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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Eric Stover, the Chef in Charge of Production at the Hot Stove Society, a year-round cooking school operated by Tom Douglas Restaurants. It explores all manners and ranges of cuisine, and teaches confidence in the kitchen one course at a time. They also offer occasional Food Lovers Weekends and cocktail classes. It's as great a spot for team building events and fun parties as it is for a single class.


A lover of food and restaurants from an early age, Eric became attracted to the Pacific Northwest during a short trip to Seattle in his 20s. Overwhelmed by the amazing bounty of Washington, he promptly moved here soon after returning from his vacation. Eric started his career in Seattle at Lola, and that was followed by work at the Dahlia Lounge, Brave Horse Tavern, Home Remedy, and Serious Pie. This wide range of cooking experiences prepared him for taking a position as a Roving Sous Chef for Tom Douglas Restaurants, which in turn led him to the Hot Stove Society.

 

Pay attention to brining and temperature to produce a delicious piece of meat, by Chef Eric Stover

Brining is a simple but amazing way to season a piece of meat. Brining allows for internal seasoning, and helps to keep your meat juicy. After brining, taking the meat out of the refrigerator in advance of cooking allows it to cook more evenly and efficiently.

Click here to see Chef Stover's recipe

Hot Stove Society
2000 4th Ave
Seattle, WA 98121
206-436-0383

hotstovesociety.com

January 2018


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