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.

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.

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.”

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!”

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.

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.’

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!

Julia Child, by way of her cookbooks and her PBS cooking shows, is renowned for bringing sophisticated French cooking into American home kitchens.  Jim has created a menu that’s an homage to our favorite culinary icon, Julia Child.  He is using Julia’s recipes as inspiration as he cooks his way through the PNW growing seasons!

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.

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 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!”

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).

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 saw the movie Big Night, you know that a timpano is a dome of pasta stuffed with meatballs, hard boiled eggs, salami, cheeses, ragu and other wonderful things.  To make a timpano, you first line a mold with a sheet of pasta, fill it with flavorful ingredients, and fold the pasta sheet over to seal. Then bake until golden, turn it out of the mold, and enjoy your timpano in all its delectable glory!

Hot Stove is excited to welcome Chef Hooni Kim for a demo and cookbook signing of his debut cookbook, My Korea!  Chef Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin-starred Korean restaurant in the world, and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that feeds and trains orphans to become cooks.

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 Hot Stove Kitchen Manager Jim McCarthy cooks lunch for you!

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.

We have a cookbook crush on Evan Funke’s American Sfoglino cookbook!!  Cookbook author and chef dives deep into the art of making sheet-pasta (sfoglino).  The book is combination of four beautiful Master Doughs with accompanying shapes and deliciously classic sauces.

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)!