Tom Douglas Restaurant Tour
Join chef, restaurateur, author and winner of two of the top awards in the culinary world, Tom Douglas. Participate in a short seminar from Tom followed by a behind-the-scenes tour of some of his award-winning restaurants. He will discuss his sustainable food practices including his local and organic ingredients provided by his own Washington farm. Chef Douglas will also speak about his work to support a sustainable economy with fair wages and benefits for all of his employees. This is a great opportunity to see how one of the country’s top chef’s values and practices true food sustainability with great success.
This tour will be submitted to AIA, GBCI and AIBC for continuing education unit / hour consideration. Upon approval, details regarding applicable credits for these organizations as well as Living Future Accreditation will be posted here.
11:30am - Meet in lobby of Westin Downtown Seattle and walk to Palace Ballroom
12:00-1:00pm - Tom Douglas presentation at Palace Ballroom
1:00-1:25pm - Walking tour to South Lake Union Tom Douglas restaurants
1:30-2:30pm - Behind-the-scenes tours of restaurants, return to Westin
1. Understand how a successful, urban restaurant company is growing and serving local and organic food on a large scale.
2. Understanding the role sustainable food systems can play in feeding those in need.
3. Understanding the role that social justice in fair wages and benefits for employees plays in helping to create a sustainable economy.
4. Understanding the importance local food sources can play in creating healthy meals for local schools.
Tom Douglas, Owner, Tom Douglas Company
Tom Douglas creates deliciousness, served with graciousness at 13 different joints, all in the Belltown and South Lake Union neighborhoods of Seattle. With more than 30 years dedicated to the Seattle restaurant scene, he is credited with putting the city on the culinary map, showing the world what local and seasonal Pacific Northwest cuisine means. Tom is also winner of two James Beard awards, the culinary world’s highest honor. Seasonal and local took on a new meaning for Tom and Jackie in 2005, when they purchased twenty acres in Prosser, WA, elected Jackie Farmer-in-Chief, and began what would become six acres of cultivated land, yielding 50,000 pounds of organically-grown produce for the restaurants in 2011. Tom is also the author of three cookbooks.
His commitment to feeding people extends beyond those who can afford a plate in one of his restaurants. Tom is on the board of Food Lifeline, an organization dedicated to eliminating hunger in western Washington. Tom Douglas Restaurants also partnered up with the Seattle School System in 2011 to re-design school lunches with a greater focus on nutrition and fresh foods.
$40/person for ILFI / Cascadia members and Living Future 2013 delegates
$60/person for Non-members
There is limited space so book early!
Please Note: Registration for the Living Future unConference does NOT include registration for this activity. This is a shoulder event that takes place prior to the start of Living Future.