Summer Fruit Pie with Hot Stove Director Lexi Ochoa

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!

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.

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).

Why buy a whole salmon? For one thing, there are great deals to be had when you buy a whole fish. Or perhaps you caught a salmon while fishing the San Juans.  Think about how delighted your family and guests will be when you present them with the drama and glory of a whole fish on a platter!  Also, a whole grilled or roasted salmon is a terrific way to serve a crowd, and it's not really difficult to pull off.  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.

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.

Prosser Farm is located in the small "Friday Night Lights" town of Prosser, which, from Seattle, is a gorgeous three-hour drive through the sunny high desert of Eastern Washington.  Tom Douglas and his lovely wife Jackie, the “Queen Farmer,” have built and run the farm for the last decade. Over the course of the growing season, Jackie delivers an average of 2,000 pounds of produce a week to our restaurant kitchens.  Of all the months of the year, September is the most exciting for sheer abundance of the harvest- from tomatoes bursting with juices, to a rainbow of peppers ranging from mild to hot, to enormous bunches of aromatic fresh herbs, to melons, squash, apples, pears, walnuts, and on and 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 how to make those beautiful, small, filled regional pastas like tortellini, this is the class for you.

Chef Instructor Bridget Charters, who lived and worked in Italy for several years, is our in-house Italian expert.  Bridget loves the Italian way with desserts because they’re often 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!

This wine-tasting class, led by our wine loving CEO, Pamela Hinckley, will help you discover versatile red wines that pair brilliantly with specific foods.

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 of lunch in a whole new way and sign up for Lunch Club!

Doesn’t everyone love those old-fashioned restaurants that serve Italian-American ‘Red Sauce Cuisine’? We’re talking about the places with red checked table cloths and straw-wrapped Chianti bottles festooned with candle-wax drippings, or the swankier places with deep, dark booths where you might come across Tony Soprano hunkered over a giant plate of spaghetti and meatballs.

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.

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).

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 Director Chef Lexi Ochoa cooks lunch for you!

A well-chilled cocktail followed by a juice-dripping, perfectly cooked steak and a few opulent side dishes….Heaven! Sometimes dinner at a classic American Steakhouse is just what you’re craving. Why not learn how to whip up a Steakhouse-worthy meal 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 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, 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! 

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.

With the multitude of cola drinks, flavored sparkling waters, kombucha, fresh juices, and other beverages competing for our attention, it’s easy to lose track of root beer, but there is so much to love about the delightfully complex flavor of this old-fashioned American soda.  You may have nostalgic childhood memories of family outings to the neighborhood A&W for the treat of frosty foam-topped mugs. Or you may remember a favorite local root beer company in the town you grew up in, like Dad’s Root Beer in Chicago. All of this is reason enough to sign up for this class and learn how to make your own root beer with Jamie Freedman and the Hot Stove Team.  Plus, root beer is a natural companion to scoops of creamy vanilla ice cream, and after this class, you’ll have a few bottles of your own handmade root beer for making Root Beer Floats! Just think about it!

The art of making charcuterie including cured meats, patés, terrines, and sausages is part of every trendy chef’s repertoire. But did you know you can learn how to make these delicious products in your own home kitchen?

Hot Stove Chef Director Lexi loves Mexican cuisine and seems to always have her nose buried in the latest Mexican cookbook.  In this class, she’s going all out to show you how to make a variety of Mexican dishes including exciting twists on the classics.  You may have enjoyed pozole, a Mexican soup or stew made from hominy, but have you ever had a roasted green pozole?  Chilaquiles, a traditional dish of lightly fried corn tortillas simmered in salsa or mole, is the ultimate comfort food, but how about raising the bar by adding succulent braised pork? You may be crazy for tacos, but have you ever tried spicy grilled octopus on a beet tortilla? Lexi will take you through every step of this stunning menu, starting with a refreshing cherry lime soda and ending with addictively delicious handmade creamsicles.

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 Chef Lexi Ochoa cooks lunch for you!

Chef Instructor Bridget Charters will take you into the heart and soul of Tuscan cooking and show you how to make a dinner menu that’s aromatic with the herbs of Tuscany- rosemary, sage, and thyme- including the most delicious pork roast you have ever tasted and a rustic bread and wild mushroom soup. You’ll also learn how to make pici pasta from Sienna- thick hand rolled pasta like fat spaghetti.  This will be a meal to remember when you recreate it at home for your family and friends.

Tyler Scowcroft’s “Pouring the Past” cocktail series focuses on the historical back story of some of our best known and most famous mixed drinks.  For this class, Tyler will explore the entertaining history of the rich cocktail culture of New Orleans, a city that may have been the birthplace of the cocktail.

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!

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!

Tapas are traditional Spanish appetizers or snacks.  In Spain, you can order tapas in most any bar.   If you’ve been to Spain, you know they eat dinner late, and people need snacks with their early evening drinks to make it all the way to dinner without being too hungry.

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-Director Lexi cooks lunch for you!

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.

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.”

The arts of curing meats and making charcuterie are part of every trendy chef’s repertoire. But do you know you can learn how to make these delicious products in your own home kitchen?

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!

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

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.

Hot Stove Society Director 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 make your own fresh pasta at home, this is the hands-on class for you!