ALL SEMINARS ARE FREE with your ticket. DIG IN and turn your garden dreams into reality!
Tom Douglas is an award-winning Northwest chef and restaurateur based in Seattle. He is the author of four cookbooks, including Tom Douglas’ Seattle Kitchen (William Morrow Cookbooks, 2000), named Best American Cookbook by the James Beard Foundation in 2001. After moving to Seattle in 1977, Tom worked in a variety of jobs. It was in 1984, while working at Seattle’s Café Sport, that his vision for his own restaurant developed. This led he and his wife and partner, Jackie Cross, to open the Dahlia Lounge in 1989, which quickly rose to acclaim. Only five years later Tom won the 1994 James Beard Award for Best Northwest Chef. To compliment the Dahlia Lounge cuisine, Tom opened the Dahlia Bakery in 2001. Tom and Jackie soon opened more restaurants, including Etta’s Seafood (named for their daughter, Loretta) and then Palace Kitchen, which within one year was nominated for a James Beard Award for Outstanding New Restaurant. More restaurants and accolades followed: Lola, Serious Pie (Downtown and Westlake), Cuoco, Brave Horse Tavern and Tanaka San. In 2008 Bon Appétit Magazine awarded him Restauranteur of the Year, and in 2012 Tom won the James Beard Award for Best Restaurateur. In addition to all his restaurants, Tom also hosts a weekly food radio show, with Thierry Rautureau, on KIRO-FM 97.3 called “In the Kitchen with Tom and Thierry.” Tom has appeared on “Emeril Live,” “Iron Chef America,” “Martha Stuart,” “Giada De Laurentis,” “Good Morning America” and “Top Chef.” He is also the author of Tom’s Big Dinners: Big-Time Home Cooking for Family and Friends, (2003); I Love Crab Cakes! (2006); and The Dahlia Bakery Cookbook, Sweetness in Seattle (2012), all by William Morrow Cookbooks.
No conversation with Tom Douglas would be complete without the inclusion of Jackie Cross, Tom Douglas’ wife and business partner. Jackie has been involved with all aspects of the company from the very beginning, over 20 years ago, a partnership that has helped put Seattle on the map for distinctly unique Northwest fusion cuisine, delighting both locals and tourists. Jackie is also the “farmer-in-chief” of Prosser Farm, the 20-acre organic farm in Prosser that supplies the Tom Douglas restaurants with over 60,000 pounds of fresh produce every year, reinforcing the couple’s strong commitment to locally source the food served in season in their restaurants. Over the years Jackie has driven the design decision-making for every restaurant and culinary concept. Each of the restaurants reflects her design choices to give them a unique look and an incomparable dining experience. But it is at the Prosser Farm where Jackie has really found her passion.
Tom Douglas’ restaurants are iconic to Seattle diners. Six years ago Tom and his wife and business partner, Jackie Cross, began integrating the farm-to-table concept into their restaurants. Like any new gardener/farmers, they had a steep learning curve, faced with overheated compost, sunburned veggies, and lots of rabbits. But unlike home gardeners, the produce they harvested from their Prosser Farm had to be the peak of perfection to be used in their premier restaurants. Join them for an intimate interview by Seattle edible garden writer Bill Thorness, on how they launched their farm, what they have learned, and their commitment to organic farm-to-table cuisine.
Saturday, Feb 25 at 11:45 am / Rainier Room / Book signing to follow