Name: Mustard for Lovers
Start: 2026-02-12T18:30:00-05:00
End: 2026-02-12T20:30:00-05:00
Location: 2267 Massachusetts Ave

Learn how to make your own mustard and why it's got such a special place in the spice cabinet (and in our hearts!) With Curio's Carmen Nappa
About this Event

Ready for a crash course in all things mustard? Delve into the fun and delicious world of mustard-making with instructor Carmen Nappa and learn about what makes mustard pop - the science behind a tiny, spicy seed!

Carmen will introduce you to the fundamentals that go into making mustard, and will guide you through the steps to make your own mustard in class to take home with you! You will also get to sample some tasty light bites (that incorporate mustard of course!), take home a collection of delicious Curio recipes to try out with your new homemade mustard, and bring home a jar of Curio mustard seeds so that you can make a second batch at home!

Join us for this wonder (and flavor)-filled evening! This is a small class, limited to 15 participants. Sign up today to reserve your spot!

Class price: $45 per person

Drinks and light snacks included.

Thursday Feb 12th, 6:30 - 8:30pm

Ages 12 and up.

Questions? Email us at [email protected]! We will get back to you as soon as possible!

Giving this class as a gift? .

Covid/Flu safety: Please respect your fellow attendees. If you feel sick, stay home.

Directions: The Spice Lab is immediately adjacent to our spice shop, at 2267 Massachusetts Ave. Metered parking is available along Mass Ave, or there is a lot at the intersection of Day Street and Herbert Street towards Davis Square if you don't mind a quick walk!

Refund policy: Full refund or credit available up to 1 week prior to the event.

About the instructor: Carmen Nappa is our Wholesale Manager, tasked with sharing Curio spices with retailers throughout New England and across the country. Carmen’s passion for food started early; he grew up in a household that would plan lunch while eating breakfast and would map out dinner while eating lunch. Sunday dinners could take more than 8 hours between prepping, cooking, eating and the enviable resting. After studying business at Boston College, Carmen spent over 15 years working with small cheese producers and selling specialty foods in the Northeast. He now lives in Winchester with his family, where they have started a new tradition: guessing the spices that his co-workers were blending that day. His family’s current favorite is Edo spice which they enjoy heaped on avocado toast and sprinkled on ramen noodles.