Holiday Lunch Club: Crab Mac & Cheese WITH DIRECTOR LEXI OCHOA

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 Society’s Director Lexi Ochoa 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 Kat Gibbons cooks lunch for you!

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.

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.

Tom Douglas has spent plenty of time in the area of the Chesapeake and Delaware Bays, feasting on blue crabs boiled with loads of Old Bay spice or made into mustardy crab cakes. Tom’s very first restaurant job was making crab cakes at the Hotel du Pont in Wilmington, Delaware.  After moving to Seattle at the age of nineteen, he discovered the local delight of sweet, briny, meaty Dungeness crab, but to his surprise, couldn’t find crab cakes on a single Seattle restaurant menu at that time.

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?

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, we 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 fun of shaping all four dumplings hands on!  Enjoy eating dumplings you made yourself!  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.

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!

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.

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 the Hot Stove Society while Hot Stove Instructor Jamie Freedman cooks lunch for you!

On a cold winter day, nothing beats a fragrant bowl of soup to warm you from the inside out. This is the time of year when it feels satisfying to get back in the kitchen and do some real cooking from scratch. You can make soups ahead of time and enjoy the comfort of knowing you’re coming home to a delicious, nourishing supper that only needs to be heated up.

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 Director Lexi is an ardent fan of Mexican food, whether she’s cooking it, eating it, or studying books about it.  For this class, Lexi is going to show you how to make your own mole sauce!

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.

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.

Our Hot Stove Team loves to make 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 the Hot Stove Society while Chef Director Lexi cooks lunch for you!

Don’t let snobby wine geek people intimidate you. Come to this class to learn the basics of tasting and evaluating wine. You can easily learn all the basic sensory evaluations, and we’ll give you some tips on reading wine labels.

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!

Chinese New Year, which starts on February 5, 2019, is instructor Hsiao-Ching Chou’s favorite holiday. It’s a time when family members return home from near and far to celebrate togetherness and renewal, pay respects to the elders, and feast. The Chinese New Year feast consists of many symbolic dishes that represent wealth, good fortune, good luck, longevity, success, and happiness. Hsiao-Ching will share some of the cultural traditions and also stories from her family. She will demonstrate several dishes that appear on the holiday table. You'll also get to make Long Life Noodles hands-on.

Pho is one of Seattle’s best loved dishes, and we all have our favorite pho joint where we go to slurp a big bowl of flat rice noodles in a delicious full-flavored broth. But you can learn to make pho at home from scratch, and Hot Stove Instructor Annie is here to show you how!

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 explores the exciting cuisines of three countries- Morocco, Lebanon, and Turkey- with a menu designed from one of her favorite cookbooks, Claudia Roden’s Arabesque.  Claudia Roden, one of the world’s greatest cookbook writers, says these cuisines “are part of the Mediterranean culinary culture that the West has come to love” and the foods of these countries “share legacies from the Islamic world with echoes of ancient Persia, medieval Baghdad, Moorish Spain, and the Ottoman Empire.”  All of which means, this is sophisticated food with a subtle interplay of spices and textures that very much appeals to the modern palate.  This is also a perfect menu for a dinner party since much of the work of braising, baking, and roasting can be done ahead for a glorious dinner that will excite your family and guests.

Nothing beats a wintry bowl of soup to warm you from the inside out, but doesn’t a luscious, steaming bowl of a seafood soup, chowder or stew sound even better?

Do you love to make and eat pasta? Our Italian pasta expert, Chef Instructor Bridget Charters, lived in Italy and worked in Italian restaurants for several years. For this class, Bridget is going to cover some advanced topics from her basic pasta classes. 

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!

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.

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!

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.”

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.

Seattle’s drizzly month of March is the perfect time for a culinary tour of sunny Spain without the jet lag! Join us at the Hot Stove Society as we explore the gastronomic treasures of this great cuisine, which has been shaped by a long history of invasions: Greek, Roman, Celtic, and Moorish. Spanish food honors its old traditions, while embracing the modern and new.

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