Tom Douglas Quotes & Sayings

I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of. — Tom Douglas

Entrepreneurial people are never satisfied. — Tom Douglas

It's important that your shucked oyster is clean and pristine. — Tom Douglas

I think you owe it to your kids to teach them how to cook - you know, self-survival. — Tom Douglas

I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. — Tom Douglas

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage. — Tom Douglas

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

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. — Tom Douglas

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. — Tom Douglas

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy. — Tom Douglas

I know Jeff Bezos because I cater at his home. — Tom Douglas

Sometimes managers are a little shy to criticize another manager or another operation. — Tom Douglas

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. — Tom Douglas

My dad never explained anything growing up. — Tom Douglas

Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee? — Tom Douglas

I don't know too many kids who ask to weed the garden. — Tom Douglas

For a group of friends or a family dinner, fish tacos are popular and fun to make. — Tom Douglas

Customers are more friendly when they've had a meal. — Tom Douglas

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

Some of the best things you do are the things you don't do. — Tom Douglas

Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. — Tom Douglas

I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. — Tom Douglas

I'm just sick of food going in the garbage. — Tom Douglas

I was once made honorary mayor of my hometown of Newark, Del. — Tom Douglas

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. — Tom Douglas

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times. — Tom Douglas

I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. — Tom Douglas

The lakes in Washington State give us tons of crawfish. — Tom Douglas

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. — Tom Douglas

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. — Tom Douglas

I crave my mom's Sloppy Joes. — Tom Douglas

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business. — Tom Douglas

I'm much less shy in conversation than I am on my own. — Tom Douglas

The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it. — Tom Douglas

If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh. — Tom Douglas

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. — Tom Douglas

When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day. — Tom Douglas

One-pot meals make a lot of sense ... because so much of what people hate about cooking is really the cleanup, the mess, the grease. — Tom Douglas

The state of Washington calls tips 'wages.' — Tom Douglas

Sweet, delicious Dungeness crab is always a treat. — Tom Douglas

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce. — Tom Douglas

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside. — Tom Douglas

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. — Tom Douglas

I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers. — Tom Douglas

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much. — Tom Douglas

Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense. — Tom Douglas

When I was young, I would make my parents breakfast in bed on Saturday mornings. — Tom Douglas

Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats. — Tom Douglas

If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments. — Tom Douglas

Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. — Tom Douglas

Farm to table is a personal choice. — Tom Douglas

Spanish chorizo is a spicy cured sausage that's especially tasty with clams. — Tom Douglas

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. — Tom Douglas

If you're going to start a fire, why cook just one chicken? — Tom Douglas

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. — Tom Douglas

I love restaurants from top to bottom. — Tom Douglas

I'm kind of fat. — Tom Douglas

One of my favorite ways to eat albacore is tuna poke. — Tom Douglas

The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven. — Tom Douglas

Cooks are an undervalued, awesome profession. — Tom Douglas

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

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. — Tom Douglas

I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. — Tom Douglas

There's natural mentoring that goes on in my life every day. — Tom Douglas

How can anyone live off of minimum wage? — Tom Douglas

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? — Tom Douglas

Money is like manure: if you don't spread it around, nothing grows. — Tom Douglas

Support a small chef. Not these big chains ... but support the people who are out there trying to do things right and working hard to do that. — Tom Douglas

In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas

At the fishmonger, choose fish with bright scales and clear eyes. — Tom Douglas

Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven. — Tom Douglas

We've become such a restaurant society. — Tom Douglas

I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do. — Tom Douglas

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

I particularly like to make crunchy slices of garlic bread to serve with steamed clams. — Tom Douglas

Pork is my friend. — Tom Douglas

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. — Tom Douglas

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce. — Tom Douglas

It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.' — Tom Douglas

Salsa verde is delicious with trout or most any fish. — Tom Douglas

I didn't go to university. I didn't go to culinary school, barely made it through high school. — Tom Douglas

I've been taught by everyone I've ever worked with. — Tom Douglas

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

Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. — Tom Douglas

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. — Tom Douglas

Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. — Tom Douglas

Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig. — Tom Douglas

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. — Tom Douglas

Most of America doesn't pay dishwashers $10. — Tom Douglas

I love being able to help promote Seattle to travelers worldwide. — Tom Douglas

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads. — Tom Douglas

I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice. — Tom Douglas

When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. — Tom Douglas

Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language. — Tom Douglas

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas

Catfish has a nice firm texture and mild flavor. — Tom Douglas

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. — Tom Douglas

I don't ever preach to people. — Tom Douglas

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas