Pike Place Market Menu with Chef Tom Douglas

Our vegetable and wine enthusiast Hot Stove director, Pamela Hinckley will showcase 5 wines that complement some of her favorite recipes from Ottolenghi’s cookbook ‘Plenty’.

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.”

Chef Bridget Charters is in the kitchen to take you on a journey through a delicious spread of Middle Eastern mezze.  Guests will watch Bridget demonstrate handmade pita.  Everyone will then make delicious zucchini fritters to enjoy with cool cucumber yogurt. Finally, everyone will make lemony dolmades - perfect grape leaf parcels filled with rice, mint, and currants - that they can take with them and bake at home.  Guests will start the class with a small bite and a glass of wine.   

The menu for this class was inspired by Aglaia Kremezi's cookbook, Mediterranean Vegetarian Feasts.  She recommends that you “shop with your head up, not buried in a list: look, touch, taste and smell what the market has to offer”.  At the peak of the summer growing season we love using a broad and colorful selection of vegetables and herbs to set a beautiful table.   

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).

It's a beautiful summer afternoon and what better way to spend it by enjoying enjoying fried dumplings and fresh, summer Vermicelli bowls. Since we are celebrating our first summer back in the kitchen, the menu will include some firecrackers to celebrate! What we mean by that would be some scrumptious Firecracker Eggrolls, Vermicelli Bowls, and Bucchi - Sesame Balls. A non-alcohilic spritzer will be included in the class.

Masa Masters is one of our most popular classes at Hot Stove Society. For those of you who want to throw your own Mexican fiesta, Chef-Instructor Bridget Charters will be here to show you how get rid of those factory-made tortillas and learn how to make and cook tortillas from scratch!

Being the epicenter of Seattle's street life, The Pike Place Market plays an important role in Chef Tom Douglas' history. The market was where Tom Douglas first became well known at a restaurant called Cafe Sport in 1980. In 1995, Tom and his wife, Jackie Cross, bought Cafe Sport and opened their second restaurant, Etta's Seafood, whom was named after their daughter Loretta. It's safe to say, with such great history between Tom and the market, he was able to make his mark successfully. This menu is derives from his cook book, Tom's Big Dinners.

Learn to make pizza from scratch!  Chef Bridget Charters is ready and eager to teach you how to make truly awesome pizza at home.