I've been taught by everyone I've ever worked with. Tom Douglas haveteachwork Change image and share on social
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. Tom Douglas flashfrygreat Change image and share on social
If you're going to start a fire, why cook just one chicken? Tom Douglas chickencookfire Change image and share on social
The one thing I could do with my eyes closed is my Grandma's schnecken. Tom Douglas closeeyegrandma Change image and share on social
The lakes in Washington State give us tons of crawfish. Tom Douglas crawfishgivelake Change image and share on social
I'm much less shy in conversation than I am on my own. Tom Douglas conversationshy Change image and share on social
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle. Tom Douglas cityjointlondon Change image and share on social
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost. Tom Douglas centcookcost share on social
