Over Memorial day weekend, we had the pleasure of attending a media brunch at Tom Douglas’s Dahlia Lounge, which celebrates its 20th anniversary in November. The “Little Tastes of the Dahlia” brunch was multi-purpose:

1. It introduced brunch itself (which has been recently added at the Dahlia) and several of the Dahlia’s brunch dishes (you can read more about those on an upcoming post on June 29).

2. It introduced us to Tom’s latest rub–a brown-sugar-sweetened, paprika-rich, all-purpose version called Smoky Barbecue Rub. 

3. It alerted us to Tom’s Culinary Camps for adults and kids.

Here’s a shot of Tom filleting a 20-pound halibut. Demos such as this are (apparently) common at his Culinary Camps for adults, which last five days and cost $2,500. This is the third year for the adult camps, and six of the attendees at the first one had such a positive experience, they have been at all three!

This year, adult Culinary Camps run July 12-16 and August 9-13. 

New this year are Culinary Camps for kids, run by Tom’s daughter Loretta, who’s home from her first year at Colgate College in New York state. She’ll teach the young ‘uns useful lessons, such as how to make hamburgers and pizza dough from scratch. 

So whether you are nine or 90, it’s time to get out your backpack and butterfly net, and head to camp! 

For further info on Tom Douglas’s Culinary Summer Camps, contact Robyn Wolfe at 206.448.2001 or robynw@tomdouglas.com.