Elm restaurant, which is led by Chef Luke Kolpin, former chef at Noma in Copenhagen and Canlis in Seattle.  [56:40] The future is sweet for Daniel and his community of farmers as they collectively look to open a farm school for children and parents alike to learn about the importance of honey bees.  Visit For Yourself Salish Lodge & Spa Website | @salishlodgespa Cedarbrook Lodge Website | @cedarbrooklodge The Lodge at St. Edward Website | @lodgeatstedward Shipwreck Honey Website  | @shipwreck_apiaries Stay In Good Company Website

#100: Cheating workers from their pay is a common practice at restaurants. In Seattle, a new law has helped lawyers win big settlements for wage and tip theft victims. A mom and pop business engaged in this sort of fraud will probably not get sued, but if your food empire gets too big get ready. Canlis, Tom Douglas, Red Robin, Zeeks Pizza, Lowell's, Great State Burger and Pagliacci have all found out. Who is gonna be next? PLUS: A teen was hit and killed by the Seattle monorail while doing graffiti, which brought the trolls out from the wormwood. Greg & Brian from Mechanical Freak join us to ask "who is this hateful annoying voice saying awful things about a dead kid? Local right wing crank Ari Hoffman, of course!"  R.I.P. ANOM https://youtu.be/14LO6KpUqDw Mechanical Freak https://mechanicalfreak.website/

Mark and Brian Canlis are the co-owners of Canlis Restaurant in Seattle, known as one of the best restaurants in the United States, specifically for its hospitality. Mark and Brian are the third generation of the Canlis family to own the restaurant, both coming back to the family business after time in the Air Force and separate, distinct career paths.We discuss how the restaurant came to be, their role in its present, and where it's going in the future.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group LavazzaFollow Our Guest:Official Site: Canlis.comInstagram: @CanlisRestaurant Hosted on Acast. See acast.com/privacy for more information.

Mark Canlis, co-owner of Canlis Restaurant in Seattle, joined the family business in 2003 after graduating from Cornell University and serving as a Captain in the U.S. Air Force. His leadership skills, honed through diverse experiences, such as working with renowned restaurateur Danny Meyer, have been instrumental in navigating the restaurant through various challenges, including the recent global pandemic. Alongside his brother Brian, Mark is the fourth generation of Canlis restaurateurs.  On The Wow Factor, I have Mark Canlis sharing the origins of Canlis, the two distinct types of people who eat there, and expanding on he curates an amazing team that enhances the diner experience. He provides invaluable advice for the next generation that might be considering joining a family business and emphasizes the importance of giving children the freedom to explore paths outside the family tradition. Mark also shares how Canlis navigated the challenges of the COVID-19 pandemic with humor and resilience, bringing much-needed laughter to the Seattle community.  “There are few industries in the world that'll teach you as much about people as the hospitality industry.” - Mark Canlis “Experience outside of the family company is golden.” - Mark Canlis “If you're going to start a relationship, any relationship, you need to start out on the right foot.” -  Mark Canlis This Week on The Wow Factor: Mark's advice for the next generation about potentially joining the family business The importance of giving your children the freedom to move away from the family business Why fine dining is for setting aside and hallmarking certain moments in life How their wine list has been curated over the generations to enhance diners' experiences Qualities they look for when Canlis is hiring, including an applicant's character and the things that they crave deeply How to build a positive, long-term relationship with your team The importance of creating an amazing long-term company culture Mark shares his perspective on the “character versus skill” conundrum Why Canlis' mission is to inspire people “to turn toward one another” How Mark's team deals with conflict in the restaurant with love and tact Mark Canlis' Word of Wisdom: There is so much opportunity for anyone in leadership today to be a person who is bringing hope and light into this world.  Connect with Mark Canlis:  Canlis Restaurant  Connect with The WOW Factor: The WOW Factor Website Connect with Brad Formsma via email Brad Formsma on LinkedIn Brad Formsma on Instagram Brad Formsma on Facebook Brad Formsma on Twitter

Seattle University goes fossil free, Canlis is accused of wage theft, and more black bears are being spotted in the burbs.

Syd almost gives Kenji Lopez Alt food poisoning. Dave spills the beans on the "super secret" area of Canlis you can't buy your way into. We reveal where Chef Rhys has landed. Syd gets a bonus 6 minutes of fame. Vinny gets Funky and Chunky. Luis reveals pozole is the way to his heart. Syd gets an offer he can't refuse or he'll get murdered. Your mother wants kale pork chilaquiles. More details on the Buckshot Honey Ho-Down. Oklahoma steals the Kracken. Buckshot is up for an academy award.

Chef Chris from Canlis picks up James shift, however Taco Time still comes up. Dave reveals what soda is best served hot, Syd finds his Nacho Cheese Rosebud, Josh flies high with The Eagles. Also listen to the end for the time Syd almost ruined Rob Zombie's night TWICE.

