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" Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven. "

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" In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. "

Tom Douglas

Touch

Big

Mother

" Spanish chorizo is a spicy cured sausage that's especially tasty with clams. "

" Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few. "

" I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. "

" Farm to table is a personal choice. "

" I have a good flavor memory. "

" Coho or silver salmon are very common and easy to get for a good price. "

" If you just feel lazy and don't want to cook, then don't cook. "

" Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. "

" Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. "

" Pork is my friend. "

" I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do. "

" I love being able to help promote Seattle to travelers worldwide. "

" I don't know too many kids who ask to weed the garden. "

" I'm not exactly the best capitalist ever. "

" Sweet, delicious Dungeness crab is always a treat. "

" Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking. "

" It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.' "

" Customers are more friendly when they've had a meal. "

Tom Douglas

Customers

Had

" The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. "

" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "

" Cooks are an undervalued, awesome profession. "

" Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries. "

Tom Douglas

King

Wild

" I'll never understand those greasy little deep-fried wings most bars serve. "

" The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. "

" I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers. "

" There's natural mentoring that goes on in my life every day. "

" My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. "

Tom Douglas

Fish

" We've become such a restaurant society. "

" Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. "