Results tagged: Tom Douglas

As part of its "New York Diet" series New York Magazine recently invited James Beard Foundation Outstanding Chef Dan Barber to chronicle his meals for a week. Aside from learning that Dan does most of his eating in the kitchens of Blue Hill and Blue Hill at Stone Barns, we also discovered that he consumes a remarkably consistent, and simple, breakfast: a mystery power shake mixed up each morning by his girlfriend, writer Aria Sloss.

Tom Douglas, owner of the popular Seattle restaurants Dahlia Lounge, Palace Kitchen and Serious Pie among others, has been busily working with the coffee obsessives at Starbucks HQ in Seattle to develop a new custom coffee blend just in time for turkey day. The aptly named Thanksgiving Blend was designed specifically to pair with turkey and pumpkin pie and is a touch on the acidic side, according to Douglas.

Douglas, who has been serving Starbucks in his restaurant for over 20 years, will serve Thanksgiving Blend as the house coffee at all his restaurants throughout November. Non-Seattlites wishing to partake can purchase it by the pound starting on November 4th at Starbucks retail stores nationwide.

Tom Douglas helps cook up new Starbucks blend [The Seattle Times]

Watch editorial video profiles of Douglas' restaurants and other Seattle restaurants on Savory Cities.

As we wrap up the cookbook recommendations, here's a brief snapshot of  the last 9 days:
We heard from  9 different chefs from 4 different cities, recommending 18 cookbooks and today we add 1 more chef, from a different city with 6 recommendations.

On Day 9 we posted about the forthcoming www.SavoryLosAngeles.com guide and today we'd like to give you to a little preview of our second new city which will launch in early 2008. Enter, Seattle!

Today we're posting  2 videos featuring Seattle's most prolific chef and restaurateur, Tom Douglas. While we were in Seattle we had the chance to eat at almost all of Tom's 6 restaurants and every meal we had was fantastic. In the Douglas portfolio of restaurants, he spans from Pacific North West cuisine (Dahlia Lounge) to Greek inspired cuisine (Lola) to his newest restaurant, Serious Pie. If you think that you can only find good Neapolitan style pizza in New York City or Italy, you are mistaken. Serious Pie has got it going on.

Chris and I sampled a few different pies and we can say that the way Tom Douglas describes the food in the video segment, is spot on accurate.

If you're now in a pizza induced haze of hunger, don't forget to check out Tom Douglas's cookbook recommendations. As the author of several cookbooks, and the owner of 4000 cookbooks, he's got some great suggestions.

Day 10:
La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin
La Technique:  An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin
Chez Panisse Menu Cookbook by Alice Waters
The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking by Brinna B. Sands
Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers