Thanksgiving Wines with Pamela Hinckley and Michael Teer

"The world is getting smaller; the advent of new technologies has changed the way we interact and think. The Internet lets us explore new countries and cultures in ways we never thought would be possible... Our interconnected world has transformed how we think about food, and changed the way we eat." (Quote from Nik Sharma's Season.)

Our wine loving Tom Douglas Restaurants CEO, Pamela Hinckley, and wine expert and owner of Pike and Western wine shop, Michael Teer, say the idea that it’s a big challenge to pair wines to the Thanksgiving feast is a myth. In fact, the traditional foods of this holiday are very wine friendly. And since our feasts usually involve big groups of friends and family, we like to look for modestly priced wines with lots the flavor and  the stamina to stand up to gravy!

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

Do you love macarons? These feather-light, meringue based French cookies with crisp shells, delicately chewy interiors, and lush fillings look difficult to make, but once you know the tricks of the trade you will master them. Ari is super excited to teach you the art and science of making macarons at home, because, as she says, “macarons are my jam!”

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

The Hot Stove Society is excited to welcome Pasta Ninja and Instagram Star Linda Miller Nicholson to this cookbook demo of her sensational new book Pasta Pretty Please.

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

Tom, Jackie, Pamela, and ET invite you to join them at the Hot Stove Society on New Year’s Eve for a Fabulously Festive Feast and French Celebration!

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

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.

A well-chilled cocktail followed by a juice-dripping, perfectly cooked steak and a few opulent side dishes….Heaven! Sometimes dinner at a classic American Steakhouse is just what you’re craving. Why not learn how to whip up a Steakhouse-worthy meal at home?

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).

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

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 Chef instructor Bridget Charters cooks lunch for you!

Bao is a Chinese filled bun or dumpling, usually steamed. There are many fillings for bao, and like most dumplings, bao are among the most delicious things in the world to eat.  Hot Stove Instructor Jamie Freedman wants you to ‘get steamy,’ and learn to make bao from scratch in this all hands-on class.

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.”

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, …. 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!  Enjoy eating dumplings you made yourself!  A glass of wine or beer is included.

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 the Hot Stove Society while Hot Stove Instructor Jamie Freedman cooks lunch for you!

On a cold winter day, nothing beats a fragrant bowl of soup to warm you from the inside out. This is the time of year when it feels satisfying to get back in the kitchen and do some real cooking from scratch. You can make soups ahead of time and enjoy the comfort of knowing you’re coming home to a delicious, nourishing supper that only needs to be heated up.

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

Chef Director Lexi is an ardent fan of Mexican food, whether she’s cooking it, eating it, or studying books about it.  For this class, Lexi is going to show you how to make your own mole sauce!

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

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!

Chinese New Year, which starts on February 5, 2019, is instructor Hsiao-Ching Chou’s favorite holiday. It’s a time when family members return home from near and far to celebrate togetherness and renewal, pay respects to the elders, and feast. The Chinese New Year feast consists of many symbolic dishes that represent wealth, good fortune, good luck, longevity, success, and happiness. Hsiao-Ching will share some of the cultural traditions and also stories from her family. She will demonstrate several dishes that appear on the holiday table. You'll also get to make Long Life Noodles hands-on.

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.  Bridget will explain the difference between classic paella and variations. When you do a variation, the resulting dish might more correctly be called ‘arroz’ rather than ‘paella.’

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

Chef Instructor Bridget Charters explores the exciting cuisines of three countries- Morocco, Lebanon, and Turkey- with a menu designed from one of her favorite cookbooks, Claudia Roden’s Arabesque.  Claudia Roden, one of the world’s greatest cookbook writers, says these cuisines “are part of the Mediterranean culinary culture that the West has come to love” and the foods of these countries “share legacies from the Islamic world with echoes of ancient Persia, medieval Baghdad, Moorish Spain, and the Ottoman Empire.”  All of which means, this is sophisticated food with a subtle interplay of spices and textures that very much appeals to the modern palate.  This is also a perfect menu for a dinner party since much of the work of braising, baking, and roasting can be done ahead for a glorious dinner that will excite your family and guests.