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.-
June 18, 2013 @ 3:29 pm
Ingredient of the Week: Satays
Summer means street food, and chef Tom Douglas loves to make satays, a food truck staple . He and the Chef in the Hat, Thierry Rautureau, offer some quick tips on how to make satays delicious. Continue reading > -
June 12, 2013 @ 12:24 pm
Ingredient of the Week: Fava Beans and Salmon
Fava beans may seem intimidating, but chefs Tom Douglas and Thierry Rautureau offer tips to make them more enjoyable, and how to pair them with salmon. Continue reading > -
June 4, 2013 @ 12:31 pm
Ingredient of the Week: Blueberries
It's the peak of California's blueberry season, and Seattle's is soon to follow. Chefs Tom Douglas and Thierry Rautureau suggest ways to use summer's most perfect, antioxidant-rich fruit. Continue reading > -
May 23, 2013 @ 12:53 pm
Ingredient of the Week: Cheese
Ned White from Whole Foods joins Tom Douglas and Thierry Rautureau to talk about cheese. Continue reading > -
May 23, 2013 @ 11:18 am
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 >