With Anthony Bourdain taking his show over to CNN, the Travel Channel should consider hiring the Brothers Canlis as a (less profane, more puzzle-happy) replacement. When not busy running their third-generation landmark restaurant, brothers Mark and Brian spend their time, you know, driving through Scotland with elder brother Matt in a 12-year-old VW van named Teacup, seeking out rare single-malts, or chasing bears and rounding up cattle while sporting plaid shirts and cowboy hats.
Granted, all this exotic travel happens in service of the restaurant. But that doesn't mean you can't have a writer from a national publication tag along for good measure. This month's Food & Wine chronicles the Brother Canlis's Scottish search for the impossible dram, or, more specifically, the impossible barrel, "which will cost close to $20,000, is going to be installed on a platform in Canlis’s wine cellar. The idea is to bring guests down to the cellar, pour them a dram straight from the cask" to forge a connection between diner and distiller. Meanwhile, the New York Times magazine posted today an account of a recent Canlis board meeting in Montana. In addition to the aforementioned bear chasing, the agenda included discussions of "what is Canlis" and other actual business, rounded out with Coho salmon filets, lobster tails, and Côte-Rôtie wine drunk from metal mugs. The New York Times piece is full of fun asides, like stories of John Wayne cursing at cooks, or Brian Canlis serving Otis Spunkmeyer cookies to George W. Bush.