Summer means cookouts, picnics, potlucks, and eating out on the patio or the deck.  Sure, you can always throw some burgers, steaks, or chicken on the grill.  What you really need is a roster of dependable recipes for simple, delicious, nourishing summer salads bursting with market fresh produce and herbs.

Chef-Instructor Bridget Charters lived in Italy and worked in Italian restaurants for several years.  She’s an expert on the subject of pasta.  For many, lasagna is the most delicious pasta dish of all- a family favorite that’s fancy enough for company.  If you love lasagna but you’ve never made authentic Italian lasagna with handmade sheets of pasta, this class is a must!

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 cooks lunch for you!

In Seattle, we adore sushi, and many of us eat in sushi restaurants on a regular basis.  But do you know you can learn to make your own sushi at home? Hot Stove Lead Jamie Freedman loves to make sushi, and she’s excited to show you how much fun it is to make it yourself.

Hot Stove Bartender Tyler Scowcroft will lead a cocktail demo series focused on the history of some of our best known and most famous mixed drinks.  The topic of Tyler’s first “Pouring the Past” class is the Martini, perhaps the greatest cocktail invention of all time.

Of course, you’ll be grilling hot dogs for your 4th of July BBQ, and fun as that is, did you ever think you could step up your game and make those dogs FROM SCRATCH?!

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.

Tomorrow is the 4^th of July.  What better way to commemorate the holiday than by learning how to make the much loved Triple Coconut Cream Pie of the Tom Douglas Restaurants? Make your pie today, take it home, and enjoy it at your 4^th of July cook-out tomorrow!

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.”

Dim sum offers the best of both worlds. A buffet of delicious dumplings and little bites comes to your table via rolling steam carts, allowing you to pick as many different tastes as you want. Historically, dim sum was meant to be enjoyed as little snacks with tea. It has become a category of feasting that brings together large groups of family and friends at restaurants small and large and at all hours of the day. The variety of possible dim sum dishes is too vast to cover in just one class, but you can learn a couple of the most popular items with instructor Hsiao-Ching Chou, who will share recipes, techniques, and tips for etiquette.

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? Here's the chance to sign up your Junior Chef for a 5-day 'camp' at the Hot Stove Society!

Tom Douglas is going to show you how to make Roman-style pizza inspired by one of his favorite cookbooks, The Sullivan Street Bakery Cookbook by Jim Lahey. Roman-style pizza is rectangular shaped and served cut into squares. The naturally leavened dough bakes up to be soft, chewy, and addictive.

Summer is the time to celebrate wild salmon and halibut in the peak of the season. When available, our delicious local spot prawns are an incomparable summer treat. And although it’s not technically peak season for Dungeness, it’s a fact that people love to eat crab in the summertime. Chris Schwarz, Tom Douglas Restaurants Executive Corporate Chef, is the man who teaches our own line cooks, and he’s also the former chef, for many years, of our seafood house, Etta’s.  In other words, he’s the pro’s pro.  In this Summer Seafood class, he will teach you what you need to know to get the best from our region’s seasonal abundance.

When you commit yourself to doing a little baking from scratch, what are you looking for? You want to make something that’s fresh and delicious, but also fun, a bit of a surprise, maybe even extraordinary, right? Hot Stove Sous Chef Lexi is always on the search for the kind of baked goods that take it up a notch with beautiful colors, dramatic swirls, or creative flavor combinations.

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, The Hot Stove Team 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!

In the summer, you're eager to fire up the grill and cook dinner outside, right?  If you’re lucky enough to have a garden, you can pick your salad and herbs right out of the yard, if not, everything you need is fresh and seasonal at the farmers market.  You want dinner to be summertime bright, lively, light, and most of all, cooked outside!

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.

Kanako Koizumi is a chef, instructor, and author specializing in authentic Japanese home cooking.  A native of Akita, Japan, her passion is bringing people together and making them happy through everyday Japanese cooking and dining.  Kanako has been teaching cooking classes for over 10 years, sharing the ingredients, recipes and techniques that form a cornerstone of Japanese life.  We are excited to welcome Kanako back for another class at 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 cooks lunch for you!

Find out why pink wines are so damn popular. We will taste 5 rosés from 5 different geographic regions and grape varieties.  Class is led by our wine loving CEO, Pamela Hinckley

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 these two old pros from the kitchens of Tom Douglas Restaurants cook lunch for you!

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.

Soup dumplings, delicate and filled with pork and 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.

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 cooks lunch for you!

Sign up now for the Food Lovers Weekend— Summer Sizzles- July 27 to 29, 2018

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).

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.

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.

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 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!

We are well into barbecue season.  Isn’t it time to step up your game? Sure, you love to throw burgers and steaks on the grill, but do you truly understand the ins and outs of low and slow, spice- rubbed and properly sauced REAL BBQ?

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. Let instructor Hsiao-Ching Chou share some basic techniques for how to prepare simple ingredients for stir frying any night of the week. Once you have the basic principles, you can improvise easily based on whatever ingredients you have on hand.

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.

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.”

What could be more fun and satisfying then baking a double crusted fruit pie using the juiciest, tastiest, most delicious fruits of the summer! Do you wish you could get a little help from a pro to up your pie game? Then this is the class 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, the Hot Stove Team 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! 

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).

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 show you how to get rid of those factory-made tortillas and learn how to make and cook tortillas and tamales from scratch.

Summer is wild salmon season- reason enough to sign up for a class that teaches you how to fully take advantage of this precious resource.

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 cooks lunch for you!

We are excited to welcome Thai chef and cooking instructor, Srisuda Dougherty back to Hot Stove for another hands-on class of Thai culinary favorites.  Throughout her years living in Thailand, Srisuda built an impressive resume of professional and educational culinary achievements.  During the time she has lived in the United States, Srisuda has been Curry Chef at the restaurant, Racha, and has taught classes for cooking schools such as The Pantry and the Book Larder, to list just a few of her accomplishments.

The creative chefs of the Tom Douglas Restaurants change their menus seasonally and frequently. But there are some dishes that don’t come off the menus because of the way our customers clamor for them! Tom Douglas Restaurants Corporate Chef Chris Schwarz, who has been with the company for decades and has cooked his way around all the joints, is here to show you how to make some of our favorite and best loved recipes.

Sign up now for Food Lovers Weekend— Far Feast: Foods from Asia, Authentic or Not-  October 19- 21, 2018