chef tom douglas, welcome to "the dish." >> thanks.e you. >> you brought incredible stuff. >> bringing you food to new york city, what a great restaurant town. i brought you classic barbecue. if you don't have salmon on the barbecue, you don't have barbecue. we have the baby back spare ribs there, a big beautiful wild king salmon that's been charcoaled grill. chopped salad. i like tackle awe the produce. like taking it all, iksing it up. many front we have beautiful corn on the cob and in your glasses -- >> in this lovely color. >> that's little rue barkhubarb. we're blessed in the west with a lot of wine. a shortcake. salted caramel whip, strawberries and blueberries that are out, toasted almonds and delicious butter milk shortcakes. >> what's not to love. chef, 18 restaurants. how how do how does a man go from no training to 18 restaurants. >> you're married to a chef. it takes a brigade. >> he can't do anything by himself. >> it takes a brigade of people. so that's how you end up doing it. our model and company is deliciousness serv

chef tom douglas, the force behind 18 restaurants. that's coming up.saturda >>> this morning on "the dish," the man behind an empire of seattle area restaurants. born in delaware, tom douglas only moved to seattle as a young adult, and despite no formal training became the driving force of defining the cuisine in the pacific northwest. >>> a few years after getting his first restaurant job he opened up dolly lounge. it won him the james beard award as best chef in the u.s. one of three. whemt on to open another 17 restaurants and his own farm to supply him with fresh produce. ch t "the dish." >> thanks. awesome to be here. >> awesome to have you. >> you brought incredible stuff. >> bringing you food to new york city, what a great restaurant town. i brought you classic barbecue. if you don't have salmon on the barbecue, you don't have barbecue. we have the baby back spare ribs there, a big beautiful wild king salmon that's been charcoaled grill. chopped salad. i like tackle awe the produce. like taking it all, iksing it up. many front we have beautiful

court on the cob douglas. ♪ francine: bloomberg surveillance with tom and francine from london and newith adam posen and john ryding. chief economist. one question. you believe that many guests on the show were wrong. because you don't see central banks normalizing interest rates. why go through the pain in portugal to talk the markets up? >> fair question. i don't like the word normalizing. it's a question of the right interest rate for the situation. happens in the ecb conference i actually am a bit confused. you'll notice a turnaround that governor carney from bank of england made one day saying not going to tighten to saying it might be a good case for tightening. clearly there is a buzz in the air. we have seen this before among central banks. they get in their heads that they have to talk one way and then reality hits so i'm not going to sweat it. francine: give me a sense of what the boe will do next. trying tois painful reprice the markets. we have a couple of npc mayors saying this is not dependent on brexit. the last time they hiked was 10 years ago. rates went up to 5.75%. i