Seattle's Jason Franey works with some of America's most obsessed sommeliers—and it shows.

By Food & Wine
Updated March 31, 2015
Photo © Brian Canlis



F&W streamlines Jason Franey's best recipes

These days, it's not unusual for sommeliers to make their own wines. The team at Seattle's Canlis, however, takes the concept to an extreme. Wine director Nelson Daquip explains, "We saw how our cooks were working with farmers, and we said, 'Wouldn't it be cool if we did something like that with wine?'" Now Daquip, his five sommeliers and a band of cooks and servers go to Buty winery in Walla Walla, Washington, to pick and crush Syrah grapes for a Canlis wine. Plus, the restaurant has two other Canlis wines among the 1,200 labels in its cellar. Working with so many wine obsessives means that new chef Jason Franey (formerly of Manhattan's Eleven Madison Park) has become a bit obsessed with wine, too. Here, F&W streamlines his best recipes (at right).

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