Friday July 17

Food Lover's Weekend - Summer in Italy

Food Lover

Fri July 17 to Sun July 19

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)!

We’re excited to comb through the stacks and stacks of our favorite Italian cookbooks: Cooking by Hand, by Paul Bertolli /Italian Regional Cooking by Ada Boni/ Autentico by Rolando Beramendi / Southern Italian Cooking by Jo Bettoja / Great Italian Desserts by Nick Malgieri…. to name just a few.

The focus for this intensive will be food and drink from some of our favorite regions such as Sicily, Sardinia, Veneto, Tuscany, and Lazio, including a deep dive into Piedmont for Barolo and Barbaresco.

How to Cook, Eat, and Drink Like an Italian!

Some of the topics to be deliciously studied may include:

  • From the Veneto: Cicchetti- delightful little plates to pair with a glass of wine as they do in Venice- such as marinated scampi, sarde in saor (sardines in sweet and sour onions), and tuna croquettes, plus more Venetian seafood dishes such as fritto misto (mixed fried seafood and vegetables) and brodetto di pesce (Adriatic fish broth)
  • From Sardinia, Carta di Musica (thin as sheet music!) and from Tuscany, Schiacciata (focaccia), plus more flatbreads and pizzas
  • From Emilia-Romagna: explore traditional balsamic vinegar from the Modena area and taste the King of Cheeses, authentic Parmigiano-Reggiano
  • From Puglia-learn to make mozzarella and, because the soul of Puglia lies in its olive orchards, taste olive oils
  • From Sicily: discover the amazing street foods of Palermo
  • A wealth of authentic regional pastas from our pasta experts: hand shaped pastas such as pici and trofie; stuffed pastas such as mezzaluna, cappellacci, tortellini, and plin; hand-cut ribbon pastas such as pappardelle and spinach pappardelle to make the beautiful paglia e fino (straw and hay pasta)
  • Regional Italian meat cookery such as arrista di maiale con rosemarino (Tuscan pork roast), veal scaloppini, osso buco, and Tom’s favorite ‘little birds’
  • From our own Serious Pie, Chef Tony’s pepperoni, pancetta, nduja and mortadella
  • Drink like an Italian! Apertifs, Digestifs, Spritzers, and Amaro
  • Explore the complex and diverse Italian wine regions and varietals, enjoying everything from lively Proseccos to majestic Barbarescos
  • From Tuscany, the Negroni was invented in Florence! Learn how to make a classic Negroni plus variations like Negroni Sbagliato and Americano
  • From Campania: how to make limoncello, the delightful lemon liqueur traditionally produced in all the towns on the Amalfi coast
  • Don’t forget the Dolce! Sfogliatelle ricci (flaky ‘Lobster tail’ shaped pastries), espresso drenched tiramisu, Piedmontese budino, panforte from Siena, and zeppole filled with ricotta or jam because who can say no to a donut!

Each day is packed with delicious, informative culinary fun: back to back demos, substantial tastes of everything plus exciting beverage pairings and loads of super cool stuff to make and take.  A rough outline of your three-day weekend in Seattle looks like this: (Note that times are approximate)

Friday night reception, 5 to 9pm:

  • Cocktails, Appetizers, and Welcome
  • Demos and Hands-on
  • Dinner

Saturday, 9am to 5pm:

  • Breakfast is served at 9am
  • All day: demos, tastes, beverage pairings, hands-on work, cook-a-longs, and make-and-take
  • Seattle is yours to explore in the evening!

Sunday, 9am to 5pm:

  • Breakfast is served at 9 am
  • All day: demos, tastes, beverage pairings, hands-on work, cook-a-longs, and make-and-take
  • Farewell Toast at 5pm

Seattle is yours to explore Saturday night to discover the rich history and culture the city has to offer. Need help deciding what to explore? All participants will also receive a “Chef’s Field Guide to Seattle” from Tom Douglas, highlighting under-the-radar and classic Northwest food, wine, and cultural experiences from the man who knows them best.

Our Food Lovers Weekends will be held at James Beard Award Winner Tom Douglas’ cooking school, Hot Stove Society. Sessions include cooking demonstrations by our talented Tom Douglas Restaurants Chef Team and special guests plus wine tastings and hands-on cooking technique classes.

Hot Stove Society is located inside downtown’s stylish Hotel Ändra on 4th and Virgina. In addition to being in the center of our restaurant campus, it is also a great starting point for walks to the Pike Place Market, Seattle Art Museum, and several beautiful downtown neighborhoods. Your visit to Seattle will truly be enhanced by Hotel Ändra’s swanky urban accommodations. Within the “Food Lovers Weekend” registration confirmation, you will find a link for discounted room rates that we’re offering all participants.

No matter the season, if you are a food lover and want to savor the culinary mecca of the Pacific Northwest in a surprising, enlightening and delightful way, we have the perfect weekend for you!

Each Food Lovers Weekend costs $995 per person and includes all food, wine and fees for the scheduled events of that weekend. Travel and hotel accommodations are not included. Discounted rates with hotel partner, Hotel Ändra, are available for those who are interested.

Note: if you have a question about the Food Lovers Weekend Series, please contact

Food Lover's Weekend - Summer in Italy

Hotel Andra
Friday July 17
5:00 - 9:00 PM
Sold Out Add me to the Wait List
Upcoming Classes