Seattle Kitchen Radio Show with Tom Douglas and Thierry Rautureau

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!

Here’s an “advanced version” of Chef-instructor Bridget Charters’ popular gnocchi classes. Gnocchi are traditional Italian dumplings which are soft as pillows, tender and delicious.

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!

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 Director Lexi cooks lunch for you!

Does your kid love to get into the kitchen and bake? Then this is a wonderful opportunity to learn from a top professional pastry chef who loves to work with kids!  Our Dahlia Bakery Chef, Brittany Bardeleben, has devised a pastry menu that will give kids a chance to bake alongside her, hands-on, with lots of opportunities for kids to personalize their creations with mix-ins and other choices.

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.

You made it through Monday…you got all the way through the workday on Tuesday… right now you could use a treat.  Welcome to Taco Tuesday at the Hot Stove Society!

Hot Stove Society is excited to welcome Christiaan Röllich, “innovator and mastermind” behind the bar program at the legendary Lucques restaurant in Los Angeles, who will be here with his new cocktail book, Bar Chef.  Lucques Chef Suzanne Goin says that Christiaan “approaches cocktails the way a chef approaches food… building the bridge from the kitchen to the bar.”

Fiesta! Fiesta!  It’s Friday and it's almost Cinco de Mayo! You deserve a treat, so why not start celebrating?  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! 

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

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.

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.

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. A glass of wine or beer is included.

It’s almost Mother’s Day! To celebrate, Chef Instructor Bridget Charters has created a very special menu featuring her own Mom’s favorite dish- shrimp curry with rice! As you watch Bridget demo, you’ll start out with a spring-like salad of fresh asparagus and a warm round of nut-crusted goat cheese, and you’ll finish with your own individual pavlova with juicy strawberries. Of course, to celebrate properly, a glass of bubbles is included.

Executive Chef Chris Schwarz is the man who teaches our Tom Douglas restaurants line cooks how to cook, and he has decades of chef experience under his belt.  In other words, Chris is the pro’s pro, and he’s here with a gorgeous ‘Spring Release’ menu that celebrates all his favorite foods of spring, including the bounty from some of his favorite fishermen and fisherwomen, ranchers and farmers.

The beauty of stir-frying is that you can easily prepare sumptuous meals in a short amount of time. Whether you have an electric or gas stove, round- or flat-bottomed wok you can stir-fry.

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.

Welcome to our new series: Meatless Monday Lunch Club! Hot Stove Instructor Annie Elmore leads off the series with a flavorful three course Vietnamese-inspired lunch featuring a bright and fresh tomato egg flower soup and a delicious plate of spicy chilled vermicelli noodles with mushrooms and tofu skin. You’ll end lunch with a fun cake that has the distinctive texture of sweet rice flour and the rich flavor of coconut.

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 Chef Instructor 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!

Hot Stove is celebrating Washington Asparagus Week with an exciting Lunch Club menu created by our venerable Chef Instructor Bridget Charters!  Did you know that Washington State is #1 in asparagus production nationally? Welcome this year’s bounty by joining us for a springtime lunch that features delicious Washington asparagus in every course.

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

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!

The historic New Orleans Jazz & Heritage Festival takes place late April through early May each year. If you didn’t have a chance to get to Jazz Fest this year, you can still indulge in some of the delicious New Orleans delicacies you missed out on. New Orleans is a city with an amazing and unique cuisine with Cajun, Creole and French roots.

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.”

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, Annie Elmore, cooks a delicious Hungarian 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.

Celebrate this wonderful time of year when all the fresh and vigorous rosés start to arrive from around the world. The class is led by our wine loving CEO, Pamela Hinckley.

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.

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.

You made it through Monday…you got all the way through the workday on Tuesday… right now you could use a treat.  Welcome to Taco Tuesday at 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.

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.

Hot Stove welcomes Pakistani Chef Kausar Ahmed to a demo and hands-on class with a menu from her new cookbook, The Karachi Kitchen.

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

Miso is a traditional Japanese ingredient made by fermenting soybeans. If you have recently picked up a food magazine, a new cookbook, or a trendy restaurant menu, you’ve probably noticed miso being used in recipes every which way.

Hot Stove Society Chef Instructor 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!

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.

Welcome to our new series: Meatless Monday Lunch Club!  For this edition of the series, Hot Stove Instructor Annie Elmore is going to start you off with a summer classic- tomato caprese bruschetta made with roasted cherry tomatoes.  Next Annie will show you how slow cooking eggplant and combining it with lemon, fennel and chickpeas creates a dish that’s main-course luscious. If you have never tried your hand at panna cotta, you’ll want to take notes while Annie demos, because this light and creamy dessert is easy to make and it can be paired with whatever fruit is ripe and ready all summer long.

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.

Do you ever turn convention on its head and make breakfast for dinner?  There’s just something comforting about breaking eggs into a sizzling pan of butter and popping some bread in the toaster after a long hard day, right?

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.

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.”

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.

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!

Vegetable dishes appear in every Chinese meal either as the star or as a counterpoint to a featured protein dish. In this vegetarian-friendly class, veteran instructor Hsiao-Ching Chou (famous for her potsticker classes and her cookbook Chinese Soul Food) will share basic tips on how to buy a wok and how to stir-fry vegetables.

Kimchi is a staple in Korean cuisine.  Made from salted and fermented vegetables (most commonly cabbage and daikon radish) and a variety of seasonings, kimchi is salty, spicy, and funky in a wonderful way. Kimchi is surging in popularity right now, and folks are having fun adding it to scrambled eggs, fried  rice, noodle bowls, meat dishes and so much more.

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.

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).

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.”

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.

Welcome to our new series: Meatless Monday Lunch Club!  For this edition of the series, Hot Stove Instructor Annie Elmore celebrates summer by showing you how to make crisp, golden-brown, sweet corn fritters served with spicy salsa. She continues the Latin mood with roasted sweet potatoes, Cuban beans, avocado, and Pico de Gallo.  Dessert is a bite of childhood nostalgia- frozen chocolate covered banana!

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!

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