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 cook? Is he or she fascinated by restaurants, cooking shows, and all those ‘foodie’ ingredients on display at the supermarket? Then you’ll want to sign up your Junior Chef for this 5-day series at the Hot Stove Society!

Summer is in full swing, which means our thoughts naturally turn to dining al fresco. We’re talking about throwing a blanket on the grass, opening a bottle of wine, and having a picnic! Who better to show you how to prepare an elegant French Country picnic than our guest instructor Chef Shawn Applin of Seattle’s modern French restaurant, RN74? And if you don’t want to eat while sitting on a blanket, this splendid meal is worthy of setting a beautiful table whether it’s on the deck, in the garden, or in the house!

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.”

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. 

If you love the complex spicing, varied textures, and lively flavors of Indian food and enjoy dining in Indian restaurants, but you’re too intimidated to cook this cuisine at home, we have the solution!

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.

Celebrate wild salmon season!  Executive Chef Chris Schwarz is the man who teaches our Tom Douglas restaurants line cooks how to cook, and, for many years, he was chef for our seafood house, Etta’s.  In other words, he’s the perfect person to show you all the best ways to savor our region’s most precious natural resource- wild salmon.

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.

Hooray for summer!  Chef Instructor Bridget Charters has a theory. If you’re going to fire up the grill, why not stay outside and cook the whole meal? Bridget will show you how to make an Italian style dinner with everything cooked on the grill from appetizer to vegetables to main course to dessert. 

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.’

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!

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.

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).

Chef Instructor Bridget Charters has been busy looking through her collection of Mediterranean cookbooks to create the menu for this class (the first of a two part series), especially one of her favorite books, Mediterranean Vegetarian Feasts by Agliaia Kremezi.  After Bridget demos some fabulously delicious fried & stuffed squash blossoms, you’ll get to roll up your sleeves for plenty of hands-on fun. You’ll even get to make and roll your own phyllo dough for the hortopita pie!  You’ll make three items hands-on: the rustic savory pie (inspired by Agliaia's Lazy Woman's Pie), swiss chard dolmata, and a fig pistachio frangipane galette. You can eat them in class, or we’ll pack up what you don’t eat so you can enjoy it 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 Chef Instructor Bridget Charters cooks lunch for you!

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.

If you love the complex spicing, varied textures, and lively flavors of Indian food and enjoy dining in Indian restaurants but you’re intimidated to cook this cuisine at home, we have the solution!

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!

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.”

Here’s the second part of Chef Instructor Bridget Charters’ series on Mediterranean Feasts for you to enjoy during these last precious weeks of summer! (Each class in the series is stand-alone, so it’s perfectly fine if you missed Part 1.)

Gnocchi are traditional Italian dumplings which are soft as pillows, tender, and delicious. In this hands-on class, Chef-instructor Bridget Charters, who spent years living and working in Italy, will show you how to make gnocchi just like Nonna (an Italian Grandmother) would do it.

When you want phyllo dough, you probably pick up a box from the freezer section of your supermarket. Did you know you could make it yourself?  In this hands-on class, you’ll have the opportunity to learn how to make phyllo from scratch!!  Chef Instructor Bridget Charters has been inspired by one of her favorite cookbooks, Mediterranean Vegetarian Feasts by Agliaia Kremezi, to show you how to make and roll out your own phyllo dough using an authentic style dowel.

Soup dumplings, delicate and bursting with 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.

What’s your favorite new cookbook? Have you stumbled across a book lately that was transformative in the way you approach cooking?

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)!