Opportunities to dine in newly opened spaces with great food and wine while in the company of friends don’t come often for me. When I was told we were to dine at Canvas I was excited about it. I was excited just about the opportunity at first and then as the days went on I became excited about my expectations of the dining experience. On the way to the restaurant my mind was swimming with expectations, but I did keep reminding myself that the dinner and wine experience was an opportunity given to me. This way of thinking is my way of saying “don’t be snobby about the food or how much wine you’re given just be cool and live the experience”. This thought to myself throughout the day primed me for an enjoyable dining experience. Prior to the visit my expectation of the atmosphere was only that it would be formal because we were asked to dress elegantly. I didn’t have much expectation of the food accept that it would be good and accurately pared with the selected wines. I knew that Chef Megan was a Culinary Alumni so I felt ahead of time that our food would be in good hands. When walking to the restaurant I could see that we were in a part of Poughkeepsie that was undergoing change. Most of the storefronts were vacant as we walked past one after another until we got to Canvas. There stood Chef Megan at the front door to greet us. We went inside and the experience continued. Stepping into the space from outside I first noticed part of the class there, but after that I began to sense the interior further. Waiters stood by to take our coats for us and as I removed my coat I panned the ceiling of the space. A cavernous rectangle of a space entered my line of site. In the front was seating where most of the class waited. Along the walls were mural paintings of people seines that had not been hung, but propped up against the brick walls with light shining out from behind. These led my eyes to a well stocked bar that had a bar top glowing in pink and only after I was told about the glowing surface did I realize it was made of slabs of salt. After taking in the space I began to feel comfortable in it. Its minimalist feel appealed to me and I began to think of it as a Canvas. Chef Megan had told us that the space was still undergoing development, but I don’t think it needs much more in my opinion. I felt like the bar and waiting area alone would be suitable for any small entertainment event. We were led to the back of the space were we would be dining and rows of tables set on white table cloth awaited us under the glow of large hanging Chinese paper lanterns. The walls were red brick that must have been the original construction. The red brick led my eyes up to an exposed I beam near the ceiling. The freshly painted industrial look was pleasing to me. It showed the spaces integrity. The paper lanterns hung and swayed among the exposed air duct system as it blew. While I looked around I noticed elements of nature in this space like a small plant and some bamboo accent. Next to the restrooms is a drinking fountain, but not just any plain old drinking fountain it’s a nature fountain. There were small river rocks in the drain and candles on the side. I thought that decorating the fountain this way was a brilliant idea and it was another example of the owners working with what they had. Up to this point the tone had been set and I was enjoying the experience before I had eaten. We started the meal off with a toast. The wine selection was “Iron Horse” Brute Rosé 2003. The Rosé was a good selection because the bubbles and dry finish were a much needed palate cleanser. After the toast of Rosé I was ready to continue. The appetizer was, baby field greens, poached pear, pistachio crusted Coach Farm’s goat cheese, beet vinaigrette. The wine was “Honig" Napa Valley Sauvignon Blanc 2009. The Honig had high acid and short finish. There were pineapple, mango, and unripe fruit notes to it as well. These qualities in the Honig complemented the poached pears and the field greens. I found the forwardness of fruit flavors to contrast the pistachio crust of the cheese. There was some enjoyment from the tangy flavor of the goat cheese and the fruit flavors of the Honig, but I do not recommend this type of pairing of this Sauvignon Blanc and cheese as I found the aftertaste of the cheese to antagonize a cat pee aroma that had not been noticed before in the Honig. Of the three entrées offered I chose, Marinated Grilled Hawaiian Marlin, jade rice, cherry pepper chimmi churri. The wine was “Foppiano Vineyards” Russian River Pinot Noir 2006. The Pinot Noir had a medium body with medium tannin levels. There were notes of leather, vanilla, dry leaf, on the nose and flavors of dried cranberry and dark cherry. I also detected slight green pepper. I thought this wine had a significant mineral quality on the attack. The flavor of the Grilled Marlin enhanced the mineral quality of the wine and its fattiness was sufficient to complement the body of the wine. The chimmi churri did antagonize the dryness of the wine with its spiciness, but not past the point of enjoyment. The bonus garnish of Arugula dressed with a lemon vinaigrette was good in the dish and I thought the nutty flavor of the greens would have complemented the mentioned earthy qualities of the Pinot Noir had it not been dressed with citrus. The Dessert was a Raspberry- white chocolate bread pudding with strawberries. The wine was “Quady Electra” California Orange Muscat 2009. The Muscat had high sugar and high acid with a med heavy body. There were notes of ripe pear, raw honey, golden raisins and oranges. The high sugar made the Muscat a very appropriate dessert wine and the high acid complemented the strawberries and the sweetness of the whipped cream. The bread pudding was good, but the white chocolate just got lost in it. There was too much egg flavor and it contrasted the sweetness of the Muscat, maybe more vanilla and sugar would have helped the bread pudding. In the end I had enjoyed my opportunity to taste and take notes on a nice evening at Canvas. I was happy to listen to Chef Megan tell us her story and hear her perspective about Chefs, restaurants, and families. I liked the space that we were in I felt comfortable there with my friends. I think Canvas has the right idea and I hope they are successful in finding other people to entertain. This meal has reminded me why I am in the business of hospitality and food. I would wish this opportunity on any of my own guests.
Michael B
