How to Take Advantage of Government Rebates and Incentives for Energy-Saving Upgrades

1 1/2 pounds daikon, peeled and cut into 2-inch chunks.

In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.Add the sauce, stirring well to prevent splattering.

Stir in the remaining stock, a little at a time.Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge.Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.

Add the chocolate and cook, stirring constantly, until it is well dissolved.Add the salt and the shredded meat.

Cover partially and cook, stirring occasionally, just until heated through, 7 to 10 minutes.

Taste for seasoning and add another pinch or two of salt if desired..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.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.