Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
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Bonneville Seattle is raising funds for the construction of a second Fisher House at Joint Base Lewis-McChord in Tacoma and we need your help.-
May 16, 2013 @ 1:29 pm
Ingredient of the Week: Rhubarb
Chefs Tom Douglas and Thierry Rautureau explain the best way to prepare local and seasonal rhubarb. Continue reading > -
May 8, 2013 @ 3:38 pm
Ingredient of the Week: Goat Cheese
"The first flush of that fresh green grass is what makes the world go 'round," chef Tom Douglas says. He and chef Thierry Rautureau discuss goat cheese and how spring makes it so good. Continue reading > -
May 2, 2013 @ 1:49 pm
Ingredient of the Week: Pork
Pork is a very versatile meat - cuts such the tenderloin, shoulder, chops, and ribs all have distinct characteristics and flavors. Chefs Tom Douglas and Thierry Rautureau discuss their favorite cuts and ways to cook them. Continue reading > -
April 29, 2013 @ 9:23 am
Ingredient of the Week: Bacon
Chefs Tom Douglas and Thierry Rautureau talk about the crisp deliciousness that is fried pork belly. Continue reading > -
May 8, 2013 @ 3:39 pm
Ingredient of the Week: Morel Mushrooms
Wild mushrooms can add a great flavor to your dish, and morels are in season. Continue reading > -
April 9, 2013 @ 2:54 pm
Ingredient of the Week: Artichokes
Artichokes are in season this month, and Tom Douglas and Thierry Rautureau share their tips for cooking this prickly, delicious vegetable. Continue reading > -
April 2, 2013 @ 8:16 pm
Ingredient of the Week: Jerusalem artichokes
Thierry tries to convince Tom that the nubby Jerusalem artichoke is worth trying. Continue reading > -
April 2, 2013 @ 8:16 pm
Ingredient of the Week: Shellfish
Tom Douglas and Thierry Rautureau say it's the perfect time of the year to pick up clams, oysters and mussels. Continue reading >