Lunch Club- Pretzels with Sous Chef Lexi Ochoa

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Sous Chef Lexi cooks lunch for you!

Sign up now for the Food Lovers Weekend— Road Trippin’ - April 27 to 29, 2018- From Maine to Mississippi, from Texas to California, ramble across the country with us (figuratively speaking!) as we explore the tastiest regional American foods from diners, food trucks, road houses, seafood shacks, and family tables. Celebrate the unique deliciousness of true Americana with us!

Whether you steam artichokes then dip them into melted butter or mayo, or trim them down to the hearts, blanch, and marinate in olive oil and herbs, or dip them in a batter and deep fry, most of us agree that artichokes are delicious. But if you don’t know how to prepare them, artichokes can certainly seem intimidating. This is where learning proper technique comes in handy! Hot Stove Society Chef Instructor Bridget Charters is here to show you everything you need to know to prepare and cook all those beautiful artichokes you’ll be seeing in the market.

Fiesta! Fiesta!  It’s almost Cinco de Mayo! You deserve a treat, so why not start celebrating a little early?  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Chef Instructor, Bridget Charters, cooks a super delicious Mexican- inspired lunch for you, including a Mexican chocolate soufflé!

Cinco de Mayo (which means May 5 in Spanish) is the annual celebration to commemorate the Mexican Army’s victory on May 5, 1862, at the Battle of the Puebla during the Franco-Mexican War.  What better way to celebrate than to sign up for this class? 

Did you know that National Coconut Cream Pie Day is observed tomorrow on May 8? What better way to celebrate than by learning how to make the much loved Triple Coconut Cream Pie of the Tom Douglas Restaurants? Make your pie today, take it home, and celebrate Coconut Cream Pie Day with your friends or family tomorrow!

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at our cooking school while our fabulous Hot Stove Instructor Jamie Freedman cooks lunch for you!

Here’s your chance to learn to make gnocchi- traditional Italian dumplings which are soft as pillows, tender and delicious- just like Nonna (an Italian Grandmother) would do it.

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Chef Instructor Bridget Charters cooks lunch for you!

Even though it is the most beloved of craft beer styles, outselling all others by a long shot, India Pale Ale is a notoriously difficult style of beer to pair with food. Its aggressive hop-forward character challenges even the best chefs. And speaking of the best chefs, Chef Joe Labatt of the Tom Douglas Restaurants wlll be here to show you how to cook a meal that matches beautifully with India Pale Ale.  We introduced Joe to four delicious IPAs from Bale Breaker Brewing and asked him to come up with a dish to harmonize with each beer.  Now we invite you to join us as Joe shares his delectable menu.

During her career as a food writer at the Seattle Post-Intelligencer, Hsiao-Ching shared many stories about learning how to make dumplings (boiled, steamed potstickers) at her mother, Ellen’s, apron strings. Ellen would roll the wrappers and Hsiao-Ching would fill and pinch the dumplings. Hsiao-Ching has taught home cooks how to make these dumplings at food festivals, on board a Holland America cruise, and most notably, for Tony Bourdain. Tony featured Hsiao-Ching on his Travel Channel show “No Reservations.” The potsticker recipe also has been featured in the PBS documentary and companion cookbook, “The Meaning of Food.”

Authentic paella is one of the world’s most delicious and iconic dishes.  Chef Instructor Bridget Charters  will be here to show you how to make classic paella at home.

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Sous Chef Lexi cooks lunch for you!

Hot Stove Society is THRILLED to welcome Instructor Herschell Taghap back for another Thrilla in Manila class! This is #10 in Herschell's personal and personality-filled series on Filipino family cooking.

Hot Stove Society is excited to welcome up-and-coming pastry chef Natalie Popkave as guest instructor for this class. Known as BeeandtheBaker on Instagram, Natalie consistently dazzles us with her ingenious creations, from inventive flavor combinations to the artistry of impeccably finished pastries.

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Chef Instructor Bridget Charters cooks lunch for you!

Korean barbecue, or Gogi-Gui (which means “meat roast”) is the popular Korean method for grilling meats and chicken.  In Korean restaurants, the meats might be grilled on gas or charcoal grills built right into the dining tables. Korean barbecue is not only popular in Korea, it has been trending feverishly worldwide.  Chris Schwarz, Executive Corporate Chef of the Tom Douglas Restaurants and the man who teaches our line cooks how to cook, is here to show you why everyone loves Korean barbecue.

Learn to make pizza from scratch! The Hot Stove Team is ready and eager to teach you how to make truly awesome pizza at home.

Tom Douglas has spent plenty of time in the area of the Chesapeake and Delaware Bays, feasting on blue crabs boiled with loads of Old Bay spice or made into mustardy crab cakes. In fact, Tom’s very first restaurant job was making crab cakes at the Hotel du Pont in Wilmington, Delaware.  After moving to Seattle at the age of nineteen, he discovered the local delight of sweet, briny, meaty Dungeness crab, but to his surprise, couldn’t find crab cakes on a single Seattle restaurant menu at that time.

Is there anything more comforting and homey than the fragrance of your own bread baking in the oven? Do you want to make shaping and baking a loaf of bread a regular part of your life? Chef Instructor Bridget and Hot Stove Lead Janet love to make bread, and they don’t think of it as a once a year special occasion task. They want to teach you recipes that are straightforward and relatively simple to make so you can make them at home all the time. Also, these breads are fun to make with kids as a family project.

Learn to make pizza from scratch! The Hot Stove Team is ready and eager to teach you how to make truly awesome pizza at home.