Canlis is a fine-dining restaurant in Seattle, run by 3rd generation owners (and brothers) Brian and Mark Canlis. In my interview today with Brian, you're going to hear loud and clear what's at the heart of Canlis: they think of others first. They think of others first in how they hire—and the unique approach they have as they interview candidates. They think of others first in creating the guest's dining experience—how they're looking to blow the guest's minds. I could go on and on, but the point is this: to build a winning team, you have to think of others first. This “think of others first” approach to life and business is at the core of what it means to be in the Secret Society. And I'll tell ya, Brian and the team at Canlis are card carrying members of the Secret Society of Success.  Order your copy of “The Secret Society of Success” on Audible: https://adbl.co/3uSHzTs

Objectives: - Discuss elements Northwest FCS's leadership framework - Explore practical elements of leadership in real life situations - Highlight stories of leadership via positive influence and successful outcomes Participant Bios: - Brian Canlis: Having grown up in the restaurant business, Brian spent eight years studying and working abroad in England, Austria, and Spain before finishing a hospitality degree at Cornell University. After four years as an officer in the Air Force (he worked with Air Force One - you may have seen him on CNN saluting the president) he returned to Seattle to join his brother Mark at the helm of Canlis: the landmark restaurant built by his grandfather in 1950. Outside the restaurant, Brian has hosted the country's preeminent event on hospitality, The Welcome Conference and has appeared as a judge on Top Chef and a guest on No Reservations with Anthony's Bourdain. - Scott Linklater is a native of rural Washington having grown up in the heart of apple and cherry country in Okanogan.  Scott has earned a bachelor's degree in business administration from Washington State University, a master's degree in adult education from the University of Idaho, and a doctorate degree in Leadership Studies from Gonzaga University.   Scott is a learning and development practitioner with experience directing training efforts at Monte Carlo Resort & Casino in Las Vegas and Red Lion Hotels Corporation. Currently, Scott is the Vice President – Learning Design at Northwest Farm Credit Services.  Scott has published books and academic research with a focus on leadership, employment, organizational development and trust in business.

Today we're talking to Pastor Matt Canlis, and I'm so excited for you to hear from him. He did a documentary called Godspeed that follows his time as a priest in parishes across Scotland and shares how that experience shaped the way he views living in community today.Find out more at livegodspeed.orgDownload the book club PDF: jennieallen.comGet a copy of Find Your People: findyourpeoplebook.comBecome one of our texties by texting the word PODCAST to 214-225-6267Thank you, Olive&June! Get 20% off your first mani system at oliveandjune.com/madeforthis20

Stacy's scheduled guest Quincy of Albanus Design had to cancel at the last minute so Stacy does what she does best…talk! After clarifying comments from last time about the famed and adored Seattle-based restaurant Canlis (it was amazing!), Stacy shares that she and Eric will be partnering for a new show on AM 880 KIXI tentatively called, Spilling the Beans. They spill the beans about some of the topics they'll cover such as; “should we rubber neck the lives of celebrities?” and “what to watch that everyone's watching” and “what to watch that only Eric is watching.” It's a work in progress…stay tuned!

Stacy's Brain Dump runs long this week as she shares her thoughts on the 2022 Super Bowl halftime show and details about her daughter's birthday dinner at Canlis. Eric and guest Justin Park weigh in with their thoughts on whether the investment was a good idea. Stacy uses the opportunity with Justin to pepper him with questions about what to do with all her ideas. An attorney with Romero Park, Justin good-naturedly answers her questions and others too (including a call-in question from voice no-talent “Ginny Creem”). To learn more about how Justin can help you; go to https://www.romeropark.com/

This episode introduces another of our Imbibe 75 People to Watch, Linda Milagros Violago. A Canadian sommelier and wine professional who's worked at restaurants worldwide, Violago recently relocated to Seattle to lead the wine program at Canlis, a family-run institution that dates to 1950, with an award-winning wine program more than 22,000 bottles deep. For this episode, we chat with Violago about her background in wine, what brought her to Canlis, and what she has planned for the months ahead.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In this episode of Inspired Design, we visit renowned fine dining restaurant Canlis. Owners, Mark and Brian Canlis along with Head Chef, Aisha Ibrahim candidly reveal their altruistic philosophies that keep this 70-year-old establishment at the forefront of the industry. Gain a newfound appreciation for their obsession to detail and the design secrets that lie around every corner.

In my imaginary, I booked a table at a restaurant in Seattle. Canlis? Maybe. I invited Jeff and Larry to a meal. To talk about the coming together of the kinds of things they have been talking about. This is an epistolary podcast. I speak to a former student, nay I am badgering a former student (as you do) to collaborate with me. Are not all our students agents in an ecology of the global intellect? Well if they are then the world is a community of mentats. Speaking in tongues. For more on mentats you probably need to check out the Villeneuve version of Dune. I have been in conversation with many people about the need, nay opportunity, for us to reimagine the world. As a though experiment? Poten tally. But also as a philosophy, an ideology of transformation that imagines a utopia. That is collectively being imagined in pockets. So we collect and fill in the gaps. Doing a form of kintsugi of disparate innovations. The question, nay nudge, is to imagine people as agents. Who are activated and make their bodies amazing. With or without tech, people have from time immemorial been making their bodies become amazing. In aesthetic ways? Yes. But also is what it can do, such as martial arts and endurance regimes. The hidden text here is the body as a well functioning entity. NOTE that I do not use words - health, illenss and disease - that can divert us for the goal of privileging the primacy of the individual and the collective. Essentially people can do a lot to make themselves more able or to make their ecosystem more conducive to producing good bodily outcomes. Just acknowledging that they do this is a useful step. Then to reimagine enterprises - such as tech industry - to align and be supportive of the goals and challenges of people is a cause. A worthwhile project and mission to pursue. This garbled account in the cold goes some way to open a window into a potential space of exploration. The Intro? I place the podcast on the beach. The outro? The sound of me crunching through snow and ice covered ground. The Second Pancreas Project: https://sites.google.com/view/the-second-pancreas-project/home?authuser=0 Measured Man and Larry Smarr: https://www.theatlantic.com/magazine/archive/2012/07/the-measured-man/309018/ What Bezos said in 1998: https://www.washingtonpost.com/wp-srv/washtech/daily/nov98/amazon110898.htm The Smart Home: Can It Replace Traditional Health Care? Link: https://www.verywellhealth.com/smart-home-and-healthcare-in-the-future-4157938 15 Ways To Improve Your Health Using Technology: https://www.forbes.com/sites/leebelltech/2018/03/26/the-best-health-tech-2017/?sh=145282b438df The ubiquity of fitness-tracking technology in recent years has meant people are generally becoming more conscious about their health. Increasing mainstream availability of sensors on wearables such as smartwatches - that are able to give us better feedback about what's happening in our bodies - means more of us are discovering insights into our health and looking at how we can improve it. But with so many health-improving gizmos on the market, it's not easy separating those that are truly beneficial from those that are nothing more than a gimmick.

