Posts in Savory
Little Chefs

I have learned over time that it doesn't really matter if they decide to get up and run around while waiting for their cookies to come out of the oven, or if they would rather eat the food than make it.  What seemed to matter most was their experiences in the classroom like the smell of garlic sauteing in a pan and tasting fresh gnocchi that they made themselves.  Hopefully these experiences will stay with them beyond the classroom and guide them towards healthier food choices in the future.

Read More
Tom Douglas' Hot Stove Society Chef Bridget Charters

Tom Douglas' Hot Stove Society Cooking with Chef Bridget Charters 

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 an experienced crew, assist students with pasta attachments, sealing and whatever questions that arose that night.  Visit for classic revised recipes. 

Read More