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 at 5pm and Sunday at 10am on KIRO Radio.

Seattle restaurant king Tom Douglas to open cooking school

Acclaimed Seattle restaurateur Tom Douglas is expanding his empire again, announcing the upcoming opening of a new cooking school in downtown Seattle.

Ingredient of the Week: Caramel

Pronunciation differences aside, caramel makes for a delicious, sweet treat any time. Although chef Tom Douglas says salted caramel is not one of his favorite kinds of caramel, he says he enjoys going the handmade route and making it himself.

Ingredient of the Week: Cooking Wine

When cooking with wine, it's always tempting to go with the cheap stuff. You're not going to drink it, right? But chefs Tom Douglas and Thierry Rautureau disagree.

Ingredient of the Week: Grapefruit

Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.

Ordinary to extraordinary: Super Bowl snacks

The snacks served at a Super Bowl party are looked at with almost as much interest as the game itself. So as you prepare for this Seahawks Super Bowl Sunday, take a few notes from The Seattle Kitchen Show.

Ingredient of the Week: Big Game Snacks

The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party? Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad.

Ingredient of the Week: Winter Greens

Looking for good veggies that are in season this winter? Look no further than leafy winter greens, says Chef Tom Douglas. "I think it's interesting that we call them 'winter greens,'" says Tom, "because they really do grow in the summertime, and they're best in the spring and in the fall." But, he points out, that collard greens grow in Seattle area all year long.

Ingredient of the Week: Quick appetizers with Smoked Salmon

As the new year ramps up, it's time to get back into the swing of things; this means most everyone is busy, and looking for ways to make quick, healthy food.

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