Garrett Mukogawa began his culinary career at Citrus in Hollywood under the tutelage of Chef Michel Richard while he attended the CSCA Culinary School in Pasadena California. He then ventured out to Maui to complete his culinary schooling by attending an internship at Roy's Kahana Bar & Grill. Upon finishing his internship he was asked to remain on staff, thus beginning his Roy's career. After 5 years in Maui Garrett then did a short stint at Canlis in Seattle Washington. Upon returning to California he returned to Roy's and joined Roy's La Jolla where he spent the next 5 years in the San Diego area. Garrett then transferred up to the Roy's Downtown Los Angeles where he spent a little over a year at the helm. After his time at the LA Roy's Garrett wanted to add even more to his repertoire and worked under Italian Chef Celestino Drago at his Enoteca Drago location in Beverly Hills. Garrett then returned to his roots and joined the Roy's Hawaii team. Where he is now the Corporate Chef for all of Roy Yamaguchi concepts in Hawaii. ---------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/ #csca #culinary #roys #RoyYamaguchi

Off Menu Rip-off. What is your dream meal, in a fantasy world of no consequences? Starter, Main, Beverage, Dessert, etc. We are joined by a World-Famous Chef who validates our choices. What do you think we picked? … Ripped off from James Acaster & Ed Gambles podcast Off Menu. Other Topics Include: Nathan's hairdo, American Birthright, Nathan's paternity leave, Larry The Cable Guy, DudeWithSign, Joe Biden, Justin Bieber, wooder, dark bloody red wine, hot sake, French onion soup, sausage & cheese omelette, homefries, egg roll, duck sauce, pizza, barbuzzo with egg, conveyor belt sushi, tuna tataki, eel, miso soup, Korean BBQ, Kura Sushi, Surf & Turf, Crab & lobster bisque, Caesar Salad, Omaha steak, lazy boy lobster, onion rings, creamed spinach, mashed potatoes, rare t-bone steak, extra crispy bacon, peeled shrimp, baked potato smothered in sour cream, Canlis salad, fresh chocolate chip cookie fresh out of the oven, whipped cream, custard, graham cracker crust, cheesecake, peach reduction, crème brulee, Boston cream donut, pudding in a jar, budino, $50,000 cake, spiked egg nog, brandy, rum, whiskey, nutmeg, espresso, sambuca liqueur, bourbon with a picture of a dog, café gourmande, and Lollipop Lesbians, but nothing about circus freak Paul Gosar. So sit back, relax, and enjoy the most downloaded podcast in the world! The Unimaginary Friendcast! The Unimaginary Friendcast is hosted by David Monster, Erin Marie Bette Davis Jr. and Nathan Von Edmondson. https://unimaginaryfriend.com/podcast/ And find us on Facebook!

The owners of Canlis discuss the many creative ideas that came as the iconic restaurant contended with the peak of COVID-19. When the COVID-19 pandemic arrived in the United States, just about every business had to rethink how business is done, especially those that relied on the ability of people to gather in numbers.  Restaurants were among the hardest hit by the restrictions put in place by local and state governments.  Hardship followed, but so did innovation, as the pandemic changed the way people dined. Among the most innovative restaurants was Seattle fine dining stalwart Canlis. For this week's episode of the Crosscut Talks podcast, we have partnered with the Your Last Meal podcast to bring a conversation with the owners of Canlis about how they weathered the first year of the pandemic.  --- Credits Host: Mark Baumgarten Event producers: Jake Newman, Andrea O'Meara Engineers: Seth Halleran, Resti Bagcal, Viktoria Ralph

6PM - Facebook's Four New Letters Won't Spell Alphabet // Past Brand Name Changes that Failed // 'An attack on tradition': Annoyed locals rally around Kentucky school after lap dance photos go viral // Hit with first blackout in 71 years, Canlis breaks out the champagne and orders 100 Dick's burgers // Amid Pandemic Turmoil and Curriculum Fights, a Boom for Christian Schools // John tells a story about eating a single grape in order to annoy the man seated next to him on a flight See omnystudio.com/listener for privacy information.

