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There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map.
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