A hands-on cooking class culminating in dinner served with wine and beer.
Mole is perhaps the most popular and most feared of all recipes in Mexican gastronomy is a luscious sauce, complex and intoxicating, with a history that is as rich as it’s country of origin. So we are excited to have talented chef Norma Listman teach us how to prepare her favorite regional version of the infamous dish: Mole Coloradito. It is deep orange in color and full of the flavors of the Mexican countryside; it is delicate yet bold, hyper-aromatic, and boasts a texture unlike other moles. Mole Coloradito is not the first mole Norma Listman learned to make -- nor the one she grew up eating -- but it is undoubtedly her most-loved.
Please note: special dietary needs cannot be accommodated in this class; menu items cannot be omitted or substituted.
Mole Coloradito (includes local pork, plantains, and Mexican chocolate)
Agua de jamaica
Norma Listman is an Oakland, California-based chef and artist. Inspired by her youth growing up in Mexico City, Norma brings a vibrant and authentic energy to the food scene in the Bay Area. Her practice both as a chef and artist is dictated by her heritage, she is most interested in traditional cooking methods and the historical periods of Mexican gastronomy. Listman’s passion for the preservation of her culture and her father’s life-long work with maize have ignited her interest for working with native varieties of the crop. Her interest in the preservation of traditional values demands the closest attention to local farming procedures.
She began her career in restaurants in the front of the house. She managed nationally acclaimed Camino Restaurant in Oakland before deciding to follow her passion and become a professional chef. She was mentored in the kitchen by Chefs Anthony Strong of Delfina in San Francisco and Russell More of Camino in Oakland.
Included in her past culinary and artistic practice are Paraiso, an early twentieth century salon-inspired dinner series held at her Victorian home; A Sors, a historical-food performance commissioned by the Andy Warhol foundation held in commemoration of the beheading of the Austrian-placed Mexican emperor Maximilian; The Alchemy of Dreams, a performance-dinner inspired by the artist Remedios Varo; and a dinner for Museo Experimental El Eco in Mexico City for their 60th anniversary.