2 cups coffee beans.

Cherry blossoms rain their petals all over the sidewalks once a year in Seattle, as sure and fleeting a sign of spring in Washington as it is in Kyoto, Japan.Back in the kitchen at.

, chef Brady Williams harvests the sakura, steeping them in vinegar or smoking salmon over their branches—experiments that find a sweet spot between Japanese and Pacific Northwest flavors.This is a new energy for the historic Canlis.Founder Peter Canlis' first restaurant was on a beach in Hawaii.

When he migrated to the Pacific Northwest in 1950, he settled the landmark in its current home on Queen Anne Hill.It's been the last word in Seattle fine dining ever since, passing through multiple generations of family ownership.

But Williams—an alum of Blanca in New York and FT33 in Dallas—shook up the classic when he took over the kitchen in 2015, bringing his Japanese heritage to bear on the menu.

He amplifies barley porridge with green strawberries, sorrel, shiso, and curls of geoduck.If the flavor works for you, that’s what counts.. Test one item at a time.

Pick one product to try, and go from there.Most major retailers offer flexible return policies on private-label items, so experimenting isn’t a big risk.Last week, Netflix released a trailer for.

Meghan Markle’s new cooking show., to a divided audience.