Ready to get your apron dirty and serve up your favorite dishes to your pals and ours on a Tuesday evening for "friends cook at canelé"? The first thing to do is be a friend to the restaurant. Come on in, explore the menu, introduce yourself. Browse through previous menus. Check out the photo albums on our Facebook page. Next, start scheming up three courses.

We're so lucky to have such great friends. 

Every so often on a Tuesday night we share our kitchen with some special folks for our popular "friends cook at canelé." These pals, ranging from exprienced chefs to absolute newbies, conceive, prep, and cook to order a 3 course prix-fixe menu with the advice and assistance of our chef, cooks, and servers.

Who are these brave guest chefs? They are friends so in love with cooking they must replicate their most recent home-kitchen triumph on a vast scale. They are friends who love to eat and want to share their childhood gustatory obsession. The sort of friend who stays up all night watching food shows and then spends the next day researching where to buy duck gizzards or fresh cardoons.

Maybe it's somebody like you?


We've had some wonderful, inventive menus created by our guest chefs. Here's a sampler of the prix-fixes served alongside our regular dinner menu:

Amy Seidenwurm Feral Bees  32
honey and pimenton roasted root vegetable salad 
crispy, honey-basted half-chicken with corn pudding and something green
eastside honey tasting with cheese and nuts

David Thorne  32
watermelon and beet salad with feta and preserved meyer lemon
seared duck breast with parsnip puree, cabbage and plums
roasted figs with creme fraiche and condensed arabic coffee 

Amy Pressman and Nancy Silverton grass burger  36
weiser farms melon salad with minted cowgirl creamery clabbered cottage cheese 
cheeseburger grafton cheddar, rick’s pickled green tomatoes, brioche bun, fries
or frisée lardon burger with fried egg, frisée, toasted brioche bun
warm magee’s cashew butter cookies and ice cream with bourbon, figs, milk chocolate 


...with special wine pairing and accordion music by Steve Ventrello of Vintage Wine Marketing

Jeff Fisher
goat fest: celebrating billy the kid, with wine pairing  65

market salad with crème fraiche and fine herbs
~ bordeaux blanc, chateau la moulinière 2005

pissaladière with herb salad
~ rosé provence, domaine de brigue 2006

braised niman ranch lamb with roasted fennel and tomato ragu
~ cotes du rhone, terre des papes 2005

something chocolate with balsamic strawberries
~ banyuls l’etoile, dore n.v.

Ria Dolly Borbosa
2nd Annual Filipino Friends Cook  35

peel & eat shrimp with soy, coconut vinegar and spices

oxtail peanut stew with eggplant, bok choy, yard beans and bagoong rice crepes

avocado ice cream with fresh mango

Lesley Balla Sunday Gravy on Tuesday  35
antipasto salad
rigatoni with pork and beef ragu, meatballs, and braciole

Susan Rush our preserve maker extradonaire  36
chicken liver paté with buckwheat toast and figs in earl grey syrup
slow cooked pork with root vegetables and stone fruit relish
cheese course

Amy Neiman  Ocotberfest - October 9, 2012 30
ploughman's plate with pretzel and a pickel
house made sausage with sauerkraut and buttered carrots
tree fruit love