LURE with Chefs Ned Bell and Tom Douglas

Looking for something out of the ordinary for Father’s Day? Why not dazzle Dad by taking him to this Southern Brunch class? Hot Stove Instructors Annie Elmore and Sean McFadyen have created a menu that celebrates the glories of a Southern breakfast with something deliciously porky and something craft beer boozy in every course!

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!

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!

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.

Hot Stove is excited to welcome Canadian Chef Ned Bell to this cookbook demo class for his new book, LURE: Sustainable Seafood Recipes from the West Coast.  Our own Tom Douglas will be on stage with Ned, and the two chefs will break down a couple of really big fish- a whole halibut and a whole tuna!  They will also demo a delicious menu for you to enjoy, and you'll get the chance to taste and discuss British Columbian wine. While you watch the demo and enjoy the wine tasting, Ned and Tom will engage in a lively discussion about sustainable seafood and why it matters.  A copy of this stunning cookbook is included in the price of the class, and Ned will sign your book!

The Negroni, made of gin, vermouth rosso, and Campari, and garnished with orange peel is one of the world’s great cocktails.  The beautiful ruby-hued color and the crisp, refreshingly bitter taste have made it enduringly popular.  The origin of the Negroni can be traced to Florence in 1919 where it was created by an Italian bartender for the patron Count Camillo Negroni and the rest is cocktail history!

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.

If you’ve been puzzling over what to do for Dear Old Dad to make Father’s Day truly special this year- problem solved! Give Dad the gift of dinner at a magnificent steak tasting class created by the-one-and-only Chef Tom Douglas!

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.

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.”

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!

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 and tamales from scratch!

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 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.

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!

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.

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.

Chef-Instructor Bridget Charters loves the Italian way with desserts because they tend to be straightforward and easy to execute, not too rich, and with just the right amount of sweetness. There’s no better companion to an after dinner or afternoon espresso than one of these desserts, though we wouldn’t say no to a glass of Vin Santo!

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.

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. 

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)!