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SEATTLE, WA – (June 9, 2009) – Acclaimed Seattle chef Tom Douglas, his daughter Loretta Douglas and Premera Blue Cross have teamed up to create Made from Scratch, a summer series of four cooking classes for children ages 8 through 12. This joint venture aims to cultivate within children a love of healthy food and an understanding of nutrition and the food chain, and to teach them basic food preparation techniques. The partnership between Premera and Tom Douglas Restaurants is the product of a shared commitment to expand awareness of the importance and enjoyment of healthy lifestyles.
“It goes without saying that I love food, but a huge passion of mine is to teach kids that the best tasting food is also great for our bodies,” said Chef Tom Douglas. “Partnering with Premera Blue Cross allows me and Loretta to bring these lessons into the kitchen and teach aspiring young cooks how to make healthy choices, like cooking from scratch and using local, fresh ingredients whenever possible.”
“Making the right choices for healthy living is so important,” said Dr. Roki Chauhan, Premera’s Chief Medical Officer. “We know that at least 25% of the cost of healthcare today is entirely preventable with better lifestyle choices. More importantly, making the right choices leads to healthier, more enjoyable lives. Teaching kids that healthy living can taste great and can also be fun - that is an invaluable lesson early in life.”
Kids will learn firsthand several fundamental nutrition lessons in each Made from Scratch class: how and why they should include fruits and vegetables into every meal; the importance of integrating low-fat dairy products and lean meats and proteins into every meal; where their food comes from and the benefits of preparing their own food; and finally, good food (and food that is good for our bodies) tastes really good. Each child will receive a binder with recipes from the class, healthy eating tips and links to recipe websites so they can continue to prepare healthy meals at home.
Made from Scratch classes include:
All Made from Scratch classes are taught by the Tom Douglas Restaurants team of chefs at the Palace Kitchen. Each class is $30 per child including lunch and snacks, and class size is limited to 20 children. To reserve a space, please contact Loretta Douglas at LorettaD@tomdouglas.com or (206) 448-2001.
Naomi Zeitlin / Lori Meyers Richmond Public Relations phone: (206) 682-6979 / fax: (206) 682-7062 firstname.lastname@example.org/ email@example.com
Our mission is to provide peace of mind to our members about their healthcare coverage. We provide health insurance and related services to more than 1.5 million people. Premera Blue Cross has operated in Washington since 1933, and Alaska since 1957. Premera Blue Cross is an independent licensee of the Blue Cross Blue Shield Association. Premera Blue Cross is a member of a family of companies based in Mountlake Terrace, Washington, that provide health, life, vision, dental, and long-term care insurance, and other related services.
As a chef, cookbook author and restaurateur, Tom Douglas has been an integral member of the Seattle food community for more than 20 years. His first restaurant, Dahlia Lounge, opened in 1989, followed by Etta’s in 1995, Palace Kitchen in 1996, Lola in 2004, and Serious Pie in 2006. He is one of the Pacific Northwest’s most recognized food personalities and was named the “Best Northwest Chef” by the James Beard Foundation in 1994, recognized as the 2008 Restaurateur of the Year by bon appetit magazine, and nominated for the James Beard 2008 and 2009 ‘Outstanding Restaurateur’ award. Dahlia Lounge was nominated by the James Beard Foundation as one of the five best restaurants in the country in May 2006. Tom Douglas’ Seattle Kitchen was awarded “Best Americana” cookbook by the James Beard Foundation in 2001. Other books include Tom’s Big Dinners and I Love Crab Cakes! (Morrow/HarperCollins). Tom Douglas’ product line includes the Rub with Love spice rubs, sauces and snack mix.