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" I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle. "

Tom Douglas

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" To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster. "

" Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users. "

" Razor clams are large, oblong clams, although not as big as geoducks. "

" When I was young, I would make my parents breakfast in bed on Saturday mornings. "

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

" 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. "

" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "

" I was once made honorary mayor of my hometown of Newark, Del. "

" I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice. "

" If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments. "

" There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it. "

" I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. "

" 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. "

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" Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. "

" 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

" 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.' "

" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "

" The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it. "

" 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. "

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

" Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that. "

" I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared. "

" 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. "

" It's important that your shucked oyster is clean and pristine. "