Cooking Class: Some Like It Hot: All About Chilies
When:
Saturday, Jun 20, 2026 5:00p -
8:00p
Saturday, Jun 20, 2026 5:00p -
8:00p
Where:
The Milk Street Cooking School
177 Milk Street
Boston, MA 02109
Admission:
$175
Hosted by:
Categories:
Classes, Date Idea, Food, Good for Groups
Event website:
https://www.eventbrite.com/e/in-person-class-some-like-it-hot-all-about-chilies-with-josh-mamaclay-tickets-1986812373292
At this hands-on class at The Milk Street Cooking School, you’ll work in pairs at fully equipped cooking stations with the guidance of your lead instructor. In addition to hands-on cooking, the class will include demonstrations and tastings. We conclude with a family-style meal with complimentary wine, beer and and dessert. Come with take-home containers: there are usually leftovers! Attendees receive copies of all the recipes you make and a copy of the most recent issue of Milk Street Magazine. Plus, in-person class attendees receive a 20% discount on their next purchase at the Milk Street Store.
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Fresh, pickled, roasted, dried and powdered: we love the heat and complexity of chili peppers in every form. Used well, chilies can lift starchy dishes, rescue bland ones and be the stars of all our favorite salsas and hot sauces. With so many different types of chilies and so many different ways to use them, it’s no surprise that chilies also raise a lot of questions. Join Josh Mamaclay for a hands-on, in-person class packed full of answers. As you make four dishes, you’ll use six different chilies in five different forms. You’ll learn the smart techniques and common ingredients we turn to when we want to moderate a chili’s spiciness, which allows us to taste more of a chili’s underlying fruity, savory, vegetal or smoky flavors. You’ll develop your instincts for when and why to use a fresh chili vs. a dried whole chili vs. a chili flake or powder. We’ll tackle common substitution questions that will make you confident not only replacing a fresh chili with another fresh chili, but even moving from fresh to dried and back again. And you’ll learn why we so often like to use chilies in more than one form to build richness of flavor with minimal effort. Whether you’re a spice fiend or a strategic minimalist when it comes to chili peppers, this class will transform the way you interact with this essential ingredient.
At this hands-on class, you’ll work in pairs at fully equipped cooking stations with the guidance of your lead instructor. In addition to hands-on cooking, the class will include demonstrations and tastings. We conclude with a family-style meal with complimentary wine, beer and and dessert. Come with take-home containers: there are usually leftovers! Attendees receive copies of all the recipes you make and a copy of the most recent issue of Milk Street Magazine. Plus, in-person class attendees will receive a 20% discount on their next purchase at the Milk Street Store.
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