Chilies are one of the oldest cultivated crops in human history, dating back thousands of years. It is easy to see human’s love for spice and heat in their food across the globe but when you truly master fresh and dried chilies, there are endless possibilities for all levels of heat. Neil Duncanson will guide you through different varieties and their flavor profiles, uses, and preparations that will heat up your next dinner party. In class you’ll make pan-seared Brussels sprouts with lime-fried peanuts and nuoc cham dressing, crispy potatoes with salsa matcha and lime; lamb kabobs with Greek yogurt and urfa biber chili glaze; and double dark chocolate brownies with smoky ancho chili caramel sauce.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!