I’m excited to announce a fun new concept we will be trying at the Palace Ballroom this July 8th-12th. The Tom Douglas Culinary Summer Camp (TDSCC) will be a rare chance for me to go in depth and share my culinary style and passion for food like never before. I have given a few cooking classes over the years, but usually they are in 2-3 hours snippets with only a layer or two of depth possible. This time, we will spend five days together covering the gamut ─ from cocktail apps to fine pastry; Chinese BBQ to urban edibles; each day surrounded with food, beverages, and fun. I look forward to showing off my home kitchen of which I’m very proud ─ not because it’s fancy, but because it works and has my favorite ingredient ─ the patina of a lifetime of cooking.

Other notes on recent dining deliciousness:

Portland ─ The Blue Hour is still hot, hot, hot. And from the same team, 23 Hoyt, kind of an upscale French bistro. Loved the duck with turnips and peas, and the endive, Roquefort salad with hazelnuts. 

Cincinnati ─ Boca Restaurant in Hyde Park – a sweet spot in a surprisingly pretty city built on seven hills overlooking the Ohio River. Try the guanciale & kale pasta – delicious! Or the perfectly cooked osso buco, even though it lacked a marrow bone.

Chicago ─ Once again, I sing the praises of Avec. I literally order everything on the menu – bring an appetite!

Cheers ~ Tom Douglas