Duck that Dazzles with Chef Tom Douglas

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.

Oh la la!! Our very favorite French chef, Thierry Rautureau, “The Chef In The Hat," will share his contagious enthusiasm and recipes for elegant and sumptuous crepes. His demonstration will include 2 crepe batters, bechamel sauce and pastry cream. The savory crepe variations include smoked salmon, chicken and ham. The sweet crepes will be banana, suzette and chestnut. Willing participants can try their hand at flipping crepes on stage with Thierry.

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.

The holiday season has us craving the rich flavorful comfort of duck meat. Many home cooks are intimidated by preparing duck but impressive results can be easily accomplished with some well executed plans. Tom has a great appetite for duck featuring it at Dahlia Lounge for 32 years. He will  demonstrate 2 types of domestic duck Muscovy and Pekin  4 ways. You will be able to taste the Dahlia classic 5 spice, a modern take on the sweet and savory duck a l’orange, seared black pepper and thyme duck breast  and then finish with a crunchy Parisian duck confit with duck fat potatoes. So you better bring an appetite!

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.

Get ready for the reindeer with this colorful assortment of sugar cookies. Class participants will make the versatile sugar cookie dough and process it into 5 tasty variations: glazed, jam sandwiches, coconut snowball, chocolate kisses thumbprints and chocolate nut diamonds. Each attendee will take home an assorted bakers’ dozen.

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.

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.

Let’s gather for an elegant festive dinner to shepherd in the new year. Tom Douglas planned a celebratory menu which he will demonstrate course by course and our director, Pamela , promises to select luscious wines. We will set the mood with candlelight, mood music and sparkly décor.  

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.

The Hot Stove team is happy to announce that our monthly Dim Sum class is back! Each session will have one hands on recipe and the other tasty treats will be demonstrated.

Let’s welcome back guest instructor, Shama Joshi who will be teaching you how to make Butter Chicken Pot Pie paired with Arugula Salad.

Learn to make pizza from scratch!  Chef Bridget Charters is ready and eager to teach you how to make truly awesome pizza at home.

Two of our favorite dishes from Latin America, though not often eaten together, create a bracingly balanced plate. Pupusas are a stable of Salvadoran cuisine and so satisfying to prepare at home. We will make the traditional accompaniments of curtido and salsa roja.  An accent taste of ceviche will round out the meal.