Friday, 26. July 2019, 177 Milk St, 12 Recipes that Will Change the Way You Cook: Weekend Intensive

from 26. July 2019 - 14:00
till 28. July 2019 - 17:00

177 Milk St

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Event description
Friday, July 26, 2-6 p.m.
Saturday-Sunday, July 27+28 1-5 p.m.
Milk Street's favorite cooking is the sort of cooking anyone can do, and do with great success. It's simpler, bolder cooking in which meals come together faster, or at the very least easier. To build flavor, it relies more on foods and their affinities and less on skill and precision. It changed the way we cook. Join us for two big days and change the way you cook, us for three days and change the way you cook, too.
We'll tackle 12 recipes that are each representative of a key Milk Street technique or cooking principle (or several). Together, these 12 form a transformative repertoire of meals. As we cook, we'll experiment with flavors, compare and contrast cooking methods, practice technique, explore our pantry basics, and eat a lot of great food. Join us for three days, 12 recipes and a better way to cook.

What to expect in class:
Day 1: First things first, we will establish our cooking theory.  The underpinnings of all of our recipes, our theory is how we evaluate success and the principles that define it. It will also give you context for the techniques we learn the rest of the weekend. In many ways, theory is the WHY of cooking -- it dictates the choices we make in the kitchen, like which techniques or ingredients to use and when. 
Day 2:  We begin with spices, the most important ingredients in the Milk Street kitchen.  You'll learn how and when to toast or bloom, to grind spices or leave them whole, and the basics of spice blending before you are challenged to build your own spice blend and use it in a recipe. We'll also make several Milk Street recipes in which proper spice technique transformed them from good to great. 
Day 3: With your theory in mind, we turn to a favorite Milk Street ingredient: herbs. We'll taste, cook, and evaluate how herbs help us create Milk Street style recipes. We switch gears to end the weekend with a cooking challenge;  it's your time to experiment with what you've learned, with as much or as little help from us as you like.
Throughout the entire class, we will practice key Milk Street techniques and cooking principles such as layering flavors, using texture to force flavor into the foreground or background of a dish (and why you want to do this) and reinforcing flavors with minimal ingredient lists. Each day includes a series of tasting and analysis exercises as well as hands-on cooking.
Recipes included in the weekend may be:

Orange-Guajillo Pulled Chicken Tacos
Geogrian Bean Salad
Za'atar Chicken Cutlets with Parsley-Lemon Salad

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Crispy Chickpeas
Pinchos Morunos (Spiced Pork Tenderloin)
Turkish Red Lentil Soup
Shaved Zucchini Salad with Basil and Mint
French Carrot Salad
Cape Malay Curry
Raspberry-Cardamom Eton Mess
Rosemary-Pine Nut Cookies
Brown Butter Cardamom Banana Bread


Friday, 2-6 p.m.
Saturday, 1-5 p.m.
Sunday, 1-5 p.m.

This is a two day hands-on cooking class led by Milk Street instructors Rosemary Gill and Deb Steinfeld.

Do you have relationships with local hotels?
We have special rates at the Harbor Hotel, The Hilton Downtown, and the Bertram Inn. The Harbor Hotel and Hilton offer our students 15% off the best available rate. The Bertram Inn is a lovely B&B about a 30 minute commute away by public transportation. We also suggest looking on AirBnB rentals in Charlestown, Jeffrey's Point, the North End, and Back Bay.
What is the maximum number of students per class?
Different classes have different student/participant caps. Here are general guidelines for maximum student capacity:

Multi-day classes: 12
Hands-on cooking classes: 16
Milk Street Sessions: 50
Cooking Demonstations: 40
Free monthly tour: 30

What are my transport/parking options getting to the event?
Please get directions to 49 India Street and walk across the street ot the double brown doors, with bowties on them. 177 Milk Street (our building) has multiple doors, most of which are locked by 6 p.m.
If you need access to the handicap entrance, please email Thank you!
Parking garages:

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


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 

What can/can't I bring/wear to the event?
Please wear close-toed shoes and tie back long hair. You are welcome to bring a phone or camera. 
No pets allowed. 

Is this a demo or hands-on cooking class?
This is a three-day hands-on cooking course.

Should I eat a snack before class?
Each class includes several snacks as well as full meal.

Are there ID requirements or an age limit to enter the event?
Yes. All students must be 18+ years old. Students 12-17 years old are welcome to participate with an ***** guardian or parent. 

Where can I contact the organizer with any questions?

Is my registration/ticket refundable or transferrable?
Yes. Tickets are refundable up to seven days before an event. Tickets are transferable to another student for the same class at any time. Within seven days of the event, we do not offer refunds.

12 Recipes that Will Change the Way You Cook: Weekend Intensive, 177 Milk St event

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