4PM - With Facebook hacks, an ounce of prevention is worth a pound of cure // Past Brand Name Changes that Failed // Annoyed locals rally around Kentucky school after lap dance photos go viral // Hit with first blackout in 71 years, Canlis breaks out the champagne and orders 100 Dick's burgers // That Tainted Halloween Candy Myth Just Won't Go Away // PETA's Call to the ‘Bullpen': Rename Outdated Term ‘Arm Barn' See omnystudio.com/listener for privacy information.

Matt Canlis is an Anglican priest in Washington state who is the subject of the documentary GodSpeed the pace of being known. Also author of Backyard Pilgrim- 40 days at Godspeed In this episode we discuss * What is meant by “the pace of being known” the subject of Godspeed documentary? * What was it about his American perspective that needed to be changed? * What was Eugene Peterson-his mentor & teacher (author of the Message Bible) trying to teach him? For more please go to https://www.livegodspeed.org/

Mark Canlis joined his family's restaurant, Canlis, in 2003 after graduating from Cornell University. He officially took over the company with his brother, Brian, in 2007. Since then, they've continuously worked towards putting other people first and understanding what it truly means to turn towards one another in hospitality. This pursuit is what has allowed them to successfully pivot more than a dozen times during the pandemic. Canlis has received 22 consecutive Wine Spectator Grand Awards, has been nominated for 15 James Beard Awards, and won three James Beard Awards.

Check out this epic lineage of mentors: Matt Canlis was mentored by Eugene Peterson, who was mentored by Jim Houston, who was mentored by C.S. Lewis, probably going all the way back to someone mentored by Jesus. So in this episode we figure out what it means to slow down in the context of America. #christianpodcast #theology #Jesus --- Send in a voice message: https://anchor.fm/christianpodcast/message Support this podcast: https://anchor.fm/christianpodcast/support

His name is Mark Canlis of the esteemed Canlis Restaurant in Seattle. Mark talks about how he works in so much more than a restaurant. Canlis has finally reopened after the pandemic and we felt this was the perfect time to re-release this conversation. When it comes to your most basic needs we can easily identify water, air, and food, but did you know we can distill down our most important emotional needs to love and belonging? We are hard-wired to love, be loved, and to belong. Listen in for the story and the legacy of the Canlis family. Show Notes: https://bit.ly/3wZOJDt

