In Person Class: Some Like It Hot: All About Chilies with Josh Mamaclay

NOTE: iphone and ipad users,to register for class.

What’s on the Menu:
Chipotle-Lime Snack Mix with Dried Mango
Hunan-Style Stir-Fried Cauliflower with Chilies and Scallions
Orange-Guajillo Chili Pulled Chicken Tacos
Bajan Hot Pepper Sauce
Description:
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 .
About your instructor: Josh Mamaclay has been fascinated by flavor since he first dove into the back of the pantry at 10 years old. His passion for food brought him to Johnson & Wales University in Providence, Rhode Island, where he earned his bachelor's degree in culinary arts and food service management. Since then, Josh has worked in pizza joints, fine dining restaurants and a chocolate factory. He has developed recipes for meal kit delivery brands like Purple Carrot and TB12 and served as the Marketing and Engagement Manager at Curio Spice Co. When he’s not busy cooking, you can find him painstakingly styling and photographing food, singing with his husband while strumming his ukulele, or leading intrepid adventurers through a fantasy-filled game of Dungeons & Dragons.

Our hands-on cooking classes are capped at 14 attendees. Students work in pairs of two at fully equipped stations. Each attendee requires their own ticket.
This class is vegetarian and can easily be adapted for gluten-free and nut-free diets. However, please note that Milk Street is not an allergen-free space; if your allergy is severe, please get in touch before registering to understand if this event is a good fit for you.
Thank you to the 2026 Annual Sponsors of the Cooking School who make our events possible:

• and . Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
  

FAQs

Is this an in-person event?

Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar here.

What are my transport/parking options getting to the event?

Parking garages:

• Boston Harbor Garage (known as the Aquarium Garage)
• 75 State Street

Trains:

• Aquarium stop on the Blue Line
• State Street on Blue and Orange Line
• Government Center on the Blue and Green Lines
• Haymarket on the Orange and Green Lines, and multiple bus lines

Bus Lines:

• 4, 92, 93, 352, 354

The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them.

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.

Is a meal included?

Yes. In addition to a snack midway through class, you will sit down to a full dinner, served family-style, at about 7:30 pm.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class.

How many people does one ticket cover?

One ticket covers one attendee.

How early do I need to arrive?

You are welcome and encouraged to arrive up to 15 minutes before the event begins.

I'm an Insider. Do I get a discount to the in-person classes?

Yes! Insiders get 15% off their ticket. To access your discount, please send a message to [email protected].

This date doesn't work for me. Will this class be offered again soon?

We offer in-person events on a limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at [email protected].

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