Classic and Contemporary Flavors of Pakistan with Chef Kausar Ahmed

You made it through Monday…you got all the way through the workday on Tuesday… right now you could use a treat.  Welcome to Taco Tuesday at the Hot Stove Society!

Here’s your chance to learn to make gnocchi- traditional Italian dumplings which are soft as pillows, tender and delicious- just like Nonna (an Italian Grandmother) would do it.

Hot Stove welcomes Pakistani Chef Kausar Ahmed to a demo and hands-on class with a menu from her new cookbook, The Karachi Kitchen.

Here at Hot Stove, we are head over heels in love with the iconic Portland restaurant, Pok Pok, which first taught many of us to how to appreciate the flavors and textures of Thai food.  That’s why we are so excited to welcome Andy Ricker, superstar chef, James Beard Award winner, best-selling author, and owner of the Pok Pok restaurant group in Portland, Oregon to this class featuring his newest cookbook, Pok Pok Noodles.

Miso is a traditional Japanese ingredient made by fermenting soybeans. If you have recently picked up a food magazine, a new cookbook, or a trendy restaurant menu, you’ve probably noticed miso being used in recipes every which way.

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!

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!

The Hot Stove society welcomes Angela Buck as instructor of this cocktail class.  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.

Chef 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!

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.

Welcome to our new series: Meatless Monday Lunch Club!  For this edition of the series, Hot Stove Instructor Annie Elmore is going to start you off with a summer classic- tomato caprese bruschetta made with roasted cherry tomatoes.  Next Annie will show you how slow cooking eggplant and combining it with lemon, fennel and chickpeas creates a dish that’s main-course luscious. If you have never tried your hand at panna cotta, you’ll want to take notes while Annie demos, because this light and creamy dessert is easy to make and it can be paired with whatever fruit is ripe and ready all summer long.

Hot Stove Society is excited to welcome back Michela Tartaglia as instructor for this class on cicatielli (also known as cavatelli), a hand-shaped pasta that comes from central and southern Italy.

Do you ever turn convention on its head and make breakfast for dinner?  There’s just something comforting about breaking eggs into a sizzling pan of butter and popping some bread in the toaster after a long hard day, right?

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.”

Looking for something out of the ordinary for Father’s Day? Why not dazzle Dad by taking him to this Greasy Spoon Southern Brunch class? Hot Stove Instructors Annie Elmore and Sean McFayden have created a menu that celebrates the glories of a Southern greasy spoon breakfast with something deliciously porky and something craft beer boozy in every course!

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!

Our Italy expert, Chef Instructor Bridget Charters, will show you pastas that are super fun to make, delicious to eat, and take full advantage of summer's bounty.

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’re excited to welcome our favorite Chef, DJ, Filipino Food Expert, and Social Media Master, Herschell Taghap, back to Hot Stove Society for another class!

Vegetable dishes appear in every Chinese meal either as the star or as a counterpoint to a featured protein dish. In this vegetarian-friendly class, veteran instructor Hsiao-Ching Chou (famous for her potsticker classes and her cookbook Chinese Soul Food) will share basic tips on how to buy a wok and how to stir-fry vegetables.

Kimchi is a staple in Korean cuisine.  Made from salted and fermented vegetables (most commonly cabbage and daikon radish) and a variety of seasonings, kimchi is salty, spicy, and funky in a wonderful way. Kimchi is surging in popularity right now, and folks are having fun adding it to scrambled eggs, fried  rice, noodle bowls, meat dishes and so much more.

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.

The Negroni, made of gin, vermouth rosso, and Campari, and garnished with orange peel is one of the world’s great cocktails.  The beautiful ruby-hued color and the crisp, refreshingly bitter taste have made it enduringly popular.  The origin of the Negroni can be traced to Florence in 1919 where it was created by an Italian bartender for the patron Count Camillo Negroni and the rest is cocktail history!

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’ve been puzzling over what to do for Dear Old Dad to make Father’s Day truly special this year- problem solved! Give Dad the gift of dinner at a magnificent steak tasting class created by the-one-and-only Chef Tom Douglas!

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.”

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 our new series: Meatless Monday Lunch Club!  For this edition of the series, Hot Stove Instructor Annie Elmore celebrates summer by showing you how to make crisp, golden-brown, sweet corn fritters served with spicy salsa. She continues the Latin mood with roasted sweet potatoes, Cuban beans, avocado, and Pico de Gallo.  Dessert is a bite of childhood nostalgia- frozen chocolate covered banana!

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!

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!

The Hot Stove Society welcomes Angela Buck-Hatter as instructor for this cocktail class.  Angela, with 15+ years of bartending experience and over 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.

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.

Does your kid love to get into the kitchen and cook? Is he or she fascinated by restaurants, cooking shows, and all those ‘foodie’ ingredients on display at the supermarket? Then you’ll want to sign up your Junior Chef for this 5-day series at the Hot Stove Society!

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.

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. A glass of wine or beer is included.

Chef-Instructor Bridget Charters loves the Italian way with desserts because they tend to be straightforward and easy to execute, not too rich, and with just the right amount of sweetness. There’s no better companion to an after dinner or afternoon espresso than one of these desserts, though we wouldn’t say no to a glass of Vin Santo!

Hooray for summer!  Chef Instructor Bridget Charters has a theory. If you’re going to fire up the grill, why not stay outside and cook the whole meal? Bridget will show you how to make an Italian style dinner with everything cooked on the grill from appetizer to vegetables to main course to dessert. 

What’s your favorite new cookbook? Have you stumbled across a book lately that was transformative in the way you approach cooking?

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)!