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THIS CLASS TAKES A DEEP DIVE INTO CHILES -FRESH, DRIED, WHOLE AND GROUND- IF YOU AND YOUR GROUP LOVE THE HEAT. THIS IS THE CLASS FOR YOU!
Chili or Chile? The answer is BOTH! Here at Red Stick Spice, Chili is the dish - served in a bowl with a spoon and plenty of napkins. A Chile is a fruit - as in a habanero, jalapeno or ghost Chile pepper. Take this class, and you'll be an expert in both!
Meet Jim Boitnott. He's a leading music technologist with a side gig as a lover of food. We've worked with Jim for years developing signature spice blends Swamp Grit, Gator Grind, Fay-Uh Envie, Sweet Darlin, and more. Jim is a student of flavor and his travels always include learning more about local cuisine. He's passionate about Native American ingredients and foods, especially chiles - both fresh and dried, both diced and ground - and loves exploring chiles in all their forms and learning what they can do in a dish. And, as a Flamenco guitarist has spent a lot of time experiencing and studying Spanish dishes, especially paella and the dishes of Spain.
Hands-on cooking classes at Red Stick Spice are structured as "divide and conquer." Each group cooks a different dish on the menu, and those efforts combine to produce a fabulous meal in the end. Comraderie and teamwork pair up to produce a delectable spread. Instructors move through the room, helping each group. Instructors also stop and demo multiple teachable moments along the way. Plan to have your noggin filled with Chili AND Chile knowledge and your belly filled with both.
On the Menu: Texas Red Chili Chili Verde Vegetarian Chili Cincinnati Style Chili
Purchasing this Cooking Class as a gift? Download this printable Cooking Class Certificate and enter all of the delicious details for your gift recipient. This class is for participants 16 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.
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