Wine Class: Romantic Reds with Pamela Hinckley

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).

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 makes 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.

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!

It’s time to head to the kitchen, turn on the burners and the oven, and enjoy the kind of low and slow cooking that’s just right for cold and raining days of winter. Chris Schwarz, Chef and Executive General Manager of our Tom Douglas Restaurants, with years of chef experience under his belt, will be here to instruct you in the art of braising. Braising is typically a combination of dry and moist heat cooking techniques where meat (or other food) is first browned over high heat, then cooked with some liquid in a covered pot over low heat until tender and luscious.

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.

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.

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 Sean McFadyen cooks lunch for you!

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!  

Sharpen your baking skills in time to wow your little cream puff for Valentine’s Day!

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 delicious menu featuring classic Vietnamese flavors.  Annie’s pho is absolutely delicious and for this lunch club she has put a vegetarian spin on it and is featuring flavorful tofu and shiitake meatballs and her own gluten free hoisin sauce.

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.

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.

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.

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! 

Our wine loving Tom Douglas Restaurants CEO, Pamela Hinckley, will talk all about the most romantic of beverages, pleasing all the senses, just in time for Valentine’s Day!  In the winter we are attracted to red wines that have a little more heft, deep color and strong varietal expression.

Looking for a very special way to celebrate Valentine’s Day? Join Chef Tom Douglas and the Hot Stove team for a decadent 8 course meal.  Inspired by Lola’s Greek and Mediterranean roots, as well as Ottolenghi’s vibrant cookbooks, Tom has created a menu featuring some of his favorite Middle Eastern and Mediterranean dishes. 

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).

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 chance to be a member of a live audience while the show is being recorded at our cooking school, the Hot Stove Society.

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

Comfort food is universal…they are dishes that never get old, dishes you find solace in, dishes that remind you of family and home.  They are for the times when you admit to yourself you don’t really like salads.  Who doesn’t get excited about a big bowl of warm spinach-artichoke dip?  And the wedge salad, let’s be honest, it’s all about the toppings.  There are times when nothing satisfies like a beautiful roast of meat served with hearty mashed potatoes.  Yum!

The Hot Stove society welcomes back Angela Buck-Hatter!  Angela, with 15+ years of bartending experience and 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.

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!

Cassoulet is a rich and delicious French classic that involves duck confit, sausage, and beans that make this the ultimate comfort dish.  Duck legs are cured day and then cooked in duck fat until the meat falls off the bone.  French beans are cooked in flavorful broth until tender.  Everything simmers together for hours to create a luscious and hearty dish that is elegant yet humble and best when served straight from its pot.  Cassoulet is one of those recipes that is on your bucket-list of dishes to tackle someday.   

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!

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. 

In Chinese, the word “bing” can refer to anything resembling a crepe, wafer, pancake or flatbread. In this class, instructor Hsiao-Ching Chou (who teaches the popular Potsticker Love classes here at Hot Stove) shares her recipes for scallion pancakes, flaky ribbon pancakes, and sesame flatbread. All of these flatbreads are easier to make than you’d imagine and they’re flexible enough to serve as snacks, breakfast, appetizers, or as accompaniments to any number of dishes. 

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.

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.

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.”

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!

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!

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.

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.

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.

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 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 how to make those beautiful filled pastas like ravioli and cappellacci, this is the class 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!”

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.’