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Seattle Culinary Camp With Chef Tom Douglas Offers A Taste Of Washington State
Perhaps that's why Tom Douglas, the modern father of Pacific Northwest cooking (the late James Beard being the true granddaddy of PNW cuisine), chose July for his annual Culinary Camp. The award winning chef and restaurateur behind such Seattle landmarks as Dahlia Lounge, Palace Kitchen, Lola and Serious Pie has held a five-day culinary immersion program every July for the past six years.
Locals and visitors alike will get a taste of local ingredients such as geoduck clams, Dungeness crab, blueberries, salmon, wild mushrooms and cheese in hands-on cooking classes as well as demonstrations and tastings from Douglas – currently a finalist for the James Beard Outstanding Restaurateur of the Year award.
Additional educational opportunities will be available from other respected Seattle food and drink authorities; in the past, these have included Matt Dillon of Sitka & Spruce and The Corson Building, Mark Fuller of Spring Hill/Ma'ono, and Maria Hines of Tilth and The Golden Beetle. Former visiting experts have included acclaimed chef Nancy Oakes and her husband, sausage king Bruce Aidells and noted food writers/cookbook authors Rose Levy Beranbaum and James Peterson.
This year also marks the 50th anniversary of the Space Needle, so citywide celebrations will make vitamin D-depleted Seattlites even more festive than usual. The Tom Douglas Culinary Camp will take place July 8-12 and tuition is $3,000. To learn more and reserve a spot, contact Robyn Wolfe at firstname.lastname@example.org.
[Flickr Photo via cbcastro]