It’s hard to believe that the holidays are upon us and Christmas is just two weeks away! 2018 sure is flying by. If you’re planning a holiday party, searching for delicious recipes for Christmas dinner or New Year’s Eve, you’re in luck. Renowned chef, restaurant owner and three-time James Beard award recipient, Tom Douglas of Seattle joined me for an interview recently.
During our interview chef Tom Douglas shared the secret to planning the perfect menu! He dished on what to cook ahead of time, and how to keep appetizers fresh and hot for your holiday party. If you’re a wine drinker or planning on serving wine at your holiday soiree, you’ll be excited to learn how to pair wine with your decadent meal. Speaking of menu, Tom shared festive holiday appetizers and signature sparkling wine cocktails you’ll adore.
Last but definitely not least, he dished on how to easily transform your appetizers into vegetarian or gluten free options. Not only is this perfect for the holidays, but it’s a definite must throughout the year. His tips will definitely come in handy time and time again.
Chef Tom Douglas Shares Holiday Dinner Party Tips
Watch renowned chef Tom Douglas share the secret to hosting the perfect holiday dinner party during a recent interview with journalist and blogger, Candace Rose Anderson. For the recipes, please visit TomDouglas.com. For more information on Washington wine, please visit SteMichelle.com
MORE ABOUT TOM DOUGLAS:
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.”