Japanese Postickers - Gyoza! with Hot Stove Instructor Jamie Freedman

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a delightful Chinese/Taiwanese menu.  You’ll start off with grilled Chinese eggplants in a tangy fried garlic and ginger sauce, followed by Three Cup Vegetables, a recipe inspired by the deeply savory Taiwanese dish called Three Cup Chicken. You’ll end on a sweet note with a Hong Kong style egg custard tart.

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!

Does your kid love to get into the kitchen and bake? Is Halloween one of your kid’s favorite holidays? If the answers are yes,  then don’t let your child miss the opportunity to work with a top professional pastry chef, Dahlia Bakery Chef Brittany Bardeleben.

The Hot Stove Society welcomes Angela Buck-Hatter as instructor for this cocktail class.  Angela, with 15+ years of bartending experience and over 20 years in the restaurant industry is also BarSmarts Advanced Certified and took her exam from the one and only David Wondrich, the celebrated cocktail historian and author.

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!

If you love sushi, you probably eat in sushi restaurants on a regular basis. But did you know that you can learn how to make your own sushi at home?

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a lovely Japanese menu with autumn produce such as sweet kabocha squash and crisp, fragrant apples.

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.

For those of us who love to bake, the Thanksgiving holiday is the perfect excuse for getting out the rolling pins, pie pans, and tart pans and getting to work filling the kitchen with the fragrance of spices, butter, and fruit!

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 Hot Stove Instructor Sean McFadyen cooks lunch for you!

We’re excited to welcome our favorite Chef, DJ, Filipino Food Expert, and Social Media Master, Herschell Taghap, back to Hot Stove Society for another class!

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!

Whether steamed, boiled, deep fried, or pan fried, there’s nothing that satisfies our cravings like a dumpling, especially if it’s a handmade dumpling shaped, pinched, or pleated with love. Here at Hot Stove we are crazy for dumplings, so in this global class, we’ll show you how to make Shu Mai from China, Pelmeni from Siberia, Fried Wontons from China, and Japanese-inspired Pan-fried Curry Chicken Dumplings.

Have you ever wondered how a cookbook comes to life? What’s the process for developing and testing recipes? Ever wish you could be a taste-tester? In this special demonstration class, Hsiao-Ching Chou (instructor of our popular Potsticker Love classes) will take you on a journey behind her next cookbook. A sequel to her first book Chinese Soul Food, this volume will focus on vegetable dishes that showcase diverse Asian vegetables, tofu, and other plant-based ingredients. Hsiao-Ching is working on the book now and it will be published by Sasquatch Books in January 2021.

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 Hot Stove Instructor Jamie Freedman cooks lunch for you!

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.

Hosting Thanksgiving at your house this year? Stressing out at the thought of grappling with a big turkey and all the fixings, getting everything to the table hot and at the same time for a houseful of guests? Your worries are over! Chef Instructor Bridget Charters is here in the nick of time for a 3 hour ‘bootcamp’ to show you how to organize for the holiday like a pro! Learn how to organize your prep starting the weekend before and cross things off your list throughout the week.

Crisp and golden brown on the outside, juicy and savory on the inside, gyoza are pan-fried Japanese dumplings filled with ground pork and vegetables. Hot Stove Instructor Jamie Freedman will teach you everything you need to know to make your own gyoza at home, and you’ll discover what makes gyoza so special.

As much as turkey is the star of Thanksgiving, stuffing is the real reason we sit down to the table.  Who doesn’t like all that bready, savory, goodness?  Whether you’re a stuffing traditionalist or someone looking for a new twist, Bridget will demo a mix of both, and you’ll get to roll up your sleeves and make two different stuffings to take home with you.   Who knows… maybe you’ll find a new centerpiece of this year’s Turkey Day!

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.

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!

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!

Turkey Day is right around the corner which means you might be looking for some inspiration before you prepare the feast. Fortunately, Tom is ready to Talk Turkey!

This dreamy coconut cream pie has made many lists as one of the best pies in America. We’ve been serving it for almost 30 years now. The effort you put into making this pie will be rewarded when you taste its silky, coconutty filling topped with clouds of vanilla whipped cream and showered with crunchy toasted coconut and shaved white chocolate. In this class we’ll walk you through how to make this spectacular pie, step-by-step.

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.

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a terrific menu of varied textures and both soothing and spicy Indian flavors.

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 when entertaining so you can spend more time with guests. For a casual holiday gathering, you can set out a generous selection of antipasto and serve it as the whole meal.

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.

Bibimbap is a well-loved Korean rice dish with savory sliced meat such as Bulgogi (Korean BBQ beef) and a multiplicity of colorful vegetables, all topped with a perfect sunny egg. 

Jerilyn is a lifelong baker and learner. You may have heard of her as the co-creator of the recipe for the wildly successful Cinnabon World Famous Cinnamon Rolls.  Since then, Jerilyn’s talents have taken her down many paths including cook, baker, restaurateur, product development consultant and frequent leader of citizen diplomacy missions to Vietnam. Today, Jerilyn is a passionate advocate for the Pacific Northwest grain renaissance.

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.

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.’

Is there anything more impressive than a perfectly cooked prime rib roast with a crackling browned crust, juicy interior that’s pink from edge to edge, and the mineral tang of meat juices, fat and salt? No wonder a prime rib roast, also called a standing rib roast, has long been a mainstay of the festive holiday table.

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.

Korean BBQ, one of the hottest trends out there right now, is delicious, exciting, and it can turn a meal into a super fun social event.  Hot Stove Instructor Jamie Freedman is going to show you how to make Korean BBQ and Banchan, hands-on!

When we first learned to cook Italian food, it was a transformative experience. We fell in love.  For years now, the ‘pasta chefs’ in our restaurants have been cutting, filling, and shaping delicious pastas hour after hour and day after day. That kind of dedication to craft is a big part of the romance of Italian cuisine, and that’s what this Food Lover’s Weekend- Italy- is all about. Join us for a Food Lover’s Fantasy and Cooking Vacation (without the jet lag)!