Tom Douglas

Chef

1958-08-02

Quotes by Tom Douglas

• I crave my mom's Sloppy Joes.

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• Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.

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• While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

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• Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.

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• In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

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

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• Spanish chorizo is a spicy cured sausage that's especially tasty with clams.

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• Catfish has a nice firm texture and mild flavor.

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• The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven.

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• It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.

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• When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.

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• Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.

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• Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.

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

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• Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.

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

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• Salsa verde is delicious with trout or most any fish.

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• My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

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• A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.

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

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