One of the areas hardest-hit by COVID was the restaurant industry. This episode features a conversation with Mark Canlis, whose family restaurant has been a longtime favorite in Seattle. In order to survive, Canlis tried many different creative solutions over the last year. Mark and his wife, Anne Marie, joined Sandra to talk about patience—in their work as restaurant owners, in parenthood, in hospitality, and in leaning toward the good in times of great uncertainty. Steadfast is a production of Sandra McCracken in partnership with Christianity Today. Produced by Sandra McCracken, Leslie Eiler Thompson Written by Leslie Eiler Thompson Edited by Andrew Osenga Mastered by Mike Cosper Music by Sandra McCracken Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is Part 2 of my interview with Sunil Bhatt, CEO of Genuine Hospitality Group, the corporate entity representing the award-winning chef, Michael Swartz. Today we covered the challenges of running a restaurant chain during COVID - among other things. Enjoy!TranscriptEdward: This is part two of my interview with Sunil Bhatt. Today, we're going to dive into his experience as CEO of Genuine Hospitality Group. Sunil, can you start by explaining what Genuine Hospitality Group is.Sunil: We are a group of restaurants—mostly in South Florida, including one in Cleveland, Ohio—that we're trying to bring residents here in South Florida the best possible food and hospitality that we possibly can. The reason we use the word genuine is because when you come to Miami, a lot of times, people associate Miami with pretension or more glossy surface, superficial kinds of experiences in people. There are plenty of people in Miami who are not interested in that at all. That's perfectly fine for TV and for travelers, maybe, who are looking to get that sort of Vegas.There are so many people here who really want to have an experience where they are treated intelligently and not gouged, and not given crappy products put on a plate with a bunch of gold leaf on it and charged $200. Instead, they want natural wines, local products, simple preparation, great jazz, and service that is attentive while not being cloying. The word genuine was really important when Michael founded Michael's Genuine Food and Drink because it was really a little bit of off-brand for Miami. There wasn't a lot of farm to table, ingredient-driven, authentic, genuine kinds of restaurants here.It absolutely found a niche here in Miami with locals, then eventually tourists too, and eventually got him national acclaim because we have a bounty of products here. We have amazing fruits and vegetables growing here, an entire ocean full of fish, and incredible meat and poultry growing right here—at least in the Southeast. We focus really on giving people an honest product at a price that they can afford. We have people come six, seven times a week to eat at our restaurant because it's affordable and it's that good.We fuss over it. We spend a lot of time using the lens genuine. That's very important when you're trying to scale something or do something to have a lens to look through that can inform decisions you make. Whether it be in hiring or training, decor, landscaping, buying the right product, or product development in general. Even in your finances. It genuinely matters to us what's the lens we look through. On the business side, we really think about doing the right thing. What's the right thing to do? That to us is how we translate genuine. Whether it be on the legal side. There are plenty of opportunities every day for people to cut corners, trick someone, or mislead. Many illegal negotiations and how you treat your people and how you train them are lens of genuine, honest, pure—those things are in our logo. They are part of our values, and everybody knows that.For us, the devil is in the details. That's what makes Michael a great chef. He obsesses over the little things. Because he believes that the addition of a hundred little things together that you, as a guest, may not even know. For example, if I may, we have radishes in our bar. You could ask me why, but that's the thing, Michael always loves radishes, and he thinks it's a great thing to have on the bar. Those radishes—on a regular basis—get water down. We have a spray bottle behind the bar. Part of the steps of service of the bartender knows that every so often, he's going to take that water bottle and polish up those radishes so that they look good.It's a little thing and there are hundreds of them in the restaurants, especially in the kitchen, in terms of the hygiene of the kitchen, the recipes, the commitment to integrity back there that add up to something that the sum of the parts is much bigger than any individual parts. We try to translate that into how we run the business as well. Whether it's in contract negotiations, legal, or finance. That's very important for us. That word—genuine—means a lot to us.Edward: Michael Schwartz's most famous restaurant is Michael's Genuine. That's the flagship, but it's not the most profitable restaurant for you. Is that correct?Sunil: It's not. No, it is not. It is very profitable, however, relatively, our margins are nothing like software merchants, for example. This is in the SaaS company. When I say very profitable, for a restaurant, that restaurant does just fine. But we won't hit a 20% net margin with that restaurant. But we can consistently execute because we're rigorous about our cost structure, and we're rigorous about how we meet every week to review day to day, week to week spending within the restaurant—COGS, personnel, OpEx. We have safety nets underneath the team—the operations team in the restaurant—so that if for whatever reason costs get out of line, off the road, we'll catch it before it goes too far. We put in that kind of discipline, which is very unusual with restaurant businesses. Edward: Which restaurants are the most profitable? Why are they more profitable than the flagship?Sunil: We run pizzerias. In the pizzeria world, your margins are going to be higher because the costs of the products are significantly lower than you would get in a fine dining restaurant. You also don't need to spend nearly as much on your personnel in a pizzeria as you do in a fine dining restaurant, as you can probably imagine. Take us, people, to make the food, menus are smaller, service doesn't have to be the kind of service you would expect to Jean-Georges—or in your case—Canlis up in Seattle.Your personal costs are lower, your cost of goods is lower. Pizza is flour and water, and that's pretty cheap. The cost for us to make a ball of dough is not even a dollar. But we can charge $14 for pizza easily and people are happy to pay it because pizza is hard to make at home. You can, some people do, but the doughs are science experiments. To get great pizza, you got to work really hard on it. People are more than willing. The elasticity in people's willingness to pay allows us to charge enough so that our cost of goods and our personal costs are much lower. Our margins in the pizzerias are significantly higher than they would be in fine dining.Edward: How do you leverage Michael's name and reputation of genuine across the rest of the footprint, and how is that different from say, Wolfgang Puck?Sunil: That's a great question. Wolfgang Puck, obviously, is a national figure—not just national, international. Wolfgang Puck created the celebrity chef. Before Wolfgang Puck, there wasn't anything like Wolfgang Puck. Michael happened to work for Wolfgang Puck at a restaurant called Chinois in Los Angeles. Wolfgang happened to write the preface for our pizzeria cookbook, which you can buy on Amazon if you want. Anyway, he is a good friend of Michael's, and he is a legend. There will never be another Wolfgang Puck. There are Bobby Flays and there are folks like that, but Michael is not built that way. For me, when I think of Michael, I think of him as an asset. I obviously think of him as my great friend, my business partner, the father to three wonderful kids, and all of the other things that he is. But when I put my CEO hat on, I just think of him as an asset.Michael is great at understanding various aspects of operations. He's certainly very, very good when it comes to innovation and mentoring in terms of teaching and cooking. He is just a savant when it comes to cooking. I've cooked with him for 15 years, believe me, he is a savant. He has the same ingredients as you and me, and he will cook something that you're like, what? You do that? And he's like, I don't know, I've been doing this since I was 16 years old, so I better [...] that. Anyway, he's a gifted world-class artist. Artists have certain skills, and it's important for me, as the CEO of the company, to put him in a position where he can add the most value to us in succeeding as a business. Not just in terms of putting great food on the table, but also in terms of us actually being not just viable but successful and stable as a company. It's also important to put him in a position he wants to be in. He's a valuable asset.Where he makes the most difference for us is in his coaching, mentoring, innovation, and operations. What he doesn't love to do—even if he's quite good at it—is be a shill. I'm not calling Wolfgang Puck a shill, but that's not a core desire in him to be on TV all the time, to be going on the Food Network, or doing those kinds of things. I don't try to put a square peg into a round hole. I thought about it for a few years. We do leverage Michael as a celebrity, especially in social media. But we've also tried to focus on the Genuine Hospitality Group as an entity. Sort of like Unions Square Hospitality Group in New York. We've also tried to build the brands of the individual restaurants where they stand in the room without Michael. Because Michael doesn't cook there, and in fact, Michael never cooks there. We have amazing chefs to cuisines at our different restaurants. One of the things Michael has done incredibly well is seed some of his control to others. Very difficult for founders in any industry, especially when you're a founder and you created something from scratch and you're used to doing everything yourself. Being able to give over some of that accountability and responsibility without second-guessing, letting people fail forward, and do it differently than you would is a really tough task for a founder—especially a chef. Michael's done an amazing job of that. Not always been easy for him.But just even giving me authority over every aspect of the company, then giving the chefs authority over their individual restaurants, and the GM's authority over their steps in the service front of the house, and on and on. He's done an amazing job while being involved. He's had to find a balance of where he can be useful