Summer in Oaxaca Mexico If you enjoy Mexican food this new class will be a culinary treat not to be missed. We will journey to Southern Mexico, to the city of Oaxaca, which is considered one of Mexico’s major gastro-historic hubs due to its varied cuisine. The root of Oaxacan cuisine is based on three staples; corn, beans and chili peppers and in addition, it has earned the nickname “Land of the 7 Molés” In this hands-on class, Chef Bobby Cortez will teach you how to turn the staples into an amazing feast and you will learn how to make Molé Coloradito, one of the 7 classic molés of the region. In this class you will make and enjoy: Budin de Elote – Baked Corn Pudding Sopa Tarascana – Bean Soup topped with crumbled chile negro, green olives, cotija, avocado and tomato Molé Coloradito with Chicken Oaxacan White Rice Especial About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.