Bon Appetit, October 2008
Tom is chosen Restaurateur of the Year- Check it out here
Leave a Reply
RSS Subscribe-
Search
Blog Buddies
- Al Dente
- All You Can Eat
- At Home with Patricia Wells
- Brad Thomas Parsons
- Chicago Magazine Dining
- Cooking Issues
- David Lebovitz
- DigginFood
- Diner’s Journal
- Dorie Greenspan
- Eat All About It
- Eater
- Epi-log
- Fat of the Land
- food 52
- Food Politics
- Garden and Gun
- Gilt Taste
- Gourmet Live
- Gourmet.com
- grist
- Herbivoracious
- Hogwash
- Istanbul Eats
- Joy of Cooking
- LA Times Food Section
- Lottie + Doof
- Mixed Greens
- Mon Appetit
- My Ballard Blog
- My New Roots
- Nona Brooklyn
- Nordic Food Lab
- notakeout
- Politics of the Plate
- Poor Man's Feast
- Rose Levy Beranbaum
- Saveur
- Seattle Foodies
- seattle magazine blog
- Seattle Metropolitan Nosh Pit
- Serious Eats
- Southern Foodways Alliance Blog
- The Paris Review
- THe Perennial Plate
- The Runcible Spoon
- The Salt
- The Wednesday Chef
- Voracious
Hot Links
- Cafe Juanita
- Dinette
- Edible Seattle
- foodzie
- Fresh Picked Seattle
- go go green garden
- Italia Trattoria
- junebug
- Lark Restaurant
- Ma'ono
- Momofuku
- Nell’s Restaurant
- Pinterest food and drink
- Rover’s and Luc Restaurants
- Seattle Kitchen radio show
- Southern Foodways Alliance
- Teatro Zinzanni
- the knot
- The Tasting Table
- Urban Garden Share
- Zazu Restaurant
Purveyor Pals
- Anson Mills
- Billy Allstot
- Charlie’s Produce
- Foraged and Found Edibles
- Grandview Mushroom Farm
- Hivemind Honey
- Merlino Foods
- Mutual Fish
- Newaukum Valley Farms
- Orca Bay Seafoods
- Oxbow Farm
- Penn Cove Shellfish
- Prosser Farm
- Provvista Specialty Foods
- Select Gourmet
- Shepherd’s grain
- Super Blues
- Taylor Shellfish Farms
Social Media Links
Wine, Beer, Spirits
Newsletter
Seattle KitchenRecent Press
Family Meal
Welcome to Family Meal, a blog that examines all things new and noteworthy in the world of food, wine, and dining.
At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.
-Tom Douglas
