Pasta Sauces with Chef Bridget Charters

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.

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!

We are happy to welcome back our Tom Douglas Corporate Executive Chef, Chris Schwarz, to teach another class! Chris has years of experience under his belt, including a long stretch as Etta’s Chef, so this man knows his way around Pacific Northwest seafood and shellfish. 

Korean BBQ, one of the hottest trends out there right now, is delicious, exciting, and it can turn a meal into a super fun social event.  Hot Stove Instructor Jamie Freedman is going to show you how to make Korean BBQ and Banchan, hands-on!

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 welcomes Zach Geballe!  Zach is the Wine Educator at Tom Douglas Restaurants, where he also serves as Wine Director at Dahlia Lounge. He is a certified sommelier and is also the host of the VinePair podcast.

Jerilyn is a lifelong baker and learner. You may have heard of her as the co-creator of the recipe for the wildly successful Cinnabon World Famous Cinnamon Rolls.  Since then, Jerilyn’s talents have taken her down many paths including cook, baker, restaurateur, product development consultant and frequent leader of citizen diplomacy missions to Vietnam. Today, Jerilyn is a passionate advocate for the Pacific Northwest grain renaissance.

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 Instructor Jamie Freedman cooks lunch 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.

Chef-instructor Bridget Charters lived in Italy and worked in Italian restaurants for several years, so she is an expert about saucing Italian pastas.

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.

Biscuits are considered a “quick-bread” meaning they are leavened without yeast, using baking soda or baking powder, similar to a scone.  Not to be confused with biscuits from the UK, that are more like American cookies, American biscuits are light and fluffy—wonderful served warm with a healthy layer of soft butter and a slathering of homemade jam…or as the perfect base for your favorite gravy. 

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!

In this hands-on class, Chef-instructor Bridget Charters, who spent years living and working in Italy, will show you how to make gnocchi- traditional Italian dumplings which are soft as pillows, tender and delicious—just like Nonna (an Italian Grandmother) would do it.

We’ll start you off with glass of Guinness and bowl of savory and comforting Cottage Pie topped with creamy potatoes. Then you’ll enjoy an Irish classic—a plate of hand-cured corned beef served with horseradish cream sauce and the Irish potato pancakes known as boxty.  You’ll end on a deliciously sweet note with a piece of Guinness Stout Chocolate Cake.

We are excited to celebrate St. Patrick’s Day with you at Hot Stove! 

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 Chef instructor Bridget Charters cooks lunch for you!

Do you love macarons? These feather-light, meringue based French cookies with crisp shells, delicately chewy interiors, and lush fillings look difficult to make, but once you know the tricks of the trade you will master them. Ari is super excited to teach you the art and science of making macarons at home, because, as she says, “macarons are my jam!”

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.

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!

Jerilyn is a lifelong baker and learner. You may have heard of her as the co-creator of the recipe for the wildly successful Cinnabon World Famous Cinnamon Rolls.  Since then, Jerilyn’s talents have taken her down many paths including cook, baker, restaurateur, product development consultant and frequent leader of citizen diplomacy missions to Vietnam. Today, Jerilyn is a passionate advocate for the Pacific Northwest grain renaissance.

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).

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.”

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 the complex spicing, varied textures, and lively flavors of Indian food and enjoy dining in Indian restaurants, but if you’re too intimidated to cook this cuisine at home, we have the solution!

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.

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.

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.

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. 

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 to make your own fresh pasta at home, this is the hands-on class 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 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.

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.

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.

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)!