Winter Citrus Desserts with Pastry Chef Stacy Fortner

The long, awaited moment has finally arrived! The Hot Stove Radio Show is back live in the studio with Chefs Tom Douglas and Thierry Rautureau. Join the winners of the prestigious James Beard Award to review the Puget Sound’s best restaurants, share recipes based on weekly ingredients and answer your burning culinary quandaries.

This is peak season for zesty, fresh citrus. Pastry Chef Stacy Fortner is developing 3 dessert recipes to showcase the bright juiciness of lemons and oranges.

Our short form, 1 hour, demo only, delicious lunch classes are back !

Authentic paella is one of the world’s most delicious and iconic dishes.  Chef Instructor Bridget Charters will show you how to make seafood paella.

What could be better than a healthy helping of delicious dumplings on a Friday evening? Chef Annie Elmore will be joining us in the kitchen to show you how to make some easy to make (and even easier to eat) pelmeni and pierogi. These are guaranteed to jumpstart any weekend!

We are adapting the  exceptional recipe from Marchella Hazan’s “Essentials of Italian Cooking” for this tasty class.

The ease and comfort of a warm bowl of soup in winter makes for a happy home. During this class we will discuss building soups with stock, seasoning and prepping each ingredient. The hands-on activity will start with a quick knife skills demo and then participants will assemble 3 soups to take home. We will be making beef barley, curried butternut squash, and creamy chicken with wild rice. Everyone takes home a quart of each soup to freeze or maybe surprise a friend!!

We tend to save souffles for special occasions, believing that they are too complicated for a simple weeknight supper. But with a good understanding of some basic techniques, you will soon be whipping them up for just any old Tuesday. Chef Bridget Charters will walk you through the secrets of success for a consistently lofty souffle. We will cover the infinite possibilities of savory and sweet variations. Bring a friend and enjoy a delicious souffle brunch.

We love cheese in all of its stinky, gooey, sharp, salty, creamy glory. And we want to spend Valentine’s Day with cheese.

An important element of enjoying your time in the kitchen is your skill and ease of preparing the ingredients. Learning the basics of safe knife handling and the basic cutting techniques will be enjoyable and  make you more efficient.  We’ll cover mincing, chopping, slicing, and dicing to get the best yields out of your produce. From the basic shapes of planks, sticks and cubes you can go on to create appealing structure in every dish. You will practice on onions, carrots, peppers and garlic which you will take home as a delicious base for a soup or sauce.