but empowering at the same time. I don't think we could've scaled if he didn't have that ability. We couldn't have. There's only one Michael. He can only be in so many places at one time. He's done a great job of letting go of control to me and to all the restaurant executive team and our management team.Edward: I want to dive to some of your marketing channels. How do you grow a restaurant business beyond simply having a good product and a good location?Sunil: Those things help. I'm not going to lie. We have not always succeeded. In spite of the fact that Michael's brand—our brand—here in Miami is extremely powerful, and I don't think it's arrogant or overconfident to say that. Anybody would say that we are probably the most well-known—if not one of the two most known restaurant groups in Florida.Edward: How did that brand come about? Was it primarily because you had such a good product?Sunil: Yeah. He changed the game here. Anybody will tell you that. He was a game-changer for Miami in the way that I tried to tell you before. There just weren't a lot of restaurants that cater to locals.Edward: What do you do as a CEO to grow beyond the fact that Michael's a savant chef that can create amazing products, and you can choose good real estate? But now, what? How do you excel above that baseline?Sunil: What we try to do was we've tried to open restaurants that built on Michael as the foundation. But then eventually, developed a legacy of their own without the lying on constantly Michael Schwartz, Michael Schwartz, Michael Schwartz because it's a little bit disingenuous in some ways. Articulating to guests that Michael's back there cooking your steak every day is absolutely ridiculous. We've tried not to be disingenuous. We set our ethics. Our values exist everywhere. They go through hiring, menu development, pricing, and servings.We have this playbook for how we like to run our restaurant. Whether it's Latin cuisine at Amara, a pizza at our pizzerias, café food in our café, or whatever it is. Even through our events where we do weddings, bar mitzvahs, and rehearsal dinners. Any of that is fundamentally genuine. We've established the word genuine and taken ownership of that. The zeitgeist here, that you're going to get a genuine, authentic experience where you're not going to get b******t quality of the product, pricing, some crappy server who doesn't pay attention to what we need, or some hostess at the door that's got a red velvet rope that tells you you can't have a table even though there are 25 empty tables in the restaurant just so it looks exclusive. There's a lot of that in Miami.We just don't do that. It's not our style. We don't cater to celebrities. They rarely come to our restaurant—sometimes, not often. They go to other restaurants in Miami that are (I would say) less focused on locals. We decided we wanted to focus on locals, and we wanted to establish the nature of the word genuine across everything we do. We've marketed the word genuine. We aggressively market our restaurants. We do a lot of product marketing where we basically say, hey, we have a special pastrami pizza today. We get people to come for the food, for the individual restaurant brands, for chefs in those restaurants, and for the genuine over the Michael Schwartz. Michael Schwartz is a Trojan horse for us in marketing.Edward: And you say you market it and you push it out. Where are you pushing it out? What are the marketing channels you're using?Sunil: Mostly social media. Almost exclusively social media. And we've done a little bit paid search, a little bit of performance marketing in the past. Mostly for our catering business. A lot easy like lead gen. It's easy. It's very difficult to track in the restaurant space. If I were to buy keywords in Google or if I were to buy Yelp, it's just difficult for us to track through to conversion.From my perspective, we have one person in our marketing. He is terrific. His name is Joel White. He used to work in Green Mountain Coffee, Red Lobster, and Pepsi. But he's in charge of everything. He's in charge of all aspects of our marketing. We have the great social marketing firm we work with called Gather & Grow, and they do a terrific job. But I'm used to working in companies where I can track down to the penny what we're spending, conversion rate, and lifetime value of the customer. In our case, we're doing almost all social media and email marketing. That's pretty much what we do. PR and events, but it's really hard to track. I don't know from one day to next how many people sitting in our dining room saw an ad, looked at a post, or even [...].Edward: You say social media and email, are these all organic social and organic emails? You're sending it to people who have already subscribed to you or people who have already fanned your Facebook page?Sunil: Almost all of our marketing comes through Instagram. We have bought some ads and we've paid for placements on Instagram in the past. But most of what we do is all organic. Whether it be on our website, through email, or through social.Edward: How do you optimize that? How do you know how many times you should be posting, or what images are working, which ones aren't, which ones are driving revenue, and which ones are just vanity metrics?Sunil: Hard to know. We go off of engagement scores—how many people viewed, liked, and engaged with it through a comment. We try to use some of those metrics to understand what works and what doesn't at that level. We're just not sophisticated enough yet to connect revenue to Instagram posts. We just don't. What I'm told is, hey, look, you can connect the two. There's a little bit of a stretch. I'm sure other people do much better jobs in much bigger, much more evolved (I would say) online marketing companies probably doing much better jobs than we do. We're just a small group of 10 restaurants with 2 people in marketing, 1 ½ people in marketing, and 10 people in our headquarters total.We basically hope that the fact that people are engaging—by commenting or liking—will indicate that people are going to come to the restaurant.Edward: Many years ago, I tried to run a marketing business for restaurants. It didn't go very well. You must be approached all the time by companies who offer, hey, do these coupons, we'll do a paper performance and get people into your restaurants. Have you ever considered that? And if not, why not?Sunil: Generally, the only marketing channel that we use that is anything like that is UberEats and DoorDash. That's probably a whole another podcast, but it's a fantastic subject to discuss. Because for you and me, having come from Expedia, it's not very different in a lot of ways, especially with the pandemic and how reliant people are on take out delivery these days. It's not very different from what hotels.com, Expedia, and Travelocity did years and years ago where they sat down right in between supply and demand and charged a very healthy fee for that service.Delivery is very impractical to do on your own for all kinds of reasons—insurance, managing schedules, and hiring. These guys have a big billboard—UberEats, DoorDash, and Postmates. We're paying some of the billboard [...] for sure, but I would say that is one channel that we do spend a fair amount of money in for marketing. I spend a lot of time trying to understand how incremental that business is, how cannibalistic it is versus coming to the restaurant. Because we're going to pay 25%–30% of our revenue for every delivery order we get from these guys.When you think about our margins, which are pretty narrow as it is—depending on how much you burden your P&L for that and depending on how incremental you think it is—you've got to be pretty smarter than how you use those services for sure.Edward: You have 10 restaurants. Have you done, like phased in AB test to determine what that incrementality looks like?Sunil: We have. We've done AB tests. It's funny, AB testing is not something people are thinking about in the restaurant industry. When I first started talking about it, people were like, AB what? But we did an AB test here. Basically, we just turned it off, and we compared it to historical data. We compared it to another one of our pizzerias. What we found was not surprising to me. A lot of that business was incremental. We did see a significant downturn when we turned it off.That's because I don't believe people are thinking, well, should we order in tonight or go out? They've made the decision at the top of the funnel that we're ordering in. We're not going out tonight. We're on our pajamas watching Netflix. It's just a question of where I'm ordering from. If you think about burdening the P&L, staff are already there. We don't have to add much more staff to create a delivery order. The rent's paid for, the lights are already on. Depending on how you burden that income statement, really, just with COGS, a little bit of personnel, if you feel like you must—depending on how much delivery you do. And then the delivery fees, the OpEx—there's a little bit of supply cost, but you can convince yourself that that business is profitable. Especially if you consider it to be 80% or 90% incremental.Edward: Sunil, this has been fantastic. Thank you for being on the show. Before we go, I like to end with your quake book. Do you want to tell us what your quake book is and how it changed your thinking?Sunil: Yeah. I read it a long time ago, haven't read it since. I read A Connecticut Yankee in King Arthur's Court. Twain's problematic in a lot of ways, for obvious reasons. I always think about just how grateful we should be for the tools and the life that we have. Especially given the privileged life that we lead here in the United States and specifically, at least my world. If I went back in time, and they said, hey, tell us about this thing called electricity, airplanes, or anything. I'm not sure I could add any value to people 200 years ago or 150 years. Running water is a mystery. I have no idea how the lights come on every day or how television works. You probably know 10 times more than I do [...] predicting the weather.If they said, hey, why don't you just know that there's going to be a hurricane in five days and you should probably take shelter? How do you know that? No, no, I turn on the TV, and then there's a radar. What radar? What's a radar? That's the thing I think about is how we should never take too much for granted the wonderful blessings that we have. It would be a damn shame to waste this incredible luck that we have to be born at this time and not be very appreciative and grateful for it. That's why it was my quake book.Edward: Thank you, Sunil. That's a great way to wrap up. Really appreciate your time today. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit marketingbs.substack.com

