Cookstr.com

Tom Douglas

Tom Douglas
Did you know?

Tom runs what he calls “a culinary summer camp” where foodies of all stripes work in a busy restaurant kitchen. For the summer of ’09, he says campers will learn what it's like to grill on a full-flame apple wood broiler or a 32,000 btu burner.

Tom Douglas
Tom's Featured Recipe
Green Onion Pancakes

Click here for recipe

 

Tom Douglas, along with his wife and business partner, Jackie Cross, owns five of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, and Serious Pie. With nearly 30 years in the business, Tom helped put Seattle on the culinary map by cooking global cuisine with regional and seasonal ingredients. All of Tom’s restaurants are located in downtown Seattle.

 

Tom also runs a retail bakery, Dahlia Bakery; a catering business, Tom Douglas’ Catering and Events; and an event space, Palace Ballroom. Tom’s specialty food line, which includes Rub with Love spice rubs plus barbecue and teriyaki sauces, is sold nationwide. Additionally, Tom has designed a line of kitchenware for Amazon’s Pinzon brand

 

Tom is the author of three cookbooks, Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners, and I Love Crab Cakes.. Tom also hosts his own weekly talk radio show, In the Kitchen with Tom and Thierry, on 710 KIRO.

 

Awards include the James Beard Award for Best Chef in the Northwest in 1994 and his executive chef, Eric Tanaka, won the same award in 2004. Tom’s book, Tom Douglas’ Seattle Kitchen, won the James Beard Award for Best American Cookbook in 2001. He was nominated for Best Restaurateur by the James Beard Foundation in 2008 and Dahlia Lounge was nominated as Best Restaurant in 2006. He won the Food Network’s Iron Chef against Chef Morimoto in 2005, and in 2008 Tom was chosen as Best Restaurateur by Bon Appétit magazine.

 

Tom and Jackie live in Seattle, Washington, with their daughter, Loretta. 

 

Latest Recipes

White Winter Salad with Aged Parmigiano-Reggiano

This salad is a winter staple at Palace Kitchen. Use the finest aged Parmigiano-Reggiano cheese here. This is the highest grade of impor...

(1 Votes)

Whole Salmon on the Grill Stuffed with Sea Salt, Lemon, and Onion

Barbecuing a whole salmon on the grill is a Seattle tradition, especially when celebrating any significant event or holiday, from the Fo...

(1 Votes)

Green Onion Pancakes

These green pancakes are Loretta’s favorite part of the tasty sashimi tuna salad. Flour tortillas make this dish easy, and they work per...

(1 Votes)

Thai Basil and Lime Kamikaze

My wife, Jackie, grows all kinds of basil in her herb garden, and sometimes we put a few leaves in a glass of sparkling water. A little ...

(1 Votes)

Cornmeal-Fried Oyster Sandwich with Lemon Tartar Sauce

One of my favorite sandwiches is the classic po’ boy from New Orleans, a hollowed-out baguette heaped up with fried oysters and slathere...

(1 Votes)

Grandma Douglas’ Schnecken

As long as I can remember, and long before that, my family has made these rolls (similar to cinnamon rolls) for most every holiday. My b...

(1 Votes)

Peak-of-Summer Berry Crisps

In the Northwest we’re known for our berries—raspberries, strawberries, blueberries, blackberries, marionberries, salmon berries, huckle...

(1 Votes)

Grilled Asparagus with Hazelnut-Star Anise Mayonnaise

Many people don’t realize how easy it is to grill vegetables. Zucchini, mushrooms, corn, peppers, onions, and tomatoes are all great on ...

(1 Votes)

Sweet Fennel Butter

This soft butter will start melting as soon as it’s spooned over a piece of warm salmon, creating a simple sauce.

(1 Votes)

Garlic Greens on Toast

There are many of varieties of kale, such as Lacinato and Red Russian, in a range of colors from deep blue-green to purple-red, some with...

(1 Votes)

Cherry Tomato Confit

Classically, a confit is a duck cooked slowly in its own fat, but the word has taken on the meaning of almost any food cooked slowly in ...

(1 Votes)

Charred Squid Skewers on Garlic Toast with Arugula

Often squid is deep-fried, so it’s fun to grill it for a change. For tender, lightly charred squid, cook the skewers quickly over a direc...

(1 Votes)

Chop Salad with Corn, Snap Peas, and Bacon

I love chop salads because you can change them to suit your whim or the season. Substitute diced salami for the bacon or diced Gouda for ...

(1 Votes)

Mac and Cheese Salad with Buttermilk Dressing

My take on mac and cheese is a chilled pasta salad with creamy buttermilk dressing and ricotta salata. In the spring, toss in some blanc...

(1 Votes)

Grilled Shrimp and Garlic-Stuffed Black Olive Skewers

Your seafood shop will sell shrimp anywhere from “5 and unders” all the way to “50 and ups.” This refers to the average number of shrimp ...

(1 Votes)

Parsley Salad

Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tastin...

(1 Votes)

Greek Marinade

Metaxa is a sweet, dark Greek brandy. You can buy three-, five-, or seven-star Metaxa, the number of stars indicating the number of year...

(1 Votes)

Warm Spinach Salad with Lardons, Sherry Vinaigrette, and Fried Eggs

A goat cheese omelet, or steak frites, or a frisée and lardon salad captures the essence of a Parisian bistro. To my mind, a forkful of ...

(1 Votes)

Spring Chickens with Green Marinade

For a couple of seasons, clubhouse manager Henry Genzalez hired me to bring trays and trays of food down for the Seattle Mariners’ after...

(1 Votes)

Sweet Pea Risotto

Nothing says spring like the first fresh garden peas, also called English peas. The pea puree swirl garnish here is a fancy touch—it is ...

(1 Votes)

Chicken Stock

I always keep my eyes open for a good deal on chicken wings, backs, and necks or cheap whole chickens when I’m shopping. I get two thing...

(1 Votes)
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