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Tom Douglas

Chef Tom Douglas and his wife and business partner, Jackie Cross, have more than a dozen restaurants up and running in the Seattle area—from the long-thriving Dahlia Lounge (opened in 1989) and Etta’s (named for their daughter) to pizza joint Serious Pie and L.A./Japanese dumpling house Tanakasan.

Digging in to Seattle’s Pike Place Market and establishing relationships with Pacific Northwest farmers, Douglas has brought the best of the region’s produce to the table: Copper River salmon and Pacific squid, morel mushrooms, and Washington goat’s milk cheese. A 1994 James Beard Award winner for Best Chef: Northwest and 2012 winner for Outstanding Restaurateur, Douglas became a farmer in 2006, when he and Cross (the “Farmer-in-Chief”) bought land in the Yakima Valley and now (after what they describe as a major learning curve) harvest 50,000 pounds of produce a year for their restaurants.

A 2005 winner of Food Network’s Iron Chef, Douglas has also shared his recipes with fans, in four cookbooks: Tom Douglas’ Seattle Kitchen (2001), Tom’s Big Dinners (2003), I Love Crab Cakes! (2006), and The Dahlia Bakery Cookbook (2012). With friend and chef Thierry Rautureau (restaurant Luc), he’s given listeners the low-down on the Pacific Northwest food scene in a long-running weekly radio show on KIRO, In the Kitchen with Tom and Thierry, and most recently, The Seattle Kitchen. And he’s even opened a cooking school, The Hot Stove Society.

Douglas has served on the board for nonprofit Food Lifeline, which provides food banks, hot meal programs, and shelters in western Washington, and has helped the Seattle school system design a more nutritious lunch program. He’s even combined seafood and civic spirit, recently participating in an event to raise money for city parks, called, in very Douglas fashion, Salmon Chanted Evening.

  • Moveable Feast

    Cranberry-Honey-Glazed Chicken


  • Recipe

    Fresh Cranberry Relish

  • Recipe

    Fennel Salt

    I often use this as a finishing salt—a flavored salt you can sprinkle on meat or fish after it’s cooked and sliced so you get a bit of seasoning with…

  • Moveable Feast

    Pimentón & Fennel Roast Turkey with Onion Gravy

    Be sure to use a flameproof roasting pan so it can go directly over the burner when it’s time to make the gravy. You can find pimentón, Spanish smoked paprika, in…

  • Moveable Feast

    Red-Eye Cocktail Sauce

    This makes enough sauce for a double batch of crab cakes, or you can save the sauce and use it with poached shrimp, pan-fried oysters, or other seafood.

  • Recipe

    Gingered Soy Sauce

    This dipping sauce is the perfect complement for Shrimp & Scallop Cakes, or for homemade or store-bought Asian dumplings. Sambal badjak and sambal oelek are Indonesian hot chile pastes. You…

  • Recipe

    Shrimp & Scallop Cakes

    The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent…

  • How-To

    Crab, Shrimp & Salmon: Make the Best Fish and Seafood Cakes with Recipes from Seattle’s Favorite Chef

    Make the best fish and seafood cakes with recipes from Seattle’s favorite chef

  • Recipe

    Etta’s New Crab Cakes

    In 1980, I was hired as the chef for a brand-new restaurant called Café Sport, and from the first draft of the menu, Dungeness crab cakes were a centerpiece. I…

  • Recipe

    Giardiniera Relish

    Giardiniera is an Italian-style mixed pickle that typically contains pearl onions, cauliflower, hot peppers, cucum­bers, carrots, and celery. You can find it in glass jars in the supermarket.