Tom Douglas

Chef and Radio Host

Best Kitchen Tip: 

• pre heat everything…your sauté pan, your oven, your dinner plates…. EVERYTHING!

All-time Favorite Dish to Cook: 

• Rotisserie Duck low and slow over mesquite fire, dripping its golden fat into a pan of Yukon Gold potatoes laced with fresh rosemary sprigs and shallots from the garden.  The catch is you need to be sipping on a tasty glass of red burgundy while the bird is turning for 4 or five hours.

Must Have Pantry Item: 

• Lo Gan Ma spicy chili crisp…goes with everything!

To Salt or Not to Salt your Pasta Water: 

• Light salt if any.  I can salt the dish to perfection when the pasta is cooked.