I think you owe it to your kids to teach them how to cook - you know, self-survival. — Tom Douglas Cook Copy Share Image
Spanish chorizo is a spicy cured sausage that's especially tasty with clams. — Tom Douglas Cured Copy Share Image
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. — Tom Douglas About Copy Share Image
I love being able to help promote Seattle to travelers worldwide. — Tom Douglas Able Copy Share Image
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork… — Tom Douglas After Copy Share Image
Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the… — Tom Douglas Airlines Copy Share Image
I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly… — Tom Douglas Believe Copy Share Image
Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. — Tom Douglas After Copy Share Image
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if… — Tom Douglas Any Copy Share Image
Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. — Tom Douglas Close Copy Share Image
Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. — Tom Douglas Bottom 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 Also Copy Share Image
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had… — Tom Douglas Away Copy Share Image
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just… — Tom Douglas Across Copy Share Image
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a… — Tom Douglas After Copy Share Image
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise,… — Tom Douglas Big 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 About Copy Share Image
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 About Copy Share Image
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 Anyone Copy Share Image
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 Around Copy Share Image
Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. — Tom Douglas Cherries 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
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 Another Copy Share Image
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas Barbecue Copy Share Image
Sometimes managers are a little shy to criticize another manager or another operation. — Tom Douglas Another 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 Any 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 Believe Copy Share Image
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Cities 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 Appearing 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 Bowl 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
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced… — Tom Douglas Another Copy Share Image
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and… — Tom Douglas Big 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 American Copy Share Image
