Cider by the Fire with Chef Chris Schwarz and Alpenfire Cider

The fall season is right around the corner. Why not celebrate by tasting some spectacular ciders from Alpenfire Cider, an artisan cidery based just outside of Port Townsend featuring estate grown heritage ciders.  What puts this event completely over the top is that each cider will be matched to a course in a fabulous five course dinner!

Almost everyone loves chicken, which makes it a popular choice when you’re thinking about what to cook for dinner.  Our Italian expert, Chef Instructor Bridget Charters, is going to take you on a tour of Italy from south to north to prove to you that the Italians, who cook so much deliciousness, are also masters of the art of chicken cookery!  Some of these recipes will be familiar and some brand new to you.  You’ve probably had Chicken Cacciatore, but you know Bridget’s version of this classic will be the best ever, and she'll make it with fresh peppers from our own farm.  Fried chicken might be one of your favorite things to eat, but have you ever tried the version from Tuscany, for which chicken is marinated in lemon juice, dusted with flour, shallow pan fried, and tossed with lemon wedges?

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.

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!

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.

Here’s an opportunity to enjoy watching Tom Douglas cook dinner for you- not just any dinner, but a sumptuous six-course wine dinner where each course will be demoed by Tom and paired with delicious wines from Mark Ryan Winery.  The founder of the winery, Mark Ryan McNeilly, will be on stage with Tom to talk about the wines and discuss the pairings.

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.”

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

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!

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 Hot Stove Kitchen Manager, Jim McCarthy, cooks lunch for you!

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.

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.

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!

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.

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.

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

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a delightful Chinese/Taiwanese menu.  You’ll start off with grilled Chinese eggplants in a tangy fried garlic and ginger sauce, followed by Three Cup Vegetables, a recipe inspired by the deeply savory Taiwanese dish called Three Cup Chicken. You’ll end on a sweet note with a Hong Kong style egg custard tart.

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 bake? Is Halloween one of your kid’s favorite holidays? If the answers are yes,  then don’t let your child miss the opportunity to work with a top professional pastry chef, Dahlia Bakery Chef Brittany Bardeleben.

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.

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.

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!

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 will take you into the heart and soul of Tuscany, and she’ll show you how to make a dinner menu with seductive Italian flavors- like creamy soft polenta with wild mushroom ragu, a savory beef stew with rosemary, sage, and winter squash, and not one but two apple desserts to celebrate fall- apple fritters and a Tuscan apple cake.

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.

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 love sushi, you probably eat in sushi restaurants on a regular basis. But did you know that you can learn how to make your own sushi at home?

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a lovely Japanese menu with autumn produce such as sweet kabocha squash and crisp, fragrant apples.

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.

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.

For those of us who love to bake, the Thanksgiving holiday is the perfect excuse for getting out the rolling pins, pie pans, and tart pans and getting to work filling the kitchen with the fragrance of spices, butter, and fruit!

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 Sean McFadyen 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!

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, deep fried, or pan fried, there’s nothing that satisfies our cravings like a dumpling, especially if it’s a handmade dumpling shaped, pinched, or pleated with love. Here at Hot Stove we are crazy for dumplings, so in this global class, we’ll show you how to make Shu Mai from China, Pelmeni from Siberia, Fried Wontons from China, and Japanese-inspired Pan-fried Curry Chicken Dumplings.

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.

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. 

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’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 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!

Turkey Day is right around the corner which means you might be looking for some inspiration before you prepare the feast. Fortunately, Tom is ready to Talk Turkey!

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.

Welcome to Meatless Monday Lunch Club! If you think going meatless on Monday involves culinary sacrifice, Hot Stove Instructor Annie Elmore proves once and for all that a meatless meal can be a deliciously global celebration.  For this edition of Lunch Club, Annie has created a terrific menu of varied textures and both soothing and spicy Indian flavors.

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.

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.

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.

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)!