Tom Douglas' Hot Stove Society Chef Bridget Charters

Vintage Italian Cooking Revised @

I had the opportunity to work with Chef Bridget Charters at The Hot Stove Society in downtown Seattle.  I am always interested in learning more about classic recipes and the evening titled 'Filled Pasta with Chef Bridget Charters' fit the bill.  Chef Bridget covered a lot of ground demonstrating classic Italian recipes including Creamed, Tomato and Brown Butter Sage sauces as well as handmade Egg Yolk Pasta and fillings including Spinach and Ricotta, Roasted Meat and Squash.  All fillings incorporated Ricotta cheese which Bridget made from scratch onsite, a sublime and decadent treat for those of us in attendance.

Ricotta Cheese

Ricotta Cheese

While Bridget demoed recipes she shared stories of her work abroad in restaurant kitchens as well as how the Italians prepare and serve their pasta.  Although the class was slotted from 6-8 pm that evening, it ran a bit overtime.  Bridget's demo of homemade Tortellini, Ravioli and Agnolotti had inspired students to experiment with free form filled pasta, rolling and dotting their fillings on floured butcher block tables amidst lively conversation.  I helped Bridget, along with her crew, assist students with pasta attachments, sealing and whatever questions that arose that night.

Bridget's homemade ravioli

Bridget's homemade ravioli

After class ended and the students went home, Bridget served her Meat Filled Ravioli with Tomato Sauce.  I made sure to add a healthy scoop of ricotta to my bowl. The full mouth feel of this tender and soft pasta stuffed with luscious meat and ricotta was an experience to remember, and it is also why homemade pasta will always hold a special place in my heart. 

You can contact the Hot Stove Society for culinary classes or to book your own event:

Hot Stove Society

200 4th Avenue

(206) 436 - 0383


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