Village Books is excited to host Seattle chef-author and restaurateur, Tom Douglas, as he talks about his latest book, The Dahlia Bakery Cookbook: Sweetness in Seattle. Join us at Bellingham Technical College's (BTC) new state-of-the-art Settlemyer Family Hall for an evening with this James Beard award-winning chef. Students from the Culinary Arts Program at BTC will prepare a few dessert samples from Tom's new book for guests to try. The event will include book sales and signing after Tom's presentation. This event is co-sponsored by the Bellingham Technical College Foundation, and proceeds from ticket sales will benefit the Culinary Arts Program at BTC. Tickets for this event are $15 and are available at BrownPaperTickets.com, and Village Books.
About The Dahlia Bakery Cookbook:
The Dahlia Bakery Cookbook contains 125 delectable recipes for breakfasts, pastries, tarts, pies, cakes, cupcakes, cookies, puddings, ice creams, soup, sandwiches, and jams that are chef-tested and guaranteed to work in the home kitchen. In addition to these Bakery treats, Tom also offers savory recipes, such as The "Seattle" sandwich with cured wild salmon or the breakfast sandwich with heirloom tomato, egg, and herbed chevre, both using Dahlia Bakery's famous English Muffins. Featuring informative sidebars, technique tips, difficulty ratings, and equipment advice, and filled with beautiful color photos and stories that capture the flavors of Seattle, The Dahlia Bakery Cookbook is sure to please fans and newcomers alike. No matter where you live in the country, Tom Douglas delivers Seattle's most swoon-worthy treats right into your home kitchen.
About Tom Douglas:
Tom Douglas, along with his wife and business partner, Jackie Cross, and business partner, Eric Tanaka, owns the Dahlia Bakery, plus eleven of Seattle's most exciting restaurants, including Dahlia Lounge, Etta's, Palace Kitchen, Lola, and Serious Pie. Tom also runs a professional bread and pastry bakery; a catering business, Tom Douglas' Catering and Events; and an event space, Palace Ballroom.
Tom was named "Outstanding Restaurateur" of 2012 by the James Beard Foundation. In 2001, Tom Douglas' Seattle Kitchen won the James Beard Award for "Best Americana Cookbook," and in 1994 he won the James Beard Award for "Best Northwest Chef." A Delaware native who got his start cooking crab cakes at the Hotel Dupont in Wilmington, Tom headed west in 1978 and ended up in Seattle, which became his adopted home. With almost 30 years in the industry, Tom has been hailed as the Seattle chef who helped define the Northwest style, putting Seattle on the culinary map. He is the author of three cookbooks, Tom Douglas' Seattle Kitchen, Tom's Big Dinners, and I Love Crab Cakes. In addition, Tom's specialty food line, which includes Rub with Love spice rubs (available for purchase at Paper Dreams) plus barbecue and teriyaki sauces, is sold nationwide. Tom lives in Seattle, Washington, with his wife, Jackie, and daughter, Loretta.