I'll never understand those greasy little deep-fried wings most bars serve. — Tom Douglas Copy Share Image
When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. — Tom Douglas Copy Share Image
I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year. — Tom Douglas Copy Share Image
Sometimes managers are a little shy to criticize another manager or another operation. — Tom Douglas Copy Share Image
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. — Tom Douglas Copy Share Image
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run… — Tom Douglas Copy Share Image
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas Copy Share Image
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess,… — Tom Douglas Copy Share Image
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It… — Tom Douglas Copy Share Image
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll… — Tom Douglas Copy Share Image
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next… — Tom Douglas Copy Share Image
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh… — Tom Douglas Copy Share Image
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it… — Tom Douglas Copy Share Image
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose,… — Tom Douglas Compassionate Copy Share Image
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the… — Tom Douglas Copy Share Image
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. — Tom Douglas Copy Share Image
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on… — Tom Douglas Copy Share Image
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what… — Tom Douglas Copy Share Image
Coho or silver salmon are very common and easy to get for a good price. — Tom Douglas Copy Share Image
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. — Tom Douglas Copy Share Image
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day. — Tom Douglas Day Copy Share Image
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas Business Copy Share Image
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Cities Copy Share Image
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. — Tom Douglas Copy Share Image
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. — Tom Douglas Copy Share Image
I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. — Tom Douglas Copy Share Image
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs,… — Tom Douglas Beer Copy Share Image
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy.… — Tom Douglas Copy Share Image
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs… — Tom Douglas Copy Share Image
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and… — Tom Douglas Fish Copy Share Image
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have… — Tom Douglas Bakery Copy Share Image
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should… — Tom Douglas Believer Copy Share Image
I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind… — Tom Douglas Affinity Copy Share Image
I think that people need to stand up with their backbone and not go to places where they feel like the workers… — Tom Douglas Backbone Copy Share Image
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid… — Tom Douglas Beautiful Copy Share Image
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to… — Tom Douglas City Copy Share Image
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see… — Tom Douglas Array Copy Share Image
It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner,… — Tom Douglas Copy Share Image
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests… — Tom Douglas Copy Share Image
