Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon. Tom Douglas balanceflavorfulfresh share on social
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. Tom Douglas believerbindbread Change image and share on social
Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. Tom Douglas abundancecountrylarge Change image and share on social
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. Tom Douglas addbaconcatfish Change image and share on social
There's natural mentoring that goes on in my life every day. Tom Douglas daylifementore Change image and share on social
To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster. Tom Douglas bladebuckfish share on social
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it. Tom Douglas beautifullybrightbrown share on social
Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. Tom Douglas cherryfavoritelocal Change image and share on social
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. Tom Douglas artculinarydestination share on social