Topics to be investigated with great relish will range from food science and fermentation to fall plants and butchery. In addition to the hands-on food component of the schedule, the Tom Douglas team has incorporated lively sampling sessions with the subjects of wine and cocktails to round out this one-of-a-kind culinary adventure.
Seattle Chef Tom Douglas’ cooking school, Hot Stove Society, is launching the inaugural four-day culinary immersion program called “Harvest Intensive,” held September 28th thru October 1st. Themed with the harvest of fall, attendees will experience back-to-back demonstrations by top restaurant chefs from the Seattle area and Pacific Northwest, including several from the Tom Douglas Restaurants chef team.
Limited to 24 attendees, this intimate exploration of food and beverage will inspire and enlighten the palates of both the well-traveled and the true locavores. While the itinerary is still being finalized, we are excited to provide a sneak peek at a few of the culinary superstars that will be a part of the series:
• J. Kenji Lopez- Alt of The Food Lab, the nerdy superstar of food science, will blast through every steak myth of conventional cooking wisdom
• Charles Smith and Brennon Leighton of Charles Smith Wines and K Vintners face of against our own Tom Douglas and Eric Tanaka for the Rock-n-Roll Battle Royale
• An exclusive tutorial and demo on the Imu, or Hawaiian underground oven, with Chef Mark Fuller of Ma’ono
• Dezi Bonow of the brand new Carlile Room will show you the coolest ways to prepare fall plants
The Hot Stove Society classroom, located in downtown Seattle’s Hotel Andra and above Tom Douglas’ Lola Restaurant, will be the home base for the Harvest Intensive, but the schedule will include numerous visits throughout the Tom Douglas “campus” and beyond, including a night-out dinner and Pike Place Market excursion. Curriculum starts Monday, September 28th and runs through Thursday, October 1st, with the daily schedule starting with breakfast at the Hot Stove Society and ending around with cocktails and friendly banter.
For more information and to reserve your spot for this incredible gastronomic quest, please click here:
com/classes/harvest-intensive- 2015 or call 206.436.0383 to speak with one of the event organizers.
About Tom Douglas Restaurants: Tom Douglas Restaurants operates numerous successful and diverse Seattle restaurants and businesses employing over 900 employees. From a bustling beer hall, to an intimate fine dining experience, to an urban grocery store, to a grand scale catering operation, the company has done it all under the guiding light of the mission statement, “Deliciousness served with graciousness.”