In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.

He amplifies barley porridge with green strawberries, sorrel, shiso, and curls of geoduck.A barley crêpe folded around fermented cabbage has shades of okonomiyaki, with sauce Pierre, a Canlis classic, standing in for Kewpie mayo.

There are a few untouchables on the Canlis menu, including prawns warmed with butter and vermouth.Williams still serves it that way, but he put the dish through a workout: He traveled to Alaska to connect with a trustworthy source for spot prawns, installed tanks in the kitchen to store the live shellfish, and only offers the dish during the peak season of May through July.That's the magic that can happen when a visionary tangos with an icon: Williams' work at Canlis is as much a truce with the past as it is a bid for the future.(Keep screen awake).

parsley (finely chopped).minced garlic (plus 2 thinly sliced garlic cloves).

lemon zest (plus /4 cup fresh lemon juice finely grated).

extra-virgin olive oil (plus 2 tablespoons).Transfer tomatoes, onion, and garlic cloves to a blender..

While vegetables are steaming, cook almonds, chiles, cloves, and cinnamon stick in skillet over low, stirring often, until almonds are golden brown and chiles start to puff when pressed, about 3 minutes.Transfer chiles and cinnamon stick to a small saucepan.

Add almonds and cloves to tomato mixture in blender.. Preheat oven to 375°F.Add dates and broth to saucepan with chiles, and bring to a boil over high.