During her career as a food writer at the Seattle Post-Intelligencer, Hsiao-Ching shared many stories about learning how to make dumplings (boiled, steamed potstickers) at her mother, Ellen’s, apron strings. Ellen would roll the wrappers and Hsiao-Ching would fill and pinch the dumplings. Hsiao-Ching has taught home cooks how to make these dumplings at food festivals, on board a Holland America cruise, and most notably, for Tony Bourdain. Tony featured Hsiao-Ching on his Travel Channel show “No Reservations.” The potsticker recipe also has been featured in the PBS documentary and companion cookbook, “The Meaning of Food.”

Hsiao-Ching’s Potsticker Love classes are among the most popular classes at Hot Stove Society. She has had a long history of teaching home cooks how to make these dumplings in classes, at food festivals, on board a Holland America cruise, and most notably, for Tony Bourdain. Tony featured Hsiao-Ching on his Travel Channel show “No Reservations.” The potsticker recipe also has been featured in the PBS documentary and companion cookbook, “The Meaning of Food.” Hsiao-Ching’s new cookbook Chinese Soul Food features an entire chapter on dumplings.

Here’s a chance to sharpen your knife skills! We’ll cover a wide range of techniques including mincing, chopping, slicing, dicing, and other classic cuts (hands-on).

The Poke craze is sweeping the country, and poke (Hawaiian-style marinated raw fish salad) is especially popular here in Seattle.  This makes sense because we Seattleites are close enough (relatively speaking) to Hawaii to enjoy frequent vacations there, we love to eat fish, and we’re accustomed to Asian flavors.  On top of that, a plate of poke suits modern sensibilities because it’s light, bright, refreshing, and packed with protein. It’s also the perfect dish to enjoy with a cocktail or a beer.

Are you looking for a new way to celebrate Father’s Day?  Tom Douglas is here to show you how to prepare a sumptuous multi-course feast for Dad while you kick back and eat, drink, and enjoy.  Tom will get things started with a Balvenie Scotch and Benton’s Country Ham tasting and move on to a serious consideration of martini gins. Tom is a master of meat-cookery and most Dads love an impressive roast, so the centerpiece of the feast is a pork roast, studded with spears of Spanish chorizo, slow roasted to succulent tenderness, and finished with a Bing cherry Merlot glaze. End with a classic strawberry shortcake made with sweet, fragrant, local strawberries.

Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn't waited an hour in line at Din Tai Fung to get a steamer basket of soup dumplings? Instructor Hsiao-Ching Chou loves soup dumplings so much, she's been to Din Tai Fung locations in three countries. She also has waited in line at the famous Nan Xiang restaurant in Shanghai just to taste soup dumplings at the source. Professional chefs spend months and months learning exacting technique. But this class will introduce home cooks to the basic skills for making soup dumplings.

Hot Stove Society Director Bridget Charters lived in Italy and worked in Italian restaurants for several years. She’s an expert on the subject of Italian pasta, so if you’ve been longing to learn to make your own fresh pasta at home, this is the hands-on class for you!

Tired of the same-old, same old?  Try thinking about lunch in a whole new way and sign up for Lunch Club!  In the same hour that you usually spend chomping down a sandwich while you look at your phone, you can be seated at Hot Stove Society while Sous Chef Lexi cooks lunch for you!

We are excited to welcome Thai chef and cooking instructor, Srisuda Dougherty back to the Hot Stove Society. Throughout her years living in Thailand, Srisuda built an impressive resume of professional and educational culinary achievements.  During the time she has lived in the United States, Srisuda has been Curry Chef at the restaurant, Racha, and has taught classes for cooking schools such as The Pantry and the Book Larder, to list just a few of her accomplishments.

Whether steamed, boiled, or baked, there’s nothing that satisfies our cravings like a dumpling, especially if it’s a handmade dumpling or a hand formed small pastry, shaped, pinched, or pleated with love. Here at Hot Stove we are crazy for dumplings, so in this global class, Sous Chef Lexi will show you how to make pierogi from Poland, bing from China, mandu from Korea, and plin from Italy.  You’ll learn how to make each dumpling, and then you’ll have the chance to make all four dumplings hands on! Because it’s a dumpling fest!

Summer means cookouts, picnics, potlucks, and eating out on the patio or the deck.  Sure, you can always throw some burgers, steaks, or chicken on the grill.  What you really need is a roster of dependable recipes for simple, delicious, nourishing summer salads bursting with market fresh produce and herbs.

Antipasto, which means “before the meal,” is the traditional first course or appetizer course in Italian cuisine.  There’s something especially delightful about serving an antipasto platter in the summer months when we enjoy a relaxed approach to eating and entertaining. For a casual summer supper on the deck, you can set out a generous selection of antipasto and serve it as the whole meal.

Chef-Instructor Bridget Charters lived in Italy and worked in Italian restaurants for several years.  She’s an expert on the subject of pasta.  For many, lasagna is the most delicious pasta dish of all- a family favorite that’s fancy enough for company.  If you love lasagna but you’ve never made authentic Italian lasagna with handmade sheets of pasta, this class is a must!

Does your kid love to get into the kitchen and cook? Is he or she fascinated by restaurants, cooking shows, and all those ‘foodie’ ingredients on display at the supermarket? Here's the chance to sign up your Junior Chef for a 5-day 'camp' at the Hot Stove Society!

Sign up now for the Food Lovers Weekend— Summer Sizzles- July 27 to 29, 2018- Summer is the season of plenty- with the abundance of ripe garden tomatoes, sweet corn, hot or sweet peppers, and fragrant fresh herbs. But it’s also the season of fun! We’re talking low and slow BBQ, outdoor grill parties, picnics on the grass, fish fries, classic beach food, and the addictive, indulgent snack foods of country fairs. Join us as we explore everything that’s lip smackingly delicious about summer when it sizzles!