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John Lok / The Seattle Times
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Wednesday, September 4, 2013

The team that makes restaurateur Tom Douglas run

Shelley Lance, left, is the mouth that soared at Tom Douglas Restaurants. The company’s quality-control maven, she’s also co-author of “The Dahlia Bakery Cookbook” (among others). Here, she samples a selection from the dessert menu at TanakaSan with executive pastry chef Stacy Fortner.