Thai Cooking with Renu Kaewdulduk
October 19th, 6:30pm - 8:30pm
Join us at Curio with Chiang Mai native & wonderful chef Renu to learn about the spices and flavors that are signature to Thai food. You may have tasted her cooking at one of her pop-ups at Urban Hearth, next door, but now you can learn how to re-create those flavors at home. Curio founder Claire spent 4 months in Thailand before launching her business, and will share some of her knowledge of Thai spices. Learn how to make som tum (green papaya salad), Thai cocktails, and even your own authentic Thai curry paste. $65 per person includes drinks, tasting and recipes to take home. Limited Space ~ Click here for a ticket
From the Field: Ginger & Turmeric Class
October 25th 6:30pm - 8:30pm
Dive into autumn with two of our favorite spices: ginger and turmeric! You'll learn about how to cook with these two spices in new, invigorating ways including: how to make your own pickled ginger, how to use turmeric in baked goodies, how to pair ginger with vegetables, and more. You'll learn a bit of history as well as why we source these spices from BOTH a local farm as well as from a fair-trade co-op in Sri Lanka. We won't approach this class in a gingerly fashion. Limited Space ~ Click here for a ticketClick here for TICKETS.
Our "From the Field" classes focus on a single spice or family of spices. You get a chance to discover new ways to use it and how to experience it in a rainbow of applications. We also share sourcing stories and other fun aspects, giving you a broader appreciation of the ingredient.
Read About Our Past events:
Spice 101 Class ~ Summer Cooking
Thursday, June 29th 6:30-8:30pm @ Curio Spice
In Spice 101 Summer Cooking you'll learn new techniques on how to make the most of your spices for your summer recipes, from grilling to picnics to simple dinners. With both sensory training like how to tell the difference between black, pink and sichuan peppers as well as why to use certain salts with certain foods you'll leave feeling both energized and inspired to cook. We'll cover a bit of history and science while also arming you with recipes for cool drinks, appetizers, mains and desserts with flavors you won't forget.
Limited space ~ Click here to purchase a ticket!
ROSE & FLOWERS SPICE CLASS
Wednesday, June 7th 6:30 - 8:30 pm
with herb farmer Eva Sommaripa & Chef Didi Emmons
Learn about using beautiful edible flowers in your cooking. From fresh flowers like Rosa rugosa petals to dried flowers like culinary lavender, your heart and palate will be truly lifted. Eva will bring gorgeous edibles from her garden and Didi will teach you about how to prepare some simple & heavenly dishes.
Sweet Sugar Sultry Spice: Exotic Flavors to Wake up Your Baking ~ Book Signing with the Author
Saturday, May 13th 12-2 pm
Book Signing with the author, Malika Ameen!
Come meet Malika and pick up some wonderful spices to pair with her beautiful new baking book. The book is brimming with gorgeous photos and original recipes.
"Malika has a deep understanding and love for spice with a style that is uniquely her own. She writes with a Chicago heart, French respect, and a Pakistani soul, sharing sweet memories and recipes that change the way we experience flavors in dessert."
- Ana Sortun & Maura Kilpatrick, authors of Spice and Soframiz
EARTH DAY PARTY!
SATURDAY APRIL 22 ~ NOON - 6PM
How will climate change affect FOOD in the future? How can you be a part of positive change? Join us for a tasting of delicious global snacks and activities to deepen your knowledge of climate change and food security with the new United Nation's Cookbook "Adaptive Farms, Resilient Tables" (check out the Globe article here) now available at Curio for a suggested donation to the United Nations Development Programme.
Andrea Egan from the UNDP will be here from 1-3pm to show a slide show of photos from her work with the UN Development Programme around the world.
"[The Cookbook] features traditional recipes from six countries – Cabo Verde, Cambodia, Haiti, Mali, Niger and Sudan – and tells the personal stories of how people have coped when their traditional sources of food have begun to change." - Jennifer Baumwoll & Andrea Egan United Nations Development Programme
SPRING SPICE DINNER at URBAN HEARTH - April 6-8 at Urban Hearth Restaurant
On April 6th, 7th and 8th neighbors Urban Hearth and Curio Spice Co. pair up to celebrate the new season with a menu highlighting Curio's directly sourced spices and Urban Hearth's seasonal, creative cuisine. Urban Hearth is a lovely café during the daytime (Tues-Sun) and for three nights each week they offer dinner service featuring seasonal, global cuisine in a warm, convivial environment.
The spring spice dinner (prix fixe for either 3 or 5 courses, including a complimentary cocktail!) will delight your senses with dishes such as: burrata with lavender oil, orange and fennel, Peketoe crab with rose and coriander, locally fished Skate with morels, saffron and vanilla, and goat cheese Tortelli with peas, young garlic broth and Curio's signature Herbes de Romance. Chef-owner Erin Miller and Curio founder Claire will be there to join the conversation and share their shared passion for flavor.
To reserve your spot at the Spring Spice Dinner, head over to Urban Hearth.
Hope to see you there!
INTRODUCTION TO AYURVEDA & SPICES with Tobin Hack
Tuesday, March 21st ~ 6:30 pm FREE!
From the Field: MADAGASCAR SPICE CLASS
Thursday, March 23rd 2017 ~ 7pm (Ticketed)
Taste - Smell - Learn - Help