Chicken poblano mole
with wine pairing
featuring chef Doyal Nelms
Sunday, October 5th, 2025 | 2pM-4PM
$109 MEMBERS, $159 NON-MEMBER
The ROCC, AEP Foundation Culinary Arts Kitchen
Class Description:
Chef Doyal Nelms will be celebrating Día de los Muertos (Day of the Dead) with us by preparing Chicken Poblano Mole. The word Mole meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces.
Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico's mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin.
*Please note, this dish is made with peanuts
About Chef Doyal Nelms:
Chef Doyal Nelms has been providing executive as well as private chef services to a variety of Texas families and institutions since 1984. Primarily these services were provided to facilitate executive business training retreats over multiple days and intimate and large-scale family events. He has provided these services in Texas and out of state. He says his cooking is driven by the hosts’ requests covering a variety of cuisines. He even catered a Seder (Kosher) dinner in San Antonio! He continues to provide these services today and is already planning 2026 events.
October 5th, 2025
2PM – 4PM
$109 members, $159 non-members