Tom Douglas

I'm kind of fat.

— Tom Douglas

I have a good flavor memory.

— Tom Douglas

I crave my mom's Sloppy Joes.

— Tom Douglas

I don't ever preach to people.

— Tom Douglas

Pork is my friend.

— Tom Douglas

The state of Washington calls tips 'wages.'

— Tom Douglas

Sweet, delicious Dungeness crab is always a treat.

— Tom Douglas

Salsa verde is delicious with trout or most any fish.

— Tom Douglas

Cooks are an undervalued, awesome profession.

— Tom Douglas

If you just feel lazy and don't want to cook, then don't cook.

— Tom Douglas

Most of America doesn't pay dishwashers $10.

— Tom Douglas

How can anyone live off of minimum wage?

— Tom Douglas

I would love to see McDonald's pay more money.

— Tom Douglas

I love being able to help promote Seattle to travelers worldwide.

— Tom Douglas

Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.

— Tom Douglas

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

— Tom Douglas

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.

— Tom Douglas

When you watch 'Shark Tank,' everything is about off-shore this, off-shore that.

— Tom Douglas

Money is like manure: if you don't spread it around, nothing grows.

— Tom Douglas

I'll never understand those greasy little deep-fried wings most bars serve.

— Tom Douglas

I didn't go to university. I didn't go to culinary school, barely made it through high school.

— Tom Douglas

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

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

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

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.

— Tom Douglas

Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild…

— Tom Douglas

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on…

— Tom Douglas

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

Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next…

— Tom Douglas

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a…

— Tom Douglas

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just…

— Tom Douglas

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings,…

— Tom Douglas

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs,…

— Tom Douglas

Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm,…

— Tom Douglas

Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship…

— Tom Douglas

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open…

— Tom Douglas

To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you…

— Tom Douglas

Some of the best things you do are the things you don't do.

— Tom Douglas

Catfish has a nice firm texture and mild flavor.

— Tom Douglas

The lakes in Washington State give us tons of crawfish.

— Tom Douglas