Tom Douglas: December 5, 2018


From Festive Appetizers to Delicious Wine Pairings, Impress Your Holiday Guests with a Party to Remember… Cheers! 

**Live ON-SITE from the Hot Stove Society cooking school in Seattle**


Chef, Restaurant Owner and three-time James Beard Award recipient, featured on Food Network, PBS, CBS, and other networks and programs



A memorable holiday party can take weeks of coordinating. After you finalize your guest list and playlist, it’s time to plan the menu. If you want to throw the quintessential holiday gathering that will stand out from the crowd, you need to offer guests food and drinks that will complement each other, be easy to assemble and keep you in the party and out of the kitchen. That means offering options for every diet, keeping prepared food fresh and hot , and tasting wines in advance. Sounds daunting? Help is here!

On December 5, chef and restaurant owner Tom Douglas will be available for interviews. He will offer menu ideas, time-saving tips and wine recommendations. In this segment, Tom will expand on the following:

  • Timing – what to cook ahead, and how to keep apps fresh and hot for the party
  • Pairings – tasting wines to help plan for a delicious, complementary spread
  • Menu – festive holiday appetizers and signature sparkling wine cocktails
  • Plus – how to easily transform your appetizers into vegetarian or gluten free options



Tom Douglas, Seattle-based chef, has been cooking up Pacific Northwest cuisine since 1984, opening his own restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself alongside business partner and wife Jackie Cross and business partner (since 2006) Eric Tanaka by opening 13 full-service restaurants, an event space, Palace Ballroom, a cooking school, Hot Stove Society, and a product line including rubs, spices and knives. Beyond the restaurants, the James Beard Outstanding Restaurateur award winner has a weekly radio show, Seattle Kitchen, where he talks food, wine, and anything else that’s on his mind. The recognizable chef, self-described as “middle-aged, tall, and round,” can be found at any of his restaurants on a given day putting in the work to create a successful restaurant group. As he reminds himself and his staff, “no one can out effort us.”

Produced for: Chateau Ste. Michelle (one mention)

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