Thanksgiving Wines with Pamela Hinckley & Lexi Ochoa

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.

As much as turkey is the star of Thanksgiving, stuffing is the real reason we sit down to the table.  Who doesn’t like all that bready, savory, goodness?  Whether you’re a stuffing traditionalist or someone looking for a new twist, Bridget will demo a mix of both, and you’ll get to roll up your sleeves and make two different stuffings to take home with you.   Who knows… maybe you’ll find a new centerpiece of this year’s Turkey Day!

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.

Our wine loving Tom Douglas Restaurants CEO, Pamela Hinckley, and wine expert and Hot STove Society Director, Lexi Ochoa, say 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!

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!

Second class added by popular demand!

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.

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.

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.

Antipasto, which means “before the meal,” is the traditional first course or appetizer course in Italian cuisine.  There’s something especially delightful about serving an antipasto platter when entertaining so you can spend more time with guests. For a casual holiday gathering, you can set out a generous selection of antipasto and serve it as the whole meal.

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. 

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.

Hanukkah, the Jewish Festival of Lights, commemorates the rededication of the second Jewish Temple in Jerusalem.  Candles are lit and present often gifted on each of the 8 nights of Hanukkah.  Oil plays a key role throughout this food-centric holiday, since it celebrates the miracle of the oil lasting for 8 days when is should have only lasted one night.  Two key dishes that often pop up in Hanukkah celebrations are latkes and jelly doughnuts, both fried in oil.  As delicious as fried dough and fried potatoes are, we will share a couple other delicious dishes to round out your feast.

In this hands-on class, Chef-instructor Bridget Charters, who spent years living and working in Italy, will show you how to make beautiful holiday raviolis—a tradition in Italy and in America for Italians to gather a few days before Christmas, usually Nonna’s or one of the Aunt’s.  As everyone gathered, dough was made, filling put together, and the whole family rolled and filled pasta around the big dining table.  Sharing the task of making the sauce, pasta sheets, and filling strikes much more of a festive and communal holiday element than a mere bird or roast could offer. 

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.

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.  Bridget will explain the difference between classic paella and variations. When you do a variation, the resulting dish might more correctly be called ‘arroz’ rather than ‘paella.’

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your first time chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

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.

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.

If you’re a fan of the long running weekly Seattle Kitchen show on KIRO radio, here’s your first time chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

Whether steamed, boiled, or pan seared, 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 chance to make all four dumplings hands on!  Enjoy eating dumplings you made yourself!  

Vietnamese New Year, also called Tet, is based on a lunar calendar.  It is the most important celebration of the year in Vietnamese culture.  Most Vietnamese mark the New Year by preparing special holiday foods for their families.

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.

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.

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.  Bridget will explain the difference between classic paella and variations. When you do a variation, the resulting dish might more correctly be called ‘arroz’ rather than ‘paella.’

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!

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.

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.

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 wonderfuly savory Italian flavors.

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!

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!

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).

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).

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 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?

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)!