Meet Seattle chef Tom Douglas in Everett Saturday

  • By Melanie Munk, Features editor
  • Friday, February 1, 2013 10:48am
  • Life

Seattle chef Tom Douglas is a big man. He’s tall and bearlike, with a big head of shaggy hair and a big laugh and a big grin. He has a big personality.

He’s big in the local restaurant scene, a three-time winner of the James Beard Award, the Oscars of the dining world, for Best Northwest Chef in the 1994, for Best American Cookbook for “Tom Douglas’ Seattle Kitchen” in 2001 and for Best Restaurateur in 2012.

He’s an Iron Chef, having defeated Chef Masaharu Morimoto on the popular TV show, “Iron Chef America,” in 2005.

His insanely popular eateries feature beautiful decor and dishes that are complex, yet homey, locally sourced if possible and, yes, include big, generous servings. The restaurants now number in the double digits: There’s Lola, the Dahlia Lounge and the Palace Kitchen, Etta’s, Serious Pie Downtown and Serious Pie Westlake, Seatown, the Bravehorse Tavern, Cuoco, Serious Biscuit. And the Dahlia Bakery.

The Dahlia Bakery is the subject of his latest cookbook, “The Dahlia Bakery Cookbook, Sweetness in Seattle.” It’s a gorgeous book full of mouth-watering pictures and recipes. He tells stories about the food, as he does in all his cookbooks, that make his books as much fun to read as they are to cook from.

Douglas will trek to Everett on Saturday to sign copies of “The Dahlia Bakery Cookbook” from 11 a.m. to 1 p.m. at J. Matheson Gifts, Kitchen and Gourmet, 2615 Colby Ave., Everett; 425-258-2287; www.jmatheson.com.

The books, which retail for $35, will be available at 20 percent off during the event.

Judy and Miranda Matheson, the mother and daughter owners and operators of J. Matheson, will serve samples of recipes from the book. A member of Team Douglas will demonstrate Tom Douglas’ line of rubs, Rub With Love, used to season meat and fish.

As an added bonus, the wine folks across the street at Wicked Cellars will pair a couple of wines with some of the more savory recipes in the cookbook and offer samples of both.

That’s 11 a.m. to 2 p.m. Saturday at J. Matheson. It’s going to be big.

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