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.

Ingredient of the Week: Clementines

"It's time for clementines," says chef Tom Douglas, "and it's the start of the tropical fruit season. I always put a big bowl of clementines in my kitchen and eat away at them."

Ingredient of the Week: Chanterelles

Looking to make a creamy mushroom soup this winter? Chefs Tom Douglas and Thierry Rautureau say you should look to chanterelles for a warm, woodsy flavor.

Ingredient of the Week: Ethically-raised turkeys

We're in the midst of the organic revolution, which means you can get farm-fresh, organically-grown, and ethically-raised foods, including your turkey for Thanksgiving.

Ingredient of the Week: Pomegranates

It's pomegranate season, and chefs Tom Douglas and Thierry Rautureau have some great ideas to put this beautiful fruit to use.

Ingredient of the Week: Halloween Candy

Looking for some sweet Halloween treats to hand out to your trick-or-treaters? Chef Tom Douglas recommends going to Whole Foods and getting some unconventional treats.

Ingredient of the Week: Pears

"Pear is a beautiful fruit," chef Thierry Rautureau, "when they're perfectly ripe." If you find yourself purchasing pears this fall, Chef Tom Douglas recommends making a pear tart.

Ingredient of the Week: Lamb

Looking for the spring lamb? It's actually time for spring lamb in the fall. By October, chef Tom Douglas says, the spring lambs are now nine months old, the correct age for slaughter, and showing up in grocery stores.

Ingredient of the Week: Keta Salmon

The latest salmon of the season, Keta salmon, is now available. Although chef Tom Douglas thinks it sometimes gets a "bad rep" because it's not as red as the other salmon, "it's certainly delicious, especially when it's caught in very cold water and when it's caught at sea."

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