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
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
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
Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. — Tom Douglas Cherries 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
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 love being able to help promote Seattle to travelers worldwide. — Tom Douglas Able 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
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 some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Cities 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
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
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 Along 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
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 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
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
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
