Passportdining.com Website Review

WHY SIGN IN? See location-specific content, enjoy exclusive additional offers and manage your profile. Click “Remember Me” for easy WHY SIGN IN? See location-specific content, enjoy exclusive additional offers and manage your profile. Click “Remember Me” for easy WHY SIGN IN? See location-specific content, enjoy exclusive additional offers and manage your profile. Click “Remember Me” for easy receive an array of responses: from the reverent silence that comes when speaking of something wonderful, the sounds of joy from a recent diner, raving about one of Tom’s five restaurants, to admiration for his work to end hunger. A Delaware native who started out cooking crab cakes at the Hotel Dupont in Wilmington, Tom headed west in 1977 to Seattle where he was hired as the chef at Café Sport, located in the famous Pike Place Market. Tom won national attention in the mid 1980’s when he opened the first of his own restaurants, Dahlia Lounge. He’s been opening restaurants and starting new business ventures ever since. Over the course of more than 20 years, Tom has helped to define Northwest cuisine. Tom’s creativity with local ingredients and his respect for Seattle’s ethnic traditions have earned him national recognition and numerous awards, including “Best Chef: Northwest” from the James Beard As*ociation in 1994. His restaurant, Palace Kitchen, was nominated for “Best New Restaurant” by the James Beard As*ociation in 1997 and Dahlia Lounge, called the “quintessential Seattle restaurant,” was nominated for “Best Restaurant” by the James Beard As*ociation in 2006. Most recently, Tom received the 2008 James Beard nomination in the category of Outstanding Restaurateur. Never one to turn down an exciting challenge, Tom appeared on the Food Network’s Iron Chef in 2005. Using the secret ingredient of Alaskan salmon, Tom battled Iron Chef Masuhara Morimoto and won, defeating Morimoto for only the second time in the show’s history.