Hot Stove Society: Junior League of Seattle Cooking Class

It was a fun night to try some new recipes - the Junior League of Seattle Sustainers had arranged for the members to gather for some socializing and sauteing at Seattle restaurateur Tom Douglas' Hot Stove Society. 

We know how to cook, but this was a night where we could listen and practice a new technique. Maybe we would glean a new skill and perhaps we would reconnect with an old friend from our active membership years.

It was wonderful for me no matter because no matter how settled I get in Seattle, I still catch myself looking for my old friends in the crowd. We had a great night making Asian-inspired pot stickers, zucchini chive fritters, small spring rolls and the famous Tom Douglas mini coconut creme pies. Everything was delicious and we had a great time. Thank you, Junior League of Seattle Sustainers for connecting me to the incredible group of women.

#seattleblogger #tomdouglas #hotstovesociety #cookingclass #juniorleague 

Hot Stove Society: Junior League Sustainers Connect and Enjoy

I really enjoy spending time in the kitchen and that's why I think a cooking class is a wonderful way for a group to connect and get to know one another.

As a member of the Junior League of Seattle (I'm a sustainer, which is like an alumnae), I enjoy attending social events that help me connect and establish relationships with other members. The more connected we are, the easier it is to volunteer together and take  action for great causes. Women get things done and I am very impressed with the women I've meet so far.

The 5 o'clock class was designed to let our group of 25 make assemble, cook and eat 4 different appetizers. Instructors made their way around to the cooking tables and gave up tips and tricks to follow the recipes. My table had shrimp wontons and we learned how to fold, pinch and seal the ingredients inside to prepare the wontons for cooking. 

It was a fun and light-hearted evening. I really appreciated the women who volunteered to man the stove, for their contribution was far more important and quite a bit warmer. The food was delicious (shrimp wontons, empanadas, cheese puffs, chicken skewers AND mini Tom Douglas Coconut Cream Pies) and we loved it. I took lots of pictures of us commanding the kitchen, but I didn't want to post people's photos without their permission, so please imagine a lot of happy faces threading chicken on a skewer and holding up whisked bowls of whip cream.

Thank you, Junior League Sustainers and Hot Stove Society, for a fun night.

#seattle #hotstovesociety #tomdouglas #cookingclass #juniorleague #girlsnight #foodie

Hot Stove Society: A Great Educational Luncheon

I was happy to be included in one of the final events of the year; the Junior League of Seattle Sustainer luncheon was a cooking demonstration hosted at the Hot Stove Society, a cooking school in Seattle operated by celebrity chef Tom Douglas. 

The format allowed our group of 40 or so to sit at 2 large butcher block islands and observe Chef and Hot Stove Society Director, Bridget Charters prepare the menu.  She walked us through the fundamental of each dish, while her team of cooked the same menu on a large scale in an adjacent kitchen so that the entire group could be served family style.

I must compliment Chef Charters on her clear and friendly method of teaching culinary skills. She put our group at ease and encouraged us to ask questions and consider variations to the recipes. The overhead camera/tv monitor helped us to see her methods from where we were sitting.

The first course (top) was a Pea Puree on Crostini and a Pea Shooter, accompanied by an Asparagus Bundle with Prosciutto and Parmesan. I especially loved the hint of mint in the pea soup.

I swooned at this bank of ovens! I would love to actually cook in a class like this. It would be fun to work alongside other students.

I walked around the impressive kitchen before the luncheon started and took this beautiful image of the asparagus bundles being prepared. 

The main course was a Shaved Asparagus and Seasonal Greens Salad, Moroccan Style Braised Chicken with Lemon and Fava Beans and a Pilaf of Kale and Fava Beans. There was something too bitter (one of the greens?) in the shaved asparagus salad, though I loved the idea of shaving asparagus into thin strips. That is a preparation I will try at home.

I have never tasted chicken so tender, so braising is also something I intend to try. The spicing was just right and the bright flavor from the preserved lemon pieces was delicious. 

Dessert was a rustic Strawberry Galette and made for a lovely ending to this Spring meal. Thank you, Hot Stove Society for a fun afternoon. Your relaxed environment and happy staff was the prefect venue to make new friends.