Gumbo Class + Ingredient Kit with Chef Bridget Charters

Chef Paul Prudhomme's Louisiana Kitchen is the cookbook that started the Cajun and Creole cooking frenzy in the 1980s. 

Classic Cassoulet from the South of France

Classic Cassoulet from the South of France 

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 Society we are crazy for dumplings, so in this class series, we'll show you how to make Shu Mai and Bao. 

THE MAGIC OF SOUFFLES

Discover the excitement of making a perfect, light and airy soufflé that rises high in the oven. You proudly carry this beauty to the table, and once you and your guests dig in and start to eat you discover the center is soft and creamy like a melting cloud of deliciousness! Do you wish you knew how to properly master this miracle from the world of eggs? Chef Instructor Bridget Charters is here to show you how! Once you learn the proper techniques, a perfect soufflé is not as fussy or difficult to achieve as you might think. In fact, it’s quite doable for a weeknight supper.

This exciting class is inspired from Paul Prudhomme, the New Orleans Chef who put Louisiana on the American culinary map.  This hearty, rich creole stew is seasoned with the “holy trinity” – celery, bell peppers and onions.  Join Chef Bridget Charters to learn how to make the official state cuisine in Louisiana.  She will also show you how to make an ace accompaniment, golden brown hushpuppies! Then she will end the class with a buttery bananas foster.

This exciting class is inspired from Paul Prudhomme, the New Orleans Chef who put Louisiana on the American culinary map.  This hearty, rich creole stew is seasoned with the “holy trinity” – celery, bell peppers and onions.  Join Chef Bridget Charters to learn how to make the official state cuisine in Louisiana.  She will also show you how to make an ace accompaniment, golden brown hushpuppies! Then she will end the class with a buttery bananas foster.

Keep your leftovers in the fridge and join the Hot Stove Team for a fabulous Paella Party!  Chef Bridget is in the kitchen and will teach you the ins and outs of this classic Spanish dish, paired beautifully with a fruity sangria and some homemade tapas.  Fun and delicious, this meal will be a perfect addition to your weekend!

Keep your leftovers in the fridge and join the Hot Stove Team for a fabulous Paella Party!  Chef Bridget is in the kitchen and will teach you the ins and outs of this classic Spanish dish, paired beautifully with a fruity sangria and some homemade tapas.  Fun and delicious, this meal will be a perfect addition to your weekend!

Wontons hit the spot. Whether you enjoy them in a soup or drizzled with a pungent chili sauce, they are soothing and satisfying. Popular instructor Hsiao-Ching Chou will teach students how to break down a whole chicken, which then will be used to make the broth for wonton soup and the filling for the wontons. She will demonstrate how to fold and cook wontons, how to make wonton soup, and also how to make wontons in chili sauce.

Wontons hit the spot. Whether you enjoy them in a soup or drizzled with a pungent chili sauce, they are soothing and satisfying. Popular instructor Hsiao-Ching Chou will teach students how to break down a whole chicken, which then will be used to make the broth for wonton soup and the filling for the wontons. She will demonstrate how to fold and cook wontons, how to make wonton soup, and also how to make wontons in chili sauce.

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.”

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.”

On a cold afternoon, what could be more delicious than a piping hot bowl of Pho?  Our very own Ano Dao “Annie” Elmore will walk you through the steps of creating the most delicious Vietnamese meal from start (shrimp and pineapple spring rolls) to finish (vanilla cream puffs). 

On a cold afternoon, what could be more delicious than a piping hot bowl of Pho?  Our very own Ano Dao “Annie” Elmore will walk you through the steps of creating the most delicious Vietnamese meal from start (shrimp and pineapple spring rolls) to finish (vanilla cream puffs). 

Steak Frites is one of the classic French bistro dishes.  While this dish may seem intimidating to some, Chef Bridget Charters is in the kitchen to show you that anyone can make it at home in a snap! Grab your favorite bottle of wine and celebrate Valentine’s Day early with the Hot Stove Society Team.

Steak Frites is one of the classic French bistro dishes.  While this dish may seem intimidating to some, Chef Bridget Charters is in the kitchen to show you that anyone can make it at home in a snap! Grab your favorite bottle of wine and celebrate Valentine’s Day early with the Hot Stove Society Team.

What could be better than a healthy helping of delicious dumplings on a frosty day?  Chef Annie Elmore will be joining us in the kitchen to show you how to make some easy to make (and even easier to eat) pelmeni and pierogi.  These are guaranteed to warm up any weekend!

What could be better than a healthy helping of delicious dumplings on a frosty day?  Chef Annie Elmore will be joining us in the kitchen to show you how to make some easy to make (and even easier to eat) pelmeni and pierogi.  These are guaranteed to warm up any weekend!

Making fresh pasta can seem like a daunting task, but it doesn’t have to be!  Chef Bridget will walk you through the steps of making handmade trofie pasta and a delicious one pot pasta dish, perfect for an easy Friday night dinner.  This fresh and simple pasta can also be used as a side dish for grilled chicken or salmon. 

Making fresh pasta can seem like a daunting task, but it doesn’t have to be!  Chef Bridget will walk you through the steps of making handmade trofie pasta and a delicious one pot pasta dish, perfect for an easy Friday night dinner.  This fresh and simple pasta can also be used as a side dish for grilled chicken or salmon. 

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 class series, we’ll show you how to make Shu Mai and BBQ Pork Bao.

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 class series, we’ll show you how to make Shu Mai and BBQ Pork Bao.