Molé Poblano with Chef Fabi, August 2023
Spend an afternoon at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat! Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with samples of Mole Poblano with vegetables and poached chicken, and extra sauce can be taken to-go to create your own meal at home.
This class is Vegetarian, Vegan, and Gluten Free friendly.
Class date: Sunday, August 6th, 3pm - 5pm
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.
Spend an afternoon at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat! Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with samples of Mole Poblano with vegetables and poached chicken, and extra sauce can be taken to-go to create your own meal at home.
This class is Vegetarian, Vegan, and Gluten Free friendly.
Class date: Sunday, August 6th, 3pm - 5pm
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.
Spend an afternoon at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat! Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with samples of Mole Poblano with vegetables and poached chicken, and extra sauce can be taken to-go to create your own meal at home.
This class is Vegetarian, Vegan, and Gluten Free friendly.
Class date: Sunday, August 6th, 3pm - 5pm
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.