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	Canlis Restaurant, 2576 Aurora Avenue North Seattle, WA 98109-2299 206-298-9550 http://www.canlis.com

Greg Atkinson Executive Chef Chef, cooking instructor, and food journalist, Greg Atkinson is a noted expert on contemporary northwest cooking. Atkinson received accolades for his work at The James Beard House in June of 1998 when he presented "Entertaining Northwest Style", a dinner in five courses. He is the northwest correspondent for Food Arts, the food editor of Seattle Homes & Lifestyles Magazine, and a frequent contributor to Pacific Northwest Magazine, the Sunday newsmagazine of The Seattle Times. He is also the author of the award-winning cookbook In Season, and his new book, The Northwest essentials Cookbook will be published by Sasquatch Books in the fall.

Greg Atkinson Executive Chef

Atkinson's seasonal and regional offerings have kept Seattle's Canlis restaurant on the cutting edge while still celebrating the traditional favorites that have made the restaurant a Seattle landmark for three generations. Standards like grilled steaks shine beside a sauté of fresh summer vegetables in summer or a puree of beets in winter. Grilled wild king salmon, served with rhubarb and ginger chutney, and wild rice, reflects the Canlis tradition in a most agreeable way. Alaskan halibut shimmers under a gossamer glaze of garden herbs in the spring or floats on a sunny pool of apricot puree in the summer. A forager's selection of mushrooms, punctuated with chanterelles in the fall, or morels in the spring, and redolent of Madeira and garlic, is a perennial staple. Each dish revels in flavor, in color, in vitality and draws the diner into the magic of today's Pacific Northwest.