Tom Makes James Beard Finalist List for Restaurateur of the Year!
Tom Douglas makes it onto the finalist list!!! Check it out here.
Tom Douglas and Mark Fuller make the James Beard Semi-Finalist List
The list of semi-finalists for the prestigious James Beard Awards is out, and Tom has been nominated for Best Restaurateur. Mark Fuller, who was our Dahlia Chef for years and is now chef/owner of Spring Hill, was nominated for Best Chef Northwest. Another Tom Douglas Restaurants alumnus, Chris Ainsworth, who used to be a line cook at the Dahlia, was also nominated for Best Chef Northwest as Chef of Saffron Mediterranean Kitchen in Walla Walla. Several other of our Seattle chef and restaurant friends made the list, so check it out here. Remember, these are semi-finalists. The finalists will be announced March 23, and the winners will be chosen at the James Beard Awards in New York on May 4th. Congrats to everyone on the semi-finalist list!
Dahlia Lounge Reviewed in Seattle PI Feb 5, 2009
We’re pleased by this great review, especially by the phrase, “Dahlia Lounge is better than ever.” Of course it takes a team of people working their hardest day and night, seven days a week, to keep a 20-year old restaurant “fresh as the day it blossomed.” That’s why we we’re especially delighted that the reviewer gave kudos to Dahlia Chef, Brian Walczyk, as well as Bread/Pizza Chef Gwen LeBlanc and Pastry Chef Garrett Melkonian. Also mentioned in the article, Executive Chef Eric Tanaka and, of course, Tom Douglas and Jackie Cross. It’s not possible for a newspaper article to mention everyone by name, but when the reviewer writes about “sinking into the warm embrace of a classic,” much of the credit for that experience goes to our indomitable and tirelessly gracious General Manager, Patty Jacklin.
Fine Cooking, Oct/Nov 2008
Check out the Fine Cooking 2008 October/November issue for Tom’s “Rustic Bread Stuffing with Cranberries, Hazelnuts, and Oyster Mushrooms.”
Here’s a big batch of Tom’s stuffing ready to be transferred to the casserole dish.
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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
