Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Seattle Kitchen on KIRO Radio
Join Chefs Tom Douglas and Thierry Rautureau every Saturday from 2pm-4pm on KIRO Radio.


Ingredient of the Week: Morel Mushrooms

Wild mushrooms can add a great flavor to your dish, and morels are in season.

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.

Seattle chef Tom Douglas trying to save July 4 fireworks show

It's not over until chef Tom Douglas says it's over. The Seattle chef loves fireworks and wants to save this year's Lake Union 4th of July show.

Ingredient of the Week: Jerusalem artichokes

Thierry tries to convince Tom that the nubby Jerusalem artichoke is worth trying.

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.

Give rum a real taste at new Seattle bar: Rumba

The staff at Capitol Hill rum bar, Rumba, is on a mission to show everyone rum is good with more than just Coke. Calling themselves "Seattle's first rum bar" the rum lovers at Rumba are introducing Seattleites to 250 varieties of the spirit.

Ingredient of the week: Halibut

It's halibut season and Chef Tom Douglas says it's not difficult to make this white fish shine.

Mediterranean diet called 'phooey' but still supposed to improve heart health

"If I went on the Mediterranean diet, there is not a chance I would lose a pound," says Seattle Kitchen host and chef Tom Douglas.

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