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Tom Douglas’ Culinary Summer Camp – Part 1

Tom Douglas Culinary Camp Tastes

What do you eat after Tom Douglas' Culinary Camp, a five-day eating extravaganza that started with foie gras and caviar and ended with Chinese barbecued pork, chicken and sausage? On Friday, my total consumption was: coffee, half a peach, a graham cracker with peanut butter, a package of Top Ramen, a small kale salad and a corn tortilla quesadilla. It was a far cry from the previous day, which started with an array of Bavarian meats, soft pretzels and beer.
July 14, 20132Comments

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Restaurants

Traveling Chefs: Matt’s in the Market Meets Pok Pok

You never expect a Monday to be the best day of your week. But man, yesterday was about as good a Monday as it gets around here. A sunny, 75 degree day, where I sat out on the deck at lunch and then wrapped up the day with a Thai-themed extravaganza/ Traveling Chefs dinner at Matt's in the Market, with dishes from Matt's Chef Chester Gerl and Pok Pok's Andy Ricker, 2011 James Beard Foundation Best Chef Northwest.
May 8, 20120Comments

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