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.-
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 > -
March 20, 2013 @ 2:48 pm
Ingredient of the week: Halibut
It's halibut season and Chef Tom Douglas says it's not difficult to make this white fish shine. Continue reading > -
March 11, 2013 @ 12:59 pm
Ingredient of the week: Guinness
Just in time for St. Patrick's Day, we find out why the Irish say their Guinness is better than the exports in the U.S. and around the world. Continue reading > -
March 4, 2013 @ 1:54 pm
Ingredient of the week: Corned beef
As we near St. Patrick's Day, the Seattle Kitchen staff thought it was time to tackle corned beef. Continue reading > -
February 25, 2013 @ 11:55 am
Ingredient of the week: Heirloom beans
If you enjoy beans, it's time to put the can away. "Chef in the Hat" Thierry Rautureau shares his tips and tricks for preparing heirloom beans. Continue reading > -
February 18, 2013 @ 11:10 am
Ingredient of the week: White fish
This week's ingredient of the week is white fish. Seattle Kitchen hosts Tom Douglas and Thierry Rautureau tell you how to prepare cod, plaice, or haddock whether it's smoked, broiled or deep-fried. Continue reading > -
February 12, 2013 @ 9:59 am
Ingredient of the week: Chicken
This week's ingredient of the week is a whole chicken. Seattle Kitchen hosts Tom Douglas, Thierry Rautureau and Katie O all have their own special tips on how to make the most out of a delicious whole bird. Continue reading > -
February 4, 2013 @ 4:12 pm
Ingredient of the week: Lobster
As Valentine's Day approaches, or if you're just planning a special meal for the ones you love, Thierry Rautureau has some suggestions for cooking lobster. Continue reading >