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Culinary summer camp & congee
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Congee at Dahlia Lounge
Tom Douglas will operate two sessions of his Culinary Summer Camp this year. First session runs from July 12 to 16, the second from August 9 to 13. Campers will work closely with chefs from his own restaurants along with a rotating cast of local and international celebrity chefs. Douglas himself will lead an elaborate “How to Cook a Duck” demonstration (breaking down the duck, duck confit with rhubarb compote, duck fat fried potatoes and duck breast with pickles, etc.). Also included: culinary field trips, live cooking demonstrations, cooking challenges, wine tastings, autographed cookbooks, bread and pastry baking, and cooking on the line at Palace Kitchen alongside professional chefs. Fee is $2,500, which doesn't include dinners or lodging because it's a day camp, after all, and you're supposed to go home at night.
Meantime, he's opening Dahlia Lounge for brunch on Saturdays and Sundays. The guy who brought kasu-sake black cod to Seattle two decades ago continues his foray in to Asian food: one of the mouthwatering dishes at brunch is congee, the soul-satisfying Chinese rice soup. Douglas serves it at Dahlia with chopped green onions and a spicy black bean chili sauce and a savory fritter. For the more traditional-minded, there's an eggs Benedict made with a green hollandaise. Hard to believe, Dahlia will turn 20 this year.
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