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.

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!

This is Sagra di Radicchio or Chicory Week, so for this edition of lunch club, Hot Stove Director Chef Lexi has created a very special menu. The Sagra di Radicchio is a festival celebrating chicories in the Pacific Northwest. Inspired by the sagre (festivals, usually honoring regional cuisine) of Italy, this is a food festival that will be educational, delicious, social, and bitter in the best way.

Jackie Cross, “Farmer-in-Chief” of our Prosser Farm, is joined by Hot Stove Director Chef Lexi Ochoa for this special Sagra di Radicchio event. Inspired by the sagre (festivals usually honoring regional cuisine) of Italy, the Sagra di Radicchio, or Chicory Week, will be educational, delicious, social, and bitter in the best way.

We have exciting news for the many fans (and those ready to become fans) of the inimitable Dorie Greenspan, James Beard Award winning author of Around My French Table and other best-selling cookbooks. Dorie will be here with her newest book, Everyday Dorie: The Way I Cook.  This is the book that shows you how to make the irresistible food Dorie cooks for weekday and weekend meals, and the food she serves friends whether they visit her in Paris, or in her tiny New York kitchen, or at her rural Connecticut 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!

Hot Stove Society is excited to welcome Natalie Popkave back to Hot Stove Society. For this class, Natalie will be joined by Hot Stove Chef Director Lexi Ochoa, and this dynamic duo of pastry chefs will give you a running start on your Thanksgiving pie baking!

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 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 Hot Stove Instructor Jamie Freedman cooks lunch for you!

Preparing a turkey galantine is a genius way to do advance prep for the holiday. To make a galantine, you completely debone the bird, then, on Thanksgiving Day, fill it with stuffing and roll. Roast your galantine and dazzle your guests as you effortlessly cut perfectly beautiful slices for everyone!

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 Kitchen Manager Ashley Ewing 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!

Hosting Thanksgiving at your house this year? Stressing out at the thought of grappling with a big turkey and all the fixings, getting everything to the table hot and at the same time for a houseful of guests? Your worries are over! Chef Instructor Bridget Charters is here in the nick of time for a 3 hour ‘bootcamp’ to show you how to organize for the holiday like a pro! Learn how to organize your prep starting the weekend before and cross things off your list throughout the week.

"The world is getting smaller; the advent of new technologies has changed the way we interact and think. The Internet lets us explore new countries and cultures in ways we never thought would be possible... Our interconnected world has transformed how we think about food, and changed the way we eat." (Quote from Nik Sharma's Season.)

Our wine loving Tom Douglas Restaurants CEO, Pamela Hinkley, says the idea that it’s a big challenge to pair wines to the Thanksgiving feast is a myth. In fact, the traditional foods of this holiday are very wine friendly. And since our feasts usually involve big groups of friends and family, we like to look for modestly priced wines with lots the flavor and  the stamina to stand up to gravy!

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.

We’re coming up on Thanksgiving!  What better way to commemorate the holiday than by learning how to make the much loved Triple Coconut Cream Pie of the Tom Douglas Restaurants? Make your pie today, take it home, keep it chilled, and enjoy it at your Thanksgiving feast!

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!

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.”

If you love to decorate cookies for the holidays, here’s the opportunity to brush up on your skills, have fun, and take home some beautiful cookies!

Is there anything more impressive than a perfectly cooked prime rib roast with a crackling browned crust, juicy interior that’s pink from edge to edge, and the mineral tang of meat juices, fat and salt? No wonder a prime rib roast, also called a standing rib roast, has long been a mainstay of the festive holiday table.

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.

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.