"Unless we rest in God's personalizing of us, we will try and 'personalize' our faith through our own intensity and emotions. Often, the 'personalness' of the gospel is secured through second-rate means, such as gratitude for salvation, or an individual sense of God's presence, or a missional call. These are wonderful things, but they are false securities. On the contrary, the only thing that can guarantee the personal nature of our faith is God's own personhood… Framing our whole existence around the personalness of God-as Father, Son, and Holy Spirit- is what ensures that our "spirituality" (or "piety") remains personal." - Julie Canlis "In an era of 'doing' - of activism, of measurable ministry - "being" can be one's personal hell. It is the hard task of laying tasks aside in order to contemplate and receive the words 'This is my beloved SOn, in whom I am well pleased' (Matt. 3:17). Only when we hear that word can our tasks have any meaning at all. Spiritual formation is all about entering this Father-Son relationship, about living out the truth of our adoption. It is formation as relation." - Julie Canlis Join us as we sit down with Dr. Julie Canlis and discuss ordinary life for ordinary Christians.

Dousing a Canlis brother with bisque.

While federal and local officials are still warning Americans the coronavirus crisis will get worse before it gets better, there are signs of hope.  Food and Drug Administration Commissioner Dr. Stephen Hahn discusses what tests, treatments and vaccines the federal government is working on to help us go back to our normal lives. Plus, Dr. Hahn weighs in on the debate over chloroquine and hydroxychloroquine.  Restaurants around the country are struggling to get by thanks to the coronavirus and social-distancing precautions. While some have been forced to close down altogether, some have adjusted by offering takeout and delivery-only in an attempt to keep their businesses going. Mark Canlis is the co-owner of the family owned fine-dining restaurant Canlis, based in Seattle. He joins the 'Rundown' to discuss how his establishment has reinvented itself during these hard times. Plus, commentary by Orthodox rabbi, author and lawyer Rabbi Sam Bregman. Learn more about your ad choices. Visit megaphone.fm/adchoices

While federal and local officials are still warning Americans the coronavirus crisis will get worse before it gets better, there are signs of hope.  Food and Drug Administration Commissioner Dr. Stephen Hahn discusses what tests, treatments and vaccines the federal government is working on to help us go back to our normal lives. Plus, Dr. Hahn weighs in on the debate over chloroquine and hydroxychloroquine.  Restaurants around the country are struggling to get by thanks to the coronavirus and social-distancing precautions. While some have been forced to close down altogether, some have adjusted by offering takeout and delivery-only in an attempt to keep their businesses going. Mark Canlis is the co-owner of the family owned fine-dining restaurant Canlis, based in Seattle. He joins the 'Rundown' to discuss how his establishment has reinvented itself during these hard times. Plus, commentary by Orthodox rabbi, author and lawyer Rabbi Sam Bregman.

