Ep 5. Tom Douglas: Palace Kitchen and Dahlia Longe: Seattle, WA

In this fifth episode of season one of Chefs A'Field, viewers are introduced to two chefs from Seattle, WA: Tom Douglas of the Palace Kitchen and Dahlia Longe of Dahlia Bakery. Both chefs are known for using locally-sourced, sustainable ingredients in their cooking.

The episode begins with Douglas taking host Nathan Lyon on a tour of the Pike Place Market, where they sample some of the fresh seafood and produce that Douglas uses in his dishes at the Palace Kitchen. Next, Douglas takes Lyon to the restaurant's kitchen, where they prepare a sea scallop dish with bacon and sweet corn puree.

Meanwhile, Longe is busy baking at her bakery, Dahlia Bakery. She takes Lyon through the steps of making her famous cinnamon rolls, which are made with organic flour and local butter. Longe also shows Lyon how she uses seasonal fruits in her dessert creations, including a raspberry cake and a blackberry cobbler.

Back at the Palace Kitchen, Lyon joins Douglas for a meal featuring the sea scallop dish they prepared earlier. Douglas talks about his philosophy of using sustainable ingredients and supporting local farmers, and Lyon notes how the flavors in the dish come together perfectly.

Later, the episode shows Longe at the Ballard Farmers Market, where she shops for fruits and vegetables to use in her baking. She talks about how important it is to her to know where her ingredients come from and to support small, local farmers.

The episode concludes back at the bakery, where Longe prepares some of her seasonal fruit desserts for Lyon to try. Lyon notes how the use of fresh, local ingredients really shines through in the flavors of Longe's baked goods.

Overall, this episode highlights the importance of using sustainable, locally-sourced ingredients in cooking and baking. Both Douglas and Longe demonstrate how supporting small, local farmers not only benefits the environment but also results in more flavorful, delicious food.