A biography for Tom Douglashasn’t been written yet.
“I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared.”
“Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.”
“Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.”
“Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.”
“The state of Washington calls tips 'wages.'”
“Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.”
“Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.”
“I would love to see McDonald's pay more money.”
“My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.”
“I have a good flavor memory.”
“I particularly like to make crunchy slices of garlic bread to serve with steamed clams.”
“We've become such a restaurant society.”
“I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.”
“I know Jeff Bezos because I cater at his home.”
“Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?”
“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.”
“If you're going to start a fire, why cook just one chicken?”
“Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.”
“I love restaurants from top to bottom.”
“For a group of friends or a family dinner, fish tacos are popular and fun to make.”