Just when you thought Tom Douglas' Culinary Summer Camp couldn't get any better...it has! We have invited several exciting chefs and food smarties to join us and share their knowledge and passion. To name a few...

Chef Sean Hartley of the Palace Kitchen teams up with Fishing Vessel St. Jude to make a lusty plate of St. Jude Albacore Tuna, Chick Pea Crackers, Harissa and Capers at this 2^nd annual food & farm extravaganza. It's a grand celebration of the amazing bounty our Puget Sound region has to offer from the juiciest berries and the sweetest carrots to award-winning wines and artisan cheese. Local chefs prepare local treasures using local produce...... FOOD LUST!, indeed.

All proceeds benefit the Cascade Harvest Coalition, a regional nonprofit organization that promotes sustainable food systems. For tickets, visit Brown Paper Tickets. Cost is $75/person.

Think you've got the secret to the best pizza? We'd love to know about it. Starting this June, come in to Serious Pie and let us know what YOU think would make the best pizza topping. If your savory combination is chosen by our Serious Pie Chef Team as the tastiest pie, we will run your pizza... that's right, YOUR PIZZA as a house special for a week. You pick the topping, you pick the name, we'll do the baking. For more information, visit Serious Pie at 316 Virginia Street.

Join top kitchen and bath designers to view the entries for the 3rd Annual National Kitchen & Bath Association's Design Competition. Spend the afternoon touring designs, checking out a demo by Tom and getting some food-for-thought to take back and use at home. Tickets are $20/person and may be purchased at the National Kitchen & Bath Association website.

Experience Pike Place Market Summer Farm Days at Etta's, where Chef Chris Schwarz will create a daily menu made solely from the local organic goodness of the Pike Place Market. Menus will be inspired each week by the likes of sweet summer carrots and juicy Washington cherries. Flowering herbs will decorate your plates! Come down to see what we've got cookin' at Etta's this summer.

Make reservations here!

Tom is a big believer in the Seattle tradition of throwing tender chunks of salmon over the coals during the long, warm, northwest summer nights. (Although he still gets the grill going on cold winter evenings too!) A jar of Rub with Love Salmon Rub makes the job extra easy and gives the fish just the right balance of sweet, smoke, and spice. For a little more pizzazz, use a microplane grater to zest some lemon and lime over the salmon when it comes off the grill.

To kick off your evening BBQ's, try Shrimp Remoulade on Molasses Toasts. The sweet and spicy molasses butter tastes great on thinly sliced black bread, and everyone loves the creamy, full-flavored shrimp mixture mounded on top. Passing the shrimp toasts with glasses of wine or cocktails will keep everyone happy while you work the grill.

Grilled Cornbread Salad is our twist on classic Italian panzanella. This cornbread recipe is more dense and moist than most - perfect for grilling. You can grill the cornbread and the onions before you grill the salmon. It's fine if the cornbread and onions are room temperature when you toss them into the salad. Serve the grilled salmon alongside the cornbread salad for an incredibly delicious meal.