The Art of Mole: An Oaxacan-Inspired Lunch (November 7)
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About
The Art of Mole: An Oaxacan-Inspired Lunch
Saturday, November 7, 12:00 PM–2:00 PM
Harmons Santa Clara Cooking School
Chef Stephanie Cardinal
Inspired by the rich culinary traditions of Oaxaca, discover the technique behind one of Mexico’s most beloved sauces: mole. We’ll build a deeply layered mole from scratch and learn how to balance its sweet, savory, spicy, and aromatic elements before using it to bake flavorful chicken thighs.
Relaxed, welcoming, and designed with the home cook in mind, this class offers techniques you can take straight into your own kitchen for a cozy weekend family lunch. Come learn the technique, enjoy a leisurely Saturday at the table, and bring a little Oaxaca-inspired warmth to your fall cooking.
Menu:
- Autumn Guacamole & Tortilla Chips
- Oaxacan Mole-Baked Chicken Thighs
- Fragrant Oaxacan-Style Arroz Blanco
- Tres Leches Cake
In this hands-on class, you’ll work with other students in small groups, sharing workstations and equipment, guided by professional chef instructors. Classes are 2 to 2½ hours unless otherwise noted above. You’ll be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and tie back long hair.
Refunds or credits are available for cancellations submitted no less than 48 hours before the class begins. For questions, contact [email protected] or 435-773-6200.