We're back with a great show!Jackson Rohrbaugh is a Master Sommelier from Seattle that worked for ten years at Canlis as a bartender, server, and sommelier. A decade at Canlis was instrumental in developing his passion for wine, food, and the ever so important pairing of them both.After traveling the world tasting thousands of wines he's taking all that knowledge to start his new business, Crunchy Red Fruit. Jackson works with small producers, picks his favorites, and if you sign up you get to try them.Want wine picked by a Master Semmelier? Click the link and sign up for this special wine servicewww.crunchyredfruit.comFollow Jackson on social:https://www.instagram.com/jacksonrohrbaugh/ https://www.instagram.com/crunchy.red.fruit/………Follow the CZ Media Podcast on socialFacebook / http://bit.ly/CZMPodcastFBInstagram / http://bit.ly/CZMPodcastIGEmail: czmediapodcast@gmail.comOrder some merch.http://bit.ly/CZMPodMerchSupport our sponsors:Headshots and portraits - CZ Media can helpwww.carlos-zamora.comhttps://www.instagram.com/czmediacm/https://www.facebook.com/czmediacm/Rancho Bravo Tacos - The best tacos in Seattle!www.ranchobravotacos.com https://www.instagram.com/rbtacos/https://www.facebook.com/RBTacos/

Pastor Matt Canlis of the renowned documentary Godspeed joins Mike and Aaron on this bonus episode!  UPPC did an 8-week teaching series also called "Godspeed" (as well as a series of podcast episodes) based on Matt and Julie's excellent film and narrative of what God taught them during their time serving two parishes in Scotland.  In this brief bonus episode, we explore together the implications of "Godspeed" in America, and ways to rethink the time and place in which God has placed us.   Learn more at www.livegodspeed.orgEmail us: UPPCpodcast@gmail.comTweet us: @BibleJazz

Morning Session – Follow along with the presentation slides Afternoon Session – Follow along with the presentation slides The post Julie Canlis – Christ Church Retreat appeared first on Christ Church of Austin. The post Julie Canlis – Christ Church Retreat appeared first on Christ Church of Austin.

Our Union with Christ and His Humanity (Julie Canlis) The post Our Union with Christ and His Humanity (Julie Canlis) appeared first on Christ Church of Austin.

Morning Session – Follow along with the presentation slides Afternoon Session – Follow along with the presentation slides The post Julie Canlis – Christ Church Retreat appeared first on Christ Church of Austin.

In this episode, we discuss the Canlis family history, what mark has learned from his family history, highering people who inspire, the difference between being a "what" and a "who", The biggest lessons Mark learned working under Danny Meyer, how Mark almost got fired from Union Square Hospitality Group, how being honest and earnest saved his job,  the role humility plays, the importance of having a company mission, why it's worth putting other people first, a lesson on humility, giving others the benefit of the doubt, being empathetic, the true meaning of hospitality hailing from Seattle, WA Mark Canlis is a graduate of Cornell University and served as a Captain in Air Force Special Operations. After his service, Marked helped open famed restaurateur Danny Meyer's fifth restaurant, Blue Smoke, in Manhattan.He returned back to Seattle in 2003, as a 4th generation co-owner of the family restaurant, Canlis. Canlis is nationally acclaim as one of the finest restaurants in America.

Our special guests for this show are Charles and Rose Ann Finkel from the Pike Brewing Company. But first we banter about where we've been dining, discuss some longtime favorite restaurants, dig into the news and dive into the calendar. It's February so we're laying out all the Valentine's Day options as well as a few new ideas to celebrate love and the love of food.

Gabriel's Fire, Thai Fusion Bistro, Sunfish Café, Colonial Kitchen, Wedgewood Broiler, Anthony's Alderwood, Lloyd Martin, Ramseyer Cellars, Epic Ales and Gastropod, Josh Henderson, W Hotel, Drunky's BBQ, Armadillo BBQ, Biscuit Bitch, Hollywood Tavern, Westward, Skillet Diner, Vendenia, Tanglewood Supreme, Luc, Art Marble 21, Sanctuary, Seattle Easter Brunch, Captain Whidbey Inn, Port Ludlow Inn, Barking Frog, Serafina, Sullivan's, Tulalip Resort and Casino, Semiahmoo, Dieter Schaffer, Woodinville Reserve, Janik, Restaurant Week, Café to Café, Alexandria Nicole, Pike Brewing, Canlis, Suga, Wayne Johnson, Salty's, Anadluca, Fireside at Port Ludlow Resort, Ponti Seafood Grill, Ray's Boathouse.