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Tom Douglas Shares Recipes and Food Philosophy as Part of Macy’s Culinary Council

Tom Douglas Shares Recipes and Food Philosophy as Part of Macy’s Culinary Council


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When Chef Tom Douglas came to the Macy’s Culinary Council event at Macy’s Southdale in Edina, Minnesota, it was clear he was there to have fun—and he took the audience right along for the ride, even doing an Ellen Degeneres-style selfie with the crowd.

For the event, which celebrated the joys of summer and American Icons, the Seattle-based chef and entrepreneur prepared a traditional American brunch featuring some of his favorite recipes from his latest cookbook “The Dahlia Bakery Cookbook.”

Burnt sugar ginger lemonade, garnished with edible flowers, started the party. That was followed by strawberries with basil honey yogurt and granola, featuring the very granola he serves at Dahlia Bakery in Seattle. While many in the crowd had made parfaits, he showed ways to make the brunch favorite even better at home, such as straining yogurt for a thicker, more flavorful result.

The cornbread and maple sausage pudding, similar to a breakfast strata, was a crowd favorite that had people paging through their recipe cards to make at home. It was the same dish his wife makes every year for Christmas morning. “I get up HOURS before her so I put it in the oven," he joked.

His final dish, the Dungeness crab salad with asparagus, avocado and lime vinaigrette was not only a flavorful treat but a visual feast perfect for a summer table.

He made these dishes while sipping champagne, sharing personal anecdotes and offering wisdom for the kitchen. The best cookware to buy, how to select a cutting board and the importance of finding knives that fit your hand were among his nuggets of culinary wisdom he shared.

The James Beard award winning chef who operates several restaurants in the Pacific Northwest, and other food-related ventures is clearly a man who knows his way around the kitchen, yet remains relatable to the audience. After all, it’s hard not to relate to a man who admits a love for Chinese BBQ.

“I get it to take it home but I usually end up sitting in my car and eating it before I’ve left the parking lot because it’s so good,” he says with a smile.

For more on Tom Douglas, his food and the other chefs on the Macy’s Culinary Council, visit macys.com/culinarycouncil. Keep up on their events by following @CulinaryCouncil on Twitter.


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The strategic key differentiator that really makes you shine in your career is your ability to present and speak about your analytics to management and stakeholders. LVC helped me develop this, and played a valuable part in my ability to advance in my career.

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Corinne Denny '14, accounting

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I chose LVC because of the personal touch they place on higher education. It was clear to me when I visited that I was going to be supported not only in the classroom, but also on a more individual level. All of my professors at LVC made an effort to assist me in any way they could, and those relationships are one of the things I valued when making my decision.


Watch the video: Chef Tom Douglas shares his memories and the recipe for Nora Ephrons all-time favorite cookie - KIN (June 2022).


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